Traditional Restaurants Research Articles

Exploring the critical attributes of robot chef restaurants and their impact on customer perceived value: a mixed-methods study

Purpose This study aims to explore the key attributes of robot chef restaurants and their influencing factors from the perspective of customers and analyzes how these key attributes affect customer perceived value. Design/methodology/approach A mixed-methods research design was used in this study. Using 473 online reviews and ratings (Study 1), the research summarized customers’ evaluations on three types of attributes (environment, service and food) and identified the key attributes along with their influencing factors. Subsequently, through field questionnaires (Study 2) involving 269 actual customers, structural equation modeling was used to analyze how the identified key attributes and their influencing factors impact customer perceived value. Findings This study reveals that customers in robot chef restaurants prioritize food attributes, particularly valuing food authenticity alongside food quality. In contrast to traditional restaurants, customers’ evaluations of food attributes in robot chef restaurants are significantly influenced by the competence of robot chefs. Notably, customers’ negative attitudes toward robots diminish the positive effects on both food quality and food authenticity. Practical implications To enhance customer perceived value, robot chef restaurants should concentrate on food attributes. They can achieve this by fostering a high-quality, authentic food experience through the elevation of robot chefs’ competence and by providing customer education. Originality/value This study expands research on the customer experience in robotic restaurants by proposing an integrated model determining factors that affect the perceived customer value.

Administration Strategies – A Competitiveness Factor in the Traditional Restaurant Market in Romania

Administration Strategies – A Competitiveness Factor in the Traditional Restaurant Market in Romania

Barks and bites: dog-friendly dining experiences

ABSTRACT This study investigates the leisure activity of dining out with dogs, examining the experiences of 550 Canadian dog owners through a comprehensive online survey. The research explored multifaceted aspects of dog-friendly dining, including consumer attitudes, financial implications, dog-specific menus, and the dynamics of human-canine interactions in dining settings. The findings reveal engagement with various dining formats, such as traditional restaurants, coffee shops, and fast-food establishments, highlighting a wide array of opportunities for incorporating dog-friendly practices. The study uncovered a complex interplay of interest and practical challenges in the realm of dog-friendly dining. While dog owners show a strong preference for such experiences, the industry must navigate a diverse range of consumer preferences and operational hurdles. Attitudes toward dog-friendly dining reveal a mix of positive sentiments, emphasizing inclusivity and companionship, counterbalanced by concerns over behavioural issues, hygiene, and space management. The insights from this research are valuable for stakeholders in the leisure industry, providing a basis to develop strategies that cater to dog owners while addressing operational and customer experience challenges.

Evaluation and improvement process in quality of service: case studies of restaurants in Manabí

The objective of this research is to evaluate the quality of restaurant services of Manabí, a local offer of Ecuador; as a basis for systematic improvement. Through a descriptive, non-experimental and cross-sectional study; Difference 5 of the Servqual Model was contextualized, adding the aspects of convenience of schedules, attractiveness and understanding of the menu, value for money; among others; which integrated with improvement tools through time study, constitutes the main contribution of the study. Its application in two Manabí restaurants allowed the validation of the usefulness of the proposed instrument for the evaluation and improvement of the quality of restaurants in the Manabí context. In the case of a traditional restaurant, a reduction in service times was achieved by determining effective service standards during peak hours; In the modern one, the need for differentiation strategies based on age is established.

Rancang Bangun Sistem Aplikasi Kasir Pintar Enterprise Resource Planning (ERP) Berbasis Odoo pada UMKM Rumah Makan Tradisional Uni Mita Lintau

The application of information technology on a Micro, Small, and Medium Enterprises (MSME) scale is crucial in increasing competitiveness and operational efficiency in various industrial sectors. In the food and beverage industry, the implementation of a smart cashier application system based on Enterprise Resource Planning (ERP) using the Odoo platform has become a significant concern. This research aims to design and build an ERP-based smart cashier application system using Odoo at the MSME Uni Mita Lintau Traditional Restaurant. By combining Odoo technology with MSME business practices, this research provides a solution to improve operational efficiency and customer experience in traditional restaurants. Through implementation analysis and evaluation, this research offers practical guidance and insight for other MSMEs interested in adopting similar technology to improve their business performance. Thus, this research not only contributes to the practical understanding of the application of technology to MSMEs but also contributes to further developments in the literature on the application of information technology in the food and beverage industry.

