Search results

The purpose of this study is to establish whether dynamic capabilities mediates the association between social capital and sustainable growth of full-service restaurants in Kampala, Uganda.

This study is cross-sectional and correlational in nature. A self-administered questionnaire was used to gather data from 154 full-service restaurants in Kampala. Statistical Package for the Social Sciences (SPSS.25) and Medgraph – Excel Version were used to conduct correlation, hierarchical regression and mediation analysis on the data in order to establish the mediating role of dynamic capabilities.

Study findings revealed that first, social capital and dynamic capabilities significantly predict sustainable growth of full-service restaurants, second, social capital is significantly associated with dynamic capabilities and third, dynamic capabilities significantly mediate social capital and sustainable growth of full-service restaurants.

The study confirmed that dynamic capabilities significantly mediate social capital and sustainable growth of full-service restaurants unlike the previous studies that focused on the direct association between the study variables in explicating sustainable growth.

The purpose of this paper is to provide a detailed analysis of the socioeconomic and demographic determinants driving food away from home (FAFH) consumption expenditures at full service and fast food restaurants in transition Albania.

Using a nationally representative data set, this study estimates a system of full service and fast food restaurant consumption expenditures under sample selection framework. The system estimator exploits full information about the error correlations for gain in efficiency.

The results indicate that future growth of the foodservice industry in Albania will be driven by increased spending at full service restaurants due to rising opportunity cost of the food manager’s time at home, household income and years of formal schooling of Albanians.

The findings of this study can inform policy deliberations in designing nutrition and education programs for the Albanian Government to combat rising obesity rates. Moreover, the findings can inform marketing strategies by foodservice firms in Albania. On FAFH–obesity debate, future research can focus on the analysis of FAFH consumption expenditures on obesity rates in Albania.

Consumption of FAFH is fast evolving in developing and transition economies. Albania, a typical transition country, is no exception. Concurrently, Albania is under epidemiological transition facing increased incidence of non-communicable diseases and obesity. Any intervention program by the Albanian Government aimed at reversing the rising obesity trend by targeting FAFH consumption should be based on sound empirical findings. Analysis of FAFH consumption expenditures across different foodservice facilities is an under-researched topic for Albania in the literature.

Loyal customers are committed to repeat patronage, make business referrals and provide publicity for the business. However, rising customer expectations and price consciousness, advancement of technology, lack of product differentiation and consumer choices have posted more challenges for customer retention. The purpose of this paper is to examine the relationships between transaction specific characteristics (i.e. food quality, service quality, atmosphere, convenience and price perception), customer satisfaction and customer loyalty (behavioral and attitudinal loyalties) in the context of Sabah full-service restaurant. The mediating effect of customer satisfaction and moderating effect of customer innovativeness were also tested.

A total of 225 valid questionnaires was collected via purposive sampling method and analyzed using Smart-PLS software 3.0.

All transaction specific characteristics have positive influences on customer satisfaction with price perception as the strongest predictor. Satisfaction had stronger effect on behavioral loyalty as compared to attitudinal loyalty. The mediating effects of customer satisfaction were only found in some of the relationships. None of the moderating effects of customer innovativeness was significant.

Utilizing the value-percept theory and transaction specific model which combine the evaluations of service and product elements of the full-service restaurant, this study contributed to the better understanding of the relationships between transaction specific characteristics, customer satisfaction and customer loyalty. The examination of both attitudinal and behavioral loyalties provided valuable insights to practitioners and researchers in understanding full-service restaurant consumers’ repatronage intention, intention to spread positive words-of-mouth (WoM) and commitment.

The purpose of this paper is to identify the profiles of those frequenting full-service restaurants and eating raw vegetable salads, as well as to analyze the influence of socio-demographic variables and of the tendency for social desirability in consumption frequencies.

A non-probabilistic consumer sample (n=630) was interviewed in the city of Campinas, Brazil. Besides the frequency of eating in full-service restaurants and the frequency of eating salads (as a function of the meal type and week day) in this type of restaurant, the survey instrument was also composed by socio-demographic variables and a social desirability scale. To compare data, non-parametric tests were used.

