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Franchisor-Franchisee Relationships in Quick-Service-Restaurant Systems
Cornell Hotel and Restaurant Administration Quarterly, 1996As 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.
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Green Practices In Quick Service Restaurants: Dimensions And Obstacles
مجلة اقتصاديات المال والأعمال, 2018Environmental sustainability is become an essential part of business practices in allindustries. The restaurant industry has tended to be slower to adopt green practices thanother segments of the hospitality industry, but they are currently following suit and areadopting practices that are beneficial for the environment and reduce the negativeimpacts ...
Ahmed Saleh Saleh, Mohamed Ahmed Elsaied
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IoT Based Smart Staff Allocator in Quick Service Restaurants
2018 23rd Conference of Open Innovations Association (FRUCT), 2018Internet of Things (IoT) term has been a trend topic for a long time, and takes over many jobs from human-controlled domains and makes the things easier, quicker and remotely controllable with smart automations. Quick service restaurants include many parts that human intervention is involved, and burns so much effort that must be well organized and ...
Kerem Aytaç, Ömer Korçak
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How To Build a Better Robot . . . for Quick-Service Restaurants
Journal of Hospitality & Tourism Research, 2020Hospitality firms are exploring opportunities to incorporate innovative technologies, such as robotics, into their operations. This qualitative study used focus groups to investigate diner perspectives on issues related to using robot technology in quick-service restaurant (QSR) operations.
Dina Marie V. Zemke +3 more
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Comparison of Children’s Menu Items at Full- and Quick-Service Restaurants
Southern Medical Journal, 2018The proportion of food consumed by children from restaurants tripled during the last 4 decades and that coincided with the increased rate of obesity. Despite the presence of data linking quick-service (QS) food consumption to poor diet quality, studies comparing the nutrition content of the children's menu items at QS restaurants (QSRs) with those at ...
Mona A, Eissa +2 more
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International Journal of Research and Innovation in Social Science
This research investigates the connection between the use of self-ordering kiosks and the purchasing behavior of customers in quick service restaurants (QSRs) located in Alor Setar, Malaysia. The research uses the Unified Theory of Acceptance and Use of Technology (UTAUT2) to investigate important elements like performance expectancy, effort expectancy,
Muhd Affan Ayob, Noradzhar Baba
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This research investigates the connection between the use of self-ordering kiosks and the purchasing behavior of customers in quick service restaurants (QSRs) located in Alor Setar, Malaysia. The research uses the Unified Theory of Acceptance and Use of Technology (UTAUT2) to investigate important elements like performance expectancy, effort expectancy,
Muhd Affan Ayob, Noradzhar Baba
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Growth in Quick-Service Restaurants Outpaced Full-Service Restaurants in Most U.S. Counties
2018Over the last decade and a half, the number of quick-service restaurants operating in the U.S. grew by 20 percent, with many urban counties—especially in the Mid-Atlantic and Southeast—posting growth in excess of 30 percent.
McLaughlin, Patrick W. +1 more
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Analysing Competition in the Quick Service Restaurant Industry
SSRN Electronic Journal, 2014The 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.
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The product innovation process of quick‐service restaurant chains
International Journal of Contemporary Hospitality Management, 2009PurposeThis 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 +1 more
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Assessment of service innovation in the quick service restaurants
International Journal of Business Innovation and Research, 2023Rajani Kumari Sarangal, Rajesh Singh
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