Results 231 to 240 of about 3,612 (285)

Health- and Non-Health-Related Corporate Social Responsibility Statements in Top Selling Restaurant Chains in the U.S. Between 2012 and 2018: A Content Analysis. [PDF]

AJPM Focus
Mueller MP, Leib A, Glik DC, Bleich SN, Wang J, Crespi CM, Wang MC.   +6 more
europepmc   +1 more source

Development and testing of two tools to assess point-of-sale food and beverage marketing to children in restaurants. [PDF]

Public Health Nutr
Minaker LM, Menko P, Olona D.
europepmc   +1 more source

Smart and inclusive tourism in Bukhara: towards accessibility in heritage city. [PDF]

Front Sports Act Living
Dushanova Y, Kadirova S, Kurbanova M, Khaydarova D.   +3 more
europepmc   +1 more source

Restaurant outlet density and the healthfulness of food purchases: evidence from FoodAPS. [PDF]

Front Nutr
Volpe R, Cai X, Tseng M, Sinclair W.
europepmc   +1 more source

Salt and Nutritional Content of Foods Advertised During Televised Professional Football Games.

JAMA Netw Open
Al-Zoubaidi L, Vinsdata N, Heidel RE, Hauptman PJ.   +3 more
europepmc   +1 more source

Salt warning labels in the out-of-home food sector: online and real-world randomised controlled trials

Evans R, Brealey J, Clarke N, Falbe J, Finlay A, Jones A, Thorp P, Witham B, Witkam R, Robinson E.   +9 more
europepmc   +1 more source

An Exploratory Study of Quick Service Restaurants' Changing Menus

Journal of Culinary Science and Technology, 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 ...
Robin B Dipietro
exaly   +4 more sources

IoT edge computing in quick service restaurants

2018 16th International Symposium on Modeling and Optimization in Mobile, Ad Hoc, and Wireless Networks (WiOpt), 2018
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 are ...
Kerem Aytaç, Ömer Korçak
core   +4 more sources

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Drivers of Customer Relationships in Quick-Service Restaurants

Cornell Hospitality Quarterly, 2014
Quick-service restaurants (QSRs) face a particular challenge in creating customer relationships, given low levels of consumer brand loyalty and a standardized product that makes it difficult to developing a distinctive identity. One way that quick-service firms attempt to set themselves apart is through genuine, long-term corporate social ...
Barbara Ross Wooldridge
exaly   +2 more sources

Growth in Quick-Service Restaurants Outpaced Full-Service Restaurants in Most U.S. Counties [PDF]

, 2018
Over 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., McLaughlin, Patrick W.   +1 more
openaire   +2 more sources