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Article
Publication date: 18 May 2012

Irma Tikkanen

The purpose of this paper is to describe the programme Steps Towards an Organic Professional Kitchen (Organic Steps) and how it has been adopted by both the public and private…

1460

Abstract

Purpose

The purpose of this paper is to describe the programme Steps Towards an Organic Professional Kitchen (Organic Steps) and how it has been adopted by both the public and private kitchens and a depicted case kitchen.

Design/methodology/approach

Theoretical framework consists of corporate social responsibility, sustainability of food, and sustainable procurement. Recent research on organic food is introduced. Organic Steps depicting five steps is illustrated, and the interrelated statistics are outlined. Consuming organic products in a case kitchen is described.

Findings

During the ten years, Organic Steps have been adopted well by the professional kitchens, and especially by the public kitchens. The customers of those kitchens consist mainly of children, young people, and the elderly. However, most kitchens are still employing Step 1. The case kitchen has reached Step 4 and consumes 25 organic products regularly.

Practical implications

Organic Steps encapsulates a practical model for both the public and the private kitchens in order to gradually move on towards an organic kitchen.

Originality/value

Publicly‐financed Organic Steps offers an example of a model, which successfully promotes the consumption of organic food. The long‐term results indicate the programme might be implemented also in other countries.

Details

Nutrition & Food Science, vol. 42 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 21 June 2023

Xi Yu Leung, Ruiying Cai, Huiying Zhang and Billy Bai

Virtual kitchens are a new business phenomenon, and how customers react to the new business model is still a largely unexplored topic. The purpose of this study is to examine the…

Abstract

Purpose

Virtual kitchens are a new business phenomenon, and how customers react to the new business model is still a largely unexplored topic. The purpose of this study is to examine the underlying mechanisms of consumers’ different responses to their reasoning of the new and disruptive business model of the virtual kitchen.

Design/methodology/approach

Based on the attribution theory and situated focus theory of power, this study conducts three online experiments to test the proposed framework. A total of 487 US residents who had prior experience with restaurant food delivery participated in the studies.

Findings

The results indicate that external attribution (vs internal attribution) and ethnic cuisine (vs mainstream cuisine) are more likely to elicit customers’ empathy and justice, leading to higher purchase intentions with virtual kitchens. A mainstream virtual kitchen is better off attributing itself to external factors. The significant effects of causal attribution and cuisine type on purchase intention only exist with powerful customers and those with high moral identity.

Research limitations/implications

The results of this study provide valuable insight to virtual kitchen businesses to better position and market themselves to gain customers’ support. The findings also suggest that ethnic and mainstream restaurants should strategize their marketing communications about virtual kitchens differently.

Originality/value

To the best of the authors’ knowledge, this study is one of the first to provide in-depth insight into the growing phenomenon of virtual kitchens. It also contributes to the extant literature on attribution theory and situated focus theory of power.

Details

International Journal of Contemporary Hospitality Management, vol. 36 no. 4
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 20 March 2023

Charalampos Giousmpasoglou, Adele Ladkin and Evangelia Marinakou

The emergence of dark kitchens in the restaurant industry is a contemporary phenomenon, arising most recently in the context of the so-called gig economy. This new business model…

Abstract

Purpose

The emergence of dark kitchens in the restaurant industry is a contemporary phenomenon, arising most recently in the context of the so-called gig economy. This new business model flourished during the coronavirus disease 2019 (COVID-19) pandemic on a global scale. Despite dark kitchens' popularity, considerable negative publicity exists in the news related to poor working conditions. To highlight this new phenomenon, this paper explores the existing literature on worker exploitation in dark kitchens in the context of the gig economy.

Design/methodology/approach

A systematic literature review of hospitality and tourism databases generated 1,430 articles, of which 18 met the authors' inclusion criteria for the final analysis, and 1,030 anecdotal sources, of which 47 were included. Thematic analysis was used to identify the key themes and summarise the findings to be used for further studies.

Findings

The popularity of dark kitchens as a business model is premised on the fact that dark kitchens' dramatically reduces the operational cost and increases productivity. On the other hand, the working conditions and contractual agreements of the gig workers in dark kitchens raise several questions from operational, legal and ethical perspective. These poor working conditions create the conditions for worker exploitation and further damage the sector's image.

