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In the UK, chain restaurants have grown rapidly and now represent about 14 per cent of the total catering industry. The UK has one of the largest chain restaurant sectors in Europe, but is still well behind the USA in terms of consumer acceptance. Examines the structure of the 1992 UK industry, identifies leading players and trends, and provides comparisons with selected European countries. Bases the information on market research undertaken by Technomic Consultants in 1992 during the compilation of its report on UK chain restaurants.

The restaurant network is reforming rapidly due to the advancements encountered so far in the restaurant–third party logistics (3PL) collaborations. These collaborations resulting from a strategical partnership between the restaurant and the 3PLs play a significant role in getting a good handle on the web, logistics activities, online business and many more services. Despite the collaborations, 3PL in the restaurant supply chain is associated with many risks that may hamper the supply chain's profitability. In this study, several risks related to 3PL are investigated and analysed.

Deciding the relative importance of different risks is an intricate errand. The predominance of one risk over the others changes from individual to individual and ?rm to ?rm. Therefore, to catch the changeability in choice, the fuzzy analytical hierarchy process (AHP) is an extremely valuable tool used in this research. In addition to this, fuzzy AHP is incorporated with fuzzy TOPSIS for preference ranking of 3PL risks in the restaurant supply chain and obtain risk index value, which provides an excellent approach to rank the risks. Furthermore, we performed a sensitivity analysis to analyse the stability of the results obtained in this study.

Results indicate that “macro-level risks” (i.e. the risks associated with 3PL in the restaurant supply chain due to political agitation in the district, cataclysmic events, ailments like COVID-19, bird influenza, etc.) is the most relevant first-level risk with high-risk index as well as high relative weight. As per the analysis of second-level risks, the occurrence of cataclysmic events holds the most elevated risk index value.

This research provides the restaurant industry and the 3PL with a generalized framework with set parameters that can be used to attain a successful 3PL in the restaurant supply chain of any developing nation.

This research proposes an evaluation framework for the risk assessment of third-party logistics in the restaurant supply chain. This paper explores risks for efficient implementation of 3PL in the restaurant supply chain. From a managerial perspective, the rank table is also provided with the goal that mitigation of the risks can be done quickly.

The purpose of this research is to create and test a model of a patron's innovativeness formation toward a chain restaurant brand.

A review of the current literature revealed six key determinants in the formation of patrons' innovativeness in the chain restaurant context. Based on theoretical relationships between these constructs, a structural model was proposed. The model was tested utilizing data collected from 433 chain restaurant patrons.

Data analysis indicates that satisfaction and brand attitude positively influence innovativeness, with the impact mediated by advertising effectiveness and perceived risk in a new menu trial. Advertising effectiveness significantly reduced patrons' perceived risk in a new menu trial and thus positively influences innovativeness. Lastly, it was revealed that sales promotions have a strong impact on innovativeness.

The findings emphasize the significance of study variables in the formation of patrons' innovativeness in the chain restaurant context. These findings help restaurant practitioners in successful new menu/food product launch.

This study is the first to explain the formation of patrons' innovativeness in the chain restaurant industry. Given that a proper understanding of innovativeness is critical to achieving chain restaurants' business success, the model verified in this study may serve as a guideline for practitioners/researchers in this field.

The purpose of this research was to investigate the structural relationships between chain restaurant patrons' brand attitude, utilitarian value, hedonic value, well‐being perception, and behavioral intentions with the moderating role of involvement.

A review of the current literature in these areas revealed ten theoretical hypotheses, from which the authors derived a structural model. The model was tested utilizing data collected from 433 chain restaurant patrons. Confirmatory factor analysis and structural equation modeling were utilized to test the proposed theoretical relationships.

Data analysis indicates that brand attitude and hedonic value bear a positive impact on patrons' well‐being perception. However, it was revealed that utilitarian value does not have significant impact on patrons' well‐being perception. It was also found that well‐being perception is the most powerful determinant of patrons' positive behavioral intentions. More importantly, well‐being perception played a full mediating role in the relationship between hedonic value and behavioral intentions. Lastly, it was revealed that the moderating role of involvement in the relationships between well‐being perception and behavioral intentions is significant.

