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.

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 Energy contribution of sugar-sweetened beverage refills at fast-food restaurants

2017 ◽  
Vol 20 (13) ◽  
pp. 2349-2354 ◽  
Author(s):  
Andrew Breck ◽  
Jonathan H Cantor ◽  
Brian Elbel
Keyword(s):  
New York ◽  
New York City ◽  
New Jersey ◽  
York City ◽  
Fast Food ◽  
Energy Content ◽  
Soft Drink ◽  
Fast Food Restaurant ◽  
Cross Sectional Survey ◽  
Fast Food Restaurants

AbstractObjectiveTo identify demographic and consumer characteristics associated with refilling a soft drink at fast-food restaurants and the estimated energy content and volume of those refills.DesignLogistic and linear regression with cross-sectional survey data.SettingData include fast-food restaurant receipts and consumer surveys collected from restaurants in New York City (all boroughs except Staten Island), and Newark and Jersey City, New Jersey, during 2013 and 2014.SubjectsFast-food restaurant customers (n 11795) from ninety-eight restaurants.ResultsThirty per cent of fast-food customers ordered a refillable soft drink. Nine per cent of fast-food customers with a refillable soft drink reported refilling their beverage (3 % of entire sample). Odds of having a beverage refill were higher among respondents with a refillable soft drink at restaurants with a self-serve refill kiosk (adjusted OR (aOR)=7·37, P<0·001) or who ate in the restaurant (aOR=4·45, P<0·001). KFC (aOR=2·18, P<0·001) and Wendy’s (aOR=0·41, P<0·001) customers had higher and lower odds, respectively, of obtaining a refill, compared with Burger King customers. Respondents from New Jersey (aOR=1·47, P<0·001) also had higher odds of refilling their beverage than New York City customers. Customers who got a refill obtained on average 29 more ‘beverage ounces’ (858 ml) and 250 more ‘beverage calories’ (1046 kJ) than customers who did not get a refill.ConclusionsRefilling a beverage was associated with having obtained more beverage calories and beverage ounces. Environmental cues, such as the placement and availability of self-serve beverage refills, may influence consumer beverage choice.

scholarly journals What People Buy From Fast-food Restaurants: Caloric Content and Menu Item Selection, New York City 2007

Obesity ◽  
2009 ◽  
Vol 17 (7) ◽  
pp. 1369-1374 ◽  
Author(s):  
Tamara Dumanovsky ◽  
Cathy A. Nonas ◽  
Christina Y. Huang ◽  
Lynn D. Silver ◽  
Mary T. Bassett
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Fast Food ◽  
Item Selection ◽  
Caloric Content ◽  
Menu Item ◽  
Fast Food Restaurants ◽  
Menu Item Selection

scholarly journals Intergenerational differences in dietary acculturation among Ghanaian immigrants living in New York City: a qualitative study

2021 ◽  
Vol 10 ◽  
Author(s):  
Margrethe F. Horlyck-Romanovsky ◽  
Terry T.-K. Huang ◽  
Ramatu Ahmed ◽  
Sandra E. Echeverria ◽  
Katarzyna Wyka ◽  
...  
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Fast Food ◽  
Cultural Practices ◽  
The United States ◽  
Individual Choice ◽  
Dietary Acculturation ◽  
Intergenerational Differences ◽  
Ghanaian Immigrants

Abstract Dietary acculturation may explain the increasing risk of diet-related diseases among African immigrants in the United States (US). We interviewed twenty-five Ghanaian immigrants (Youth n 13, Age (Mean ± sd) 20 y ± 5⋅4, Parents (n 6) and Grandparents (n 6) age 58⋅7 ± 9⋅7) living in New York City (NYC) to (a) understand how cultural practices and the acculturation experience influence dietary patterns of Ghanaian immigrants and (b) identify intergenerational differences in dietary acculturation among Ghanaian youth, parents and grandparents. Dietary acculturation began in Ghana, continued in NYC and was perceived as a positive process. At the interpersonal level, parents encouraged youth to embrace school lunch and foods outside the home. In contrast, parents preferred home-cooked Ghanaian meals, yet busy schedules limited time for cooking and shared meals. At the community level, greater purchasing power in NYC led to increased calories, and youth welcomed individual choice as schools and fast food exposed them to new foods. Global forces facilitated nutrition transition in Ghana as fast and packaged foods became omnipresent in urban settings. Adults sought to maintain cultural foodways while facilitating dietary acculturation for youth. Both traditional and global diets evolved as youth and adults adopted new food and healthy social norms in the US.

