Takeaway Restaurant Research Articles

Impact of Extended Marketing Mix of Casual Dining Restaurants on Customer Experience and Customer Satisfaction

Hospitality industry is one of the most customer centric industries as it involves direct interaction of the company with the customers. Traditionally, the term ‘restaurant’ was used to refer to the places that provided tables where one can sit down to eat the meal, typically served by a waiter. Over the past few years there has been an incredible rise of fast-food and takeaway restaurants. Therefore, a retronym for the older standard restaurant was created, ‘sit-down restaurant.’ Generally, ‘sit-down restaurant’ refers to a casual dining restaurant, which provide table service, rather than a fast food restaurant where one orders food at a counter. Restaurants could be classified as high-contact services as the service is produced in the presence of the customer [1] as well as the interactions between customers and the other parts of the restaurant offering are important. Going to a restaurant is not about having good food at reasonable prices, it has now become an experience. Customer service experiences are defined as the lasting personal impressions that customers receive upon first encountering a product, service, and/or company, which they hopefully take with them and communicate to others [2]. People go out to eat with their family, friends, and colleagues to have a nice experience which includes fairly priced good food, nice ambience, music, lighting, etc. They now seek a ‘dining experience.’

Marking Pandemic Time: Introduction to the Special Section “Writing Ethnographically During a Pandemic” (Part Two)

Marking Pandemic Time: Introduction to the Special Section “Writing Ethnographically During a Pandemic” (Part Two)

Associations between Neighborhood Deprivation Index, Parent Perceptions and Preschooler Lifestyle Behaviors.

Parental perceptions and use of neighborhood facilities are important factors that are related to children’s dietary intake and physical activity. The aim of this study was to examine the association between neighborhood deprivation index, parents’ perceptions of their neighborhood environment, and healthy/unhealthy markers of child dietary intake, physical activity, and TV screen time. This cross-sectional study was conducted in Dublin, Ireland. The lifestyle behaviors among children and parental perceptions of their neighborhood environment were reported by the parents of 276 children aged 3–5 years by using parent-completed questionnaires. Deprivation index was assessed using the geographic information system (GIS). Data were analyzed using binary logistic regression, adjusting for socio-demographic confounders. In adjusted models, high deprivation index was associated with parental perception of the neighborhood as unsafe for walking and cycling due to crime (OR 1.59, 95% CI 1.04–2.43, p = 0.031) and children’s low engagement in structured physical activity (OR 0.35, 95% CI 0.17–0.72, p = 0.004). Parental perceptions of an unsafe neighborhood due to heavy traffic were negatively correlated with children’s active play (OR 0.73, 95% CI 0.55–0.95, p = 0.022). Children whose parents reported high satisfaction with the number of local sit-in and takeaway restaurants were 41% more likely to consume confectionary/sugar sweetened beverages (SSBs) weekly. In this age group, parents play an important role in children’s lifestyle behaviors; therefore, a better understanding of parents’ perceptions and their use of neighborhood facilities could contribute to creating a healthy environment for this age group.

An Empirical Test of Brand Love and Brand Loyalty for Restaurants during the COVID-19 Era: A Moderated Moderation Approach

Although brand love–loyalty relationships can deepen, the literature does not include systematic and empirical investigations demonstrating when perceived value and relationship duration are valuable in enhancing the brand love–loyalty relationship. This study investigates the effects of relationship duration, perceived value, and restaurant type on the relationships between brand love and brand loyalty during the coronavirus disease of 2019 (COVID-19) pandemic. In particular, hedonic value rather than utilitarian value is hypothesized to negatively enhance the relationship between brand love and brand loyalty when consumers continue to have long-lasting relationships with a restaurant brand. Using data collected from an online research firm in Korea, the findings revealed that brand love negatively influences brand loyalty. However, the impact of brand love on brand loyalty increases when customers seek hedonic value. Our findings also demonstrate that consumers who sought hedonic value strengthened the brand love–loyalty link compared to consumers who sought utilitarian value, particularly one with a short-lasting relationship. Consumers who sought utilitarian value through a long-lasting relationship strengthened the same relationship, although the increased correlation was not statistically significant. Furthermore, brand loyalty gradually decreases at fine-dining restaurants, whereas it sharply increases at takeaway restaurants.