Of the interviewees, 52.3 percent were shown to eat in full-service restaurants at least once a week. The frequency of eating salads in full-service restaurant stood out as being significantly higher (p<0.05) for weekday lunches. Individuals who graduated in the areas of health or food showed a significantly higher frequency for the consumption of salads at weekends. Apparently the social desirability did not influence the responses of the consumers with respect to the frequencies studied.

The sample was of a non-probabilistic type, bringing reservations with respect to generalizations.

Socio-demographic variables should be considered in elaborating strategies for promoting vegetable salads consumption in restaurants. Health and nutrition education programs can be effective in aiding consumers to choose healthier food in this context.

Studies about frequency of salad consumption in restaurants are scarce. The influence of social desirability bias on reported frequency was analyzed in this paper.

The purpose of this study is twofold: to investigate the relationship between restaurant firms’ internationalization and systematic risk, and to further examine the relationship between internationalization and systematic risk based on the type of restaurant firm (i.e. limited-service vs full-service restaurants).

This study analyzes data from US-based publicly traded restaurant firms by estimating systematic risk based on the Carhart four-factor model and by performing a two-way random-effects model.

Findings support not only the risk-reduction effect of internationalization on systematic risk but also the moderating effect of the role of restaurant type on the relationship between internationalization and systematic risk. More specifically, the risk-reduction effect of internationalization on systematic risk is greater for limited-service than full-service restaurants.

The findings of this study can provide restaurant executives with more confidence in pursuing internationalization as part of their risk management strategy, acknowledging that more international operations could mitigate restaurant firms’ systematic risk. More specifically, limited-service restaurants can more significantly enjoy the risk-reduction benefits by increasing their international operations than full-service restaurants based on the findings of this study. Furthermore, risk-averse investors could consider purchasing shares of limited-service multinational restaurants’ stocks to enjoy more risk-reduction benefits.

By focusing on the restaurant industry with consideration for the restaurant type, this study provides more tailored recommendations for implementing internationalization strategies with regard to risk management.

The purpose of this study is to examine the role of consumption emotion in the digital food-ordering experience by comparing the performances of the three digital ordering methods in an experimental design.

A research model was developed based on the Feelings-as-Information (FaI) theory and the expectancy-disconfirmation theory. A 3 × 2 between-subjects lab experiment was conducted to compare the three digital ordering methods (online, mobile or chatbot) in two different types of restaurants (quick-service or full-service).

The results indicate that the chatbot ordering method evoked more negative emotions and less positive emotions than the other two methods. The online ordering method worked the best for quick-service restaurants, whereas the mobile ordering method was most suitable for full-service restaurants. Both positive and negative emotions (comfort and annoyance) significantly mediated the relationships between the ordering method and internal responses (satisfaction and behavioral intention). Only one negative emotion (anger) significantly mediated the relationship between the ordering method and order amount.

This is the first study that attempts to explore and compare consumers’ emotional responses resulting from restaurant digital ordering experiences in the context of the three food-ordering methods. The use of the FaI theory strengthens the theoretical foundation of research on emotion in the hospitality field. This study also pioneers the application of chatbot technology in the restaurant industry.

本论文旨在研究消费情感在线上点菜体验中的作用, 采用实验设计中的三种线上点菜方式。

本论文基于情绪即信息（Fal理论）和期望-不一致理论创建了研究模型。实验设计为3×2被试间设计来比较三种线上点菜方式（在线、手机、或聊天机器人）在两种不同餐厅类型（快餐vs全服务餐厅）

研究结果表明, 聊天机器人点菜方式相比较其他两种方式, 将带来更多负面情绪和较少的正面情绪。在线点菜方式最适用于快餐类型的饭店, 手机点菜方式最适合全服务餐厅。正面和负面情绪（舒服和烦恼）都对点菜方式和情绪反应（满意度和行为意图）之间的关系起到中介作用。只有一种负面情绪（愤怒）对在线方式和点菜量之间存在显著的中介作用。

本论文是首篇探索和对比消费者面对三种点菜方式, 在餐厅线上点菜体验的情绪反应。本论文使用Fal理论巩固了酒店管理领域中情感研究的理论深度。本论文还探索了饭店中对聊天机器人应用的科研。

The purpose of this paper is to identify the importance and performance of customers’ full-service restaurant selection factors in the USA using the importance-performance analysis model.

