Product diversification in the restaurant industry as a competitive advantage

2017 ◽  
pp. 311-324
Author(s):  
José G. Vargas-Hernández ◽  
L. E. Juan Luis Martinez Padilla
Keyword(s):  
Competitive Advantage ◽  
Restaurant Industry ◽  
Product Diversification

Product Diversification in the Restaurant Industry as a Competitive Advantage

2018 ◽  
pp. 149-161
Author(s):  
José G. G. Vargas-Hernández ◽  
Rogelio Rivera-Fernández ◽  
Juan Luis Martínez-Padilla
Keyword(s):  
Competitive Advantage ◽  
Restaurant Industry ◽  
Product Diversification

In this chapter, product diversification is analyzed in the restaurant industry. The restaurant industry is competitive and companies are constantly on the move, seeking competitive advantage. The result is that product diversification gives companies a competitive advantage.

scholarly journals Incorporating Customer Service Expectations In The Restaurant Industry: The Guide To Survival

2012 ◽  
Vol 28 (5) ◽  
pp. 931
Author(s):  
M.C. Cant ◽  
C. Erdis
Keyword(s):  
Customer Satisfaction ◽  
Empirical Study ◽  
Competitive Advantage ◽  
Customer Service ◽  
Exploratory Study ◽  
Restaurant Industry ◽  
Font Size ◽  
Research Results ◽  
Customer Expectations ◽  
Service Expectations

<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0in 0.5in 0pt; text-align: justify; text-indent: 0in; mso-pagination: none;" class="MsoBodyTextIndent"><span style="font-family: Times New Roman; font-size: x-small;">With the remarkable growth and economic contributions of the services industry, companies are finding that they need to focus on service to keep up with rising customer expectations and to compete effectively. Thus excellent customer service in a restaurant has the potential of differentiating the restaurant from competing ones and could lead to creating a competitive advantage. Thus, if a restaurant becomes well known for its superior customer service, this can be used as a way of outmanoeuvring competing restaurants.<span style="mso-spacerun: yes;"> </span>This article examines customer service in selected restaurants in the Tshwane area. It is aimed at establishing criteria for excellent customer service in restaurants, which can serve as the basis for building good relationships with customers. An empirical study was conducted to namely to investigate customer service in selected restaurants in the Tshwane Area, with the aim to establish criteria for excellent customer service as a benchmark for establishing relationships with customers, by means of an exploratory study. A self-administered survey was conducted whereby questionnaires were handed to restaurant patrons with the restaurant bill folder.<span style="mso-spacerun: yes;"> </span>Based on the research results, criteria were developed for excellent customer service which can be used as a benchmark for establishing relationships with customers, by providing customer satisfaction, which leads to customer retention, loyalty and ultimately profitability for an organisation.</span></p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals The Role of Social Networking on Adaptability and Competitive Advantage: An Empirical Evidence from Small and Medium-sized Enterprises in Restaurant Industry, Surabaya, Indonesia

2020 ◽  
Vol 76 ◽  
pp. 01008
Author(s):  
Endo Wijaya Kartika ◽  
Thomas Stefanus Kaihatu
Keyword(s):  
Social Networking ◽  
Competitive Advantage ◽  
Empirical Evidence ◽  
Structural Equation ◽  
Restaurant Industry ◽  
Company Performance ◽  
The World ◽  
Research Questions ◽  
Restaurant Owners

Business competition that occurs in every industry in the world these days is totally inevitable, especially in Indonesia as one of the new emergent market in the world. Every companies are expected to be able to cope and compete well to achieve the best result for the shake of the companies’ future. However, Small and Medium-sized Enterprises (SME) often encounter so many problems during their competition which could impacted on the decreasing company performance and to some extend the worse result which is bankruptcy. This research is conducted to investigate on the existence of gap that occur due to the lack of empirical evidence that focus on social networking, adaptability and competitive advantage on SMEs in Indonesia. Thus, this research focuses on the leader’s social networking and organizational adaptability to support the creation of competitive advantage. This is an associative causal research using 30 restaurant owners in Surabaya city as the respondent which has a maximum number of employees of 20 peoples. Structural Equation Modelling (SEM) is used to answer the research questions. It is found out that social networking affects significantly on adaptability, while adaptability affects on competitive advantage insignificantly.

