scholarly journals Mobile Ordering Application for a Generic Fast Food Restaurant

2021 ◽  
Vol 2 (5) ◽  
pp. 371-380
Author(s):  
Ricachelle U. Buenaventura ◽  
Aris E. Ignacio ◽  
Julian Antonio S. Laspoña
Keyword(s):  
Fast Food ◽  
Mobile Application ◽  
Time Constraints ◽  
Fast Food Restaurant ◽  
Current Version ◽  
Agile Methodology ◽  
Acceptability Rating ◽  
Fast Food Restaurants ◽  
Number Of Customers ◽  
Restaurant Owners

In a restaurant, a customer waiting to be serviced is a phenomenon. Restaurant owners often overlook this matter which sometimes causes the customers to go to a competitor. There are some important factors to be considered a good restaurant such as taste, ambiance, and service. An establishment will attract a substantial number of customers when these factors are managed carefully. Fast service is one of the most important factors in fast food restaurants to avoid losing customers because of considerable delay on the line. During mealtime, customers rush to fast food restaurants to have a quick meal. This research aimed to develop a mobile ordering application for a fast-food restaurant that offers a series of functionalities wherein a customer can order food using this platform. The system was developed using the Agile Methodology in assuring its proper implementation. A survey was performed to establish the acceptability of the mobile application. Five small fast food and restaurant owners were invited to test and answer the survey and another set of fifty prospective customers undergone the same set. As a result, the expected acceptability rating was attained from the survey conducted. Improvements of the system were recommended that were not implemented in the current version due to time constraints and the non-applicability to the current study

scholarly journals An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy

2010 ◽  
Vol 13 (11) ◽  
pp. 1826-1828 ◽  
Author(s):  
Christina A Roberto ◽  
Elena Hoffnagle ◽  
Marie A Bragg ◽  
Kelly D Brownell
Keyword(s):  
Observational Study ◽  
Fast Food ◽  
Public Health Intervention ◽  
Fast Food Restaurant ◽  
Conservative Estimate ◽  
Late Night ◽  
Fast Food Restaurants ◽  
The Impact ◽  
Number Of Customers ◽  
Energy Information

AbstractObjectiveSome versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts.DesignThis was an observational study.SettingThe study took place at two McDonald’s and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy’s restaurants.SubjectsThe number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed.ResultsThe percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open.ConclusionsSince nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.

scholarly journals Determinants of Behavioral Intention of the Use of Self-Order Kiosks in Fast-Food Restaurants: Focus on the Moderating Effect of Difference Age

SAGE Open ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 215824402110319
Author(s):  
Tae Kyun Na ◽  
Jae Yeon Yang ◽  
Sun Ho Lee
Keyword(s):  
Behavioral Intention ◽  
Fast Food ◽  
Moderating Effect ◽  
Age Difference ◽  
Fast Food Restaurant ◽  
Use Of Technology ◽  
Cognitive Age ◽  
Fast Food Restaurants ◽  
The Difference ◽  
Minimal Effort

The aim of this study was to derive determinants that affect the behavior associated with using self-order kiosks among fast-food restaurant consumers through the Unified Theory of Acceptance and Use of Technology model, and to analyze the moderating effect of consumers’ difference age (difference between individuals’ cognitive age and chronological age) among the variables. From December 1 to 30, 2019, a survey was conducted on 316 customers using four different fast-food restaurants in the Seoul Station. The results showed that the higher the price value, social influence, performance expectancy, and hedonic motivation, the higher the behavioral intention of ordering through the kiosk; furthermore, the higher the difference age, the higher the behavioral intention of using a kiosk. Therefore, fast-food restaurant operators need to ensure that customers who are unfamiliar with using kiosks can order and make payments through kiosks with minimal effort and reasonable price value.

