Fast Food Restaurant
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2021 ◽  
Author(s):  
N Alia Fahada W Ab Rahman ◽  
◽  
Monizaihasra Mohamed ◽  
Farizah Sulong ◽  
◽  
...  

This study examines the adoption of service robots by fast-food restaurant employees. Adopting the Unified Theory of Acceptance and Use of Technology (UTAUT), this study proposes four determinants of intention to use: performance expectancy (PE), effort expectancy (EE), social influence (SI) and facilitating conditions (FC). The role of culture was also considered to examine its role in moderating the influencing factors. The data was collected from Malaysian fast-food restaurant employees and analysed using the Statistical Package for Social Sciences (SPSS) and the Smart-PLS software. The findings showed that intention to use service robots is primarily influenced by performance expectancy and social influence. Additionally, culture also has a significant effect as moderating factor on the relationship between social influence and intention to use service robots in a fast-food restaurant setting. Lastly, a discussion on the contributions and implications are presented.


2021 ◽  
Vol 13 (22) ◽  
pp. 12857
Author(s):  
María Núñez-Fernández ◽  
Héctor Hugo Pérez-Villarreal ◽  
Yesica Mayett-Moreno

The purpose of this research is to determine if positive anticipated emotions, food values, attitudes and subjective norms influence food purchase intention in two different models: a fast food restaurant and a food delivery service via mobile apps. For this study, we utilized a non-experimental, causal, descriptive and cross-sectional design. From October 2020 to January 2021, self-administered online surveys were distributed to a convenience sample of 200 fast-food consumers at restaurants, and users of food delivery services via mobile apps Puebla City, Mexico. IBM–SPSS Statistics and the SmartPLS 3 Partial Least Squares Structural Equation Modeling were used to test our hypotheses. The results underscored a difference in attitudes between the models. The attitude toward the brand positively and significantly influenced purchase intention via mobile apps, whereas attitude toward eating a hamburger positively and significantly influenced purchase intention of visiting a fast-food restaurant. In both models, positive anticipated emotions exhibited the closest relationships with purchase intention, attitude toward the brand and attitude toward eating a hamburger, whereas food values exerted an insignificant effect on attitudes and purchase intention. Future research should consider performing a face-to-face survey with a random sample while accounting for different demographics, regions and countries, as well as including other brands, food types and restaurants.


2021 ◽  
Vol 13 (22) ◽  
pp. 12815
Author(s):  
Shafida Azwina Mohd Shafie ◽  
Lee Vien Leong ◽  
Ahmad Farhan Mohd Sadullah

A trip generation manual and database are important for transportation planners and engineers to forecast new trip generation for any new development. Nowadays, many petrol stations have fast-food restaurant outlets. However, this land use category has yet to be included in the Malaysian Trip Generation Manual. Therefore, this study attempted to develop a new trip generation model for the new category of “petrol station with convenience store and fast-food restaurant”. Significant factors influencing the trip generation were also determined. Manual vehicle counts at the selected sites were conducted for 3 h during morning, afternoon and evening peak hours. Regression analysis was used in this study to develop the model. A simple trip generation model based on the independent variable number of restaurant seats showed a greater value for the coefficient of determination, R2, compared with the independent variables gross floor area in thousand square feet and number of pumps. The multivariable trip generation model using three independent variables generated the highest R2 among all of the models but was still below a satisfactory level. Further study is needed to improve the model for this new land use category. We must ensure more accuracy in trip generation estimation for future planning and development.


2021 ◽  
Vol 11 (5) ◽  
pp. 95-103
Author(s):  
M. A. K. Sriyalatha ◽  
P. J. Kumarasinghe

This study aimed at examining factors that effect of food taste, food quality, service quality, perceived price, responsiveness, restaurant environment on customer satisfaction and revisit intention. Data were collected through a structured questionnaire survey of fast food restaurant customers in a selected metropolitan area from Colombo district and students from University of Sri Jayewardenepura. The data were analyzed using SPSS 21.0 and R Studio 3.5.1 software. The study has found that food quality and perceived price are the important antecedents of restaurant customer satisfaction. Further, the results clearly showed a significant role of customer satisfaction on revisit intention and crucial impact of perceived price on customer satisfaction. In addition, revisit intention towards the fast food restaurant is directly influenced by food tastes. This study collected data from two selected groups; students from University of Sri Jayewardenepura and one metropolitan area, and data has analyzed further based on demographic characteristics further to confirm the results.  Therefore, this study provides valuable insight to restaurant managers on attracting, retaining and satisfying their customers.


2021 ◽  
Vol 854 (1) ◽  
pp. 012091
Author(s):  
Aleksandra Ranitovic ◽  
Lato Pezo ◽  
Olja Sovljanski ◽  
Ana Tomic ◽  
Dragoljub Cvetkovic ◽  
...  

Abstract In this study, the microbiological quality of 72 minced beef meat samples collected during six months from a local butcher was defined after laboratory analysis and developing advanced mathematical models. This new simultaneous approach provided adequate precision for the prediction of the microbiological profile of minced beef meat as one of the easily spoiled products with a short shelf life. For the first time, an artificial network model was developed to predict the microbiological profile of beef minced meat in a fast-food restaurant according to meat and storage temperatures, butcher identification, and work shift. A concurrent statistical study of practical analysis and the developing mathematical models provided adequate precision for the prediction of the microbiological profile of minced beef meat. The developed ANN provided a good prediction of the microbiological profile of beef minced meat with an overall R2 of 0.867 during the training cycle.


2021 ◽  
Vol 5 (9) ◽  
pp. 49-54
Author(s):  
Caixia Hu

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.