Practical implications

This study advocates that companies and managers are responsible for implementing and monitoring fair working conditions in dark kitchens. The existence of poor working conditions increases employee turnover and, overall, affects the industry's reputation.

Originality/value

This explorative study provides insights into the working conditions and contractual agreements in dark kitchens. Currently, there is no other study (empirical or conceptual) to shed light on the working practices. The authors hope this study will trigger further discussion and empirical research in this field.

Details

Journal of Hospitality and Tourism Insights, vol. 7 no. 1
Type: Research Article
ISSN: 2514-9792

Keywords

Article
Publication date: 10 November 2022

Sanjukta Pookulangara, Han Wen and Josiam Bharath

The purpose of this study was to examine consumer’s perceptions of cloud kitchens, including the influence of perceived innovativeness (PI), utility motivations (price and food…

1188

Abstract

Purpose

The purpose of this study was to examine consumer’s perceptions of cloud kitchens, including the influence of perceived innovativeness (PI), utility motivations (price and food varieties), and food safety risk perceptions (FSRP) on trust; the impact of hedonic motivations and trust on attitude; and the moderating effect of FSRP on the relationship between utility motivations (food varieties) and trust. The relationships were examined with respect to gender and marital status.

Design/methodology/approach

The Theory of Consumption Value served as the theoretical underpinning of this study. Data was collected with an online survey (n = 316) using the Qualtrics panel. The partial least squares–structural equation modeling method was used to analyze the survey data.

Findings

PI, utilitarian motivations (price) and hedonic motivations (food varieties) positively influenced trust, whereas trust positively influenced attitude. FSRP negatively impacted trust and moderated the relationship between utility motivations (food varieties) and trust. Hedonic motivations positively influenced consumers’ attitudes. Multi-group analyses highlighted the differences attributed to gender and marital status.

Research limitations/implications

PI and utility motivations influenced trust, supporting the notion that consumers are open to new and convenient ways to order food. Additionally, the negative influence of FSRP on trust and its moderating role on the path between food varieties and trust highlights the importance of FSRP on food consumption. Finally, this study provided insight into the influence of gender and marital status on perceptions of ordering from cloud kitchens.

Originality/value

The cloud kitchen business model is undergoing exponential growth, and this study provides an understanding of cloud kitchens from a consumer’s perspective.

Details

International Journal of Contemporary Hospitality Management, vol. 35 no. 5
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 2 October 2009

Eric S.W. Chan and Louisa Lam

Private kitchens have grown significantly in the past few years in Hong Kong and have become popular in the catering industry. This study aims to examine the expectations and…

1896

Abstract

Purpose

Private kitchens have grown significantly in the past few years in Hong Kong and have become popular in the catering industry. This study aims to examine the expectations and perceptions of private kitchen diners regarding their dining experiences.

Design/methodology/approach

A descriptive research design and a cross‐sectional survey were used. Face‐to‐face interviews were conducted with 167 respondents in four main business districts in Hong Kong. The first section of the questionnaire included some screening questions. In the first part of the second section, respondents were asked to rate their expectations on each of the attributes of private kitchens using a seven‐point Likert scale. In the second part, respondents were asked to rate their perceptions of the same attribute in private kitchens using the same measurement scales. Section three of the questionnaire included questions about the respondents' demographic characteristics.

Findings

Most of the private kitchen diners valued the undisclosed dining area as the best thing about private kitchens, followed by privacy and a special dining feeling. The results of a paired‐samples t‐test indicated that private kitchen diners' perceptions of private kitchens fell short of their expectations in general. An exploratory factor analysis was also employed, resulting in the identification and interpretation of four factors that are likely to influence people's intention to dine in private kitchens. They were: responsiveness to guest needs; professional chef and staff; homely feeling and privacy; and intimate dining experience.

Research limitations/implications

The major limitation of this study is that respondents were asked to rate the perceived dining attributes in terms of expectations and perceptions at the same time, as it was technically difficult to ask for the same respondents to complete the questionnaire before and after dining in a private kitchen. Still, this study is useful for other researchers to undertake further studies on private kitchens, such as customers' repeat patronage and loyalty.

