Supporting employee well-being: The case of independent restaurants

Gordon, Susan; Parikh, Anish A.

doi:10.1080/15378020.2020.1842956

Cited by 11 publications

(7 citation statements)

References 38 publications

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“…For example, mentors provide employees, positive role models, not just professionally but also personally by demonstrating tactics for juggling work-family life; this may be especially important for women as they may feel guilty when they leave work to take care of family needs. Creative work-family management could involve getting employee input in scheduling (Gordon and Parikh, 2021) and how to accomplish tasks to help alleviate EE. Support can have important positive effects on employee emotions (Hwang et al , 2021), and thus managers should be proactive in understanding what support mechanisms each employee needs so that EE can be addressed before it manifests to the point where the employee considers quitting.…”

Section: Discussionmentioning

confidence: 99%

“…Similarly, García-Cabrera et al (2018) found that supervisor support can ease work-family conflict and that the negative spillover of family-work conflict on a hospitality employee’s well-being was lessened by supervisor support. In the restaurant context, supervisor support was found to be instrumental in helping employees manage their work-life balance, which was a key reason employees said they worked for their organization (Gordon and Parikh, 2021).…”

Section: Literature Review and Hypothesis Developmentmentioning

confidence: 99%

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Family-supportive supervisor behaviors and employee turnover intention in the foodservice industry: does gender matter?

Jolly

Gordon

Self

2021

IJCHM

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Purpose The restaurant industry is characterized by long hours, intense job demands and a lack of work-life balance. While a growing body of research has investigated methods for decreasing role conflict-related stress and strain in foodservice and hospitality employees, there is still little understanding of what supervisors can do to decrease work-life-related employee strain. This study aims to investigate how family-supportive supervisor behaviors (FSSB) influence employee emotional exhaustion (EE) and subsequent turnover intentions, as well as the role of gender in moderating these effects. Design/methodology/approach A survey-based design using a national panel of 226 foodservice employees was used to investigate the hypotheses developed in this paper. Findings Results indicated that FSSB decreased employee EE and subsequent turnover intentions. The authors also found that this relationship was stronger for female employees. Research limitations/implications The study provides insight into the role that employee gender may play in response to the perception of and reactions to FSSB. Women still shoulder a majority of home and non-work caring duties, and therefore, they may be more positively affected when supervisors engage in behaviors that allow for balancing work and non-work demands. Originality/value There is little hospitality or foodservice-focused research into the effects of FSSB, and little overall research that investigates the role that gender may play in shaping the beneficial effects of FSSB. Given that women make up a majority of foodservice employees in the USA, yet there is a lack of female representation at higher levels of organizations, the study provides insights into ways in which organizations and supervisors can improve female employees’ working experiences and potentially increase their retention.

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Section: Discussionmentioning

confidence: 99%

Section: Literature Review and Hypothesis Developmentmentioning

confidence: 99%

Family-supportive supervisor behaviors and employee turnover intention in the foodservice industry: does gender matter?

Jolly

Gordon

Self

2021

IJCHM

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“…We can consider that all SMEs in this study are independent SMEs since there is no chain restaurant as a sample in this study. The behavior of independent restaurants facing the crisis will be different from national chain restaurants [65]. In general, the SME restaurants in this study have received government support during the COVID-19 pandemic.…”

Section: Respondent Profilementioning

confidence: 91%

Business Survival of Small and Medium-Sized Restaurants through a Crisis: The Role of Government Support and Innovation

2021

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This study aimed to investigate the effects of government support for the business survival of SME restaurants in Indonesia. In this study, we analyzed the impact of government support on the innovation of SME restaurants as well as the impact of entrepreneurial self-efficacy on innovation. Furthermore, this study analyzed the impact of entrepreneurial self-efficacy and innovation on business survival. A total of 120 owners or managers of SME restaurants participated in this study. The sample was collected based on a purposive method. To analyze the relationship among latent variables, we implemented structural equation modeling (SEM). The results show that government support has a positive impact on business survival through marketing and process innovation. In addition, the business survival of SMEs is affected by marketing innovation, process innovation, and entrepreneurial self-efficacy. In this study, the entrepreneurial factor had the highest impact on SMEs’ survival. This study established the body of knowledge related to the positive effect of government support on innovation in the perspective of small and medium-sized restaurants in the emerging market countries and developed a model of business survival of SMEs during pandemic crises by integrating external factors (government support) and an internal factor (entrepreneurial self-efficacy) through marketing and process innovation in the food processing industry.

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“…Ghiselli et al (2001) point out that achievement, recognition and independence can satisfy staff, thus improving well-being. Gordon and Parikh (2020) show that some commercial foodservice outlets have realised and fulfilled the above task to make staff happier. If these good practices are widely supported and adopted by commercial foodservices, not only the well-being of foodservice personnel is promoted but the social and economic sustainability of the sector can also be closer to reach.…”

Section: Local Food Usementioning

confidence: 99%

“…DiPietro et al (2019) reveal that both supervisory and nonsupervisory staff are proud of their family-like working environment which supports them in achieving their job performance goals, self-esteem and overall lifestyle needs. Gordon and Parikh (2020) uncover satisfying practices such as staff recognition on social media and appreciation with financial rewards, flexible scheduling, transparent communications, friendly working environment, practical training and empowerment. Ghiselli et al (2001) point out that achievement, recognition and independence can satisfy staff, thus improving well-being.…”

Section: Local Food Usementioning

confidence: 99%

A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability

Bui

Filimonau

2021

IJCHM

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Purpose This study aims to critically evaluate the factual triple bottom line (TBL) sustainability performance of commercial foodservices as featured in peer-reviewed academic publications. Design/methodology/approach The commercial foodservices’ sustainability performance-related articles were collected for a systematic review. An inductive thematic analysis was applied to the eligible articles. Findings The contribution of the commercial foodservice sector to the TBL sustainability is highlighted through eight themes: food waste management; food safety and hygiene; food allergy management; provision of healthy meals; local food use; employment of the disadvantaged; well-being of (non)managerial personnel; and noise level management. Originality/value The critical evaluation of the actual TBL sustainability measures adopted by commercial foodservice providers highlights the feasibility of the measures, thus calling for their broader industry uptake. Research gaps and issues for future investigations are accentuated for scholars to support the industry in its progress towards the goals of the TBL sustainability.

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Supporting employee well-being: The case of independent restaurants

Cited by 11 publications

References 38 publications

Family-supportive supervisor behaviors and employee turnover intention in the foodservice industry: does gender matter?

Family-supportive supervisor behaviors and employee turnover intention in the foodservice industry: does gender matter?

Business Survival of Small and Medium-Sized Restaurants through a Crisis: The Role of Government Support and Innovation

A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability

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