scholarly journals An empirical study of various factors, influencing the behavior of consumers towards fast food joints in Indian Market

2017 ◽  
Vol 8 (4) ◽  
pp. 1341
Author(s):  
Sugandha Agarwal ◽  
Rafika Ben Guirat
Keyword(s):  
Consumer Behavior ◽  
Urban Areas ◽  
Psychological Factors ◽  
Fast Food ◽  
Service Industry ◽  
Age Groups ◽  
Food Service ◽  
Business Environment ◽  
Business Strategies ◽  
Food Services

The global markets have witnessed major shifts in the consumers’ behavior that have been much influenced by the change of technology, innovation, research and development. The consumer’s needs thus dynamically change in order to respond to the change in the social and business environment. The corporate and business strategies of companies thus being developed in the light of capitalizing the potential from the markets but however, how the customers would react to the products and services of companies in new and existing markets remain the major question.Customers belonging to different age groups flock towards these outlets to satisfy their taste buds and hedonistic needs. Out of all the age groups, the youngsters are considered to be the primary target by the fast food service industry. Hence, these fast food services try to lure its customers through sensory appeals.It is well known that organized fast food services have already made their presence felt in a big way in almost all the major cities of India. The fast food outlets attract customers with their blend of tasty food, Quality of food served, efficient service, the appearance of staff, décor, general excitement a place generates and other aesthetic appeals. Organized as well as unorganized fast food service is a very fast growing industry in India especially in urban areas. The aim of this study is to investigate the factors that are influencing consumer behavior towards fast food joints present in unorganised form in India. It further aims to examine major growth drivers of fast food services in the market and the demographic profile of consumers of fast food services. This study aims to analyze that amount spent per visit to a fast food joint relates to the occupations and the income of customers. And the frequency of visiting fast food joints and preparation served at fast food joints are whether influenced by the dietary preference of customers. Organizations must analyze the consumer behavior which is largely influenced by number of socio-cultural, demographic and psychological factors. To differentiate itself from others in the market is the core purpose of organizations and to achieve this, an all-inclusive approach is essential to integrate all the crucial yet important factors that could improve the overall business strategy. Fast food joints realize the importance of factors that influence and affect the customer behavior and the potential of customer loyalty program in order to improve their brand image and company identity in the consumer market.Key Words: consumer behavior, business strategies, socio-cultural factors, psychological factors, sensory appeals, demographic factors

Hand Washing Frequencies and Procedures Used in Retail Food Services

2008 ◽  
Vol 71 (8) ◽  
pp. 1641-1650 ◽  
Author(s):  
CATHERINE STROHBEHN ◽  
JEANNIE SNEED ◽  
PAOLA PAEZ ◽  
JANELL MEYER
Keyword(s):  
Assisted Living ◽  
Service Industry ◽  
Food Service ◽  
The Elderly ◽  
Hand Washing ◽  
Assisted Living Facilities ◽  
Food Services ◽  
Managerial Control ◽  
Lost Productivity ◽  
Retail Food

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

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.

Identifying Muda in a fast food service process in Spain

2020 ◽  
Vol 12 (2) ◽  
pp. 201-226 ◽  
Author(s):  
Manuel Francisco Morales-Contreras ◽  
Manuel F. Suárez-Barraza ◽  
Marcelo Leporati
Keyword(s):  
Fast Food ◽  
Service Industry ◽  
Research Question ◽  
Food Service ◽  
Service Industries ◽  
Structured Interviews ◽  
Fast Food Industry ◽  
Content Type ◽  
Service Production ◽  
Customers Perspective

Purpose Identification and elimination of Muda (any activity adding cost but not value from the customers’ perspective) is one of the main objectives of Lean service. Whilst there is significant research on implementing lean in manufacturing and some service industries, there is little information related to its application to the fast food service industry. The purpose of this paper is to try to fill in this gap by answering the research question: What type of Muda could be identified from the customers’ perspective within the service production processes in the fast food restaurant industry in Spain? Design/methodology/approach An exploratory case study has been conducted. Three multinational companies were selected and several sites observed in Madrid, Spain. Three methods were used to gather data: document analysis; direct and participative observation and semi-structured interviews. Findings The paper identifies the seven types of Muda: defects, movements, process, inventory, overproduction, transport and delay. The results are discussed for Cases A, B and C, showing that A and B present higher potential for Muda, compared C. Practical implications Threefold value for practitioners and managers: waste identification is an opportunity for non-efficient processes improvement; observation/analysis from the customers’ perspective reveals that customers perceive these inefficiencies; a guideline/audit tool for future assessments. Originality/value The paper contributes to the limited existing literature on lean service in fast food industry and disseminates this information to provide impetus, guidance and support toward increasing the productivity, efficiency, consistency and quality of service.