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.

scholarly journals ANALISIS PREFERENSI MASYARAKAT TERHADAP RESTORAN CEPAT SAJI DI KOTA BOGOR

2017 ◽  
Vol 3 (1) ◽  
pp. 16-28
Author(s):  
Sri Hartini ◽  
Lesti Hartati
Keyword(s):  
Fast Food ◽  
Consumer Satisfaction ◽  
Consumer Preferences ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Analysis Method ◽  
Scoring Method ◽  
Hygiene Factors ◽  
The Matrix ◽  
Fast Food Restaurants

ABSTRACTThe objectives of this research are: (1) to identify the most important environmental factors that led to a variety of consumer preferences for fast food restaurants in Bogor; (2) to measure the relative performance of consumer satisfaction attribute in fast food restaurant industry in Bogor by using approach of importance performance analysis; and (3) to identify the pattern of competition among fast food restaurants in Bogor City with the use of SPSS scoring method. Data analysis method used is Fischbein analysis consist of quantitative analysis and qualitative analysis. The results showed that: 1) hygiene factors should be put forward because the concept of fast food restaurants attract more consumers from middle to upper economic level, and of course it is critical to give an assessment of the condition or circumstances in all aspects of the service from fast food restaurants; 2) the level of service provided to the consumer most attributes are in the low priority position matrix with the percentage of 53%, the attribute on the matrix to maintain the achievement is in the second with the percentage of 33%, followed by the main priority attribute is only 9% and the last attribute on the matrix excessive with percentage of 5%. This means there are still many attributes that do not have significant effectiveness to the services provided by each attribute; 3) can be determined the average total scoring of KFC restaurant (20.56, 14%), McD restaurant (18.29, 12%), Pizza Hut restaurant (16.67, 11%), Trio restaurant (15.98,11%), restaurant of Simpang Raya (15.96,11%), Burger Kings restaurant(15.87,10%, Rumah Anai restaurant, (15.18; 10%), and Dominos restaurant (14.83,10%).Keywords: Community Preference, Fast Food Restaurant, and Bogor City

scholarly journals The Impact of the COVID-19 Pandemic on Occupational Stress in Restaurant Work: A Qualitative Study

2021 ◽  
Vol 18 (19) ◽  
pp. 10378
Author(s):  
Julia F. Lippert ◽  
Mackenzie B. Furnari ◽  
Charlie W. Kriebel
Keyword(s):  
Qualitative Study ◽  
Occupational Stress ◽  
Service Industry ◽  
Job Insecurity ◽  
Food Service ◽  
The United States ◽  
Restaurant Industry ◽  
Economic Downturn ◽  
Structured Interviews ◽  
The Impact

The economic downturn due to the COVID-19 pandemic disproportionately impacted the food service industry—one of the largest workforce sectors in the United States. The purpose of this qualitative study was to explore the occupational stressors experienced by restaurant and food service workers during the COVID-19 pandemic through a detailed assessment of their lived experiences. Thematic analysis was used to identify patterns within data from sixteen semi-structured interviews with people employed or recently employed in the restaurant industry during July of 2020. Five themes were highlighted including fear of being exposed to the COVID-19 virus while working under inadequate safety policies, job insecurity, inconsistent pay and hours and a lack of health benefits and paid time off, all of which increased occupational stress and led to uncertainty if respondents would return to the restaurant industry. Hardships associated with the pandemic were mitigated by the support and connections fostered by the communities built within the restaurants. Results led to several recommendations to address the social and economic contributors to occupational stress at the structural and population levels which can be used in the current and post-pandemic workplace.

scholarly journals Fast Food Industry in the Post-pandemic Era — A Case Study of KFC

2020 ◽  
Vol 218 ◽  
pp. 02005
Author(s):  
Mushui Chen
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Service Industry ◽  
Great Influence ◽  
Fast Food Restaurant ◽  
Economic Sectors ◽  
Fast Food Industry ◽  
Global Spread ◽  
Fast Food Restaurants

The global spread of the Covid-19 pandemic exerts great influence on the global economies, and among the economic sectors which are suffering losses, the service industry, especially fast food restaurants, are greatly impacted. Before the outbreak of the Covid-19 pandemic, the fast food restaurant benefits a lot from the process of globalization, while they lose the benefit when the pandemic causes a lot of limitations on the cross-boarder flow of commodities and people. By taking KFC as an example, based on the analysis, it is found that the reasons behind such impact include slowed globalization, customer’s reducing income and government bans. To help the fast food restaurants get through the difficulties amid pandemic, several possible solutions are proposed in this paper.

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.

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