Assessment of process hygiene in take-away restaurants at gas stations in Serbia

The present study was conducted to assess the effectiveness of sanitary procedures on food contact surfaces and food handlers’ hands in Serbian take-away restaurants at gas stations. For that purpose, a total of 2518 swabs of food contact surfaces and 709 food handlers’ hand swabs were investigated for microbiological parameters of process hygiene. The results showed that 11.60% (292 of 2518) of swabs from food contact surfaces, and 16.50% (117 of 709) of swabs from the food handlers’ hands were not compliant with the criteria in the self-control plans of the food business operators. Permanent, on-going training of employees on the proper implementation of sanitation procedures is of essential importance to implement effective good hygiene practices and hazard analysis and critical control point plans.

Social influence fosters the use of a reusable takeaway box

The severe ecological and economic consequences of disposable takeaway containers call for the implementation of effective interventions: namely, the use of reusable takeaway boxes. The present field study examined how social influence determined whether customers chose a reusable or a disposable takeaway box at a takeaway restaurant. We unobtrusively recorded the takeaway packaging choices (reusable vs. disposable) of customers over lunchtimes during a period of four weeks. We operationalized social influence in two ways. First, we manipulated social norms. For half of the field days, we added a normative message to the existing informational material on the counter of the takeaway outlet. Second, we observed social modeling by recording whether the takeaway packaging choice took place in the presence of other customers using a reusable takeaway box. The results were mixed: On one hand, we found no effect from the manipulated social norm, which we discuss in the light of past interventions using social norm messages. On the other hand, we found an effect of the observed social modeling: witnessing others using a reusable takeaway box increased the odds of choosing one oneself. This finding demonstrates the importance of getting customers to perform the desired behavior, to serve as social role models for others.

Research on O2O take-away restaurant recommendation system: taking ele.me APP as an example

Online to Offline (O2O) take-away has the great potentialT for development in China, but with a large number of merchants taking part in O2O take-away APP, resulting in the problem of information overload. And the recommended system can effectively relieve the information overload of APP. In this paper, the O2O take-away restaurant recommendation system is studied in detail. By analyzing the current situation of the O2O takeaway restaurant recommendation system, we put forward a recommendation algorithm based on rank-centroid/analytic hierarchy process. Through transforming the recent booking preferences of user into the take-away service standard weight, we establish the model, combined with the case of ele.me APP, compute actual scores of the restaurants by the comprehensive score, and choose the high score of the restaurants to recommend. Compared with the mainstream collaborative filtering recommendation method, the proposed method is simple and computationally smaller.

Bacillus cereus foodborne outbreaks in mass catering

Bacillus cereus is the causative agent of two gastrointestinal diseases that cause emesis and diarrhea. As evidenced by the reviewed literature published between 2002 and 2016, the contribution of the catering industry to the spread of B. cereus foodborne intoxications is evident. The reported settings included banquettes, a prison facility, clinics, a wedding, pubs and clubs, a take-away restaurant, a kindergarten, and a hotel restaurant. Many of the reported outbreaks were related to the consumption of rice-based products and starchy foods, together with vegetable-based dishes, with an attack rate that varied between 22.2% and 95.0%. Epidemiological and microbiological investigations allowed the common risk factors to be identified, including incorrect temperature maintenance of the foods and improper cleaning of food production equipment. Hence, to prevent microbial growth and toxin formation, appropriate training of the staff involved in food production and management must be pursued.

Spatial access to restaurants and grocery stores in relation to frequency of home cooking

BackgroundLittle is known about the relation between the neighbourhood food environment and home cooking. We explored the independent and combined associations between residential neighbourhood spatial access to restaurants and grocery stores with home cooking in European adults.MethodsData of 5076 participants of the SPOTLIGHT study were collected across five European countries in 2014. Food retailers were classified into grocery stores (supermarkets and local food shops) and restaurants (full-service restaurants, fast food and take-away restaurants, café/bars). We used multinomial logistic regression models to test the associations between tertiles of spatial access to restaurants and spatial to access grocery stores and the outcome ‘frequency of home cooking’ categorized into 0-3; 4-5; and 6-7 days/week. Additive interaction analysis was used to test the combined association between access to grocery stores and to restaurants with home cooking.ResultsMean age was 52.3 years; most participants were women (55.5%) and completed higher education (53.8%). Residents with highest access to restaurants had a reduced likelihood of home cooking 6-7 days/week (vs. 0-3 days/week) (relative risk ratio (RRR) 0.42; 95%CI = 0.23-0.76) when compared with lowest access to restaurants. No association was found for spatial access to grocery stores. Additive interaction analysis showed that individuals with medium access to grocery stores and highest access to restaurants had the lowest likelihood (RRR = 0.29, 95%CI = 0.10-0.84) of cooking 6-7 days/week when compared to individuals with lowest access to restaurants and highest access to grocery stores.ConclusionGreater neighbourhood spatial access to restaurants was associated with lower frequency of home cooking, largely independent of access to grocery stores.