South Beauty Group: In Quest of a 'Beautiful' Growth Story

2009 ◽  
Vol 13 (02) ◽  
pp. 229-273 ◽  
Author(s):  
Leiping Xu ◽  
S. Ramakrishna Velamuri
Keyword(s):  
Fast Food ◽  
Food Service ◽  
Business Environment ◽  
Perfect Competition ◽  
Annual Growth Rate ◽  
Compound Annual Growth Rate ◽  
Chinese Business ◽  
Catering Industry ◽  
Chinese Cuisine ◽  
Traditional Industry

Since the 1990s, China's catering industry had boomed sharply with over 15% CAGR (Compound Annual Growth Rate). In 2007, the catering market size of RMB1,200 billion (US$155 billion) accounted for 4.87% of GDP (Gross Domestic Product) in China. This percentage was only 1.5% in 1978. China's restaurant market was in a typical state of perfect competition, not only in terms of the number of players, but also in terms of the food varieties. Intrigued by the successful story of western fast food in China, the leading Chinese players were exploring how to expand their scale through the development of restaurant chains. Considering the difficulties of standardizing Chinese cuisine, the scale expansion of the Chinese Dinner segment was slower than that of Hot Pot and Chinese fast food segments. It was October 18th, 2007. As an innovative upper-middle player in the Chinese Dinner segment, the South Beauty Group, with 20 restaurants and two soon-to-be-opened restaurants under three different brands, was dreaming about expanding its scale to 100 restaurants in three years (35 in China and 65 in the international market). To meet this ambitious target, the Group faced many challenges, including standardizing Chinese cuisine, selection of domestic and international locations, development of franchising operations and the launch of an IPO. Moreover, as the only Food Service Partner of Chinese cuisine for the 2008 Beijing Olympics, the Group also had to organize the company's resources efficiently to fulfill this prestigious contract. This case had been developed mainly for MBA and EMBA students, with the main teaching objective being to understand the challenges of growth. The students will also be exposed to the dynamic Chinese business environment and the dreams, innovativeness and decision-making behaviors of Chinese entrepreneurs, even in such a traditional industry. An audio-visual support, including an introduction to the company, the restaurants and the dishes, and two interviews with Ms. Zhang Lan is available to instructors.

scholarly journals THE STRATEGY DEVELOPMENT OF SMALL AND MEDUIM ENTERPRISES (SMEs) OF ACCOMMODATION AND FOOD SERVICE IN PHUKET

2018 ◽  
Vol 20 (2) ◽  
Author(s):  
Anusara Sawangchai ◽  
Hiran Prasarnkarn ◽  
Noppadol Chanrawang ◽  
Wanida Hancharoen ◽  
Pipop Somwaythee
Keyword(s):  
Quantitative Research ◽  
Swot Analysis ◽  
Service Industry ◽  
Small And Medium Enterprises ◽  
Food Service ◽  
Strategy Development ◽  
Second Phase ◽  
Food Services ◽  
The Right ◽  
Medium Enterprises

This research aims to study the problematic conditions of small and medium enterprises, of hotels and food services, to provide a strategy for the development of small and medium enterprises, by providing hospitality and food services in Phuket by using integrated quantitative research which is divided into two phases. The first phase is a study of current problems of small and medium enterprises, accommodation and food services. The second phase is a strategy for the development of small and medium enterprises, accommodation and food services in Phuket by using qualitative research. Pieces of data were collected by the expert in-depth interview. Representatives from all sectors, local and national academics were to summarize information about strengths, weaknesses, opportunities and barriers to SWOT Analysis to find the right strategy and stage the forum. The participant were involved to present a draft strategy for the development of small and medium enterprises in Phuket accommodation and food service industry. The analysis of the data in the first phase of the questionnaire was using the statistical programme to distribute the frequency as a percentage value, average standard deviation and analysis of data in phase 2 by content analysis

A Study into the Relationship between Restaurant Tipping and Food Service Tangibility in Kisumu County, Kenya

2020 ◽  
Vol 10 (2) ◽  
pp. 190-199
Author(s):  
Simon O. Were ◽  
Moses N. Miricho ◽  
Vincent N. Maranga
Keyword(s):  
Multiple Regression ◽  
Significant Relationship ◽  
Service Industry ◽  
Food Service ◽  
P Value ◽  
Food Services ◽  
Service Failures ◽  
Cross Tabulation ◽  
The Relationship

