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Family dinner on Lunar New Year's Eve is the most important and most ritualized feast for families in China. It is the time for the entire family to reunite. Families gather together to reflect their past and talk about the future. Through the lens of consumer culture theories, this study explores how Chinese consumers construct family identity.

Based on constant comparative analysis of primary data including in-depth interviews and participant observation, and secondary data including historical archives, cultural tracing, documentary reports and essays, the authors deconstruct the consumption rituals of family dinner on Chinese Lunar New Year's Eve. The authors focus on four aspects, including participants, place, time and related activities, and analyze Chinese consumers' ritual experiences.

The authors’ findings show how young consumers construct and strengthen individual self-identity, relational identity and family identity in various ways through consumption and ritual practices during Chinese Lunar New Year celebration.

The study of family dinner on Lunar New Year's Eve helps the authors understand contemporary consumer culture in three aspects. First, it helps the authors understand the relationship between consumption and culture. Second, the study shows the changes and continuities of consumption rituals. Third, the research highlights the experience of “home” among contemporary Chinese consumers.

This study aims to, with family structures in urban China becoming increasingly diverse, examine how and to what extent the characteristics of everyday family meals relate to the establishment and strengthening of a collective sense of the Chinese family. Integrating ritual and family identity theories developed through studies conducted in the West, the research explores the relationship between family identity and the major dimensions that characterize ritualistic practices through an examination of family dinners in a non-Western context.

The mixed-method approach combines a qualitative phase (focus groups and interviews) with a large-scale survey of households (n = 1,319) in four Chinese cities.

The results find a positive relationship between family identity and commitment to family meals, as well as continuity promoted through family meals, at a 99 per cent confidence level.

One important research limitation is that the sample was limited to four cities. In addition, it is difficult for quantitative measures to capture the richness of emotionally and symbolically laden constructs, such as communication, commitment, continuity and family identity.

The results provide insights into the meanings of family meals in China. With over one-third of household expenditures spent on food in Chinese cities, the formulation of brand positions and promotions can be informed through a greater understanding of the influence of family dynamics on food consumption.

The findings indicate that, within China’s dynamic environment of changing family values, strengthening the ritualistic characteristics of everyday family activities, such as family meals, can lead to an increase in a collective sense of family.

The study demonstrates under what conditions, within this rapidly changing socioeconomic environment, the family dinner provides stability and a sense of unity for Chinese families. In China, a trend toward individualization is accompanied by a deep-seeded sense of obligation toward family that exerts an important influence on meal composition and patterns.

The purpose of this paper is to analyze the nutritional quality of dinnertime meals eaten out of home (OH) vs those eaten at home by male Korean workers.

The study included 1,634 male Korean workers aged between 19 and 64 years among 15,508 individuals who participated in a 24-hour dietary recall through the Sixth Korea National Health and Nutrition Examination Survey from 2013 to 2014. The study participants were classified and analyzed according to the place where dinner had been prepared: out-of-home group (OHG) (n=659) and at-home group (AHG) (n=975).

Young male white-collar workers who are unmarried with a higher level of education and income were more likely to eat OH at dinner. The OHG consumed more energy, fat, and sodium, but less carbohydrate at dinner than the AHG. The contribution of dinner to daily energy and macronutrient intakes, except for carbohydrate, was higher in the OHG. Additionally, the study results suggested that the OHG was less likely to consume a traditional Korean meal at dinner. Overall, the nutritional quality of dinnertime meals eaten OH had greater potential to lead to negative effects on nutrition and health.

This study highlights OH eating among male Korean workers as an important arena in which strategies for healthier eating can be deployed when establishing worksite health promotion or related national nutrition policies.

The purpose of this research study is to extend the concept of third places, as explained by Oldenburg (2000), as being places designed as meeting places and as being dynamic rather than static.

The primary site for this paper is a neighborhood ritual of shared meals that has taken place every Wednesday for the past fourteen years. This was a 6 month study focusing on semi-structured interviews.

Characteristics of third places when compared to other arguments for the classification of third place supports the use of space instead of the purpose of a place as the main consideration for the classification of “third place”.

Defining social events within homes as third spaces pushes the traditional third place theory forward. It offers a way for rituals to be explored more deeply through the experiences they offer.

This study asks the reader to pay attention to the periphery where interaction takes place and consider how we frame concepts of third places.

Third places create an environment that allows individuals expressions of restraint (to keep the distance between yourself and others), relaxation (to be yourself), freedom (from judgment), reflexivity (when you look back at past events) and vulnerability (opening yourself up to the possibilities that come from interacting with others).

The distinction of third place is not so much in the categorization of the building but rather in the use for which the space serves. Extending these conversations into future research endeavors would be to continue and to extend the discussion/description of third places.

This paper aims to demonstrate how activity‐based pricing can be applied in a restaurant setting by combining the use of price sensitivity measurement with activity‐based costing.

Data are collected at a Hong Kong buffet restaurant, based on guests' price perceptions and the establishment's detailed cost structure. These data are analyzed by using price sensitivity measurement techniques and activity‐based costing methods, separately, and then combined to create an activity‐based pricing analysis of the restaurant's menu.

