Do restaurant managers, consumers, and inspectors have the same understanding of restaurant inspections?

2021 ◽  
pp. 1-19
Author(s):  
Tony Jooho Kim ◽  
Barbara Almanza ◽  
Jing Ma
Keyword(s):  
Restaurant Managers ◽  
Restaurant Inspections

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

Towards Zero Waste: an Exploratory Study on Restaurant managers

2018 ◽  
Vol 74 ◽  
pp. 130-137 ◽  
Author(s):  
Ludovica Principato ◽  
Carlo Alberto Pratesi ◽  
Luca Secondi
Keyword(s):  
Exploratory Study ◽  
Zero Waste ◽  
Restaurant Managers

The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Anupama Sukhu ◽  
Anil Bilgihan
Keyword(s):  
Willingness To Pay ◽  
Word Of Mouth ◽  
Internal Validity ◽  
Service Encounters ◽  
Student Sample ◽  
Content Type ◽  
Hedonic Value ◽  
Restaurant Managers ◽  
Positive Word Of Mouth ◽  
The Impact

PurposeWhen customers decide to dine out, they choose a restaurant for both physiological and psychological reasons. The psychological reasons include the hedonic/enjoyment goal of the consumer. The purpose of this paper is to investigate whether dining experiences that provide a positive or negative hedonic value will influence positive word of mouth (PWOM), switching intentions (SI) and willingness to pay (WTP).Design/methodology/approachTwo survey-based experiments using student (N = 112) and general restaurant consumer samples (N = 270) were conducted to test the proposed theoretical model. The student sample provided internal validity, whereas the general consumer sample provided external validity for the study. Two types of manipulations were used to manipulate positive and negative restaurant service encounters. The second study randomly assigned participants into positive or negative scenarios.FindingsThe results suggest that positive (negative) service encounters lead to higher (lower) hedonic value. Higher hedonic value leads to PWOM, WTP and reduced SI. The findings of this study would assist restaurant managers and service scholars by bridging the gap between experiential and relationship marketing.Originality/valueThe current research investigates the dining out experience with a holistic lens.

Examining restaurant purchase intention during crises: the role of message appeal

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Minji Kim ◽  
Eun Joo Kim ◽  
Billy Bai
Keyword(s):  
Purchase Intention ◽  
Potential Effect ◽  
Social Health ◽  
Perceived Fit ◽  
Content Type ◽  
Customer Perception ◽  
Human Needs ◽  
Restaurant Managers ◽  
Research Findings

Purpose This paper aims to examine the joint role of the pandemic-induced source of crisis (i.e. health and social crisis) based on Maslow’s Hierarchy of Needs and message appeal in customer perception of and behavioral intention toward a restaurant. Design/methodology/approach This study uses a 2 (source of crisis: social, health) × 2 (message appeal: social, health) between-subjects factorial design. A total of 181 samples was collected and data was analyzed by using ANCOVA and PROCESS. Findings The results showed a significant two-way interaction between source of crisis and message appeal on to-go intention. With the potential effect of risk aversion being controlled, message appeal significantly impacted perceived competence, which influenced both dine-in and to-go intentions. Practical implications The research findings suggest a crucial role of perceived fit between message appeal and customer concerns during crises. Therefore, restaurant managers should actively communicate their safety practices with their customers to inspire customer confidence. Originality/value This study identifies crisis dimensions based on human needs during crises such as the COVID-19 pandemic, which determines the persuasiveness of marketing messages.

The importance of user-generated photos in restaurant selection

2019 ◽  
Vol 10 (1) ◽  
pp. 2-14 ◽  
Author(s):  
Bruno Oliveira ◽  
Beatriz Casais
Keyword(s):  
Design Methodology ◽  
Online Reviews ◽  
User Generated Content ◽  
Content Type ◽  
Online Platforms ◽  
Photo Sharing ◽  
Restaurant Managers ◽  
Marketing Activities ◽  
Hospitality Sector ◽  
Practical Implications

Purpose User-generated content and online reviews are highly relevant in purchase decision in the hospitality sector, including restaurants, but there is a lack of knowledge about the effect of sharing pictures in this context. This study aims to focus on the relevance of user-generated photos in online platforms for restaurants’ selection. Design/methodology/approach A research was conducted with a sample of 319 residents of Porto region, who had at least one meal in a restaurant over the 30 days before the answer of the survey and had searched online to select the restaurant. Findings The results show that while doing online research about restaurants, it is important for potential consumers to find pictures of food and physical evidences of restaurants generated by other users. Findings also show that consumers find user-generated photos especially at websites of reviews, although the importance of restaurant owned platforms, such as official social media pages and websites. Practical implications The research results appeal restaurant managers to understand the importance of user-generated photos in online platforms by promoting photo sharing in their restaurants with appropriate marketing activities for that purpose. Originality/value This paper expands the state-of-the-art about the importance of user-generated content, focusing on the importance of photos from restaurants shared by consumers in online platforms.

