scholarly journals Perceived Drivers Of Green Practices Adoption: A Conceptual Framework

2013 ◽  
Vol 29 (2) ◽  
pp. 351 ◽  
Author(s):  
Chai Har Lee ◽  
Nabsiah Abdul Wahid ◽  
Yen Nee Goh
Keyword(s):  
Conceptual Framework ◽  
Fast Food ◽  
Service Industry ◽  
Food Service ◽  
Green Is ◽  
Normative Pressure ◽  
Green Practices ◽  
Fast Food Restaurants ◽  
Internal And External Factors ◽  
Coercive Pressure

With respect to the rapidly increasing importance of environmental issues, there is a need for businesses from various industries, including the food service industry, to implement initiatives to go green. In Malaysia, green fast-food restaurants are a growing niche. Being green is a strategy to differentiate a business from other competitors in the industry. Being green also indicates a positive response to consumers demand for environmentally friendly organizations. The food service industry, however, appears to be less inclined to adopt green practices than other industries. Most of the literature on green practices investigates the subject matter from consumers perspective, rather than from organizations perspective. This paper provides a conceptual framework on the adoption of the drivers of green practices for fast-food restaurants, with institutional theory as its underlying base. In this paper, perceived internal (i.e., normative pressure) and external drivers (i.e., coercive pressure and mimetic pressure) are considered to be the drivers. Normative pressure is represented by pressure from employees and managers attributes; coercive pressure is represented by regulatory pressure and customer pressure; and mimetic pressure is pressure from competitors. The results of the findings are expected to indicate whether internal and external factors drive the adoption of green practices for fast-food restaurants in Malaysia.

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 Relational and Identity-Making Capabilities in the Internationalization Process: The Case of US Food Service Sector

2016 ◽  
Vol 11 (6) ◽  
pp. 205
Author(s):  
Valentina Della Corte ◽  
Giovanna Del Gaudio
Keyword(s):  
Fast Food ◽  
Service Sector ◽  
Food Service ◽  
Internationalization Process ◽  
Local Identity ◽  
Single Location ◽  
Different Types ◽  
Fast Food Restaurants ◽  
Internationalization Strategies ◽  
Relational Capabilities

<p>This paper aims at exploring the link between internationalization strategies and local identity. More precisely, this study analyzes how firms manage this relationship, understanding if a firm can express the local identity and to what extent this latter can be extended through without jeopardizing the essential soul of its products/services.<br />The analysis is developed according to a double level that includes the recognition of both distinctive resources and competences and the specific relational capabilities necessary in the internationalization process. Furthermore, the strength of this paper is represented by the examination of different types of firms (single location full-service restaurants, chain restaurants and fast food restaurants) operating in the food service sector.</p>

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

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.

Sexual and Racial Discrimination in Service-Seeking Interactions: A Field Study in Fast Food and Commercial Establishments

1988 ◽  
Vol 63 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Samuel Juni ◽  
Robert Brannon ◽  
Michelle M. Roth
Keyword(s):  
New York ◽  
New York City ◽  
Data Analysis ◽  
Racial Discrimination ◽  
York City ◽  
Fast Food ◽  
Food Service ◽  
General Context ◽  
Male And Female ◽  
Fast Food Restaurants

Observers at fast food restaurants and banks in New York City catalogued the sex and race of 492 customers and of the cashiers who were chosen by those customers. Data analysis showed that black customers preferred black cashiers while white customers preferred white cashiers. In contrast, female cashiers were preferred by both male and female customers, although the tendency was somewhat more pronounced for women. Also documented was an apparent bias of employing women rather than men in food-service positions. The findings are discussed in the general context of discrimination and stereotypy.

scholarly journals BENCHMARKING KITCHEN AND DINING OPERATIONS

2017 ◽  
Vol 2 (1) ◽  
pp. 351
Author(s):  
Edgar Allan Dela Cruz Mendoza ◽  
Nimrod Carpio
Keyword(s):  
Service Industry ◽  
Data Gathering ◽  
Food Service ◽  
The Philippines ◽  
Environment Friendly ◽  
Green Food ◽  
Use Of Resources ◽  
Green Practices ◽  
Effective Use ◽  
Organically Grown