Originality/value

There have been few studies on private kitchen businesses, although this sector has become very popular especially in the Hong Kong catering industry. The findings of this study can be viewed as a preliminary step to understand the private kitchen business.

Details

International Journal of Contemporary Hospitality Management, vol. 21 no. 7
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 14 May 2018

Jaemun Byun and SooCheong (Shawn) Jang

This study aims to investigate, when a service failure occurs, whether circumstantial cues could be used to encourage more positive responses by customers toward restaurants…

1552

Abstract

Purpose

This study aims to investigate, when a service failure occurs, whether circumstantial cues could be used to encourage more positive responses by customers toward restaurants through the mediation of causal attribution.

Design/methodology/approach

A 2 (cause of service failure: easily observable vs difficult-to-observe) × 2 (kitchen design: open vs closed) between-subject experiment is used to analyze customers’ causal attributions of service failures and resultant responses.

Findings

When a service failure whose cause is easy to identify occurs, customers at open-kitchen restaurants show more negative responses than those at closed-kitchen restaurants because they are likely to attribute the responsibility to the restaurant. Attribution is confirmed to mediate the relationship between the interaction of service failure by kitchen design and customers’ responses.

Practical implications

Diverse circumstantial cues should be actively used to encourage more positive responses by customers. The mediating role of causal attribution should be considered in managing customers’ responses toward service failures.

Originality/value

This study finds that circumstantial cues could be useful in dealing with service failures in restaurants by confirming the mediating role of causal attribution.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 5
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 5 January 2015

Min-Sun Jeon, Su-Jin Park, Hye-Ja Jang, Young-Sim Choi and Wan-soo Hong

The purpose of this paper is to examine the sanitation knowledge and practice of staff who work in restaurant kitchens and to suggest sanitation management plans and efficient…

1421

Abstract

Purpose

The purpose of this paper is to examine the sanitation knowledge and practice of staff who work in restaurant kitchens and to suggest sanitation management plans and efficient ways to enhance sanitation knowledge and practice in the restaurant industry.

Design/methodology/approach

The survey research was conducted using a questionnaire composed of 73 questions in three areas of general information, sanitation knowledge, and sanitation practices. The respondents were selected from among kitchen staff working in restaurants that were both at least 198 m2 in size and listed in the Korean Foodservice Information database. The collected data were analyzed to identify the differences between sanitation knowledge and practices.

Findings

The results showed that the respondents were well aware of the importance of sanitation during food preparation and cooking whereas they had a relatively lack of personal hygiene. Age and education level of kitchen staff correlated with sanitation knowledge and practices, and kitchen staff working less than 12 hours per shift scored significantly higher in terms of sanitation knowledge than those who worked more hours per shift. Also, kitchen staff working in restaurant franchises showed higher levels of both knowledge and practice than those working in independent restaurants.

Research limitations/implications

A more diversified sanitation-training program should be developed on the basis of the characteristics of kitchen staff members and restaurant characteristics. As kitchen staff members themselves have identified change in perspectives on sanitation as the most important factor for improving practice levels, the training should not only transmit information but should be developed into a training method.

Originality/value

This research provides suggestions for how restaurant kitchens in South Korea can make progress in a situation where sanitation implementation is limited to the transfer of knowledge.

Details

British Food Journal, vol. 117 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 17 September 2020

Selda Inançoğlu and Semra Sema Uzunoglu

In this study, it was aimed to determine the changes made by users in kitchens of social housing units of Nicosia Göçmenköy and to determine the user satisfaction with a…

Abstract

Purpose

In this study, it was aimed to determine the changes made by users in kitchens of social housing units of Nicosia Göçmenköy and to determine the user satisfaction with a questionnaire survey.

Design/methodology/approach

This study was carried out in two stages. In the first stage, the renovations in the residential kitchens were determined by on-site observation. Revisions in the kitchens compared to the standard kitchen are expressed by drawings. In the second stage, 49 people who lived in these dwellings and accepted to participate were asked questions to determine the satisfaction levels of the users of existing kitchens through a questionnaire.

Findings

As a result of on-site observations, it was seen that changes and enlargements in kitchen spaces did not add value to the spaces in terms of function in many examples, but rather they made a negative impact on the kitchen activities. It is also a fact that random and optional additions and enlargements cause the creation of architecturally useless areas and extended circulation areas instead of the expected benefits. According to the results of the questionnaire survey, it was determined that the users of the kitchens who renovated their kitchens were very satisfied with the current kitchens.

