scholarly journals The Impact of COVID-19 on the Fast-Food Industry in Malaysia

2021 ◽  
Vol 4 (2) ◽  
pp. 44-57
Author(s):  
Daisy Mui Hung Kee ◽  
Nurul Farhana binti Mohd Nazri ◽  
Nurrida binti Misbah ◽  
Nurul Asyiqin binti Nazril ◽  
Nur Hasmizah binti Musa ◽  
...  
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Secondary Data ◽  
Primary Data ◽  
Critical Question ◽  
Fast Food Industry ◽  
Cultural Economic ◽  
Health Crisis ◽  
Fast Food Restaurants ◽  
The Impact

Many businesses worldwide are badly affected due to the COVID-19 outbreak. As the Covid-19 pandemic spreads around the world, business person should create new business methods during this socio-economic, cultural, and health crisis. How to address the future is another critical question for businesses. Although the pandemic has affected businesses in different profound ways due to the various social, cultural, economic, and environmental factors, experience sharing and learning from successful businesses can help policymakers and business leaders to come up with innovative and effective strategies to minimize the adverse impact of the pandemic on the business operation. The study aims to determine how Covid-19 affected the fast food industry in Malaysia. Due to the Movement Control Order (MCO), all Malaysians are required to stay at home. The data of this study was collected through primary data and secondary data. The surveys using online Google form was conducted as primary data to gain more information regarding the topic. There are as many as 100 customers were surveyed. The results showed the fast food industry sustained operations and they adopted digitalization technologies. Digital technologies have influenced fast food restaurant strategies during the global pandemic, while technology may enable digital transformation, fast food restaurants are rapid to match the changes. Digitization opens new possibilities for fast food restaurants to sustain their business. With digital infrastructures in place like mobile devices, Wi-Fi networks, and online payment systems, it brings convenience to both business and customers. Deepening digitization has helped fast food restaurants to become more customer centric.

scholarly journals The Effect of the Minimum Wage on the Fast-Food Industry

ILR Review ◽  
1992 ◽  
Vol 46 (1) ◽  
pp. 6-21 ◽  
Author(s):  
Lawrence F. Katz ◽  
Alan B. Krueger
Keyword(s):  
Minimum Wage ◽  
Fast Food ◽  
Food Industry ◽  
Longitudinal Survey ◽  
Minimum Wage Increase ◽  
Fast Food Industry ◽  
Federal Minimum Wage ◽  
Fast Food Restaurants ◽  
Wage Increases ◽  
The Impact

Using a longitudinal survey of fast-food restaurants in Texas, the authors examine the impact of recent increases in the federal minimum wage on a low-wage labor market. Less than 5% of fast-food restaurants were using the new youth subminimum wage in July/August 1991, even though the vast majority paid a starting wage below the new hourly minimum wage immediately before it became effective. Although some restaurants increased wages beyond the level needed to comply with higher minimum wages in both 1990 and 1991, those federal minimum wage increases greatly compressed the distribution of starting wages in the Texas fast-food industry. Two findings at variance with conventional predictions are that (1) employment increased more in those firms likely to have been most affected by the 1991 minimum wage increase than in other firms and (2) price changes were unrelated to mandated wage changes.

scholarly journals A Factor Analytic Investigation of Electronic Word-of-Mouth towards Fast Food Industry in Sri Lanka

2020 ◽  
pp. 64-69
Author(s):  
Saraniya Devendra
Keyword(s):  
Factor Analysis ◽  
Sri Lanka ◽  
Fast Food ◽  
Food Industry ◽  
Word Of Mouth ◽  
Electronic Word Of Mouth ◽  
Positive Word ◽  
Fast Food Industry ◽  
Fast Food Restaurants ◽  
Positive Word Of Mouth

