The User Experience (UX) Analysis of Self-Service Kiosk (SSK) in Waiting Time at Fast Food Restaurant Using User Experience (UX) Model

Studies found that customer satisfaction is affected by customers’ waiting time in fast food restaurants. With the introduction of self-service kiosks (SSK) at McDonald’s, number of complaints about long waiting time has been rising. Hence, this research intends to identify the relationship between user experience (UX), perceived waiting time, and waiting environment towards customer satisfaction. Additionally, this research also determines the relationship between UX and waiting environment towards perceived waiting time as well as to investigate behavioural intention upon customer satisfaction and perceived waiting time. 161 survey questionnaires were collected at McDonald’s Parit Raja. Findings reveal UX and waiting environment affect customer satisfaction, however, perceived waiting time showed no effect to customer satisfaction. While UX and waiting environment affect perceived waiting time, and lastly perceived waiting time and customer satisfaction affect behavioural intention. Nevertheless, sample size of this study was limited and not sufficient to represent the population. Future research should include more areas in Malaysia and adopt mixed research method which compares SSK and queuing system. This paper provides insight for service sector to better understand the determinants of customer satisfaction and behavioural intention after implementing SSK in fast food restaurant.

SERVICE ROBOT ADOPTION AMONG EMPLOYEES: A CULTURAL PERSPECTIVE

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.

Comparing Models with Positive Anticipated Emotions, Food Values, Attitudes and Subjective Norms as Influential Factors in Fast-Food Purchase Intention during the COVID-19 Pandemic in Two Channels: Restaurants and Mobile Apps

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.

A Trip Generation Model for a Petrol Station with a Convenience Store and a Fast-Food Restaurant

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.

Customer Satisfaction and Revisit Intention towards Fast Food Restaurants in Sri Lanka

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.

Shake Shack IPO Analysis

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.

Companies’ Perspectives on Factors Affecting Consumer Satisfaction in Fast-Food Restaurant using Fuzzy AHP

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.

PENERAPAN MODEL ANTREAN MULTI CHANNEL SINGLE PHASE PADA SISTEM PELAYANAN RESTORAN CEPAT SAJI

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.