Investigating adolescents’ sweetened beverage consumption and Western fast food restaurant visits in China, 2006–2011

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Yen-Han Lee ◽  
Timothy C. Chiang ◽  
Ching-Ti Liu ◽  
Yen-Chang Chang
Keyword(s):  
Fast Food ◽  
Central Government ◽  
Trend Test ◽  
Fast Food Restaurant ◽  
Contemporary China ◽  
Beverage Consumption ◽  
Sweetened Beverage ◽  
Sweetened Beverages ◽  
Fast Food Restaurants ◽  
Generalized Poisson Regression

Abstract Background China has undergone rapid Westernization and established dramatic social reforms since the early 21st century. However, health issues led to challenges in the lives of the Chinese residents. Western fast food and sweetened beverages, two food options associated with chronic diseases and obesity, have played key roles to alter adolescents’ dietary patterns. This study aims to examine the association between adolescents’ visits to Western fast food restaurants and sweetened beverage consumption. Methods Applying three waves of the China Health and Nutrition Study (CHNS) between 2006 and 2011 (n = 1063), we used generalized Poisson regression (GPR) to investigate the association between adolescents’ Western fast food restaurant visits and sweetened beverage consumption, as the popularity of fast food and sweetened beverages has skyrocketed among adolescents in contemporary China. A linear-by-linear association test was used as a trend test to study general patterns between sweetened beverage consumption and Western fast food restaurant visits. We adjusted all models with sweetened beverage consumption frequency, four food preferences (fast food, salty snacks, fruits and vegetables), school status, gross household income, provinces, rural/urban regions, age and gender. Results From the results of the trend test, frequent sweetened beverage consumption was highly associated with more Western fast food restaurant visits among Chinese adolescents in the three waves (p < 0.001). Furthermore, we observed that adolescents, who had less than monthly sweetened beverage consumption or did not drink them at all, had much less likelihood of visiting Western fast food restaurants (p < 0.05), compared with those daily consumers. Conclusion Adolescents’ sweetened beverage consumption was highly associated with Western fast food restaurant visits in contemporary China. Further actions are needed from the Chinese central government to create a healthier dietary environment for adolescents.

scholarly journals Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach

2020 ◽  
Vol 12 (17) ◽  
pp. 7127
Author(s):  
Borham Yoon ◽  
Yeasun Chung ◽  
Kyungyul Jun
Keyword(s):  
Content Analysis ◽  
Value Chain ◽  
Fast Food ◽  
Restaurant Industry ◽  
Cooking Methods ◽  
Related Information ◽  
A Value ◽  
Comprehensive Picture ◽  
Fast Food Restaurants ◽  
Restaurant Owners

The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.

scholarly journals Determinants of Customer Satisfaction in Fast Food Industry A Study of Fast Food Restaurants Peshawar Pakistan

2013 ◽  
Vol 6 (21) ◽  
pp. 56-65 ◽  
Author(s):  
Shahzad Khan ◽  
Syed Majid Hussain ◽  
Fahad Yaqoob
Keyword(s):  
Service Quality ◽  
Fast Food ◽  
Consumer Satisfaction ◽  
Food Industry ◽  
Success Factors ◽  
Key Factors ◽  
Fast Food Industry ◽  
Customer Expectations ◽  
Fast Food Restaurants ◽  
Number Of Customers

Abstract This research is focused to find what are the key success factors for fast food industry in region of Peshawar Pakistan. Fast food concepts developed very rapidly in last few years in Peshawar region. The failure or success of a fast food industry based on some factors like Promotion, Service quality, Customer expectations, Brand, Physical Environment, Price, and Taste of the product. To find which of these factors has greater influence on consumer satisfaction, four fast food restaurants customers were targeted randomly. These four restaurants were KFC, CHIEF, ARBAIN CHICK, and PIZZA HUT. The data collected from the customers of these restaurants. The data collected from customers of these restaurants when the customers were in restaurants for refreshment. Total number of customers who were targeted was 120. From each restaurant 30 customers were targeted on availability basis. On the basis of their responses multiple regression and correlation test was applied. Findings of the study shows that service quality and brand are the key factors for satisfaction in fast food industry in Peshawar Pakistan.