The findings emphasize the significance of the study variables in maximizing patrons' well‐being perception and in inducing positive behavioral intentions. Since there has been little study of consumer well‐being (CWB) in the chain restaurant industry, the model verified here may serve as a guide for future research aimed at understanding the formation of CWB and its potential impact on other marketing variables in the chain restaurant industry.

The model verified in this study is the first that explains the formation of CWB and its impact on patrons' behavioral intentions.

The aim of this study is to explore the barriers and drivers of green supply chain management (GSCM) in Lebanese restaurants. The author of this paper classified the barriers and drivers as internal and external factors. This study further assesses the level of knowledge of GSCM in the Lebanese restaurant industry. In particular, the case of “Besten” is addressed to tackle the major drivers and barriers to adopting GSCM.

This paper follows the pure qualitative research design as the design is based on an interview. Further, this paper adopts the interpretivism research. As for the research approach, this paper adopts the inductive approach. Regarding the research strategy (data collection method), this paper is a case study discussing the level of awareness of GSCM, the drivers, and the barriers to adopting GSCM by a Lebanese independent restaurant, “Besten.” As for the choice of research methodology, a qualitative interview is conducted with the owner of “Besten” restaurant, Mr. Omar El Mais, to discuss and try to figure out the main impediments and motivators of adopting GSCM at Besten.

The study found that the major drivers of adopting GSCM in the Lebanese restaurant context, more specifically in Besten, are management's awareness, management mentality, gaining customers' trust and loyalty, the intention of going international, and market trends. The latter two drivers are specific to the Lebanese context and were not mentioned in previous research. As for the barriers, the major ones are the cost constraints, lack of Lebanese laws and regulations, the Lebanese economic crisis since 2019, and loss of funds to banks. The latter three barriers are specific to the Lebanese context and were not stated before in the literature.

Although the research is restricted to one case study, the research tackles and provides an in-depth understanding and elaboration of GSCM adoption, barriers, and drivers within one of the Lebanese independent restaurants as the topic has not yet been tackled within the Lebanese context. The results of this paper are specific to “Besten” and cannot be generalized.

Policymakers and non - governmental organizations (NGOs) might benefit from the findings of the study and set the needed laws/regulations to promote GSCM. Policymakers and NGOs might benefit from the findings of this study and implement the needed awareness campaigns about GSCM to the concerned bodies. Further, restaurant owners/managers might benefit from this study and gain a better understanding and insight of the GSCM, GSCM's potential barriers, and drivers in case restaurant owners/managers would like to adopt GSCM in the future.

Awareness and adoption of the GSCM within the restaurant context is essential in saving the environment, reducing waste, and reducing harmful emissions.

Despite the widespread literature about GSCM practices, the GSCM has not been tackled yet in the Lebanese context although the Lebanese context varies from other countries and what can be deduced from other countries regarding GSCM may not be adequate given the Lebanese complexities. The case study discussed in this research provides an in-depth understanding of this concept, GSCM's adoption, the internal and external drivers, and the internal and external barriers within one restaurant in the complex Lebanese restaurant context.

Reports on a survey of chain and independent restaurants in the USA designed to learn about current practices in selection and retention of managerial personnel; of 584 surveys sent out, 112 were returned for a response rate of 19.2 per cent. Findings indicate that reference checks, structured interviews and unstructured interviews are the most frequently‐used and effective selection procedures. Chain restaurants are more likely to use structured interviews, credit checks and police checks than independent restaurants. Annual managerial turnover is 18.6 per cent for the combined sample and costs US$8,858 per turnover incident. Chain restaurants report higher and more costly managerial turnover (29.7 per cent for chains against 5.8 per cent turnover for independents; US$11,112 per incident for chains against US$3,386 for independents). Provides two examples of good selection practices.

The study sought to determine the possibility of supplier development in the form of contract farming as a determinant of supply chain resilience in fast-food outlets. This is against the background of the restaurant having been designated as one of the industries that remained operational when the other industries were affected by the two-decade-long economic meltdown and more recently COVID-19 pandemic.

