Restaurant and foodservice research

Abstract

Purpose The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management. Design/methodology/approach This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research. Findings The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry. Research limitations/implications Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late. Originality/value This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

A Bibliometric Analysis of Lodging-Context Research From 1990 to 2016

“…Several previous studies assessed these subindustries of the hospitality industry. For example, DiPietro (2017) presented a critical review of restaurant and food service research published in the last 10 years. Rivera and Pizam (2015) quantitatively evaluated the articles published in the International Journal of Hospitality Management ( IJHM ) during the years 2000 to 2012.…”

Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet

“…The service attributes used in this study were developed on the basis of published literature (seen in Table 1) and focus group discussions with buffet restaurant experts from industry. Based on previous literature [30][31][32][33][34], this paper categorized the service attributes of all-you-can-eat buffet restaurant into four dimensions: 'Food quality,' 'interior,' 'service quality,' and 'price and value,' as seen in Figure 2. The 'food quality' dimension includes restaurant sub-attributes such as the taste of food (A 1 ), the freshness of food (A 2 ), menu variety (A 3 ), and the temperature of food (A 4 ).…”

A research on customer experiences and perceptions for Michelin starred restaurants

“…Restaurants are considered to be the most conceivable type of business among food and beverage businesses where there is an outside food consumption and experience at this point. It is understood that, there has been an increase interest in restaurants simultaneously with these changes taking place in everyday life (DiPietro, 2017). The rises in people's income has also led to an increase in eating habits in restaurants.…”