Authentic Romanian Gastronomy—A Landmark of Bucharest’s City Center

Gastronomy represents one of the main defining national cultural elements and is essential for shaping territorial identities and for tourism development, attracting both domestic and international tourists. The landscape in the center of Bucharest has gradually changed under the influence of entrepreneurial initiatives within the hospitality industry, showing at present a rather cosmopolitan urban environment. Despite the significant number of international catering units, better adapted to global tastes, Romanian-themed restaurants represent a landmark of the capital city. In this context, our study focuses on the Romanian authentic local gastronomy offered by the themed traditional restaurants in the center of Bucharest as a stimulating factor for different types of consumers. Aiming to answer several research questions, this research has a complex multi-fold methodological approach, appealing to triangulation which gathered, as main analytic methods, mapping, semantic analyses, and text visualisation, and the interview method (originally and appropriately applied for this case study to experienced employees). The main results show a complex gastronomic landscape that gathers various types of restaurants but outlines those with a Romanian ethnic theme in the center of Bucharest. The study of Romanian restaurants’ menus reveals elements of authenticity (e.g., traditional dishes and their regional denominations, local rural ingredients, old recipes, and cuisine techniques) as factors of attractiveness for consumers and as competitive advantages in their market. Moreover, interviews with staff representatives outline restaurants’ atmosphere, originality, and price–quality ratio of their food as the main attractive elements for both autochtonous customers and tourists and which offer an advantage in the market. The present study may interest multiple stakeholders, focusing on the development and evolution of the hospitality industry in Romania.

New Potato Varieties Resistant to Late Blight and with High Quality for French Fries Generated in Peru

Potato is one of the main crops worldwide and generates income for small-scale farmers, and it is a primary component of the diet of rural inhabitants, especially in developing countries. In Peru, the demand for French fries in traditional restaurants, rotisserie chicken (“Pollerias”), and fast-food restaurants is increasing every day. However, supply is covered by imported pre-fried potatoes. During the 2019–2020 and 2020–2021 growing seasons, ten potato clones belong to the International Potato Center (CIP) breeding program, and two Peruvian varieties used for frying as controls UNICA (CIP392797.22) and INIA 303-CANCHAN (CIP380389.1) were tested in 13 trials in farmers' fields placed in the north, center, and south of Peru using a randomized complete block design with three replications of 150 plants. Late blight severity and yield were evaluated under field conditions, and the contents of dry matter and reducing sugars were determined with laboratory tests. Clones CIP395123.6, CIP396026.101, and CIP396034.103 were selected for their high level of resistance to late blight, yields over 30 t/ha, with more than 20% dry matter, less than 0.20% reducing sugars and excellent quality for French fries’ sticks. Selected clones have been registered in the official register of cultivars of Peru, as new varieties. The standard of living of small and medium-scale potato farmers can be improved with the production of these new varieties, which support the health of producers and consumers and the environment. New potato varieties can be used as parents in breeding programs around the world.

Food and wine presence and pairing within traditional restaurants’ menus as regional heritage promotional behaviour: Gemeinschaft or Gesellschaft?

The owners of traditional restaurants in North Portugal provide “slow” food, displaying their region’s intangible cultural heritage while offering local food and wine. This research examines if community attachment (an expression of Gemeinschaft) is a mediator of the relation between the traditional restaurant owners’ offerings and their intention to promote regional heritage. A mixed methodology was used, with survey responses from 309 restaurant owners in the wine regions of Northern Portugal, complemented by naturalistic observation, unstructured interviews and a group discussion. Findings indicate that traditional restaurant owners use regional food and wines in restaurant menus to strengthen the promotion of regional heritage. This use of traditional food is not only a result of community attachment that is as a Gemeinschaft-driven behaviour. Instead, it is a result of a combination of Gesellschaft (business-rationalistic decisions) and Gemeinschaft (community attachment) representations within the traditional restaurant owners reasons for promoting a region’s wine and gastronomy, as tradition and post modern economic models obviously go together. In the future, tourism theory would benefit of considering social and economic evolution of different local communities in the sense of Gesellschaft and Gemeinschaft to apprehend the ongoing processes within the wider tourism system.