scholarly journals Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector

2021 ◽  
Vol 123 (13) ◽  
pp. 221-240
Author(s):  
Pantea Foroudi ◽  
Maria Palazzo ◽  
Asfia Sultana
Keyword(s):  
Structural Equation ◽  
Word Of Mouth ◽  
Brand Attitude ◽  
Partial Least Square ◽  
Least Square ◽  
Social Self ◽  
Brand Attachment ◽  
Content Type ◽  
Restaurant Managers ◽  
Revisit Intentions

PurposeFollowing the planned behaviour theory, the aim of the paper is to analyse the role played by brand attachment, brand characteristics and congruence in enhancing brand attitude while leading to revisit intentions and word-of-mouth (WOM) in the restaurant sector.Design/methodology/approachThe study is based on the quantitative method and considered 464 questionnaires fulfilled by customers of restaurants. The data were explored employing the partial least square–structural equation modelling (PLS-SEM).FindingsThis study expands the literature about WOM and revisit intentions. The paper states that brand attitude positively influenced revisit intentions and WOM. Besides, findings highlighted that analysed concepts were positively correlated and that they played an important role in impacting revisit intentions and WOM, apart from one factor: social self-congruity, which was not significantly related to brand attitude.Practical implicationsThe results of this paper show practitioners how to develop suitable strategies that set the bases for developing customer loyalty and repeat business. By putting into practice these suggestions in the restaurant sector, brands can easily build up their attitude and boost a positive WOM and the intention to revisit.Originality/valueThe study offers a conceptual framework to explore the significance of several factors, including revisit intentions and WOM. In practice, taking into account the proposed framework, it is suggested that restaurant managers should assess these two items using several factors including congruence, brand characteristics and brand attachment.

scholarly journals REORGANIZATION OF RESTAURANT BUSINESS IN THE CONDITIONS OF THE COVID-19 PANDEMIC

2021 ◽  
Author(s):  
Nataliia Honcharenko
Keyword(s):  
Government Regulation ◽  
Business Processes ◽  
Initial Period ◽  
Work Organization ◽  
State Regulation ◽  
Restaurant Industry ◽  
Clear Understanding ◽  
Doing Business ◽  
Restaurant Managers ◽  
Reducing Costs

In recent years, the restaurant business in Ukraine as well as around the world has developed quite rapidly. New cafes and restaurants opened one after another, and existing locations improved the quality of services provided, while new modern formats of restaurant businesses appeared. The coronavirus pandemic did not leave any market sector untouched in 2020; the restaurant industry was hit hardest as it was one of the first to be adversely affected by quarantine restrictions. At the same time, in 2021 the situation has not improved, the restaurant business has faced an unprecedented crisis and in such conditions, the issues of flexibility and speed of reaction of restaurant enterprises come to the fore, which involves reducing costs, reorganizing business processes, implementing new innovative approaches doing business. Many cafes and restaurants have been forced to close completely because they have not been able to cope with the catastrophic consequences of the pandemic and went bankrupt. The situation remains tense due to the fact that there is no clear understanding of when the pandemic will end, and therefore restaurant managers have already realized that to maintain their business, they must act quickly, develop radically new mechanisms for each unit and adapt business processes in such a way as to ensure the functioning of restaurants in modern realities. In the current situation of uncertainty, as well as insufficient protection by government regulation, it is advisable to quickly move to new technological forms of work organization. The article considers the key problems and changes in the development of restaurant businesses in the period of the coronavirus pandemic 2020-2021. The author analyzes the experience of Ukrainian cafes and restaurants in the transformation of institutions in the initial period of quarantine restrictions, as well as mechanisms of state regulation in the legal sphere, which are presented in a number of adopted regulations. The article develops practical recommendations for the reorganization of key business processes in the restaurant business in a pandemic.

scholarly journals Managing Customer Satisfaction In The Restaurant Industry: A Word From Managers

2014 ◽  
Vol 52 (3) ◽  
pp. 369-378
Author(s):  
Milan Ivkov ◽  
Ivana Blešić ◽  
Vidoje Stefanović ◽  
Jovanka Popov Raljić
Keyword(s):  
Customer Satisfaction ◽  
Professional Education ◽  
Restaurant Industry ◽  
Quality Service ◽  
Anova Analysis ◽  
Customer Needs ◽  
Significant Difference ◽  
Restaurant Managers ◽  
Restaurant Experience ◽  
Post Hoc

Abstract The present paper studies managers’ perception of factors that influence customer satisfaction in the restaurant industry and their attitudes towards conducting a research on customer needs. In particular, we studied the managers’ perception of the importance of restaurant experience elements of customer satisfaction. The research involved 50 restaurant managers in Serbia. Through descriptive and ANOVA analysis, we differentiated two main profiles of restaurant managers in terms of age and professional education. Also, we found through LSD Post hoc test statistically significant difference among managers in regards to customers’ needs data collection. Restaurant managers need to obtain education in the hospitality industry and to pay more attention to customer needs in order to provide quality service.

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