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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
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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 ...
Krist R Swimberghe
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
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Variety-seeking motivations and customer behaviors for new restaurants: An empirical comparison among full-service, quick-casual, and quick-service restaurants

Journal of Hospitality and Tourism Management, 2020
Abstract This study attempted to develop a conceptual framework delineating the role of variety-seeking motivations (intrinsic and extrinsic) and satisfaction in generating customer revisit intention for new restaurants, new restaurant attachment, and word-of-mouth for new restaurants. How the hypothesized relationships varied across restaurant types
Bee-Lia Chua, Heesup Han
exaly   +2 more sources

IoT Based Smart Staff Allocator in Quick Service Restaurants

2018 23rd Conference of Open Innovations Association (FRUCT), 2018
Internet 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
core   +5 more sources

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   +2 more sources

CONSUMER PERCEPTIONS OF QUICK SERVICE RESTAURANTS

Journal of International Business and Economics, 2013
The quick service (aka, fast food) restaurant industry is significant and growing aspect of the overall restaurant industry. For long-term success quick service restaurants must be perceived as offering sufficient value for consumers.
Jim Walton, Mike Benefield, Stephen Jones, Kevin Mason   +3 more
openaire   +2 more sources

UNIFIED MANAGEMENT SYSTEM IN QUICK SERVICE RESTAURANTS

Экономика и предпринимательство, 2023
Единая система менеджмента (ЕСМ) - это система знаний, инструментов и культуры, необходимых и достаточных для эффективного управления любой сетью ресторанов быстрого обслуживания. Задача всех команд и сотрудников управляющих компаний – создание и поддержание эффективной модели управления.
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Employee Alienation in the Quick Service Restaurant Industry

Journal of Hospitality & Tourism Research, 2008
An exploratory study conducted among 595 U.S. quick service restaurant hourly employees and managers for the purpose of measuring their level of work alienation finds that a significant proportion of the respondents expressed feelings of work alienation.
DiPietro, Robin B., Pizam, Abraham
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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.
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