...Orsolya Szakály; Ivett Pinke-Sziva; Melanie Kay Smith Purpose Restaurants can become the ambassadors of unknown destinations and the main question is how to attract tourists to such products through social media. The objective of this study is to understand how digital influencers affect attitudes...

... of the restaurateur crowdfunding project was mainly connected to a single or individual economy, whereas the current study is among the first empirical investigations comparing and evaluating the communication’s significance in a restaurant project’s success in crowdfunding across two economies. Hui Wei You can...

...-service restaurants were eligible for this study. A total of 437 responses were collected via an online survey platform for partial least squares structural equation modeling analysis. Findings The results reveal that food safety concerns positively influence consumers’ perceived uncertainty. Product...

...Valentina Della Corte; Muslim Amin; Fabiana Sepe; Simone Luongo; Cihan Cobanoglu Purpose This study examines how environmental concerns promote sustainable development in restaurants, emphasizing environmentally friendly practices. Design/methodology/approach We collected 340 valid responses...

...) where customers place blame in the case of service failures with third-party food delivery (i.e. the platform or the restaurant) and (2) does this depend on the type of service failure? Drawing on blame attribution theory, signaling theory, and an exploratory study, we demonstrate that customers...

... 11 2023 19 01 2024 19 01 2024 © Emerald Publishing Limited 2024 Emerald Publishing Limited Licensed re-use rights only QR code menus UTAUT 2 COVID-19 Restaurants The COVID-19 pandemic has ushered in unprecedented transformations across a multitude of global...

... lack of formal approaches to the identification of factors for the positive reception and use of these digital tools. For this reason, it is necessary to establish the main factors influencing the adoption and use of digital travel and restaurant platforms (TRPs), adding to the theoretical model two...

...María Gabriela Montesdeoca Calderon; Irene Gil-Saura; María-Eugenia Ruiz-Molina; Carlos Martin-Rios Purpose This paper aims to analyze the relationship between sustainability practices and the degree of innovation in the service provided by restaurants. The study identifies relevant restaurant...

...Patrizia Gazzola; Enrica Pavione; Daniele Grechi; Federica Scavarda Purpose Although not yet fully defined, natural wine represents a sector that has gained the widespread attention of final consumers and, therefore, also of the restaurant world, because of its promise of sustainability...

... in the success of crowdfunding campaigns in the restaurant sector in the European context. Design/methodology/approach This study conducts a regression analysis on a sample of 442 European restaurant crowdfunding projects launched on the Kickstarter platform in a time period spanning from 2014 to 2021. More...

..., perceived consequences of food waste and practices to mitigate it in supermarkets and restaurants. Design/methodology/approach We conducted 17 semi-structured interviews with managers or other responsible persons with mastery of information about food waste of restaurants (self-service and à la carte...

...Michelle R. Alcorn; Daniel Vega; Ryan Irvin; Paola Paez Purpose As exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus. Design/methodology/approach Data collection consisted of an audit...

...Angelo Presenza; Antonio Messeni Petruzzelli Purpose The purpose of this paper is to shed new light on the role of country of origin (COO) for the competitiveness of luxury restaurants. The main goal is to understand how an haute cuisine (HC) chef can develop a personal cooking style and language...

...Małgorzata Wiśniewska; Eugenia Czernyszewicz; Anna Kałuża Purpose The purpose of this paper is to measure and assess the level of food safety culture (FSC) in the restaurant operating in the SUBWAY franchise network. Design/methodology/approach The case study accompanied by the questionnaire...

...Claudia Paciarotti; Francesco Torregiani Purpose The purpose of this paper is to explore the strength and weakness connected to the implementation of a local food logistics services, designed to facilitate and enable the use of local food among restaurants. Design/methodology/approach A total...

... in driving overall customer satisfaction. Design/methodology/approach Primary data in the form of 147 questionnaire responses were been collected from a variety of quick service fast food restaurants in the UK. Likert seven-point rating scales were used to structure the questionnaire. Data were collected...

...Yee Ming Lee; Erol Sozen Purpose The purpose of this paper is to compare restaurant managerial staff and employees’ attitudes toward food allergies, their food allergy knowledge and food allergy-related training. Design/methodology/approach An online questionnaire was administered through...

... in a real restaurant setting. Design/methodology/approach This cross-sectional, randomised and controlled parallel-group trial was conducted in Brazil in 2013. In total, 313 university students were randomly assigned to one of three parallel groups with different menu labelling formats. Of these, data...

...Jehangir Bharucha Purpose Around 67 million tons of food is wasted in India every year, which has a value of more than US$14 billion (Haq, 2016). The purpose of this paper is to concentrate on one major source to which the current massive proportion of wastage can be attributed: restaurants...

...Hassan Bihamta; Sreenivasan Jayashree; Sajad Rezaei; Fevzi Okumus; Roya Rahimi Purpose The purpose of this paper is to investigate the impact of service quality (physical quality and staff behaviour) and brand equity (brand quality, brand awareness and brand image) on hotel restaurant food quality...