Results 271 to 280 of about 110,955 (315)

Franchisor-Franchisee Relationships in Quick-Service-Restaurant Systems

Cornell Hotel and Restaurant Administration Quarterly, 1996
As the quick-service-restaurant market matured, the relationship between franchise firms and their franchisees stabilized, allowing power and control issues to surface. The balance of power in the relationship, as perceived by the franchisees, affects both the franchisees' satisfaction with the arrangement and their financial results.
openaire   +1 more source

Anthropomorphic robotic chef in quick-service restaurants: analysis of customers’ behavioral intentions

Journal of Hospitality and Tourism Technology
The hospitality sector has undergone a significant transformation due to the integration of robotics. Drawing on anthropomorphism theory and cue utilization theory, this study aims to focus on a particularly unique aspect of the effect of ...
M. Parvez, A. K. Patwary, Imran Ahmad, Sumeyra Buran, Eda Alphan, Zakaria Elkhwesky   +5 more
semanticscholar   +1 more source

How Customer Satisfaction Drivers in Online Reviews of Food Trucks and Quick Service Restaurants Differ: Proposing the Concept of Anticipation

Journal of Hospitality & Tourism Research, 2023
Although food trucks have attracted significant attention among the dining public, little is known in the academic literature about what drives consumer satisfaction with them.
Richard Gruss, Jessie Quesenberry, Eojina Kim, Alan S. Abrahams, Peter Ractham   +4 more
semanticscholar   +1 more source

CONSUMER CHALLENGES IN OMNI-CHANNEL FOOD ORDERING: A STUDY OF QUICK SERVICE RESTAURANTS IN INDIA

Lex localis - Journal of Local Self-Government
Purpose: The study explores the barriers Indian customers face when using different food ordering channels at Quick Service Restaurants (QSRs). It is particularly important to understand what customers find challenging in the era of fast-growing online ...
Mohammad Hamzah Khan, Dr. Asma Farooque, Dr. Syed Afzal Ahmad, Dr. Habibuddin   +3 more
semanticscholar   +1 more source

Building consumer relationships in the quick service restaurant industry

Journal of Foodservice Business Research, 2016
ABSTRACTThe quick-service restaurant industry is a significant and growing aspect of the restaurant industry. For long-term success, quick-service restaurants must generate positive relationships with consumers. More specifically, quick-service restaurants need to produce satisfied consumers that ultimately lead to loyalty behaviors toward the ...
Kevin Mason, Stephen Jones, Michael Benefield, Jim Walton   +3 more
openaire   +1 more source

What shapes the star ratings of Quick Service Restaurants? A structural equation model

Anatolia : An International Journal of Tourism and Hospitality Research
To date, limited studies have examined the review characteristics of UGC in the restaurant industry. Using structural equation modeling, we examined 4,080 reviews regarding the top-ranked Quick Service Restaurants (QSR) from TripAdvisor and Google ...
Niccolo Antonio R. Chua, Laila Kamille D. Gaba, Tabitha C. Novenario, Kriztin Mharee A. Poja, Joyce Anne G. Valdez, Belinda V. de Castro, Allan B. de Guzman   +6 more
semanticscholar   +1 more source

Let’s face it: Are customers ready for facial recognition technology at quick-service restaurants?

International Journal of Hospitality Management, 2021
This study aims to provide an integrated model that examines the determinants of customer intention to use facial recognition systems (FRS) in quick-service restaurants (QSRs).
Olena Ciftci, Eun-Kyong Choi, K. Berezina   +2 more
semanticscholar   +1 more source

The product innovation process of quick‐service restaurant chains

International Journal of Contemporary Hospitality Management, 2009
PurposeThis paper aims to outline the innovation process activities described by quick‐service restaurant (QSR) managers and to compare it with an earlier QSR process model and with those used in other food service settings.Design/methodology/approachSix semi‐structured interviews with QSR chain executives in the USA were conducted to better understand
Michael C. Ottenbacher, Robert J. Harrington   +1 more
openaire   +1 more source

Children’s Measured Sugar-Sweetened Beverages in Quick-Service Restaurants: Interactions with Neighborhood Food Swamp Exposure and Race/Ethnicity

Childhood Obesity
Objective: This study examined the association between neighborhood food swamp environments and sugar-sweetened beverage (SSB) consumption in quick-service restaurants (QSRs) and whether ethnicity and race moderated this association.
Summaya Abdul Razak, Qianxia Jiang, J. Cohen, Abiodun T. Atoloye, Christie Idiong, C. Antrum, Tania Huedo-Medina, Caitlin Caspi, Valerie B. Duffy, Kristen Cooksey Stowers   +9 more
semanticscholar   +1 more source

Analysing Competition in the Quick Service Restaurant Industry

SSRN Electronic Journal, 2014
The food and beverage industry is a thriving sector in the Indian market. Quick Service Resteraunts constitute a important part of this sector. Fast food restaurants feature a common menu above the counter; they provide no wait staff; and customers typically pay before eating and choose and clear their own tables.
openaire   +1 more source