Critical Success Factors of the Food Service Industry

Mamalis, Spyridon

doi:10.1080/08974430802589709

Cited by 26 publications

(14 citation statements)

References 27 publications

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“…The increase of tourism activities in the UK population 1 (Office for National Statistics, 2011) as well as the evolution and homogenization of demand patterns (Banterle & Carraresi, 2007) explain (in part at least) this rapid increase. In addition to this, the increase in competition has given consumers a broader range of food products to choose from on the basis of their preferences and perception of different product attributes (Mamalis, 2009), including qualitative attributes (e.g., those characteristics linked to tradition). These attributes allow the firm to compete in the marketplace on the "actual" product level and may contribute to products differentiation and positioning (Traill, 2008).…”

Section: Introductionmentioning

confidence: 99%

Traditional Food Products: The Effect of Consumers’ Characteristics, Product Knowledge, and Perceived Value on Actual Purchase

Cacciolatti

Garcia

Kalantzakis³

2015

Journal of International Food & Agribusiness Marketing

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Section: Introductionmentioning

confidence: 99%

Traditional Food Products: The Effect of Consumers’ Characteristics, Product Knowledge, and Perceived Value on Actual Purchase

Cacciolatti

Garcia

Kalantzakis³

2015

Journal of International Food & Agribusiness Marketing

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“…Numerous studies have examined the effects of economic, location, social, and technological factors on the demand for fast food. Mamalis (2009) Note: Data refer to takeaway and fast food segment and it excludes full-service restaurants and coffee shops and independent caterers Source: STATS SA (2010) and taste, service quality, ambience and facilities, pleasantness, safety and entertainment value, and sale promotion as key attributes in QSR choice, customer satisfaction, and loyalty. Keelan et al (2008) conducted a comparative analysis of the food service industries in Ireland and UK using a household budget survey and expenditure on food datasets, respectively.…”

Section: Literature Reviewmentioning

confidence: 99%

The rise of South Africa's quick service restaurant industry

Maumbe

2012

J of Agribus in Dev & Em Econ

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If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -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 QSR industry and market positioning strategies being used to respond to the growing industry competition and global challenges. Findings -The paper finds that South Africa's QSR industry has risen tremendously and has expanded globally. The evolving fast food market comprises South African franchises and multinational franchise corporations co-existing with modern supermarkets, contract food caterers, and informal traders. The industry uses a mix of market coordination, operational and competitive strategies to counter the intense global competition. Further research is needed to examine the potential of information communication technologies in QSR industry market coordination and consumer willingness to pay for increased convenience, healthy products, sustainability, and food traceability. Practical implications -South Africa leads the continent in mobile phone penetration and there is scope for QSR managers to integrate mobile commerce when dealing with QSR industry customers and other stakeholders. South Africa's fast food franchises should craft strategies that adapt menus to local cultures and ethnic foods in other countries. With increasing attention on food safety and traceability, South Africa's QSR firms could provide leadership in marketing high quality food and gain competitive advantages through positive industry image. Originality/value -The paper addresses the highly topical issue of rising competition in the fast food industry and successful strategies being utilized by South African firms to penetrate both regional and global markets.

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“…However, the eclectic theories fail to account for location of the restaurant, age of restaurant and customer, type of restaurant, needs of the restaurant and the customer as well as restaurant ownership as significant factors in predicting behavior intentions (Cahill, 2006). With regard to type of restaurant, customers seeking healthy eating products in a fast food restaurant will find it difficult to control their behavior compared to those seeking the same products in specialty restaurants or even in general food product restaurants (Mamalis, 2009). Location is another factor that affects prediction of customer intentions in terms of food choices.…”

Section: Theoretical Issues Underpinning the Studymentioning

confidence: 99%

Healthy Eating Products and Customer Outcomes in Restaurants

Onyango¹,

Wasike²

2018

ojtmr

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The purpose of this paper was to investigate the relationship between healthy eating products and customer outcomes such as increase in customer numbers, request for more products, satisfaction, and loyalty in restaurants. A cross-sectional analytical design was used to distribute 296 questionnaires to heads of departments drawn from 74 randomly sampled healthy eating restaurants in Nairobi, Kenya. The study established a significant relationship between healthy eating products and four different dimensions of customer outcomes. The research also reveals that meeting friends and convenience of restaurant location made a significant effect on customer outcomes. Healthy eating products to be offered in restaurants should include traditional, medicinal, products cooked using healthy cooking methods, vegetarian, gluten free and sea food products. The current study contributes to the theory of consumer behavior in the restaurant sector by clearly identifying products that customers consider as healthy foods. The study further reveals factors that attract customers to restaurants offering healthy eating products such as meeting friends and convenience of restaurant location. In this perspective, increase in information sharing made possible by technological advancements make it easier for people to form social groups and share ideas concerning eating out options.

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Critical Success Factors of the Food Service Industry

Cited by 26 publications

References 27 publications

Traditional Food Products: The Effect of Consumers’ Characteristics, Product Knowledge, and Perceived Value on Actual Purchase

Traditional Food Products: The Effect of Consumers’ Characteristics, Product Knowledge, and Perceived Value on Actual Purchase

The rise of South Africa's quick service restaurant industry

Healthy Eating Products and Customer Outcomes in Restaurants

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