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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 study is to investigate what sustainability initiatives are being implemented by Canadian independent restaurants and to determine if the initiatives represent all 10 categories of a sustainable restaurant as established by a sustainability initiative framework.

The study uses a qualitative approach of semi-structured interviews with 15 small to medium enterprise (SME), independent restaurant owners and operators across Canada. The data was digitally transcribed and thematic analysis was performed.

Results indicated that most initiatives aligned with the categories of “sustainable food/menu” and “waste reduction and disposables” which shows that the operators were inclined to pursue initiatives in customer view. Restaurants put limited focus on water supply, chemicals and pollution reduction, furniture and construction materials. Some of the barriers to implementing, measuring and learning about initiatives were: cost, lack of access to programs, supply chain complications, not having buy-in from owners and lack of time to implement.

The study recommends that governments provide incentives to implement sustainability initiatives that are out of sight to the customer. For example, implementing composting, energy efficient equipment and water saving processes. It is also recommended that third-party restaurant organizations provide more accurate, evidence-based guidance and education on implementing a wide-range of sustainability initiatives.

This research contributes to the literature on sustainability in restaurants and applies a sustainability initiative framework in a practical context. The study provides a unique assessment of the current state of restaurant sustainability and states where restaurants need to improve their efforts.

This paper aims to verify which intangible assets attributable to intellectual capital (IC) influence the anti-cyclical nature and the resilience of social enterprises (SEs) during systemic crises and whether these factors take on particular connotations in female-run SEs.

A qualitative methodology based on multiple case studies is used to answer the research questions. A set of SEs operating in the catering sector is analyzed. The analysis is carried out by in-depth interviews with male and female managers of SEs to understand which resilience IC factors were most activated during full emergency and recovery stages.

The results confirm the anti-cyclical nature of SEs and their resilience to systemic crises. No distinct differences emerge between female and male SEs. Concerning the IC, relational capital (RC) is the most relevant intangible asset for small and medium-sized SEs. Internal and external relations support them during the crisis and the consolidation of trusted ties, formal and informal, external and internal, favor the Recovery. The RC is a crucial resource even in bigger SEs, but some differences are detected concerning the smaller ones. In the smaller SEs, informal relations prevail, while formal relations prevail in the larger ones, particularly with institutions. Furthermore, the RC is the sole or primary resource in the smaller SEs, while the bigger SEs can count on more varied intangible resources.

This study offers an original contribution to studies on IC by focusing on the factors little analyzed by existing studies: (1) SE management, (2) the contribution of IC to the resilience of non-profit-oriented enterprises and (3) the search for elements of differentiation between SEs with male and female leadership.

In the matter of food purity and control Hospital Catering Services have been outside the law, a privileged position where the general law of food and drugs have never applied and the modern regulatory control in food hygiene has similarly not applied. In the eyes of the general public hospital catering standards have always been high above the general run of food preparation. As the NHS continued, complaints began gradually to seep out of the closed community, of dirt in the kitchens and prevalent hygiene malpractices. The general standard for most hospitals remained high but there were no means of dealing with the small minority of complaints which disgusted patients and non‐cater‐ing staff, such as insect and rodent infestations, and an increase in the frequency of food poisoning outbreaks.

The purpose of this paper is to extent the theory of planned behaviour (TPB), when extended by self-identity and religious commitment (RC), and is able to predict Muslim consumers’ willingness to pay (WP) for certified halal food.

A survey of 277 Muslim consumers in Malaysia was conducted and the cross-sectional data were analysed using the partial least squares technique.

Attitude (ATT) and religious self-identity (RSI) were found to have a positive impact on WP for certified halal food. Additionally, RC has a positive effect on ATT and RSI and has a positive moderating effect on the relationship between perceived behavioural control and WP.

The findings can benefit halal food companies by offering an insight into the willingness of Muslim consumers to pay for certified halal food.

The findings contribute to the research on halal foods by illustrating the factors that determine Muslim consumers’ WP for certified halal food. This study also extends the understanding of the TPB to the halal food context.