STRATEGI PEMASARAN RUMAH MAKAN TRADISIONAL DI KABUPATEN SUMENEP PADA ERA DISRUPSI DIGITAL

Examining effective marketing strategies for traditional restaurants in Sumenep in facing the era of disruption. The era of disruption is characterized by rapid changes in technology, consumer behavior, and increasingly fierce business competition. In this context, traditional restaurants in Sumenep are faced with the challenge of remaining relevant and competitive. The research methodology involves surveys, interviews, and data analysis to understand changing consumer behavior, technology trends, and the most effective marketing strategies. The research results show that traditional restaurants can adopt technology-based marketing strategies, such as digital marketing, to increase their visibility and appeal to modern consumers. Additionally, it is important for traditional restaurants to maintain elements of their cultural and culinary uniqueness in their marketing strategies. In this way, they can attract the attention of local and international tourists looking for authentic culinary experiences. This research provides an insight into how traditional restaurants in Sumenep can adapt to the era of disruption through appropriate marketing strategies. Traditional restaurants need to invest in technology and marketing creativity to remain competitive and maintain their culinary heritage in a rapidly changing market. This research was conducted at three traditional restaurants in Sumenep district which are legendary and have been around for a long time, namely Kartini Restaurant, Restaurant 17, and Satay Depot Restaurant 35.

Exploring Customer Views on Digitalized vs. Traditional Restaurants: A Study in the Restaurant Industry

The main objective of this study is to explore and analyze customer perceptions and views regarding digitalized restaurants compared to traditional restaurants. This study would also help the restaurant industry transform into digitalization that corresponds with customers' views. For research purposes, data collection from a sample of customers who have recently dined in both types of restaurants by conducting a questionnaire targeting at least 100 respondents was conducted. The questionnaire focused on gathering data related to customers' perspectives and satisfaction and examining the variables of efficiency and effectiveness and perceived benefits such as convenience, visuals, time consumption, customization, loyalty and rewards programs, and digital feedback. The data were analyzed using Statistical Package for the Social Sciences (SPSS). Based on the study, most customers prefer digitalized restaurants over traditional ones. The survey revealed that this type of restaurant brings more benefits and convenience to customers. The restaurant industry may need to improve its services by implementing technology that is acceptable for use in order to meet consumer expectations and demands regarding dining.

Revolutionizing the Dining Experience: Exploring Digital Innovations in Food Ordering for Enhanced Customer Satisfaction

This research paper delves into the transformative potential of digital innovations in the realm of food ordering, focusing on their profound impact on customer satisfaction and the broader dining experience. By investigating the adoption of advanced technological platforms and their integration into traditional restaurant operations, this study uncovers the multifaceted benefits of digital food ordering systems. Through an analysis of existing literature, case studies, and a comprehensive exploration of implementation guidelines, this paper underscores how digitalization not only enhances customer convenience and accessibility but also offers opportunities for improved order accuracy, data-driven insights, and revenue generation. By navigating challenges such as technological adoption barriers and privacy concerns, this research contributes to a comprehensive understanding of the present and future landscapes of digital gastronomy.

The Importance of Adaptability in Knowledge Technology and Accounting in Traditional Restaurant

The traditional restaurant business is one of the sources that contribute to an increased income of a region. However, poor business performance causes the income from traditional restaurants to be suboptimal. Therefore, the role of traditional restaurants in having the ability to adapt to technological developments, and accounting adaptability are the main issues of this study. The documentation analysis method of social research used, explores the theoretical model and empirical results of how these three capabilities can affect the performance of traditional restaurant businesses. The study on the importance of the role of adaptability of accounting and technology have not been widely carried out in previous research in Indonesia. This research is expected to provide guidelines and further research facilities for the government, to approach the development of traditional restaurants in encouraging culinary tourism and the revival of SMEs.
 Keywords: accounting adaptability, management adaptability, technology adaptability, SME

Pengaruh Word of Mouth dan Brand Image Terhadap Keputusan Pembelian dan Kepuasan Konsumen Restaurant Tradisional Pekanbaru