Food service industry around the world is obviously producing volume of both food and non-food products, not to mention the usage of water and energy. This industry consumes huge quantities of resources and produces diverse rates of waste. Green practices have been defined as the implementation of environment friendly activities in all areas including the procurement of green food (Harris, L.C., & Crane, A., 2002). In this study, the term was used as procurement of locally and organically grown foods as well as the efficient and effective use of resources to reduce waste and recycling (Harris, et al., 2002). During the data gathering, experts recommended several international food related organizations which endorse green practices. These organizations cited different areas that are being affected by green practices if will be applied. Several green practices were presented in this study for kitchen and dining operations from water & energy usage, sustainable purchasing, preparation, & packaging, effective disposal and pollution reduction, sustainable fixtures & furniture, and lastly staffs’ education and training. These practices were used to identify the different barriers in adapting green practices in kitchen and dining operations in the Philippines. 

scholarly journals What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 460 ◽  
Author(s):  
Yongping Zhong ◽  
Hee Cheol Moon
Keyword(s):  
Customer Satisfaction ◽  
Food Quality ◽  
Physical Environment ◽  
Fast Food ◽  
Food Service ◽  
Environment Quality ◽  
Perceived Price ◽  
Fast Food Restaurants ◽  
Moderating Role

The fast-food service industry has been growing rapidly across China over the last few decades. In accordance with the rising consumption level in the country, Chinese customers care increasingly about their food choices. The purpose of this study is to investigate the factors that can influence customer satisfaction, loyalty, and happiness, with a particular focus on the moderating role of gender. Data were collected through an online survey completed by customers who visited Western fast-food restaurants (KFC, McDonalds, etc.) in China. The structural equation model was applied to test 12 hypotheses. Results showed that perceived price, food, service, and physical environment quality positively affected customer satisfaction. Perceived price can significantly influence customers’ judgement of the quality dimensions of a restaurant. Moreover, customer satisfaction and happiness can lead to a sense of loyalty. Happiness functions as a mediator between satisfaction and loyalty. Nonetheless, our findings indicated that customers’ perceptions of food quality based on price and satisfaction levels based on service quality differ significantly between the genders, which demonstrated that gender moderation exists in food consumption. This study will contribute to a better understanding of managerial and theoretical perspectives, which will be beneficial for subsequent research.

Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants

2019 ◽  
Vol 121 (4) ◽  
pp. 937-949 ◽  
Author(s):  
Tahra Elobeid ◽  
Ioannis Savvaidis ◽  
Vijay Ganji
Keyword(s):  
Food Safety ◽  
Fast Food ◽  
Food Service ◽  
Rank Correlation ◽  
Food Handlers ◽  
Content Type ◽  
Frozen Food ◽  
Attitudes And Practices ◽  
Spearman’S Rank Correlation ◽  
Fast Food Restaurants

Purpose In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure and enforce the food safety regulations. The purpose of this paper is to investigate the food safety knowledge, attitudes and practices (KAP) of fast food handlers in Qatar. Design/methodology/approach Data were collected from 102 fast-food handlers through a structured survey. The questionnaire comprised questions on food safety KAP. The association between scores for KAP among the food handlers was measured with Spearman’s rank correlation. Findings A significant direct association was found throughout the different criteria of food safety KAP. In total, 90 percent of fast food handlers had undergone formal training on food safety. Although fast food handlers thought they had overall good knowledge on food safety (93.9 percent), results showed that they had a poor knowledge on proper cleaning of equipment, cross-contamination, foodborne diseases, food danger zone and correct procedures for thawing of frozen food. Only (34.7 percent) of the food handlers correctly identified Salmonella as a food pathogen. Originality/value Based on the current findings, the authors believe that continuous food safety and hygiene training should be implemented in all food service operations especially in fast-food restaurants in Qatar to ensure that all food handlers have the knowledge and the skill to provide safe food.

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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