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.

scholarly journals Moderating Effect of Gender on the Relationship between Technology Readiness Index and Consumers’ Continuous Use Intention of Self-Service Restaurant Kiosks

Information ◽  
2021 ◽  
Vol 12 (7) ◽  
pp. 280
Author(s):  
Tae-Kyun Na ◽  
Sun-Ho Lee ◽  
Jae-Yeon Yang
Keyword(s):  
Fast Food ◽  
Moderating Effect ◽  
Technology Readiness ◽  
Fast Food Restaurant ◽  
Men And Women ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
Self Service ◽  
Continuous Use ◽  
The Relationship

This study aims to analyze the moderating effect of gender on the relationship between technology readiness and willingness to continue using self-service kiosks in fast-food restaurants among middle-aged and older consumers. We conducted a survey from 1 May to 30 May 2020 among 320 consumers born in or before 1980 who only used kiosks in fast-food restaurants. The findings are as follows: First, the more innovative and optimistic the consumer, the more they are willing to continue using kiosks, whereas the more discomfort the consumer feels, the less likely they are to continue using them. Second, among technology readiness factors, a sense of insecurity does not have a significant effect on the willingness to continue to use kiosks. Third, among innovative consumers, men were found to be more likely to continue using kiosks than women. Thus, fast-food restaurant managers need to know that men and women perceive technology-based self-service differently.

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 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 SERVICE ROBOT ADOPTION AMONG EMPLOYEES: A CULTURAL PERSPECTIVE

2021 ◽  
Author(s):  
N Alia Fahada W Ab Rahman ◽  
◽  
Monizaihasra Mohamed ◽  
Farizah Sulong ◽  
◽  
...  
Keyword(s):  
Social Influence ◽  
Fast Food ◽  
Service Robots ◽  
Service Robot ◽  
Intention To Use ◽  
Fast Food Restaurant ◽  
Cultural Perspective ◽  
Performance Expectancy ◽  
Use Of Technology ◽  
Restaurant Employees

This study examines the adoption of service robots by fast-food restaurant employees. Adopting the Unified Theory of Acceptance and Use of Technology (UTAUT), this study proposes four determinants of intention to use: performance expectancy (PE), effort expectancy (EE), social influence (SI) and facilitating conditions (FC). The role of culture was also considered to examine its role in moderating the influencing factors. The data was collected from Malaysian fast-food restaurant employees and analysed using the Statistical Package for Social Sciences (SPSS) and the Smart-PLS software. The findings showed that intention to use service robots is primarily influenced by performance expectancy and social influence. Additionally, culture also has a significant effect as moderating factor on the relationship between social influence and intention to use service robots in a fast-food restaurant setting. Lastly, a discussion on the contributions and implications are presented.

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.

scholarly journals Nutrition Environment Scores of Local Food Retailers and Proximity to Study Participants' Residence in Rural South (P04-157-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Melissa Goodman ◽  
Jessica Thomson ◽  
Alicia Landry
Keyword(s):  
African American Women ◽  
Food Environment ◽  
Fast Food ◽  
Grocery Store ◽  
Grocery Stores ◽  
Fast Food Restaurant ◽  
Convenience Stores ◽  
Food Retailers ◽  
Fast Food Restaurants ◽  
Study Participants

Abstract Objectives An 18-month, two-arm, randomized, controlled trial designed to evaluate the comparative impact of two home visiting programs on gestational weight gain, postpartum weight loss, and diet was conducted with rural, Southern, African American women. Although nutrition education was an experimental treatment component, the intervention was not effective at improving participants’ poor diets. To better understand the dietary choices made by these women, an examination of the food environment was conducted in the towns in which they resided. Methods Food retailers were measured with the Nutritional Environment Measures Surveys (NEMS). ArcGIS was used to geocode study participants’ residence and food retailers and to compute driving distances between participants’ residence and food retailers. Participants’ diet quality was measured with Healthy Eating Index (HEI). Associations among food retailers’ type and NEMS score, driving distances between residences and food retailers, and HEI total and component scores were examined. Results Significant differences between types of food retailers were found for % of maximum NEMS scores: grocery stores (60%), full service restaurants (42%), fast food restaurants (36%), and convenience stores (26%). Participants were closer to convenience stores (mean = .4 miles) and fast food restaurants (mean = .5 miles) than to full service restaurants (mean = 1.1 miles) and grocery stores (mean = 1.6 miles). Three-fourths of participants lived within ½ mile of a convenience store and two-thirds lived within ½ mile of a fast food restaurant, while 6% lived within ½ mile of a grocery store. Only 19% shopped at their closest grocery store while two-thirds traveled a greater distance to shop at a larger national chain grocery store. The mean distance to the closest grocery store was 1.6 miles as compared to 4.2 miles for the store where most of the food was purchased. The refined grains HEI score was negatively correlated with distances to the closest convenience store, fast food restaurant, and full service restaurant. Conclusions The food environment of these rural, Southern, African American women provided numerous, convenient opportunities for unhealthy eating. Funding Sources US Department of Agriculture, Agricultural Research Service.

scholarly journals Understanding price incentives to upsize combination meals at large US fast-food restaurants

2019 ◽  
Vol 23 (2) ◽  
pp. 348-355
Author(s):  
Kelsey A Vercammen ◽  
Johannah M Frelier ◽  
Alyssa J Moran ◽  
Caroline G Dunn ◽  
Aviva A Musicus ◽  
...  
Keyword(s):  
Fast Food ◽  
Linear Models ◽  
Financial Incentive ◽  
Portion Size ◽  
Future Research ◽  
Menu Item ◽  
Fast Food Restaurants ◽  
The Difference ◽  
Children's Meals ◽  
Us Cities

AbstractObjective:To understand price incentives to upsize combination meals at fast-food restaurants by comparing the calories (i.e. kilocalories; 1 kcal = 4·184 kJ) per dollar of default combination meals (as advertised on the menu) with a higher-calorie version (created using realistic consumer additions and portion-size changes).Design:Combination meals (lunch/dinner: n 258, breakfast: n 68, children’s: n 34) and their prices were identified from online menus; corresponding nutrition information for each menu item was obtained from a restaurant nutrition database (MenuStat). Linear models were used to examine the difference in total calories per dollar between default and higher-calorie combination meals, overall and by restaurant.Setting:Ten large fast-food chain restaurants located in the fifteen most populous US cities in 2017–2018.Participants:None.Results:There were significantly more calories per dollar in higher-calorie v. default combination meals for lunch/dinner (default: 577 kJ (138 kcal)/dollar, higher-calorie: 707 kJ (169 kcal)/dollar, difference: 130 kJ (31 kcal)/dollar, P < 0·001) and breakfast (default: 536 kJ (128 kcal)/dollar, higher-calorie: 607 kJ (145 kcal)/dollar, difference: 71 kJ (17 kcal)/dollar, P = 0·009). Results for children’s meals were in the same direction but were not statistically significant (default: 536 kJ (128 kcal)/dollar, higher-calorie: 741 kJ (177 kcal)/dollar, difference: 205 kJ (49 kcal)/dollar, P = 0·053). Across restaurants, the percentage change in calories per dollar for higher-calorie v. default combination meals ranged from 0·1 % (Dunkin’ Donuts) to 55·0 % (Subway).Conclusions:Higher-calorie combination meals in fast-food restaurants offer significantly more calories per dollar compared with default combination meals, suggesting there is a strong financial incentive for consumers to ‘upsize’ their orders. Future research should test price incentives for lower-calorie options to promote healthier restaurant choices.

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