Data were collected using questionnaires from the consenting restaurants with the most senior procurement personnel in target restaurants as the informants and analysed using analysis of moment structures (AMOS) software.

The results revealed that indeed supplier development in the form of contract farming leads to supply chain resilience as indicated by improved supply chain visibility, supply chain flexibility, and supply chain redundancy. Fast-food restaurant businesses that have not yet adopted supplier development in the form of contract farming are therefore encouraged to adopt it as a way of enhancing their resilience to traditional supply chain disruptions such as transport shortages, droughts, and more recently COVID-19 pandemic.

It is to the best knowledge of these researchers, that no studies have attempted to analyse the three drivers of supply chain resilience, namely supply chain redundancy, supply chain flexibility, and supply chain visibility in a single study and link them to a single antecedent.

The paper summarizes predictions about the use of franchising as an expansion strategy and examines them through an empirical investigation of a sample of restaurant franchisors. The restaurant industry is an appropriate field for such an investigation as franchising is extensively used in this sector. The subject of growth is also important from the consumer’s perspective because of the increased desire for convenience and uniformity. The results suggest that franchising is an effective strategy for store expansion. However, larger chains have a lower need to use franchising as a growth strategy, apparently because they have their own resources. The paper also shows that the chain’s mix of company owned and franchised outlets is likely to be influenced by its past growth pattern. The results indicate that a significant increase in the proportion of franchised outlets is unlikely for chains that already have a relatively high percentage of franchised outlets. This is ostensibly because synergistic benefits are achieved through having both company owned and franchised stores.

The purpose of this paper is to highlight the various means of communication available to franchisors in attracting prospective franchisees more effectively than their competitors. In addition, it explores the potential use of Web 2.0 resources by franchisors.

The simultaneous use of various means of communication by franchisors is examined through a case study. The authors have chosen one of the largest franchised chains in the world, which is in the process of expanding its chain of restaurants in many countries, with France being heavily targeted: Subway.

This case study reveals the complementarities of push communication, pull communication, and communication relayed by influencers, along with the development of new means of communication through the use of Web 2.0 tools (Facebook, LinkedIn, YouTube, etc.).

This paper contributes to the stream of franchising and hospitality management literature. The limitations encountered stem mainly from the case study methodology.

The implications of this research for franchisors relate primarily to the means of communication used in order to appear more attractive in the eyes of potential franchisees. This paper also provides prospective franchisees with a list of sources available to collect useful information in selecting the best‐suited franchised chain to join.

Few papers have assessed the way new franchisees are attracted from a franchisor's perspective. The study of franchisor communication strategy and franchisor use of Web 2.0 resources to bring in new franchisees is indeed original, in comparison with the existing literature.

The goal of this study is to investigate how the development efficiency of restaurant companies' products of their suppliers, supplier–supplier connection, design quality and adaptation affect the supply chain performance (SCP) of restaurant companies.

We use the stratified random-sampling method for this study. We mailed the research questionnaire to the managers in the cases where they could be identified; a total of 1,063 questionnaires were sent by mail and a useable response of 156 fully completed questionnaires was received.

When the supplier has good development efficiency of restaurant companies' products, they can comply with the requirements of the budget project, and then, finally adapt to the restaurant companies to strengthen mutual relations of coexistence; suppliers with a good connection can make restaurant companies willing to go along with them.

The limitation of this study was that the different types of suppliers were not compared, and some restaurants without scaled operations may have different effects on the result.

The supplier–supplier connection is established when the suppliers or companies have generated important decisions. The suppliers will cope with the restaurant companies to make the delivery procedure more unhindered and invest in highly specialized equipment in the relationship and finally, improve the SCP.

This study focuses on the restaurant companies in partnership: how to cooperate with the suppliers to make good supply efficiency, and thus enhance the SCP of the restaurant companies. Overall, the results of the study have provided reliable instruments for operationalizing the key effect constructs in the analysis of operational performance.