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Various innovations are also being made by business actors in the restaurant sector. One of them is the improvisation to provide various online media to serve its consumers, especially in providing menus online. In Indonesia itself, various restaurants have also started the process of transforming to digital. Several large restaurants are currently providing menu offers online, either through their direct website or through various ecommerce media. However, many studies have focused on factors related to the adoption of an application's technology and the use of UTAUT's theory of technology adoption. While in this study, the factors that were seen focused on the Organism Response Model (SOR). This model focuses on two things in looking at the factors that affect the intensity of purchases, namely from the marketing side and the social side. The purpose of this research is to see both in terms of marketing and terms of what social factors can encourage people to have purchase intensity for online ordering services provided by service providers. From the survey results carried out, some factors encourage someone to desire food on the online menu, including the visualization of the menu, the information on the menu, and the perception of risk for COVID-19. These three things have a positive influence on consumer desires for the online menu they see. Furthermore, purchase intentions can be influenced by the consumer desire that already exists and the convenience of consumers in making food purchases online. [ABSTRACT FROM AUTHOR]

This study is dedicated to innovative approaches to the individualization of service in institutions in the restaurant industry based on the requirements of balanced nutrition and cost optimization. The study was conducted on the materials of the existing objects of the restaurant industry in Kyiv (Ukraine), taking into account the approved norms of the energy value of the daily diet for different age groups. The solving of the problem was carried out by linear programming methods on the example of a specific category of consumers: men aged 18-29 years old. The coefficient of physical activity was set at 1.4, with which the optimization task of compiling menus from Ukrainian and Georgian cuisine was formulated. The prices of famous Kiev restaurants, the content of nutrients and energy values of dishes, and the nutrient consumption rates were established for the selected category of customers and used as the initial data. It is demonstrated that the condition for minimization of the target function (account) allows for a reduction in the cost of nutrition by up to 20%, without reducing energy value and nutrition. Substantiated proposals in the study for the compilation of an individual menu can be the basis for the diversification of restaurant services and increase the competitiveness of the enterprises in the industry, as they take into account the current trends in nutrition and the requirements of the organization for useful and controlled nutrition with restrictions on the content of energy and useful substances, whilst also minimizing the cost of the check. They can be implemented in restaurant establishments in the form of the introduction of an additional module in widespread information and payment systems (Fidello F&B, Micros, "Parus-Restaurant," SERVIO, 1C-Rarus: Restaurant + Bar + Cafe, Iiko, R-keeper, others.). [ABSTRACT FROM AUTHOR]

Compositional data analysis (CoDa) is the standard statistical methodology when data contain information about the relative importance of parts of a whole. Many research questions in tourism are either related to distribution of a whole (e.g., distribution, share, allocation, etc.) or relative importance (e.g., dominance, concentration, profile, etc.). Example research questions might be: How does time allocated to different types of activities relate to tourist satisfaction? or Which origins and destinations concentrate the most tourist flows per tourist segment? The first aim of this article is to present the manner in which CoDa solves statistical problems that arise when treating compositional data with classical statistical methods (e.g., spurious correlations, meaningless distances, assumption violation). The second aim is to review all CoDa applications in tourism and hospitality to date. The third is to present CoDa applications in related fields (e.g., finance, sociology, geography, economics, management, ecology, education), which can be translated into future research in tourism. In order to show how to apply the most common CoDa tools (exploratory analysis of compositions, and use of compositions as variables in a model) an example of restaurant menu styles is used. [ABSTRACT FROM AUTHOR]

Highlights • Restaurant customers' acceptable premium price levels of organic menu items was investigated for different consumer segments at two types of restaurants (casual dining vs. fine dining). • The moderating effects of level of health consciousness, gender, and age on the relationship between premium price levels and purchasing intentions were examined. • Overall, the acceptable price premium percentage level for organic food was about 12% for casual dining restaurants and 10% for fine dining restaurant. • For casual dining restaurants, level of health consciousness, gender, and age were identified as moderators influencing consumers' purchase intentions in relation to different levels of price premiums. For fine-dining restaurants, level of health consciousness and gender were identified as moderators. • For organic menu promotion, casual dining restaurants can consider the overall price premium levels of 12% or less and specifically target older customers, women, and people with high levels of health consciousness. Upscale restaurant can consider the price premium levels of 10% or less and target females and consumers with higher levels of health consciousness. Abstract This study identifies acceptable premium price levels that customers would be willing to pay for organic menu items at restaurants in the United States. Previous literature indicates that health-related and socio-demographic characteristics significantly influence consumers' intentions to purchase organic food. To advance our understanding of how different consumers respond to changes in organic food prices, this study examines the moderating effects of the level of health consciousness (high versus low), gender (male versus female), and age (young versus old) on the relationship between premium price levels and purchasing intentions. In addition, this study further investigates acceptable premium price levels for different consumer segments at two types of restaurants (casual dining versus fine dining). The results of this study provide guidelines for menu design and strategies for restaurateurs to devise effective price premiums for organic menu options. [ABSTRACT FROM AUTHOR]

The number of people facing daily stress is on the rise in the United States. Further, there is increasing evidence of stress induced obesity and other food-related health risks. This study tested the effects of self-reported stress on choosing indulgent and healthy food options in the context of menu promotions at restaurants. The study proposed that time horizon message framing (expansive vs. limited) on restaurant menus influences the effectiveness of advertising messages aimed at preventing unhealthy food choices and promoting healthy choices. Further, this study examined gender differences in stress induced eating. The current findings shed new light on time horizon message framing, which encourages stressed consumers to make healthy choices. The results showed that food choices can be altered using time horizon messages. That is, stressed individuals tend to choose healthier options when the message is framed in terms of expansive time and more indulgent food than when the message is focused on a limited time frame. Restaurant managers are advised to establish creative marketing strategies to spur interest in healthy menu items and emphasize the benefits of healthy food items. [ABSTRACT FROM AUTHOR]