scholarly journals Improving Business Performance of Getuk Nyimut SMEs in Kudus Regency by Marketing, Capital, Production Technology and Product Diversification

2021 ◽  
Vol 9 (1) ◽  
pp. 17
Author(s):  
Mira Meilia Marka
Keyword(s):  
Qualitative Research ◽  
Competitive Advantage ◽  
Production Technology ◽  
Local Governments ◽  
Research Method ◽  
Business Performance ◽  
Phenomenological Approach ◽  
Product Diversification ◽  
Qualitative Research Method ◽  
Technology Product

<p>This research used qualitative research method with phenomenological approach. The object of this research was SMEs of getuk nyimut in Kudus Regency. The increasing number of getuk nyimut’s SMEs along the area towards Muria Mountain tourism has made it difficult for SMEs to survive in the market. SMEs which are sold with simple sales locations and maintain original products have not been able to increase sales significantly. This research aimed to analyse the effect of marketing, capital, production technology and product diversification on the competitive advantage of getuk nyimut SMEs in Kudus Regency. The results of the research were obtained from 14 informants consisting of entrepreneurs of getuk nyimut, academics and local governments. The results showed SMEs of getuk nyimut have problems in some aspects such as marketing, capital, production technology and product diversification. To overcome the problems faced by participation from some parties, not only from entrepreneurs but also getuk community and local governments. The result of this research showed that marketing, capital, production technology, product diversification which are well managed can increase competitive advantage of SMEs in Kudus Regency especially getuk nyimut’s entrepreneurs.</p>

scholarly journals Innovation In Indian Hospitality Industry: A Reflection Of Culinary Perspectives

2021 ◽  
Vol 7 (01) ◽  
Author(s):  
P. P. Mohanty
Keyword(s):  
Data Collection ◽  
Competitive Advantage ◽  
Economic Crisis ◽  
Hospitality Industry ◽  
Restaurant Industry ◽  
Points Of View ◽  
Demographic Patterns ◽  
Industry Needs ◽  
Multidimensional Process ◽  
Secondary Method

The hospitality and restaurant industry is changing rapidly, but silently and inevitable from many points of view. These innovations are motivated by demographic patterns, by the demands of modern consumers and are also influenced by the global economic crisis. Modern consumers and their ever-changing needs prompt response and service personalised to their needs. It is a specific sector due to several factors that affect the customer's view of experience, and hence innovation in this sector is a dynamic and multidimensional process. In order to succeed in a competitive market and make sustainable profits, the hospitality industry needs to be different for competitive advantage and innovation. When the various theoretical backgrounds on culinary innovation in hospitality sectors are checked, it is found that studies representing the views of the hotel and restaurant chefs and cooks are inadequate and many of them are also unaware of this particular word called “innovation”. Hence this paper tends to explore the various existing knowledge on food innovation and try to communicate it among the chefs and cooks working in hotels and restaurants. For this purpose, the secondary method of data collection has been initiated to find out through knowledge about it.

scholarly journals MODEL TO GAIN COMPETITIVE ADVANTAGE COMPANIES IN THE RESTAURANT INDUSTRY ON THE RUSSIAN MARKET

2018 ◽  
pp. 17-19
Author(s):  
K. Zh. Maari
Keyword(s):  
Competitive Advantage ◽  
Market Share ◽  
Economic Performance ◽  
Research Study ◽  
The State ◽  
Restaurant Industry ◽  
Competitive Advantages ◽  
Russian Market ◽  
Business Market

The article presents the main results of research study, the purpose of which was to identify the main competitive advantages of the companies of Russian restaurant industry. Speaking about the state of the restaurant business market in Russia today, it should be noted that the market of services depends on the overall economic performance of the country. Creation and development of competitive advantages will help the restaurant not to lose its market share.

scholarly journals Incorporating customer service expectations in the restaurant industry: The guide to survival

2010 ◽  
Vol 8 (1) ◽  
pp. 485-493
Author(s):  
Michael Colin Cant ◽  
Cindy Erdis
Keyword(s):  
Customer Satisfaction ◽  
Empirical Study ◽  
Competitive Advantage ◽  
Customer Service ◽  
Exploratory Study ◽  
Customer Retention ◽  
Restaurant Industry ◽  
Research Results ◽  
Customer Expectations ◽  
Service Expectations

