Search results

1 – 10 of over 8000
To view the access options for this content please click here
Book part
Publication date: 9 December 2016

Yvette N. J. Green and John A. Williams

This paper investigated the effectiveness of using a Restaurant Week promotion to market a group of restaurants during a traditionally slow period in the calendar year for…

Abstract

This paper investigated the effectiveness of using a Restaurant Week promotion to market a group of restaurants during a traditionally slow period in the calendar year for the city of New Orleans. A questionnaire was developed by the communications committee of the local restaurant association. The questionnaire included questions to ascertain why restaurants chose to participate in Restaurant Week. The results of the study showed that the Restaurant Week campaign was successful for the participating restaurants in several ways. Success was demonstrated in increase in sales, a better understanding of menu item sales, an awareness of the strongest days of promotion, and methods of making reservations. The majority of restaurants experienced an increase of sales up to 20%. For both lunch and dinner promotions, Friday ranked as the strongest day of the promotion. The use of Open Table increased as a means of making reservations during Restaurant Week.

Details

Advances in Hospitality and Leisure
Type: Book
ISBN: 978-1-78635-615-4

Keywords

To view the access options for this content please click here
Book part
Publication date: 28 December 2016

Lee Jolliffe

This chapter identifies issues in the development and marketing of culinary tourism experiences with the goal of determining the value of collaborative forms of product…

Abstract

Purpose

This chapter identifies issues in the development and marketing of culinary tourism experiences with the goal of determining the value of collaborative forms of product development and marketing.

Methodology/approach

A literature review examines approaches to marketing of culinary experiences identifying a gap in the study of collaborative approaches such as networking, partnering, and alliances. A case study investigates these themes.

Findings

Through the analysis of an in-depth case study of an experiential culinary tourism event in a small city in Eastern Canada (a Restaurant Week) it is determined that informal collaboration in the form of partnership is essential to building and marketing collaborative culinary tourism products and experiences.

Practical implications

This investigation has value for academics studying culinary tourism development and for practitioners implementing collaborative forms of the development and marketing of such tourism offerings and experience.

Originality/value

In the context of culinary tourism, a case study illustrates the value of collaboration in developing and marketing experiential culinary products. Findings indicate informal collaborative partnerships are essential to building and marketing culinary tourism products and experiences, addressing a gap in the literature and providing value for practitioners.

Details

The Handbook of Managing and Marketing Tourism Experiences
Type: Book
ISBN: 978-1-78635-289-7

Keywords

To view the access options for this content please click here
Article
Publication date: 16 April 2021

B M Razzak, Robert Blackburn and George Saridakis

This paper investigates the linking between employees' working life (EWL) and job performance of ethnic minority Bangladeshi restaurants in Greater London.

Abstract

Purpose

This paper investigates the linking between employees' working life (EWL) and job performance of ethnic minority Bangladeshi restaurants in Greater London.

Design/methodology/approach

The authors use in depth face-to-face interviews of 40 participants working in 20 Bangladeshi restaurants (BRs) following a convenience sampling method. A thematic analysis technique, with the help of QSR N10, developed two key themes related to EWL and performance.

Findings

These themes highlight several aspects of the relationship between EWL and performance. First, EWL is “beyond” the UK tradition; employers show a domineering attitude; however, employees continue to work due to lack of skills and competence. Second, employees perceive and present themselves as satisfied; however, this satisfaction is not reflected in the business performance of BRs. Third, the analysis shows that business owners “trap strategy” constrains employees to develop their skills for mobility to other industries. Hence, employees express satisfaction with their existing situation on the basis that it is the best they can hope for, given their specific skills and competence, and need for some security in the UK. Fourth, non-financial performance, for example, job autonomy, sense of fulfilment is related to EWL.

Practical implications

The paper provides a framework to promote a better understanding of the linking between employees' working life and performance of UK ethnic minority restaurants. Also, the paper makes recommendations for further research, including an examination of the applicability of the findings to SMEs operated by other ethnic groups in the UK.

Originality/value

This paper adds to the scarce literature on the working life of people in Bangladeshi restaurant businesses in the UK and the relationship between EWL and business performance.