In modern marketing, the Fast Food Industry has experienced lots of changes. These changes have influenced both industries and the nature of the rivalry. Consequently, it is not shocking that these bread winners have been enforced in a puzzling situation to concentrate on their customers instead of positive word of mouth communication. One of the best ways that restaurants can be differentiated from others and accomplish competitive advantage is using positive word of mouth. Consequently, this research is contributed to the vital element that is influencing on Electronic Word-of-Mouth (EWOM) in selective Fast Food Restaurants. The data were collected from a convenience sample of 200 customers in Colombo Divisional Secretariat Division, Sri Lanka. The respondents provided the data utilizing a close-ended questionnaire. Exploratory Factor Analysis has been used to analyze the data and to draw the findings. From the factor analysis, it has been identified that four factors, namely Encouragement, In-depth explanation, Differentiation and Contacts, are the primary influencers. These four factors have combined variance of 55.411% of the decision regarding the adoption of Electronic Word-of-Mouth by Fast Food Restaurants to ensure strategic development.

scholarly journals Determinants of Customer Satisfaction in Fast Food Industry A Study of Fast Food Restaurants Peshawar Pakistan

2013 ◽  
Vol 6 (21) ◽  
pp. 56-65 ◽  
Author(s):  
Shahzad Khan ◽  
Syed Majid Hussain ◽  
Fahad Yaqoob
Keyword(s):  
Service Quality ◽  
Fast Food ◽  
Consumer Satisfaction ◽  
Food Industry ◽  
Success Factors ◽  
Key Factors ◽  
Fast Food Industry ◽  
Customer Expectations ◽  
Fast Food Restaurants ◽  
Number Of Customers

Abstract This research is focused to find what are the key success factors for fast food industry in region of Peshawar Pakistan. Fast food concepts developed very rapidly in last few years in Peshawar region. The failure or success of a fast food industry based on some factors like Promotion, Service quality, Customer expectations, Brand, Physical Environment, Price, and Taste of the product. To find which of these factors has greater influence on consumer satisfaction, four fast food restaurants customers were targeted randomly. These four restaurants were KFC, CHIEF, ARBAIN CHICK, and PIZZA HUT. The data collected from the customers of these restaurants. The data collected from customers of these restaurants when the customers were in restaurants for refreshment. Total number of customers who were targeted was 120. From each restaurant 30 customers were targeted on availability basis. On the basis of their responses multiple regression and correlation test was applied. Findings of the study shows that service quality and brand are the key factors for satisfaction in fast food industry in Peshawar Pakistan.

scholarly journals Factors Affecting Purchase Intentions in Generation Y: An Empirical Evidence from Fast Food Industry in Malaysia

2018 ◽  
Vol 9 (1) ◽  
pp. 4 ◽  
Author(s):  
Aiyun Xiao ◽  
Shaohua Yang ◽  
Qaisar Iqbal
Keyword(s):  
Generation Y ◽  
Fast Food ◽  
Purchase Intention ◽  
Food Industry ◽  
Purchase Intentions ◽  
Critical Element ◽  
Key Factors ◽  
Fast Food Industry ◽  
Factors Affecting ◽  
Fast Food Restaurants

The purpose of the present study was to investigate the factors that influence the purchase intentions of Generation Y students towards the fast food industry in Nilai, Malaysia. Nowadays, purchase intentions are an important aspect of organizational long-term success in the fast food industry. In addition, purchase intentions are the critical element in competing with other competitive environments; hence, it is important for the fast food industry to pay a significant attention to this matter. The present study was conducted to identify the key determinants that impact the purchase intention of Generation Y students towards the fast food industry in Nilai, Malaysia. Employing the quantitative method in this study, a total of 313 questionnaires were distributed with the response rate of 91%. Another purpose of this study was to provide important insights to Nilai fast food restaurants in understanding the purchase intentions of customers. Therefore, the leaders and managers of Nilai local fast food restaurants can enhance customers’ experience, solve their problems, and ultimately obtain high quality business by understanding the key factors of purchase intentions in fast food industry.

Driving customer loyalty in the Malaysian fast food industry

2019 ◽  
Vol 11 (6) ◽  
pp. 1367-1387 ◽  
Author(s):  
Farzana Quoquab ◽  
Nur Zulaikha Mohamed Sadom ◽  
Jihad Mohammad
Keyword(s):  
Customer Loyalty ◽  
Fast Food ◽  
Food Industry ◽  
Service Providers ◽  
Partial Least Square ◽  
Mediating Effect ◽  
Fast Food Industry ◽  
Content Type ◽  
The Impact ◽  
The Relationship