2021 ◽  
Vol 12 ◽  
Author(s):  
Jiani Jiang ◽  
Qi Meng ◽  
Jingtao Ji

Against the background of weakening face-to-face social interaction, the mental health of college students deserves attention. There are few existing studies on the impact of audiovisual interaction on interactive behavior, especially emotional perception in specific spaces. This study aims to indicate whether the perception of one’s music environment has influence on college students’ emotion during communication in different indoor conditions including spatial function, visual and sound atmospheres, and interior furnishings. The three-dimensional pleasure–arousal–dominance (PAD) emotional model was used to evaluate the changes of emotions before and after communication. An acoustic environmental measurement was performed and the evaluations of emotion during communication was investigated by a questionnaire survey with 331 participants at six experimental sites [including a classroom (CR), a learning corridor (LC), a coffee shop (CS), a fast food restaurant (FFR), a dormitory (DT), and a living room(LR)], the following results were found: Firstly, the results in different functional spaces showed no significant effect of music on communication or emotional states during communication. Secondly, the average score of the musical evaluation was 1.09 higher in the warm-toned space compared to the cold-toned space. Thirdly, the differences in the effects of music on emotion during communication in different sound environments were significant and pleasure, arousal, and dominance could be efficiently enhanced by music in the quiet space. Fourthly, dominance was 0.63 higher in the minimally furnished space. Finally, we also investigated influence of social characteristics on the effect of music on communication in different indoor spaces, in terms of the intimacy level, the gender combination, and the group size. For instance, when there are more than two communicators in the dining space, pleasure and arousal can be efficiently enhanced by music. This study shows that combining the sound environment with spatial factors (for example, the visual and sound atmosphere) and the interior furnishings can be an effective design strategy for promoting social interaction in indoor spaces.


2021 ◽  
Vol 6 (3) ◽  
pp. 42-52
Author(s):  
Suzanawati Abu Hassan ◽  
Nur Aqilah Hassan ◽  
Teoh Yeong Kin ◽  
Norpah Mahat ◽  
Anas Fathul Ariffin

In today's world, the fast-food restaurant has become a popular sort of eatery. The fast-food industry's expansion is always changing in response to customer requests in order to meet their needs. As a result, clients have a wide range of fast-food restaurants to choose from in order to satiate their hunger. Clients' contentment with restaurants will influence not just the image of the establishments, but also the services offered by their employees as they strive to entertain and deliver the best possible service to their paying customers. However, the competition between the restaurants have caused certain restaurants to gain lower profits as the customers’ satisfaction is not fulfilled for certain factors. Price, food quality, service quality, restaurant atmosphere, promotion, customer expectations, and brand are all elements to consider. This study was conducted to analyse the importance of factors in customer satisfaction in a fast-food restaurant in Perlis. In this study, the method applied is the Fuzzy Analytical Hierarchy Process (AHP) to rank the factors that have a high impact on customer satisfaction. The selected fast-food restaurants were McDonald (McD), Kentucky Fried Chicken (KFC), Pizza Hut, Domino’s Pizza, Marrybrown, and Subway. The primary data collected through the questionnaire were analysed by experts, the manager of the fast-food restaurant selected. The findings show that in a fast-food restaurant, the quality of service with 0.2188 of normalized weight is the most important factor in customer satisfaction, and the price with 0.0436 of normalized weight is the least significant. The role of the manager and the staffs were thus evidently more important in customer satisfaction than the price offered.


Author(s):  
Chenyang Wang ◽  
Zhiping Zhen ◽  
Nan Zhao ◽  
Chenlin Zhao

The prevalence of obesity among preschool children has risen dramatically due to the influx of Western fast food in China. In this study, we aimed to provide clear evidence on the associations between fast-food restaurants and childhood obesity. We collected and combined three unique cross-sectional datasets: physical fitness data, geographic information, and the financial data of each kindergarten. The two-stage least squares were used for empirical analyses. The final data including 75,730 children were from 785 kindergartens in 82 cities and 23 provinces in China in 2018. The mean age of participants was 4.94 ± 0.87; 34,249 (45.2%) females and 41,481 (54.8%) males. The number of fast-food restaurants within 1, 2, and 3 km radii had a significant and positive correlation with obesity, and this correlation decreased as the radius increased. Furthermore, the distance to the nearest fast-food restaurant had a significant and negative correlation with obesity. Western fast-food restaurants contributed more to obesity than the broader definition of fast-food restaurants. There was marked heterogeneity between urban and rural areas. Our findings documented that fast-food restaurants had a significant and positive association with childhood obesity, thus the restriction of fast-food restaurants surrounding kindergartens might be considered.


2021 ◽  
Vol 10 (3) ◽  
pp. 163
Author(s):  
NI WAYAN NI WAYAN EKANTARI ◽  
NI KETUT TARI TASTRAWATI ◽  
KARTIKA SARI

A queue will occur if the average number of arrivals exceeds the capacity of service facilities. Fast food restaurants are one of the places that usually have long queues at lunchtime and dinner time. KFC in Bali, located in the village of Sanur, is a fast food restaurant that is experiencing long queues. This is because this restaurant is located in a tourism area and the only KFC outlet on the Ngurah Rai Sanur bypass line and does not yet have a drive-thru service. The current condition at KFC Sanur is that there is more than one service facility, disciplined first come first service (FCFS) queues according to the multi channel single phase queuing model. After being analyzed with data taken before the pandemic period on November 18, 2019 to December 1, 2019 for 14 days during weekdays and weekends, it was found that the performance of the KFC Sanur queue system would have a smaller utility level if there were 3 active server. The total cost per customer if there are 2 active server is IDR 78,692.38 and if there are 3 server is IDR 75,788.45. Based on the results of this analysis, it can be concluded that it will be more optimal if there are 3 active server.


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