Results 261 to 270 of about 2,757 (287)

An Exploratory Study of Quick Service Restaurants' Changing Menus

Journal of Nutrition in Recipe & Menu Development, 2005
Abstract The literature suggests that consumers are expecting additional healthy menu items from quick service restaurants due to the increasing rates at which people are becoming overweight and obese. The current exploratory study analyzes the menu items of ten quick service restaurant chains to determine how many new “healthy” items have been added ...
Roseman, Mary G., Dipietro, Robin B.
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Simulation study of a quick-service take-out restaurant

SIMULATION, 1974
This study illustrates the use of discrete simulation models as tools to assist in the analysis of an existing system--a quick-service take-out restaurant with 8 employees. Comparisons made between a model of the real-world system and models of proposed changes to the system's configuration assist in formulating minimal-risk decisions affecting
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Assessment of Service Innovation in the Quick Service Restaurants (QSRs)

International Journal of Business Innovation and Research, 2021
Rajesh Singh, Rajani Sarangal
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The rise of South Africa's quick service restaurant industry

Journal of Agribusiness in Developing and Emerging Economies, 2012
Purpose – The purpose of this paper is to describe the rise of South Africa's quick service restaurant (QSR) industry by examining the structural changes and competitive strategies driving the industry.Design/methodology/approach – The paper uses Michael Porter's Five Forces and secondary data to describe the structural reorganization of South Africa's
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IoT Edge Computing in Quick Service Restaurants

2022
Internet of Things (IoT) term has been hyped for years, and takes so many thing's places in everywhere and makes many things to become easier and remotely controllable with smart automations. Human role in such areas are about to be vanished and sensors, actuators, gateways take over the workloads from human-being by generating the values which ...
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Coupon promotions in quick-service restaurants: preaching to the converted?

The Cornell Hotel and Restaurant Administration Quarterly, 2002
Abstract Not only do coupons increase sales during the promotion period, but they seem to bring past customers back into the fold.
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Managing Food Allergens in Retail Quick-Service Restaurants

2017
Food allergic reactions leading to anaphylaxis and death can occur in any type of restaurant. Food allergen control in restaurants, including fast-food (quick-service) restaurants, is increasingly recognized as an important but often neglected priority.
Hal King, Wendy Bedale
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Examining Self-Service Kiosks in Quick-Service Restaurant Settings

Research is needed that examines the effects of kiosk technology on restaurant operational performance measures, such as total sales. The study employs a 2X2 between-subjects field experimental design to empirically test the hypothesized relationships proposed in the research model.
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Quick Service Chain Restaurant Managers:

Journal of Restaurant & Foodservice Marketing, 2002
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Customer Loyalty Assessment Framework for Quick Service Restaurants

Proceedings of the International Conference on Industrial Engineering and Operations Management, 2022
Ganesh Balasubramanian, M. Suresh
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