Purpose Although the importance of halal logo in determining purchase intention has been recognized in the marketing literature, there is a dearth of study that has examined the impact of halal logo toward customer loyalty. To fulfill this gap, this study aims to shed some light on the impact of halal logo toward achieving customer loyalty in the context of fast food industry in Malaysia. More specifically, the objectives of this study are: to examine the direct and indirect effect of halal logo on customer loyalty; to examine the effect of halal logo on trust and perceived reputation; to examine the effect of halal logo and perceived reputation on customer loyalty; and to examine the mediating effect of trust and perceived reputation in the relationship between halal logo and customer loyalty among the fast food industry consumers in Malaysia. Design/methodology/approach This study used stimulus-organism-response (S-O-R) theory as the theoretical basis. The data were collected via self-administered survey questionnaire consisting 117 Muslim fast food consumers. Partial least square (SmartPLS, version 3) was used to test the study hypotheses. Findings Results of this study revealed that halal logo, directly and indirectly affect customer loyalty. Moreover, perceived reputation and trust also found to be positively related to customer loyalty. Research limitations/implications The data were collected from Malaysian Muslim consumers. Future studies can consider non-Muslim consumers to compare the loyalty pattern among Muslim and non-Muslim consumers. Practical implications The findings from this study will benefit fast food industry marketers who are targeting Muslim consumer segment and also those marketers who are operating their franchise business in Muslim majority countries. The findings suggest that halal logo helps service providers to create positive perceived reputation and to build trust among consumers, which eventually lead customer loyalty. It is expected that the findings of this study will assist the halal fast food industry marketers to better strategize their marketing efforts in retaining the Muslim customer base. Originality/value Using S-O-R theory, this study examines halal logo as the key driver of customer loyalty, which is comparatively a new link. Moreover, this study examines the mediating effects of perceived reputation and trust in the relationship between halal logo and customer loyalty, which are not tested in previous literature in the field.

scholarly journals A Study of Subway Marketing 4P Strategy

2021 ◽  
Vol 4 (2) ◽  
pp. 47-64
Author(s):  
Varsha Ganatra ◽  
A.A. Gde Satia Utama ◽  
Puran Puran ◽  
Rudresh Pandey ◽  
Liang Mei Qi ◽  
...  
Keyword(s):  
Competitive Advantage ◽  
Customer Loyalty ◽  
Fast Food ◽  
Food Industry ◽  
Secondary Data ◽  
Price Promotion ◽  
Product Price ◽  
Fast Food Industry

The purpose of this study is to examine Subway marketing 4P strategy as the competition in the fast-food industry is extremely high. Subway is needed to keep on striving for better performances to build existing customer loyalty while attracting new customers. Therefore, we examine Subway marketing 4P (product, price, promotion, and place) to ensure that Subway can obtain a competitive advantage in the marketplace. The study used primary and secondary data methods to collect respondents’ perceptions of Subway performances. The findings indicated that marketing 4P strategies are the important prediction of the success of the company.

scholarly journals Consumer's Attitude towards Green Supply Chain Practices and its impact on their Intentions to Buy at Fast Food Restaurants in Bahawalpur, Pakistan

2019 ◽  
Vol 1 (1) ◽  
pp. 55-64
Author(s):  
Sabeen Shahid Rehmani ◽  
Sulaman Hafeez Siddiqui
Keyword(s):  
Supply Chain ◽  
Fast Food ◽  
Research Study ◽  
Research Work ◽  
Consumer Perception ◽  
Green Supply Chain ◽  
Fast Food Industry ◽  
Fast Food Restaurants ◽  
Useful Life ◽  
The Impact

The purpose of this study is to find the impact of consumer perception on green supply chain practices in fast food places in South Punjab, Pakistan. Green supply chain practices focus on assimilating environmental thinking into the conventional supply chain, including areas like product design, material sourcing and selection, manufacturing processes, delivery of the final product as well as end-of-life management of the product after its useful life. To put it simply, green supply chain practices deal in creating an environmentally friendly supply chain that will result in an organization that not only sustains itself, but also the environment around it. This research work was conducted in South Punjab, Pakistan to see whether or not people perceived green supply chain practices important and whether that would affect their decision to dine at a certain place. To serve the purpose of the research, the data was acquired from the general population of South Punjab. The respondents included students from intermediate, people who held jobs, housewives etc. with a sample of 260 chosen randomly. The overall findings state that consumer perception is significantly affected by green supply chain practices in the fast food industry. The research is limited due to the time constraints, financial constraints and limited availability of the data. The results of this research study may not generalize to other province of the Pakistan as the study is conducted only in the context of South Punjab.