The culinary industry in Indonesia, especially in the city of Pekanbaru, will be increasingly competitive every year. With increasingly competitive competition, culinary business actors must change their business orientation from product centric to customer centric, namely not only focusing on serving delicious food but also maintaining customer satisfaction in a holistic manner. Word of Mouth and Brand Image are believed to be able to influence purchasing decisions so as to create customer satisfaction. The purpose of this study was to determine the effect of Word of Mouth and Brand Image on Purchasing Decisions and Consumer Satisfaction in Legendary Culinary in Pekanbaru. This study uses a quantitative approach. The sample in the study were 112 people who had made purchases at one of the research objects, namely Pondok Patin HM Yunus, Kim Teng Coffee Shop, Paku Onen Ketupat Gulai Shop, and Pak Jenggot's Cendol Ice. Sampling using non-probability sampling method and convenience sampling technique. The research instrument used a questionnaire and was analyzed using Structural Equation Modeling (SEM) with the Partial-Least Square approach (PLS-SEM). The results of this study indicate that there are differences in the results of the influence of Brand Image (positive) and Word of Mouth (negative) on Decision Purchase. Purchasing decisions have a positive effect on consumer satisfaction and mediate the influence of Word of Mouth and Brand Image on consumer satisfaction with purchasing decisions as an intervening variable. With this research, it is hoped that traditional restaurants will be able to maintain the Generation X market and penetrate the Generation Y and Z markets which are more technologically adaptive.

Стратегии цифровизации ресторанов true cost

Two key trends are currently influencing the activities of public catering enterprises in Russia: a decrease in the purchasing power of the population and the development of a digital consumption model by people. For individual formats of institutions, adaptation to these two trends can be associated with significant difficulties. These formats include restaurants with fair prices, using a separate pricing model to reduce the cost of a comprehensive restaurant service. In order to solve this problem, five strategies have been developed in this article to adapt the separate pricing model to the digital format of restaurants. The criterion of differentiation of the proposed strategies is the level of preservation of the features of the business model of a traditional (offline) restaurant of fair prices when it is transferred to a digital environment. It is noted that the fair price model relies on a system of explicit and implicit restrictions, therefore, for its successful digitalization, it is necessary to develop a system of restrictions corresponding to the specifics of online business. it is necessary to transfer to a digital environment. The main result of this study is the development of recommendations for the adaptation of restaurants with fair prices to the digital model of the organization of activities.

Mediterranean Diet, Sustainability, and Tourism-A Study of the Market's Demand and Knowledge.

Globalization intensified competitiveness among agribusinesses worldwide in recent years. The European Commission focused on enhancing sustainable agriculture and food products' territorial uniqueness for competing in the international market. The Mediterranean diet (MD) is a model of feeding and lifestyle belonging to the ancient Mediterranean culture, which also embodies a sustainable food system. Therefore, in 2010, UNESCO recognized the MD as Intangible Cultural Heritage of Humanity, and Sicily (southern Italy) is its official physical site. Despite its worldwide fame, the notion of the MD runs the risk of being mystified because it is described most often as something that does not correspond to what it is holistically. The aim of this study is to know the market demand of the MD by Italian people and foreign tourists in Sicily and the level of knowledge of the MD by users, both consumers and experts. A survey at top Sicilian traditional restaurants with owners/chefs and their clients was carried out. The study provided an in-depth understanding of the current lack of knowledge about the holistic meaning of the MD. The study highlights the desirability of integrated science-policy actions (also for communication) and proposes a vertical communication system to revive and direct the MD demand toward its holistic model.

The influence of food values on satisfaction and loyalty: Evidence obtained across restaurant types

To increase our understanding of food choices, their evaluation and their effects on key non-financial variables, we examine potential differences between two types of food values (distinguishing those that offer added value from those limited to providing only an offer of basic value) between two types of restaurants regarding their impact on satisfaction with the food, and loyalty to the food and the restaurant. To do so, we collected a database of 516 customers of restaurants in Spain and analysed it using descriptive statistics and structural equation analysis. The results evidenced how offering food reflecting both differential added value and basic value increases food satisfaction, and, in turn, customer loyalty to the food and the restaurant. As a novelty in the literature, our findings revealed that basic value offer increases customers’ food satisfaction of both restaurant types but offering food that reflects differential added value offer does not influence customers satisfaction of fast-food restaurants but increases food satisfaction in traditional restaurants. The discussion addresses the key implications of these findings for restaurants strategic positioning.