scholarly journals PENERAPAN MODEL ANTREAN MULTI CHANNEL SINGLE PHASE PADA SISTEM PELAYANAN RESTORAN CEPAT SAJI

2021 ◽  
Vol 10 (3) ◽  
pp. 163
Author(s):  
NI WAYAN NI WAYAN EKANTARI ◽  
NI KETUT TARI TASTRAWATI ◽  
KARTIKA SARI
Keyword(s):  
Fast Food ◽  
Single Phase ◽  
Fast Food Restaurant ◽  
Queuing Model ◽  
Utility Level ◽  
Total Cost ◽  
Queue System ◽  
Bypass Line ◽  
Fast Food Restaurants ◽  
The Village

A queue will occur if the average number of arrivals exceeds the capacity of service facilities. Fast food restaurants are one of the places that usually have long queues at lunchtime and dinner time. KFC in Bali, located in the village of Sanur, is a fast food restaurant that is experiencing long queues. This is because this restaurant is located in a tourism area and the only KFC outlet on the Ngurah Rai Sanur bypass line and does not yet have a drive-thru service. The current condition at KFC Sanur is that there is more than one service facility, disciplined first come first service (FCFS) queues according to the multi channel single phase queuing model. After being analyzed with data taken before the pandemic period on November 18, 2019 to December 1, 2019 for 14 days during weekdays and weekends, it was found that the performance of the KFC Sanur queue system would have a smaller utility level if there were 3 active server. The total cost per customer if there are 2 active server is IDR 78,692.38 and if there are 3 server is IDR 75,788.45. Based on the results of this analysis, it can be concluded that it will be more optimal if there are 3 active server.

scholarly journals Food Purchases in an Online Virtual Restaurant

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 554-554
Author(s):  
James Hollis
Keyword(s):  
Virtual Worlds ◽  
Fast Food ◽  
Food Choices ◽  
Ongoing Study ◽  
Fast Food Restaurant ◽  
Nutritional Content ◽  
Free Condition ◽  
Fast Food Restaurants ◽  
Expected Satiety ◽  
The Cost

Abstract Objectives Food is commonly purchased at fast-food restaurants and improving food choices at these establishments may be a key contributor to improving the nation's diet. A better understanding of the barriers to dietary change when purchasing foods at fast-food restaurants may aid the development of new interventions to improve dietary choices. The objective of this study is to determine the costs and benefits of choosing a lower calorie meal in a 3D virtual representation of a fast-food restaurant. Methods In this ongoing study, a 3D model of a fast-food restaurant was created and accessed by participants through the internet. The foods on the menu, their nutritional content and price were based on foods served at popular fast-food restaurants. After completing a demographic questionnaire, participants were placed at the entrance of a 3D virtual restaurant where the rated their subjective appetite and rated the expected palatability and satiety of the foods on the menu. Participants were then randomized to one of two conditions: free-choice or goal-orientated (asked to choose a meal that was 700kcal). The participant could then view all menu items on a representation of an electronic ordering kiosk in the store and was asked to ‘purchase’ a meal. After the meal was selected, participants were asked to rate the palatability and expected satiety of that meal. The cost and nutritional content of the meal was determined. Results Preliminary data are presented but as the study is in progress statistical analysis has not currently been performed. Twenty-three participants have currently completed the study. The energy purchased in the free condition is 941kcal while in the constrained condition it is 722 kcal. The cost of the constrained meal is $6.93 and the free meal is $7.16. People in the free condition have taken 65.2 seconds to order whereas people in the constrained condition have taken 72.3 seconds. Conclusions This ongoing study illustrated the potential for collecting data about food choices using virtual worlds. This approach may provide new insights into how people make food decisions. Funding Sources This project received no funding.

scholarly journals Pengaruh Bauran Pemasaran Terhadap Perpindahan Merek Pelanggan Restoran Cepat Saji di Karawang Menggunakan Metode Markov Chains dan Game Theory