Diversification as a Strategic Choice for Yangguang Takeaway Restaurant

Diversification as a Strategic Choice for Yangguang Takeaway Restaurant

Two Linked Enteroinvasive Escherichia coli Outbreaks, Nottingham, UK, June 2014.

Enteroinvasive Escherichia coli (EIEC) outbreaks are uncommon in Europe. In June 2014, two EIEC outbreaks occurred in Nottingham, UK, within 2 days; outbreak A was linked to a takeaway restaurant and outbreak B to a wedding party. We conducted 2 analytical studies: a case-control study for outbreak A and a cohort study for outbreak B. We tested microbiological and environmental samples, including by using whole-genome sequencing. For both outbreaks combined, we identified 157 probable case-patients; 27 were laboratory-confirmed as EIEC O96:H19-positive. Combined epidemiologic, microbiological, and environmental findings implicated lettuce as the vehicle of infection in outbreak A, but the source of the organism remained unknown. Whole-genome sequencing identified the same organism in cases from both outbreaks, but no epidemiologic link was confirmed. These outbreaks highlight that EIEC has the capacity to cause large and severe gastrointestinal disease outbreaks and should be considered as a potential pathogen in foodborne outbreaks in Europe.

Till receipts - a new approach for investigating outbreaks? Evaluation during a large Salmonella Enteritidis phage type 14b outbreak in a north west London takeaway restaurant, September 2009

Selecting suitable controls for outbreak investigations is often difficult and if done inappropriately will lead to biased inferences. Till receipts and other sales records are frequently available on food premises, but their applicability has not been fully explored. Using data from an investigation into a Salmonella outbreak affecting 66 individuals exposed in a London takeaway restaurant, this study aimed to evaluate the use of till receipts to assess associations between sales and illness. Cases identified through local case-finding were subjected to a standardised exposure questionnaire. Till receipts over the time period when cases arose were analysed. Estimated food exposures from sales were compared to case reported exposures and till receipts analysis showed strong association between illness and consumption of rotisserie chicken (odds ratio (OR): 2.75; confidence interval (CI): 1.7-4.5). Chicken sales immediately prior to food consumption for cases were compared to two control periods in an ecological case-crossover design. On average there was an estimated increase of 3.7 (CI: 2.2-5.2) extra chickens sold in the hour immediately prior to the consumption in the cases (p<0.0001) and the risk of becoming ill at busy times increased by 5% with each additional chicken quarter sold per hour (OR: 1.05; CI: 1.03-1.08). Microbiological and environmental investigations revealed Salmonella Enteritidis phage type (PT)14b in all available cases' stool samples, two environmental samples and leftover chicken from the takeaway. The feasibility of this novel approach to obtain exposure information in the population at risk has been demonstrated, and its limitations are discussed. Further validation is required, comparing results with those in a concurrent classic case-control study.

Gender differences in impact of food stores in neighborhoods on children’s obesity status change: U.S. early childhood longitudinal study (390.4)

Objective: Examine influence of food stores in neighborhoods on children’s weight change by gender. Methods: Height and weight of a national representative sample of US schoolchildren were directly measured at 5th and 8th grades (n=7,090). Information of food store quantities in neighborhoods (supermarkets, convenience stores, takeaway restaurants) in the years of follow‐ups (2004 and 2007) was obtained from the US Zip‐code Business Pattern Data. Children’s weight status and neighborhood environment characteristics were linked via children’s residence zip code. Results: Mixed‐effect models showed that girls living in neighborhoods with 2 supermarkets had lower odds of becoming obese 3 years later (OR=0.44 [95% CI: 0.23‐0.83]) than did those living in neighborhoods without supermarket. Girls living in neighborhoods with more takeaway restaurants had greater odds of becoming obese 3 years later than those living in neighborhoods with 蠄1 takeaway restaurant (OR=4.45 [1.54, 12.83]). Decreased number of supermarkets in neighborhoods was associated with increased odds of obesity for girls (OR=1.68 [1.07, 2.64]). However, there was no significant finding for boys. Conclusions: Girls’ weight status change at the pubertal age, but not boys’, was associated with local food store environments.Grant Funding Source: NIH (R01DK081335‐02, R01HD064685‐02)