This paper uses as its focus the traditional U.K. retail industry at a time when competition from newer channels is increasing. Research into other industry sectors has proven that well planned and executed customer relationship management strategies can increase profitability by improving customer loyalty. Many areas of the retail sector appeared to have neglected the benefits of CRM strategies, and where attempts have been made to implement CRM one or more of the vital constituents - employees, customers and shareholders have been neglected. The true barriers to CRM implementation are often thought to be financial or technological, according to research into other industry sectors. In reality however, financial and technological barriers are less problematic than organisational change, cultural and people barriers. The results of the retail survey carried out by the researchers support their original idea that few sectors of the traditional UK retail industry have implemented CRM strategies, and those that have are still are the early stages in the cycle. The survey questioned retailers on 3 main areas - The Company; IT Strategy and Future Strategy. Results for each for area are presented and change implications are discussed.

This article presents an analysis of three years results from the quarterly Report on Technology in Supply Management, conducted through a joint effort of the Institute for Supply Management (ISM) (formerly the National Association of Purchasing Managers) and Forrester Research. This report provides the best snapshot on the growth of e‐procurement in the United States. However, the sponsors do not publicly provide any analysis on the trends the data show from quarter‐to‐quarter. Now, with three years of available data from the twelve quarterly surveys conducted to date, there is an opportunity to analyze the adoption rates of e‐procurement tools, techniques and protocols in the American marketplace. The author of this study has conducted just such a longitudinal analysis of the ISM/Forrester data, examining the trends for organizations across the U.S. marketplace. What is demonstrated is that overall, both in manufacturing and service‐oriented firms and in large and small purchasing organizations, e‐procurement methods are rising and reaching “critical mass” in most areas with the “e‐way” fast becoming “the way”. However, important differences due exist between the groups and their specific needs, motivations, and results in their shift to an electronic acquisition environment. These are highlighted and discussed in this article.

The connotations, associations, custom and usages of a name often give to it an importance that far outweighs its etymological significance. Even with personal surnames or the name of a business. A man may use his own name but not if by so doing it inflicts injury on the interests and business of another person of the same name. After a long period of indecision, it is now generally accepted that in “passing off”, there is no difference between the use of a man's own name and any other descriptive word. The Courts will only intervene, however, when a personal name has become so much identified with a well‐known business as to be necessarily deceptive when used without qualification by anyone else in the same trade; i.e., only in rare cases. In the early years, the genesis of goods and trade protection, fraud was a necessary ingredient of “passing off”, an intent to deceive, but with the merging off Equity with the Common Law, the equitable rule that interference with “property” did not require fraudulent intent was practised in the Courts. First applying to trade marks, it was extended to trade names, business signs and symbols and business generally. Now it is unnecessary to prove any intent to deceive, merely that deception was probable, or that the plaintiff had suffered actual damage. The equitable principle was not established without a struggle, however, and the case of “Singer” Sewing Machines (1877) unified the two streams of law but not before it reached the House of Lords. On the way up, judical opinions differed; in the Court of Appeal, fraud was considered necessary—the defendant had removed any conception of fraud by expressingly declaring in advertisements that his “Singer” machines were manufactured by himself—so the Court found for him, but the House of Lords considered the name “Singer” was in itself a trade mark and there was no more need to prove fraud in the case of a trade name than a trade mark; Hence, the birth of the doctrine that fraud need not be proved, but their Lordships showed some hesitation in accepting property rights for trade names. If the name used is merely descriptive of goods, there can be no cause for action, but if it connotes goods manufactured by one firm or prepared from a formula or compsitional requirements prescribed by and invented by a firm or is the produce of a region, then others have no right to use it. It is a question of fact whether the name is the one or other. The burden of proof that a name or term in common use has become associated with an individual product is a heavy one; much heavier in proving an infringement of a trade mark.

The big changes over recent years and their rapid development in Food Retailing have resulted in different shopping practices, for the institution, the hotel, restaurant and the home. Different cuisines have developed, foods purchased, both in cooking practices and eating habits, especially in the home. Gone are the old fashioned home economics, taking with them out of the diet much that was enjoyed and from which the families benefitted in health and stomach satisfaction. In very recent times, the changes have become bigger, developments more rapid, and the progress continues. Bigger and bigger stores, highly departmentalised, mechanical aids of every description, all under one roof, “complex” is an appropriate term for it; large open spaces for the housewife with a car. The development is in fact aimed at the bulk buyer — rapid turnover — the small household needs, not entirely neglected, but not specially catered for. Daily cash takings are collosal. This is what the small owner‐occupied general store, with its many domestic advantages, has come to fall in the late twentieth century.