scholarly journals McJob – między dehumanizacją pracy a wstępem do kariery zawodowej

1970 ◽  
pp. 245-256
Author(s):  
Anna Sobczak
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Service Sector ◽  
Modern Society ◽  
Consumer Society ◽  
Fast Food Industry ◽  
Professional Career ◽  
Entry Level ◽  
Fast Food Restaurants ◽  
Popular Work

The service sector plays an increasingly important role in modern society, called a consumer society. Nowadays we want to get everything easily and quickly. That is why the fast-food industry, specially McDonald’s company become more and more popular. Work in fast-food restaurants (but not only there) is called a McJob. The term is commonly defined as a low-paid, unskilled, entry-level job with few prospects, one that requires zero creative or intellectual involvement. McJobs are usually filled by young people. This article tries to answer the question whether employment of this type means dehumanization of work or whether it can be an introduction to a professional career.

scholarly journals Antecedents of brand hate in the fast food industry

2019 ◽  
Vol 23 (2) ◽  
pp. 227-248 ◽  
Author(s):  
Sharizal Hashim ◽  
Sheraz Kasana
Keyword(s):  
Relationship Quality ◽  
Fast Food ◽  
Food Industry ◽  
Design Methodology ◽  
Negative Emotion ◽  
Primary Data ◽  
Fast Food Industry ◽  
Content Type ◽  
Poor Relationship ◽  
Brand Hate

PurposeThe purpose of this paper is to explore the concept of brand hate in detail which is the extreme negative emotion toward brands, by giving a comprehensive explanation concerning how brand hate evolves in consumers. More specifically, antecedents of brand hate are empirically assessed in this study.Design/methodology/approachThis study used primary data from 250 fast food brand consumers in Pakistan. Multiple regression analysis in SPSS was used to test the hypotheses related to the antecedents of brand hate.FindingsResults indicate that brand hate is instigated by five antecedents, which are negative past experience, symbolic incongruity, poor relationship quality, ideological incompatibility and rumor, with rumor being the biggest instigator.Originality/valueAntecedents of brand hate are assessed theoretically and empirically in this study which helps in understanding the true form of brand hate. More specifically, poor relationship quality and rumor are presented as the antecedents of brand hate according to the recommendations of the theory of hate.

scholarly journals The Current Use and Management of Single-Use Items (SUIs) in the Fast Food Industry in Ho Chi Minh City, Vietnam

2021 ◽  
Vol 20 (3) ◽  
Author(s):  
Thi-Kim Chi Do ◽  
Sunil Herat ◽  
Le Van Khoa ◽  
Prasad Kaparaju
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Management Practices ◽  
Ho Chi Minh City ◽  
Fast Food Industry ◽  
Material Recovery ◽  
Fast Food Restaurants ◽  
Single Use ◽  
Waste Management Practices ◽  
Structured Questionnaire

This study aims to determine the composition and the weight of individual single-use items (SUIs) generated in the selected fast-food restaurants (FFRs) in Ho Chi Minh City (HCMC), Vietnam. A semi-structured questionnaire was used to collect data of SUIs consumed per day from 126 FFRs covering six popular fast food companies (FFCs). At the same time, waste from 30 FFRs was collected, and its composition and weight were determined. Consequently, the amount and composition of the waste varied among the studied FFCs and is dependent on the food menu, the number of franchises for each FFC, customer number, size, and the type of SUIs used at these restaurants. Total waste collected across the six FFCs was 6 t.d-1 and was equivalent to 1560 t.yr-1 in HCMC. Of which, single-use plastic items (SUPIs) waste and single-use paper items (SUPaIs) waste accounted for 39% and 28%, respectively. The total weight of unnecessary SUPIs (condiment containers, straws, and forks) generated was about 44 t.yr-1. The results suggest that the necessity of standardizing the type and size of the SUIs used at the FFRs, phasing out the use of unnecessary SUPIs, improving the local waste management practices through material recovery and recycling.

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