Details

Benchmarking: An International Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1463-5771

Keywords

To view the access options for this content please click here
Article
Publication date: 17 December 2018

Bruno Oliveira and Beatriz Casais

User-generated content and online reviews are highly relevant in purchase decision in the hospitality sector, including restaurants, but there is a lack of knowledge about…

Downloads
1308

Abstract

Purpose

User-generated content and online reviews are highly relevant in purchase decision in the hospitality sector, including restaurants, but there is a lack of knowledge about the effect of sharing pictures in this context. This study aims to focus on the relevance of user-generated photos in online platforms for restaurants’ selection.

Design/methodology/approach

A research was conducted with a sample of 319 residents of Porto region, who had at least one meal in a restaurant over the 30 days before the answer of the survey and had searched online to select the restaurant.

Findings

The results show that while doing online research about restaurants, it is important for potential consumers to find pictures of food and physical evidences of restaurants generated by other users. Findings also show that consumers find user-generated photos especially at websites of reviews, although the importance of restaurant owned platforms, such as official social media pages and websites.

Practical implications

The research results appeal restaurant managers to understand the importance of user-generated photos in online platforms by promoting photo sharing in their restaurants with appropriate marketing activities for that purpose.

Originality/value

This paper expands the state-of-the-art about the importance of user-generated content, focusing on the importance of photos from restaurants shared by consumers in online platforms.

研究目的

用户生成内容和在线评论, 与酒店行业, 包括饭店业中的购买决策是密不可分的。但是在这个研究领域里, 对于分享照片的影响力还尚未可知。本论文旨在研究在线平台中的用户生成照片对于饭店选择的影响。

研究设计/方法/途径

本论文采用问卷采样形式, 问卷样本为在30天之内通过上网搜索选择饭店并且就餐至少一次的葡萄牙波尔图地区居民, 有效样本数量为319份。

研究结果

人们在上网搜索饭店时, 找到食物图片和其他用户生成的有关饭店评论对于消费者决策有着至关重要的作用。本论文结果还表明, 尽管饭店运营的在线平台比如官方社交媒体网页和网站等很重要, 但是消费者在决策中最考虑的因素是那些评论型网站, 消费者会更倾向于找到用户生成的图片来帮助他们的消费决策。

研究实践意义

本论文结果对于饭店管理者理解在线平台的用户生成图片的重要性有着很大的启示。本论文建议其管理者应该使用适当的营销手段来促使自己饭店的相关照片得到用户的分享。

研究原创性/价值

本论文拓展了用户生成内容的现有认识, 研究了饭店照片被消费者分享到在线平台的重要性。

关键词

线上口碑效应 e-WOM、在线平台 、在线评论 、照片分享 、饭店管理 、社交媒体 、用户生成内容

纸张类型

研究论文

Details

Journal of Hospitality and Tourism Technology, vol. 10 no. 1
Type: Research Article
ISSN: 1757-9880

Keywords

To view the access options for this content please click here
Article
Publication date: 1 June 2005

J.S.A. Edwards and H.L. Meiselman

Food servers are often in a unique position to influence what customers choose, which in turn may affect their enjoyment of that food. The purpose of this study…

Downloads
8072

Abstract

Purpose

Food servers are often in a unique position to influence what customers choose, which in turn may affect their enjoyment of that food. The purpose of this study, therefore, was to evaluate the influence of positive and negative comments made by servers on food choice and acceptance.

Design/methodology/approach

Customers using a public university restaurant were “assisted” in their food choice by a server making either a positive, negative or no statement as to the popularity of a selected dish. At the end of the meal, diners were then asked to rate the acceptability of the dish chosen using a nine‐point hedonic scale.

Findings

Results show that only negative statements made by servers actually influence food choice but in all conditions, once a customer had chosen, acceptability of that dish was not affected.

Research limitations/implications

This research was undertaken in a public restaurant where the servers are students. It could be argued that customers being aware of this responded accordingly, although there was no evidence to support this.

Originality/value

The service encounter is perhaps one of the most important elements that distinguish products from services, and it is here that businesses can succeed or fail. This paper contributes towards our understanding of that encounter.

