scholarly journals Factors Impacting Capital Expenditures in the Quick Service Restaurant Industry

2017 ◽  
Vol 25 (2) ◽  
pp. 90-100 ◽  
Author(s):  
Lan Jiang ◽  
Michael Dalbor
Keyword(s):  
Restaurant Industry ◽  
Capital Expenditures ◽  
Quick Service

Employee Alienation in the Quick Service Restaurant Industry

2008 ◽  
Vol 32 (1) ◽  
pp. 22-39 ◽  
Author(s):  
Robin B. DiPietro ◽  
Abraham Pizam
Keyword(s):  
Restaurant Industry ◽  
Quick Service

scholarly journals Trends in Own Revenue of Indian States: Is Special Status Justified?

2018 ◽  
Vol 5 (2) ◽  
Author(s):  
K. V. Bhanu Murthy
Keyword(s):  
Multiple Regression ◽  
Fast Food ◽  
Influencing Factor ◽  
Study Data ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Indian States ◽  
Sensory Marketing ◽  
Quick Service ◽  
Selection Of

"Given the importance of Sensory Marketing in the field of QSR (Quick Service Restaurant) industry, the objective of this paper is to identify the key sensory factors that influence customers’ selection of a fast food restaurant. The purpose is to find out the factors in order of influence to answer the question of whether sensory factors play any significant role in the choosing a fast food restaurant. For this quantitative study, data of 1600 respondents were collected through structured questionnaire from four international fast food chain restaurants (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. To meet the research objective and to test the hypothesis statistical tools; Factor Analyses and Multiple regression were used. Factor analysis revealed three components, namely: Sensory influence, Promotional influence and Monetary influence, due to their high factor loadings. Further, multiple regression analysis results indicated that the Sensory factor contributed significantly to the model followed by Promotional factor and Monetary Factor. This study concludes that Sensory Factor is the most influencing factor for customers to select a fast food restaurant contrary to the belief of Promotional and Monetary factor. This study not only adds to theoretical insights of the literature of Sensory marketing but also recommends its practical implications to the marketing managers and practitioners of the QSR industry.

scholarly journals Making Sense in Marketing: Sensory Strategies for International Quick Service Restaurants

2018 ◽  
Vol 5 (2) ◽  
Author(s):  
Sharafat Hussain ◽  
Mohammed Abdul Azeem
Keyword(s):  
Regression Analysis ◽  
Influencing Factor ◽  
Restaurant Industry ◽  
General Belief ◽  
Making Sense ◽  
Sensory Marketing ◽  
Sensory Strategies ◽  
Quick Service ◽  
Practical Implications ◽  
Selection Of

Given the importance of ‘Sensory Marketing’ in the field of QSR (Quick Service Restaurant) industry, the objective of this paper is to identify if sensory factors influence customers’ selection of a QSR. Data of 1600 respondents were collected from four international QSRs (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. Factor analysis revealed three components, namely: Sensory influence, Promotional influence and Monetary influence, due to their high factor loadings. Further, Multiple regression analysis indicated that the Sensory factor contributed significantly to the model followed by Promotional and Monetary Factors. The study concludes that Sensory Factor is the most influencing factor for customers to select a QSR contrary to the general belief of Promotional and Monetary factors. This study adds to theoretical insights of the Sensory marketing literature and also recommends its practical implications to the marketing managers of the QSRs.

Psychological Capital in the Quick Service Restaurant Industry: A Study of Unit-Level Performance

2014 ◽  
Vol 41 (7) ◽  
pp. 823-845 ◽  
Author(s):  
Kimberly Mathe ◽  
Sheila Scott-Halsell ◽  
Seontaik Kim ◽  
Matthew Krawczyk
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Psychological Capital ◽  
Restaurant Industry ◽  
Attitudes And Behaviors ◽  
Customer Evaluations ◽  
Order Construct ◽  
Quick Service ◽  
Level Performance ◽  
Practical Implications

In this study, the construct of psychological capital (PsyCap) is explored within the quick service restaurant (QSR) industry. PsyCap, a second-order construct composed of hope, optimism, resilience, and self-efficacy, has received little attention in hospitality research despite its relationships with improving attitudes and behaviors. This study tested the relationships among PsyCap, service quality, customer satisfaction, and unit revenues through bivariate and mediational tests. Data were collected from a national chain of QSR employees, mystery shops, customer evaluations, and company records. The results indicate that collective PsyCap is positively related to all variables. Additionally, the results showed that service quality and customer satisfaction fully mediates the collective PsyCap to unit revenues relationship. Theoretical and practical implications are discussed.

Making Sense in Marketing–Sensory Strategies For International Quick Service Restaurants

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Prof Mohammed Abdul Azeem ◽  
Mr.Sharafat Hussain
Keyword(s):  
Multiple Regression ◽  
Fast Food ◽  
Influencing Factor ◽  
Study Data ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Making Sense ◽  
Sensory Marketing ◽  
Quick Service ◽  
Selection Of

"Given the importance of Sensory Marketing in the field of QSR (Quick Service Restaurant) industry, the objective of this paper is to identify the key sensory factors that influence customers’ selection of a fast food restaurant. The purpose is to find out the factors in order of influence to answer the question of whether sensory factors play any significant role in the choosing a fast food restaurant. For this quantitative study, data of 1600 respondents were collected through structured questionnaire from four international fast food chain restaurants (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. To meet the research objective and to test the hypothesis statistical tools; Factor Analyses and Multiple regression were used. Factor analysis revealed three components, namely: Sensory influence, Promotional influence and Monetary influence, due to their high factor loadings. Further, multiple regression analysis results indicated that the Sensory factor contributed significantly to the model followed by Promotional factor and Monetary Factor. This study concludes that Sensory Factor is the most influencing factor for customers to select a fast food restaurant contrary to the belief of Promotional and Monetary factor. This study not only adds to theoretical insights of the literature of Sensory marketing but also recommends its practical implications to the marketing managers and practitioners of the QSR industry.

How emotions affect restaurant digital ordering experiences: a comparison of three ordering methods

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xi Y. Leung ◽  
Han Wen
Keyword(s):  
Positive Emotions ◽  
Negative Emotion ◽  
Negative Emotions ◽  
Restaurant Industry ◽  
Content Type ◽  
Different Types ◽  
Expectancy Disconfirmation ◽  
Quick Service ◽  
The Relationship

Purpose The purpose of this study is to examine the role of consumption emotion in the digital food-ordering experience by comparing the performances of the three digital ordering methods in an experimental design. Design/methodology/approach A research model was developed based on the Feelings-as-Information (FaI) theory and the expectancy-disconfirmation theory. A 3 × 2 between-subjects lab experiment was conducted to compare the three digital ordering methods (online, mobile or chatbot) in two different types of restaurants (quick-service or full-service). Findings The results indicate that the chatbot ordering method evoked more negative emotions and less positive emotions than the other two methods. The online ordering method worked the best for quick-service restaurants, whereas the mobile ordering method was most suitable for full-service restaurants. Both positive and negative emotions (comfort and annoyance) significantly mediated the relationships between the ordering method and internal responses (satisfaction and behavioral intention). Only one negative emotion (anger) significantly mediated the relationship between the ordering method and order amount. Originality/value This is the first study that attempts to explore and compare consumers’ emotional responses resulting from restaurant digital ordering experiences in the context of the three food-ordering methods. The use of the FaI theory strengthens the theoretical foundation of research on emotion in the hospitality field. This study also pioneers the application of chatbot technology in the restaurant industry.

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