This study investigated the effects of consumer experience and disconfirmation on the timing of online reviews. Based on a unique dataset of restaura
This study examined the effect of federal minimum wage increases on the U.S. restaurant industry.
The purpose of this study is to examine the concurrent effects of free cash flows, growth opportunities, and franchising on restaurant firms' returns
The three experiments presented here examined the effectiveness of restaurant servers who memorize customers' orders rather than writing orders down.
An online survey was conducted with Australian wine consumers (n = 349) to define Australian fine wine based on sensory attributes, grape variety, wi
Although research on the self has a long history with various psychological perspectives, the role of the self in visiting green restaurants has not
This study developed a study model to unearth the influences of the symbolic manifestation of luxury service consumption.
This study confirms that a firm's size in the previous year significantly increases board of director compensation in the current year, while the num
This study investigates tourists’ cultural tastes in food by applying the sociological theory of cultural distinction and omnivorousness. The consump
The purpose of this study is twofold: (a) to assess and compare the perceived importance of various green attributes of restaurants among consumers,
Given the volatility of the market and its susceptibility to economic shocks, restaurants consider risk-management to be a critical factor affecting
This study analyzes the motivations and mechanisms that chef-entrepreneurs use to innovate their business model. Specifically, the paper adopts an in
Service quality alone is no longer a sustainable advantage in today's competitive hospitality industry, and marketers are paying more attention to st
Ethnic restaurant markets are proliferating due to expanding consumer demand for global flavors. This study investigated the most effective advertisi
This study investigated the dynamic and quadratic relationships between advertising and restaurant performance. For this investigation, three stage l
Hotel employees are in the eye of the storm witnessing food wastage on a daily basis. The appetite for more food often results in more leftovers. Onl
In today’s market, firms expect customers to not only consume their offerings, but also to market these offerings indirectly through different engage
Quality of in-flight food and beverage is undoubtedly one of the most important requisites for passengers’ pleasurable flight experiences in the full
Publication date: May 2019 Source: International Journal of Hospitality Management, Volume 79 Author(s): Jorge Ridderstaat, Bendegul Okumus. This stu
Earnings management has become more prevalent in many firms. Accordingly, the financial accounting literature has made efforts to identify the determ
The purpose of this study was to identify factors affecting consumers’ intention to visit food trucks from both utilitarian and hedonic points of vie
The aim of this research is to determine the role played by a Michelin-starred restaurant, such as El Celler de Can Roca, in stimulating the creation
This study explores the determinants of restaurant crowdfunding success, inspired by success determinants found in independent restaurant literature.
Although the link between managerial ownership and firm performance is often explained in relation to a firm’s risk-taking behavior, little is known
Based on a review of multidisciplinary literature, this paper explores the potential links between foodservice provision on university and college ca
The purpose of this study is to explore the impacts of temporal, explanatory, and sensory cues on customers’ perceived usefulness and enjoyment towar