Presenting pictures along with food names on menus is a common practice in the restaurant industry. However, it is not clear whether adding pictures to menus always leads to positive effects. In addition, since more restaurant practitioners are creating ambiguous names for their dishes, it is valuable to study how pictures with different types of food names impact customers’ attitudes and behavioral outcomes. In the current study, we examine the joint effect of pictures, food names, and individuals’ information processing styles on consumers’ attitudes, willingness to pay, and purchase intentions. The results reveal that for common descriptive food names, adding pictures have a positive effect on consumers’ attitudes toward the menu item, their willingness to pay and their purchase intentions. More interestingly, for ambiguous food names, pictures have a positive effect only among verbalizers. Visualizers exhibit less favorable attitudes and behavioral outcomes after viewing ambiguously-named dishes with pictures than those without pictures. [ABSTRACT FROM AUTHOR]

The article focuses on relationship between fast food restaurant McDonald and science. Topics discussed include designing of electric wiring, lighting, heating, ventilation at the restaurants by technical experts, safety of the food for storage and preparation at the restaurants, and selling of food to restaurant customers.

This research looks at how consumer desires for restaurant menu information including “nutritional information”, “product characteristics”, and “preparation and ingredients” influence customers’ attitudes and behavioural intentions toward restaurants. A theoretically derived model is empirically tested on data collected from 293 customers from three segments of the restaurant sector − High-Scale, Mid-Scale and Low-Scale. Partial least squares structural equation modelling (PLS-SEM) and multigroup analysis confirms that the relationship between menu information and behavioural intentions is mediated by consumers’ attitudes toward the restaurant. Furthermore, ‘preparation and ingredients’ and ‘nutritional information’ were the two strongest predictors of attitudes and behavioural intentions for high- and mid-scale restaurants, whereas ‘product characteristics’ was the most significant for low-scale restaurants. These findings present new knowledge on how different types of information drive consumers’ purchase intentions across different segments of the industry. [ABSTRACT FROM AUTHOR]

This study investigates whether customization and gender have a significant effect on consumers’ attitude towards menu options at a given restaurant. It also examines the outcome that gender has on perceived control and decision-making. Hypotheses were developed using hypothetical restaurant menu-based scenarios and surveys. Our results indicated that male customers exhibited a similar level of attitude across both ‘build-your-own’ and ‘you-pick-two’ customization conditions. However, female customers showed more overall positive attitudes toward the ‘build-your-own’ menu as compared to the ‘you-pick-two’ menu. Depending on gender based target markets for restaurants, managers should employ different menu design strategies to attract customers. [ABSTRACT FROM AUTHOR]

This article explores exhibition-inspired themed menus in museum restaurants as a form of “critically engaged interpretation” (Meszros 2008). By proposing that themed menus in museum restaurants can connect some “interpretive communities” (Fish, 1980)—in this article, the focus is on foodies—with the museum content through food, the analysis reveals the forms of belonging, the hierarchies of taste and the interpretive modes which are afforded to museum visitors by culinary experiences. The article discusses the themed menus in relation to broader shifts in museum interpretation, informed by demands of the “new museology” (Vergo, 1989) for inclusivity, dialogue and engagement. Critical in this transformation is the process of interpretation, based on a dialogic relation between the voices in the museum and the visitors. To be relevant to contemporary audiences, museums are providing various entry points to their collections, including culinary encounters. By engaging in a closed reading of themed menus developed in restaurants at the Art Gallery of Ontario (Toronto) and the Seattle Art Museum, the article discusses the interpretive practices developed around food. [ABSTRACT FROM PUBLISHER]

This study examined the effect of mental simulation on customers’ attitudes in the context of healthy restaurant menu promotions. This is a widely used tactic to promote products or brands by encouraging customers to imagine themselves using the advertised products or services. To identify effective ways to promote healthy menu items in restaurants, the study examined the influences of mental simulation (encouraged vs. not encouraged), nutrition information strength (strong vs. weak) and restaurant brand image regarding menu healthiness (healthy vs. less healthy) on customers’ attitudes toward the advertisement and purchase intentions. Furthermore, the study investigated whether the effect of mental simulation varies depending on the healthy brand image of the restaurant. The results indicated that mental simulation, nutrition information strength and healthy restaurant brand image positively influenced attitudes and purchasing intentions. Further, the mental simulation effect diminished the influence of nutrition information strength on attitudes and purchase intentions. Finally, the moderating effect of mental simulation varied based on the healthy brand image of the restaurant. The study also included practical implications for effective marketing communication in the context of healthy menu item promotions in restaurants. [ABSTRACT FROM AUTHOR]

This study examined an initiative in which e-menus and touch screen technology were piloted in a large UK hospital, with the aim of improving food service and satisfaction. Current practice often means that patients may receive the wrong meals, resulting in dissatisfaction and plate waste. An alternative approach is for patients to use electronic menus (e-menus) to make their order, using touch screen technology on the TVs, which in many hospitals are provided at every bedside. A pre-test, post-test questionnaire, which elicited scaled responses and written comments ( n = 90) was administered to a comparable group of patients. Results from both types of data suggested that most patients used e-menus effectively, although for older patients, it was more challenging. However the biggest difference in the effectiveness of the new technology was between the wards, which also showed substantial differences in service standards. It is concluded that e-menus are an effective way of imparting information about the food, and that they tend to produce greater satisfaction in recipients. However, the results suggest that more training of foodservice staff will be required in order to make the most of initiatives of this kind. [ABSTRACT FROM AUTHOR]