Details

International Journal of Contemporary Hospitality Management, vol. 17 no. 4
Type: Research Article
ISSN: 0959-6119

Keywords

To view the access options for this content please click here
Book part
Publication date: 26 August 2020

Marko Kukanja and Almir Peštek

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism…

Abstract

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.

Details

Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

Keywords

To view the access options for this content please click here
Article
Publication date: 2 September 2014

Leah Hahn, Melissa Swierenga, Phil Millage, Adam Miller and Tim Streets

This paper aims to study K Bistro and its future in Marion, Indiana. K Bistro is a new restaurant that opened in the spring of 2012. The owner, Chef David Kay, has…

Abstract

Purpose

This paper aims to study K Bistro and its future in Marion, Indiana. K Bistro is a new restaurant that opened in the spring of 2012. The owner, Chef David Kay, has extensive culinary experience. Originally from Marion, Indiana, he has served as head chef for Marriott and Hilton hotels across the country.

Design/methodology/approach

Chef Kay recognized that there was a need for an upscale eatery in his hometown, and his passion for combining French cooking techniques with traditional Midwest cuisine has allowed him to introduce a new style of food to the area.

Findings

While Marion has several fast food restaurants, it is typical for families to drive to neighboring cities when they want a nice meal to celebrate a special occasion. Chef Kay hopes to change this trend by offering a more convenient option to the Marion community.

Originality/value

This is an original case study.

Details

Journal of Management History, vol. 20 no. 4
Type: Research Article
ISSN: 1751-1348

Keywords

To view the access options for this content please click here
Article
Publication date: 1 July 1995

John T. Bowen and Anne J. Morris

Objectives of a menu include communication of the productsavailable for sale, providing tangible evidence and selling. Managersmust consider all these elements when they…

Downloads
12530

Abstract

Objectives of a menu include communication of the products available for sale, providing tangible evidence and selling. Managers must consider all these elements when they create a new menu. Focuses on menus as a sales tool in a full‐service restaurant. Describes an experiment to investigate the effectiveness of using menu design techniques to sell a specific menu item. Presents the experiment′s results and four propositions that relate to the effectiveness of the menu as a selling tool.

Details

International Journal of Contemporary Hospitality Management, vol. 7 no. 4
Type: Research Article
ISSN: 0959-6119

Keywords

To view the access options for this content please click here
Book part
Publication date: 13 August 2012

Robert Gallicano, Robert J. Blomme and Arjan van Rheede

Previous research has concluded that there is consumer desire for nutrition information to be provided on restaurant menu items and restaurant customers presented with…

Abstract

Previous research has concluded that there is consumer desire for nutrition information to be provided on restaurant menu items and restaurant customers presented with this information will make healthier menu choices (Mills & Thomas, 2008). Limited research has been performed in a restaurant setting measuring real rather than intended behavior. The purpose of this research experiment is to measure consumer response, in a full-service restaurant setting, to nutrition information on menu items and subsequently determine if consumers will use this information in their menu item choice. An experiment was conducted with 264 restaurant customers at a full-service a la carte restaurant. Customers chose from menu items labeled with or without a Healthy Choice® label. A logistic regression model was used to predict whether people would choose Healthy Choice menu items. Fifty-four percent of restaurant customers chose the healthy choice menu item. The logistic regression confirms that those people who desire nutrition information also use this information in their menu choice. The study concludes with recommendations for the industry on directing consumer menu choice toward healthier items.

Details

Advances in Hospitality and Leisure
Type: Book
ISBN: 978-1-78052-936-3

Keywords

To view the access options for this content please click here
Article
Publication date: 1 April 2003

David Cranage

One of the most basic pieces of information useful to hospitality operations is gross sales, and the ability to forecast them is strategically important. These forecasts…

Downloads
3559

Abstract

One of the most basic pieces of information useful to hospitality operations is gross sales, and the ability to forecast them is strategically important. These forecasts could provide powerful information to cut costs, increase efficient use of resources, and improve the ability to compete in a constantly changing environment. This study tests sophisticated, yet simple‐to‐use time series models to forecast sales. The results show that, with slight re‐arrangement of historical sales data, easy‐to‐use time series models can accurately forecast gross sales.

Details

International Journal of Contemporary Hospitality Management, vol. 15 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

1 – 10 of over 8000