The use of activity‐based pricing techniques reveals that, although the guests are relatively price‐insensitive, drastic measures were needed to reduce costs for the restaurant to become profitable. Without the benefit of this study, the restaurant's management would not have been able to see clearly the nature of the challenges that they faced, since a single pricing study, or cost study, would have missed the combined cost and pricing effects that were captured by activity‐based pricing.

Activity‐based pricing is shown to be a powerful technique that can be applied effectively in a restaurant. Utilizing this method allows a restaurant truly to understand both its operating cost structure and the price perceptions of it guests. Since this study involved only a single buffet restaurant, further research should be conducted to confirm that activity‐based pricing can also be applied in other restaurant and hospitality industry settings.

The findings from this study suggest that activity‐based pricing may be a viable way for restaurant managers to gain a better understanding of both their guests' price perceptions and the true cost structure of their restaurants. Use of activity‐based pricing allows restaurant managers to set price levels that cover all operating costs and profits, while still meeting guests' expectations of value.

This study is the first of its kind in the hospitality literature, since no prior research has applied activity‐based pricing in a hospitality research setting. This study represents an important new addition to the existing body of hospitality cost and pricing literature.

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic.

Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner.

Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively).

Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

Investigates whether consumers′ time availability is an important segmentation variable in the convenience and fast‐food markets. Very time‐poor, somewhat time‐poor, and not time‐poor consumers are compared, and three types of food are examined: fast foods, frozen dinners, and ready‐to‐eat foods. For weekday dinners, similarities and differences between the three segments are investigated with respect to usage of each type of food, importance of benefits sought in a weekday dinner, and perceptions of each type of food. Managerial implications of differences between segments and of overall patterns are discussed.

The Porcelain for All project was an initiative by Figgjo AS, a porcelain factory in Norway, which needed more research on different coloured porcelains. The paper aims to discuss this issue.

The study aimed to gain new knowledge about how different décor and dinner plate colours can positively influence dementia sufferer food intake and appetite. The intervention period lasted three weeks. Four days were randomly picked during that period. Each plate was photographed before and after the resident had eaten, researchers conducted observations during mealtimes. Two CurroCus® group interviews were used to collect additional empirical data. In total, 12 dementia sufferers (five females) between 65 and 85 years were observed during dinnertime.

Plates with a white well, yellow lip and red rim seemed to be preferred regarding food intake. Three main categories were noted from the observations and group interviews: mealtime dignity, porcelain design and appetite.

Future research could incorporate well-being in people with dementia regarding food weight, testing different meal room environments, user involvement, food presentation and should include more nursing homes and residents.

This study only encompasses a small sample (12 residents), all diagnosed with dementia.

Outcomes may help to prevent undernutrition among elderly people.

Combined coloured porcelain, food intake and residents with dementia is scarcely investigated.

The purpose of this paper is to consider the challenges of using participant-produced photographs in family food research.

Families participating in a study on family dinners agreed to take photos of their weekday evening meal using their mobile phone and a Selfie-Stick. These images were subsequently used as a photo elicitation cue in a long interview.

“Selfies” or participant directed photographs, are a way to involve all family members in the research. Giving participants control over the composition and production of the image reveals how participants see themselves and how they wish to be seen while uncovering some of the physical, material and social realities of contemporary family practice. Photographs not only capture rich contextual and spatial details but also act as an aide memoir and interview stimulus to investigate broader socialisation around family feeding. Visual images reveal otherwise unrecalled aspects of the family dinner and encourage more reflection and discussion by participants around the social realities of their family practice. Photographs taken using a mobile phone and selfie stick complement and stimulate traditional methods of qualitative investigation.

The paper contributes to the debate about the challenges in using visual methods and how the selfie technique can be used, the photographs shared and visual data incorporated as part of the research method. As communicative affordances, the mobile phone, camera and selfie stick frame the practices around family dinner and afford the subject an agentic perspective as both producer and consumer of the image.

This research paper aims to examine whether using menu engineering (ME) together with activity‐based costing (ABC) for menu analysis gives new insights about true menu profitability. The traditional ME approach only uses food cost to determine the contribution margin of individual menu items. This combined approach uses both food and traceable operating costs to estimate contribution margins more accurately.

An improved menu engineering model was developed and tested in a buffet restaurant in Hong Kong. Direct observation of restaurant activities allowed most costs to be traced (not simply allocated) to individual menu items.

The results found that only three of 20 dinner menu entrées were profitable. This unique insight would not have been possible using traditional ME methods alone. The results also showed that ABC methods are applicable to a buffet‐style restaurant.

Only a single restaurant and only the dinner menu were examined in this study. Future research should apply the model used herein to other restaurant types located in different geographical areas in an effort in order to validate the approach.

The paper suggests that ME can be improved upon by first assessing variable costs using ABC methods. Thus, the extra effort required to apply ABC in a restaurant appears to be worthwhile.

The paper combines two disparate analytic techniques (ME and ABC) in a new approach that reveals a menu's true profit and loss picture. The paper also makes several modifications to the traditional ME approach.