Development of Greece as a Sustainable Destination: The Case of Mykonos Island

Mykonos Island is one of the most well-known tourist summer destinations. Every year, especially during the summer period, Mykonos hosts a plethora of tourists that arrive from different countries, such as Italy, France, the United Kingdom, Germany, Spain, and the United Arab Emirates. More specifically, according to Fraport Greece Traffic Data Management, in 2022, there have been 1,668,538 domestic and international arrivals at Mykonos Airport. Mykonos attracts, every year, several types of tourists due to the provided facilities, such as Greek traditional restaurants as well as fancy restaurants with international gastronomy, bars-cafeterias and glamorous clubs and beach clubs, 4 and 5 star hotels, beautiful beaches and beach bars and last but not least a wonderful climate and magnificent scenery. The aim of this paper is to examine the touristic profile of Mykonos Island over the past decade. The tourism industry has been seriously “injured” over the past years (financial crisis, Covid-19 pandemic). This paper will investigate the development of Mykonos Island over the past decade, through data which will be collected by statistical institutes (for instance SETE Institute) and Greek-authorized organizations (such as the Greek Ministry of Tourism). Also, the purpose of the current paper is to examine the case of Mykonos Island as a sustainable destination. Apart from the fact that Mykonos is globally famous for its luxurious image for summer vacations, the island of Mykonos has amazing geographical treasures and a unique environment. Thus, sustainable development needs to be implemented for Mykonos Island, in order to protect the unique environment, improve the existing infrastructure and create a better quality of life for residents and visitors. Hence, this study will focus on the opportunities and the obstacles which could arise from the development of Mykonos as a sustainable destination.

Hepatitis E Virus RNA Detection from Hunted Wild Boars in Central Italy: an Epidemiological Investigation

Every year, foodborne pathogens, including the hepatitis E virus (HEV), cause thousands of infections in different continents. Final consumers become infected through the ingestion of contaminated animal origin foodstuffs. Generally, in industrialized countries, HEV genotype 3 is involved in sporadic outbreaks. Infections have been described, in Europe and Japan as consequence of pork products and contaminated wild boar’s primary or processed products (liver and muscle tissues) consumption. In Central Italy, hunting activities are largely practiced. In these small and rural communities, game meat and liver are ingested by hunters’ families or at local and traditional restaurants. Therefore, these food chains can be considered critical HEV reservoirs. In this study, 506 liver and diaphragm tissues were collected from hunted wild boars in the Southern Marche region (Central Italy) and were screened for HEV RNA detection. From the 10.87% of liver and 2.76% of muscle samples, HEV3 subtype c was discovered. The observed prevalence values resulted in line with previous investigations performed in other Central Italian regions, but higher than Northern ones (3.7% and 1.9% from liver tissue). Therefore, the obtained epidemiological data highlighted the wide occurrence of HEV RNA circulation in a low-investigated area. Basing on results, a One-health approach was adopted due to the sanitary relevance of this Public Health concern.

Traditional restaurant managers’ use of sensory marketing to maintain customer satisfaction: Findings from PLS-SEM and fsQCA

The sensory experience is the initial step in creating memorable dining experiences for consumers in traditional restaurants. However, the question remains as to how managers should best combine the five senses to satisfy customers. More research is needed to determine how sensory cues can be used in marketing strategies. By applying five sensory marketing to traditional restaurants, this study proposes a model for satisfying customers. In addition, it aims to leverage methodologies that ultimately lead to customer satisfaction based on sensory marketing that can serve as guidelines for restaurant managers. The study hypotheses were tested on a sample of 525 Indonesians who dined at traditional restaurants. Data analysis was conducted using structural equation modelling with Smart-PLS 4.0 and fuzzy set qualitative comparative analysis (QCA) 3.0. The results indicated that olfaction and haptics are significant factors in customer satisfaction, whereas visual, taste, and auditory are not. According to the QCA findings, two configurations were associated with high satisfaction outcomes, while two others were associated with low satisfaction outcomes. As a theoretical and managerial contribution, this study provides guidance to scholars and managers interested in improving satisfaction in traditional restaurants through sensory marketing techniques.

Application of Apriori Algorithm to Determine Sales of Traditional Foods

Competition in the food sales industry is growing, making business owners have to be creative to increase sales turnover. Sales activities that occur every day make sales data increase. Researchers intend to make data on Traditional Restaurant as the basis for data mining processing on food sales using the apriori algorithm. The application of the Apriori Algorithm aims to find the most item combinations based on transaction data and then form association patterns from combinations of items. Association patterns are formed with a minimum support value of 10% and a minimum confidence value of 40% which results in 3 association rules and the most sold food products are Krupuk Bangka and Karedok with a support value of 0.105% and a confidence value of 0.583%