With the remarkable growth and economic contributions of the services industry, companies are finding that they need to focus on service to keep up with rising customer expectations and to compete effectively. Thus excellent customer service in a restaurant has the potential of differentiating the restaurant from competing ones and could lead to creating a competitive advantage. Thus, if a restaurant becomes well known for its superior customer service, this can be used as a way of outmanoeuvring competing restaurants. This article examines customer service in selected restaurants in the Tshwane area. It is aimed at establishing criteria for excellent customer service in restaurants, which can serve as the basis for building good relationships with customers. An empirical study was conducted to namely to investigate customer service in selected restaurants in the Tshwane Area, with the aim to establish criteria for excellent customer service as a benchmark for establishing relationships with customers, by means of an exploratory study. A self-administered survey was conducted whereby questionnaires were handed to restaurant patrons with the restaurant bill folder. Based on the research results, criteria were developed for excellent customer service which can be used as a benchmark for establishing relationships with customers, by providing customer satisfaction, which leads to customer retention, loyalty and ultimately profitability for an organisation.

scholarly journals Barriers to the practice of benchmarking in South African restaurants

2017 ◽  
Vol 15 (2) ◽  
pp. 255-265
Author(s):  
Carina Kleynhans ◽  
Joseph Roberson
Keyword(s):  
South Africa ◽  
Best Practices ◽  
Competitive Advantage ◽  
South African ◽  
Quantitative Research ◽  
Best Practice ◽  
Quality Standards ◽  
Restaurant Industry ◽  
Competitive Environment ◽  
Food And Beverage

The main purpose of this study is to find the barriers of benchmarking use in independent full-service restaurants in South Africa. The global restaurant industry entities operate in a highly competitive environment, and restaurateurs should have a visible ad¬vantage over competitors. A competitive advantage can be achieved only if the quality standards in terms of food and beverage products, service quality, relevant technology and price are comparable to the industry leaders. This study has deployed a descriptive, quantitative research design on the basis of a relatively large sample of restaurateurs. The data was collected through the SurveyMonkey website using a standardised questionnaire The questionnaire was mailed to 2699 restaurateurs, and 109 respondents returned fully completed answer sheets. Descriptive and inferential statistics were used to analyze the data. The main findings were as follows: 43% of respondents had never done benchmarking; only 5.5% respondents considered themselves as highly knowledgeable about benchmarking; respondents thought that the most significant barriers to benchmarking were difficulties with obtaining exemplar (benchmarking partner) best-practice information and adapting the anomalous (own) practices to derive a benefit from best practices. The results of this study should be used to shape the knowledge about benchmarking practices in order to develop suitable solutions for the problems in South African restaurants.

scholarly journals Factors Affecting the Competitiveness of the Agribusiness Sector in Swaziland

2014 ◽  
Vol 2 (1) ◽  
pp. 61 ◽  
Author(s):  
Bongiwe P. Dlamini ◽  
Johann F. Kirsten ◽  
Micah B. Masuku
Keyword(s):  
Public Sector ◽  
Competitive Advantage ◽  
Analysis Data ◽  
Product Diversification ◽  
Descriptive Statistics ◽  
Local Market ◽  
High Quality ◽  
Factors Affecting ◽  
Unskilled Labour

Identifying the factors that influence competitiveness is imperative in order, to appreciate the position of the firm in relation to its environment and to propose appropriate measures and strategies for increasing competitiveness of agribusiness firms. The study sought to determine the competitiveness of the agribusiness sector in Swaziland and to identify the factors affecting competitiveness. Porter’s (1998) theory of the determinants of competitive advantage was applied in the analysis. Data were analysed using descriptive statistics. The results indicated that the top 3 constraining factors to competitiveness were: the unavailability of professional labour (mean = 1.63); high cost of supplies/inputs (mean = 1.69); incompetence of public sector personnel (mean = 1.69); ineffective public sector personnel (mean = 1.88) and the size of the local market (mean = 1.88). The enhancing factors to competitiveness were: production of affordable high quality products (mean = 4.19); availability of water for industrial purposes (mean = 4.00) and affordable cost of unskilled labour (mean = 3.94). The results further indicate that the agribusiness sector is constrained, suggesting that the environment is not enabling for agribusinesses to be competitive. It is recommended that other markets be explored in order to expand the export base, which could be carried out through product diversification. 

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