Smoke, mirrors, and mislabeled cod: poor transparency in the European seafood industry

Accurate seafood labels can play a role in encouraging sustainable fisheries operation, by helping consumers to correctly identify the origins of seafood products, and thereby allowing them to make informed, responsible purchasing decisions. Yet, the renaming and mislabeling of seafood – as a consequence of ineffective regulations or poor policy implementation – remain serious problems. Here, we show that 39 out of 156 (25%) cod and haddock products, randomly sampled from supermarkets, fishmongers' shops, and take‐away restaurants throughout Dublin, Ireland, were genetically identified as entirely different species from that indicated on the product labels, and therefore were considered mislabeled under European Union (EU) regulations. More significantly, 28 out of 34 (82.4%) smoked fish samples were found to be mislabeled. These results indicate that the strict EU policies currently in place to regulate seafood labeling have not been adequately implemented and enforced. Although the problem of seafood mislabeling has recently been brought to public attention in North America, we show here that product mislabeling is also an issue in Europe. We suggest that – through sustained consumer misinformation – mislabeling may hamper efforts to allow depleted cod stocks to recover.

Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom

The purpose of this study was to establish the microbiological safety of salad vegetables and sauces served in kebab take-away restaurants. Comparison with published microbiological guidelines revealed that 4.7% of 1213 salad vegetable samples were of unsatisfactory microbiological quality due to Escherichia coli and/or Staphylococcus aureus levels at ≥10 2 cfu g −1. Another 0.3% of salad samples were of unacceptable quality due to S. aureus at ≥10 4 cfu g −1 (2 samples) or the presence of Salmonella Kentucky (1 sample). Cucumber was the most contaminated salad vegetable with regards to unsatisfactory levels of E. coli (6.0%) or S. aureus (4.5%). Five percent of 1208 sauce samples were of unsatisfactory microbiological quality due to E. coli, S. aureus at ≥10 2 cfu g −1 and/or Bacillus cereus and other Bacillus spp. at ≥10 4 cfu g −1. A further 0.6% of sauce samples were of unacceptable quality due to Bacillus spp. ( Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis) at ≥10 5 cfu g −1 or the presence of Salmonella Agbeni (1 sample). More samples of chilli sauce (8.7%) were of unsatisfactory or unacceptable microbiological quality than any other sauce types. The results emphasize the need for good hygiene practices in kebab take-away restaurants handling these types of ready-to-eat products.

Incidence of Foodborne Disease in the Netherlands: Annual Summary - 1980

Data on the incidence of foodborne disease in 1980 are presented. A total of 272 incidents affecting 1298 ill persons were analysed. In 64 incidents (337 cases), the etiology was established; micro-organisms appeared to be the main causative agents. Salmonella was responsible for 15 of these incidents (55 cases), Staphylococcus aureus for 6 (106), Clostridium perfringens for 8 (57), Bacillus cereus for 17 (88) and Campylobacter jejuni for 4 (9). Three episodes (4 cases) were caused by Yersinia enterocolitica, Escherichia coli and Vibrio sp. In 11 episodes (18 cases) illness resulted from ingestion of food contaminated with chemical substances. Cases of foodborne disease recorded by the Chief Medical Inspectorate included infections from Salmonella (6347) C. jejuni (531) and Y. enterocolitica (264). However, these could not be analysed further due to a lack of epidemiological information. About 60% of the outbreaks were associated with only two food items: meat and meat products (15%) and Chinese foods (44%). Mishandling of food in foodservice establishments resulted in about two-thirds of the incidents. It is supposed that there is an “over-reporting” of incidents involving Chinese foods from take-away restaurants, compared to episodes involving other foods from other locations, especially from private households. The role of viruses in outbreaks of foodborne gastroenteritis with an incubation period of more than 24 h is discussed.