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Rianita Puspa Sari ◽  
Ahmad Surahman ◽  
Aditia Ayu Rahma Nabila
Keyword(s):  
Game Theory ◽  
Markov Chains ◽  
Market Share ◽  
Fast Food ◽  
Modern Society ◽  
Marketing Mix ◽  
Fast Food Restaurant ◽  
Product Price ◽  
Fast Food Restaurants ◽  
The Right

<p>As an area that has evolved into one of the industrial cities in Indonesia, Karawang has experienced rapid growth, especially in the fields of industry and business. This causes a change in lifestyle so that modern society is born<br />that is synonymous with consumptive behavior patterns which result in new needs that are presented practically in people's lives, one of which is restaurant food needs so that growth presence of fast food restaurants in Karawang. Competition between fast food restaurants can result in the brands switch to customers, so marketing mix strategy (9P) is needed (Product, Price, Promotion, Place, People, Process, Physical Evidence, Packaging, Payment). This study aims to analyze the effect of the marketing mix on brand movement, the rate of movement of fast food restaurant brands (X, Y, and Z) at Karawang, and the right strategy for companies to win the competition. The Markov Chains method is used to predict the market share of a product from the level of transfer of fast-food restaurant brands in Karawang, while Game Theory is to determine the right strategy in the marketing mix in the face of shifting customer brands. Research results obtained from 113 respondents who are valid and reliable,<br />with the relationship of the two low variables are negative at -0.083 interpreting that the marketing mix correlation with brand displacement has an inverse relationship so that the marketing mix of fast food restaurants increases, the customer's brand shift will be lower. The brand transfer rate is predicted to have a market share in the coming year of 33.2% X, 36.2% Y and 30.6% Z with competitive strategies that can be done by increasing the Promotion and Location of Fast Food Restaurants.</p>

scholarly journals Implementasi Budaya 5R (Ringkas, Rapi, Resik, Rawat, dan Rajin) pada Restoran Cepat Saji di Surakarta

2019 ◽  
Author(s):  
Linggar Setyaning Cahyani
Keyword(s):  
Fast Food ◽  
Research Method ◽  
Industrial Sector ◽  
Working Environment ◽  
Fast Food Restaurant ◽  
Work Processes ◽  
Workplace Accidents ◽  
Fast Food Restaurants ◽  
Industry Sectors ◽  
The City

Fast food restaurant is one of the informal industry sectors which is currently developing rapidly. This industry is already quite a lot in Indonesia. The city of Surakarta is one of the regions that has sprung up a variety of fast food restaurants, both national and international class. In every industrial sector, both formal and informal, it is obliged to apply OHS culture in all its work processes. One of the K3 culture that generally exists in informal industries such as fast food restaurants is the 5R culture consisting of Concise, Neat, Clean, Caring, and Diligent. 5R culture is one of the concepts of work that is used in order to create an effective and produvtive working environment in the working area. In addition, acculturation of 5R is also used to minimize workplace accidents that may occur in the working area. The purpose of this study is to describe the implementation of 5R culture in fast food restaurants in the city of Surakarta. The method used is descriptive qualitative research method through consumer interviews. This research was conducted at two international class fast food restaurant, KFC and Pizza Hut, and two national class fast food restaurants, Popeye and Olive. The results showed that two fast food restaurants of international class had implemented the 5R culture well. However two fast food of national class have not implemented the 5R culture well.

scholarly journals Shake Shack IPO Analysis

2021 ◽  
Vol 5 (9) ◽  
pp. 49-54
Author(s):  
Caixia Hu
Keyword(s):  
New York ◽  
New York City ◽  
Fast Food ◽  
Service Industry ◽  
Food Service ◽  
The United States ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Fast Food Restaurants ◽  
Successful Business

The restaurant industry is one of the largest and fastest growing sectors in the economy in the United States. According to the National Restaurant Association (NRA), the food service industry is the third largest industry accounting for more than 4% of the country’s gross domestic product (GDP). Shake Shack is an American fast food restaurant chain based in New York City. It started out as a food cart at Madison Square Park in 2000, and its popularity grew steadily. Shake Shack is currently one of the best fast-food restaurants in the world. This article discusses the successful business model of Shake Shack through IPO analysis.

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