Originality/value

When the recent studies in world literature are examined, it can be seen that research on kitchen spaces is not so much. There is no detailed study on the transformation of social housing kitchens in Cyprus so far. This study aims to determine the transformations in Göçmenköy social housing kitchens, which are the first social residences built by the state in the Nicosia Göçmenköy region. Since the studies on social housing kitchens are very limited, this study is very valuable in terms of shedding light on future researches.

Details

International Journal of Building Pathology and Adaptation, vol. 40 no. 1
Type: Research Article
ISSN: 2398-4708

Keywords

Article
Publication date: 13 March 2017

Arindam Datta, Ved Prakash Sharma, Tanushree Gaine and Meena Sehgal

Different pollutants emission due to the conventional energy consumption process is of major concern owed to its significant effect on human health vis-à-vis regional climate. The…

Abstract

Purpose

Different pollutants emission due to the conventional energy consumption process is of major concern owed to its significant effect on human health vis-à-vis regional climate. The purpose of this paper is to develop mitigation strategies to reduce the pollutant concentrations in the rural households conducted in a pristine rural village of Indian Sunderban area.

Design/methodology/approach

During winter, 2014, 20 households which were using traditional biomass cookstove for cooking and kerosene-lamp for lighting (KIT-TRD) were randomly selected. Specific type of improved forced draft biomass cookstove and solar lantern were used in ten of the selected households (KIT-IMP). Real time concentrations of particulate matter (PM) (PM2.5, PM10) and carbon monoxide (CO) during day and evening time cooking period were measured in KIT-IMP and KIT-TRD. A simulation model was established to evaluate most potential factor to control the level of pollutants inside the kitchen.

Findings

Conventional processes of energy consumption in the households, along with the outdoor concentration of pollutants influence the indoor concentration of measured pollutants. The concentration of PM and CO was significantly lower in the KIT-IMP than the other. In the KIT-TRD households, the daytime concentration of PM and CO was significantly higher compared to the evening. The simulated output overestimated the concentration of PM10 and CO in the KIT-TRD.

Originality/value

The concentration of PM2.5, PM10 and CO significantly reduces in the indoor environment with the introduction of improved cookstove and solar lantern; however, further research is required to develop optimum sizes of window and door in the rural households to reduce the concentrations of different pollutants inside the kitchen.

Details

Management of Environmental Quality: An International Journal, vol. 28 no. 2
Type: Research Article
ISSN: 1477-7835

Keywords

Article
Publication date: 9 March 2012

R.E. Sims, M.C. Maguire, C. Nicolle, R. Marshall, C. Lawton, S. Peace and J. Percival

This paper aims to present the quantitative results based on a comparison and evaluation of older people's experiences, needs and wants from their current kitchens, combining and…

428

Abstract

Purpose

This paper aims to present the quantitative results based on a comparison and evaluation of older people's experiences, needs and wants from their current kitchens, combining and comparing the results obtained from two studies conducted in 2000 and 2010 to see what progress has been made.

Design/methodology/approach

A study in 2010 investigated the life‐long and contemporary experiences of kitchens of 48 people aged over 60 years of age. The research included detailed questionnaire interviews asking people about their experiences of living in their current kitchen. A previous study, conducted in 2000, asked many of the same questions of 22 people in the same age group.

Findings

By combining and comparing the two sets of data it seems that only limited progress has been made in terms of kitchen design meeting the needs of older people between 2000 and 2010.

Research limitations/implications

Owing to the small sizes of the samples it is not possible to compare the figures statistically or present them as fully representative of the British older population but while the two samples are limited both had similar characteristics of age and gender, so differences do show potential trends over time.

Practical implications

The research refers to guidance and a computer based design tool and identifies a number of practical implications for design.

Social implications

As people age their abilities and needs can change and their kitchen may no longer be as accessible or appropriate to their needs.

Originality/value

This paper adds to the relevant guidance for designers, developers and managers of buildings where the continued personal use of a kitchen is important for continuing independence of older people.

Details

Housing, Care and Support, vol. 15 no. 1
Type: Research Article
ISSN: 1460-8790

Keywords

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