AbstractTipping is believed to have vast influence on restaurant food service tangibility, and thus, quality. This forms the basis of the assumption that foodservice clients are in a better position to reward and monitor the quality of restaurant food services. Nonetheless, the act of tipping has seriously been abused by food servers, hence compromising food service tangibles and thus quality. As a consequence, this is the origin of the observed service failures, not only within restaurant food service but also in the entire service industry. Therefore, the study sought to investigate the relationship between tipping and tangibility of restaurant foodservice. Cross tabulation, correlation as well as multiple regression was used in the analysis of data. The study found a weak significant association between tipping and food service tangibility (Pearson's R = 0.150, P-value > 0.05). However, multiple regression results indicate that restaurant tipping does not statistically significantly predicts the dependent variable – tangibility of food service (F = 45.619). Thus, at 95% confidence level, the study therefore concluded that there is no statistically significant relationship between restaurant tipping and tangibility of food service within the sampled hotels in Kisumu County, Kenya.

Managing relationship marketing in the food service industry

2014 ◽  
Vol 32 (3) ◽  
pp. 293-310 ◽  
Author(s):  
Abdullah Firdaus ◽  
Agnes Kanyan
Keyword(s):  
Relationship Marketing ◽  
Customer Loyalty ◽  
Service Industry ◽  
Food Service ◽  
Reliability And Validity ◽  
Business Environment ◽  
Measuring Instrument ◽  
Content Type ◽  
Foodservice Industry ◽  
Key Dimensions

Purpose – The purpose of this paper is to propos a new measuring instrument for relationship marketing which is uniquely designed for the foodservice industry. In particular, the underlying dimensions of relationship marketing as perceived by customers are identified, and strategies for the enhancement of relationship marketing program are put forward. Design/methodology/approach – The proposed 31-item instrument has been empirically tested for unidimensionality, reliability and validity using both exploratory and confirmatory factor analysis Findings – A factorial analysis suggests that relationship marketing is a multidimensional construct consisting of four key dimensions namely communication, trust, empathy and commitment. Practical implications – Communication emphasizes the necessity to communicate in understandable way; trust refers to the ability to inspire confidence; empathy stresses on the importance of exhibiting sympathy and reassurance; and commitment describes the desire to provide excellent service. A subsequent multiple regression analysis reveals that all the dimensions are positively correlated with customer loyalty and trust was the most important dimension. Originality/value – Building strong relationships with customers to gain competitive advantage and customer loyalty is crucial for survival and success in today's business environment. As competition is becoming more intense, customers are increasingly demanding and price sensitive. Although the relationship marketing discipline is relatively well researched, the measuring instrument is limited and practically non-existent in the foodservice industry.

scholarly journals THE ANALYSIS OF CONSUMERS’ PURCHASING FACTORS ON BOGA SERVICE START-UP

2019 ◽  
Vol 8 (1) ◽  
pp. 25-32
Author(s):  
Finolda Finolda ◽  
Metta Padmalia
Keyword(s):  
Consumer Behavior ◽  
Social Factors ◽  
Psychological Factors ◽  
Sampling Methods ◽  
Food Service ◽  
Sampling Techniques ◽  
Personal Factors ◽  
Start Up ◽  
Confirmatory Analysis ◽  
Start Ups

This study aims to analyze the factors of consumer behavior in purchasing Empal Catering Bibik. The factors examined in this study are cultural factors, social factors, personal factors and psychological factors. The population in this study were consumers of Empal Catering Bibik. The sample size of 40 respondents. The research samples were collected using non-probability sampling methods and purposive sampling techniques. The research data was taken by using questionnaires which were distributed to respondents. Data analysis using the second order confirmatory analysis factor analysis. The results of data processing shows that consumer behavior factors in purchasing consumer food service start-ups are personal factors and psychological factors.

scholarly journals Digital Transformation in Food Industry- A Consumer Perspective

2020 ◽  
pp. 364-366
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Service Industry ◽  
Food Service ◽  
Digital Transformation ◽  
Technological Advancement ◽  
Fast Food Restaurant ◽  
The Past ◽  
Marketing Function ◽  
Consumer Perspective

Digitalisation has created a new revolution in the era of booming businesses, technological advancement and widespread market reach. It has not only affected the educational, hospitality, medical or transportation sectors of the economy but has also acted as a catalyst in the rise of food service industry or fast-food restaurant sectors. The number of fast-food business have substantially increased in the past few years and it is safe to say that digitalisation has played a major role in introducing a new way of food indulgence to consumers, resulting in the increase in businesses pertaining to food. This paper aims to provide a perspective on how digitalisation has affected the food industry from its marketing function to its supply function and how it affects consumers’ interest or preferences.

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