The effect of the customer traits and situational factors of kiosk users in the food service industry on expected usefulness, user trust, and intention to reuse - Focused on kiosk users of the fast-food chain restaurants -

2021 ◽  
Vol 24 (6) ◽  
pp. 159-179
Author(s):  
Min-Jung Kim
Keyword(s):  
Food Chain ◽  
Fast Food ◽  
Service Industry ◽  
Food Service ◽  
Situational Factors ◽  
User Trust

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

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.

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.

Handling Perishable Foods

1977 ◽  
Vol 40 (5) ◽  
pp. 337-339
Author(s):  
S. E. BARNARD ◽  
M. G. MAST ◽  
G. R. KUHN
Keyword(s):  
Fast Food ◽  
Dairy Products ◽  
Service Industry ◽  
Food Poisoning ◽  
Food Service ◽  
Personal Hygiene ◽  
Educational Materials ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Milk And Dairy Products

Food service industry management has been interested in help to meet sanitary regulations, reduce food spoilage, lengthen keeping quality, and prevent foodborne illness. Materials were developed for 1-day workshops to provide practical suggestions for handling perishable and preserved foods. Products included were meats, poultry and eggs, milk and dairy products, delicatessen, fruits, vegetables and seafood. A 200-page reference book and 12 sets of slides or filmstrips were used to outline spoilage, food poisoning, personal hygiene, equipment sanitation, and proper food handling practices. A program has been conducted at 16 locations in Pennsylvania. Participants have been supervisors from stores, schools, hospitals, nursing homes, restaurants, vending companies, and fast food operations. Educational materials and programs will train food service personnel how to handle perishable foods.

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.

Effect of minimum wage in the food service industry domain

2019 ◽  
Vol 31 (1) ◽  
pp. 265-278
Author(s):  
Bohyun Yoon ◽  
Joonho Moon ◽  
Won Lee
Keyword(s):  
Minimum Wage ◽  
Service Industry ◽  
Food Service
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