An online survey was distributed to participants who were 19 years of age or older and had dined at a full-service restaurant in the past month. A total of 413 valid surveys were collected. Descriptive statistics were used to summarize the demographic information, satisfaction of restaurant attributes, revisit intention, and scores of importance-performance items. Path analysis was applied to group customer’s perceived importance of restaurant attributes and was used to analyze relationships among five attribute dimensions, satisfaction and revisit intention.

“Accurate guest check,” “prompt service,” “overall value of the dining experience,” and “lighting” were very important to customers but the restaurants’ performances in these areas were not satisfactory. Three attribute dimensions (food, service, and price and value) were positively and directly related to customer satisfaction and their effects are partially mediated. However, atmosphere and satisfaction are negatively and partially mediated in this study.

Food, service, price and value, and atmosphere dimensions have larger direct effects than indirect effect on revisit intentions. Their impacts on revisit intentions are partially mediated by satisfaction. Thus, great performance alone may not significantly improve revisit intentions. However, great performance can increase customer satisfaction, which has a stronger influence on revisit intentions.

This research explored the mediating effects of satisfaction between five restaurant dimensions and behavioral intentions.

To determine the factors that explain customer satisfaction in the full service restaurant industry.

Secondary research and qualitative interviews were used to build the model of customer satisfaction. A structured questionnaire was employed to gather data and test the model. Sampling involved a random selection of addresses from the telephone book and was supplemented by respondents selected on the basis of judgment sampling. Factor analysis and multiple regression were used to test the model.

The regression model suggested that customer satisfaction was influenced most by responsiveness of the frontline employees, followed by price and food quality (in that order). Physical design and appearance of the restaurant did not have a significant effect.

To explain customer satisfaction better, it may be important to look at additional factors or seek better measures of the constructs. For example, the measures of food quality may not have captured the complexity and variety of this construct. It may also be important to address the issue of why customers visit restaurants. Instead of the meal, business transactions or enjoying the cherished company of others may be more important. Under the circumstances, customer satisfaction factors may be different. The results are also not generalizable as the sampled area may have different requirements from restaurants.

Full service restaurants should focus on three elements – service quality (responsiveness), price, and food quality (reliability) – if customer satisfaction is to be treated as a strategic variable.

The study tests the transaction‐specific model and enhances the literature on restaurant service management.

This study aimed at investigating factors that contribute to increasing full‐service restaurant customers' behavioral intentions. Unlike previous research, this study integrated both affective and cognitive contributors to customer satisfaction and relationship quality in explaining customers' behavioral intentions.

Data were obtained through a questionnaire survey of full‐service restaurant customers in a selected US metropolitan area. The data were subjected to structural equation modeling through the AMOS 5 program.

Among the nine hypothesized paths, six were supported and three new paths were included to improve the model fit. Affect is noted to be a major contributor to both customer satisfaction and behavioral intentions. Customer satisfaction is a direct antecedent to trust but indirect to commitment. Noteworthy is the direct impact of service encounter performance on customer satisfaction.

Despite making use of a sample drawn from only a few selected areas and employing some constructs that are liable to expansion, the study has implications for the hospitality industry from both the theoretical and practical points of view.

This study reappraises the contributors to behavioral intentions in restaurant settings, providing valuable insight to managers on attracting and satisfying their customers.

Dining out is integral to the American lifestyle. Diners want to make informed choices. The purpose of this research is to measure consumers' need for, and attitudes toward, nutritional information (NI) on menus in full‐service restaurants.

Data were collected from 502 participants at a full‐service restaurant on a university campus, through a survey questionnaire. Correlations, ANOVA, and descriptive statistics were utilized for data analysis.

Some market segments would dine out more often in restaurants if NI was made available. Segments concerned about NI are females, those aged 35 to 65, and those belonging to the higher income and college‐educated strata. Consumers eating healthy food at home are more likely to use NI in restaurants, as are those who dine out as a necessity. NI that consumers are most concerned about concerns fat, saturated fat, and trans‐fat.

The current study is limited by a one‐location cross‐sectional design. Future studies should be longitudinal and be conducted in multiple locations.

A deeper understanding of consumers' concern could permit restaurateurs to use NI on menus to their competitive advantage, by effectively deploying a market segmentation strategy.

This research adds new knowledge to the present body of hospitality literature. This paper will assist managers by providing insights into the specifics of the target markets of who needs NI, and the context in which they will use NI on menus.