Why am I satisfied? See my reviews – Price and location matter in the restaurant industry

The article substantiates the methodological tools for the formation of the mechanism for implementing the strategy of sustainable economic development of the hotel and restaurant industry. To ensure the operation of the mechanism, a system of indicators and criteria for assessing the process of sustainable economic development, based on accelerating the growth of efficiency and reducing operating costs through reserve and progressive development of resource potential of the enterprise. The paper identifies the stages of sustainable economic development of the enterprise, which include: identification, grouping and analysis of factors of progressive and reserve development, their classification and determining the degree of influence on the growth of operational (production and administrative and marketing) activities, progressive development of resource potentials; development of regression models and indicators of progressive, reserve and sustainable (static and dynamic) economic development, which explain the patterns of influence of factors on performance indicators; forecasting the parameters of efficiency and cost of production and commercial activities; formation of the volume and structure of investments by types of capital investments that ensure the progressive development of resource potentials, economic growth and sustainability of the enterprise. A methodology for creating regression models and indicators was developed, which provided an opportunity to assess and predict the ratio of resource costs and the level of operational efficiency, as well as change the performance indicator by changing the values of factor parameters or their total value in different combinations. The algorithm of the organizational and economic mechanism of realization of strategy of management of steady economic development of the enterprise of hotel and restaurant sphere is constructed. This algorithm provided the ability to determine the reserves of available resources, as well as to establish the required size and structure of capital investments that reduce costs and increase the efficiency of production and administrative activities.

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Contribution of Hotel and Restaurant Industry to Solid Waste: An Assessment of its Impact on Environment

i-manager’s Journal on Management ◽

10.26634/jmgt.10.1.3509 ◽

2015 ◽

Vol 10 (1) ◽

pp. 22-32

Author(s):

Nripendra Singh ◽

◽

S. Krishna Sundari ◽

Amar Nath ◽

◽

...

Keyword(s):

Solid Waste ◽

Restaurant Industry

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Current hiring practices in the restaurant industry: An example of California restaurants

10.31274/etd-180810-3250 ◽

2013 ◽

Author(s):

Amir S. Durrani

Keyword(s):

Restaurant Industry ◽

Hiring Practices

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Service Encounter Experience Antecedents and Outcomes in the Zimbabwean Restaurant Industry

Journal of Contemporary Management ◽

10.35683/jcm19037.46 ◽

2019 ◽

Vol 16 (2) ◽

pp. 513-537

Author(s):

P MUKUCHA ◽

◽

C ROOTMAN ◽

NE MAZIBUKO ◽

◽

...

Keyword(s):

Restaurant Industry ◽

Service Encounter

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Transformation from Traditional to Digital Marketing: A Case on Facebook Marketing for Micro Foodservice Brands

Journal of Business & Economic Analysis ◽

10.36924/sbe.2019.2201 ◽

2020 ◽

Vol 2 (2) ◽

pp. 166-187

Keyword(s):

Marketing Strategies ◽

Restaurant Industry ◽

Digital Marketing ◽

Customer Engagement ◽

Per Se ◽

Potential Customers ◽

Inexpensive Technique ◽

Facebook Marketing

This study analyses the transformation of marketing strategies from traditional to 'digital' and finds out the efficacy of 'Facebook' marketing for small or micro-enterprise brands; in the case of the restaurant industry. The study looks for the answers to questions such as How ‘Facebook' has changed the means of marketing in the case of small restaurant brands. Two restaurant brands were considered for the study. A qualitative case approach was adopted for the study. Major findings of the study have revealed that Facebook marketing is the direct, easiest and economical mode of communication with current and potential customers through 'Facebook page', to disseminate information regarding brand and services through 'Facebook posts', 'Comments' and 'chats'; besides, to maintain rapid feedback service to customers' queries. In addition, through 'Facebook' activities i.e., an instance of 'Likes', 'Reviews', 'Check-ins', and' Share' customers, themselves ensue as a source for promoting the brands. Nevertheless, for these small or microbrands' Facebook Marketing' per se, it is an inexpensive technique for effective marketing; additionally, it fosters mutual relationships and increases the level of customer engagement.

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