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The Business Case For (And Against) Restaurant Tipping, Michael Lynn 2016 Cornell University

The Business Case For (And Against) Restaurant Tipping, Michael Lynn

Center for Hospitality Research Reports

Recent interest in replacing tipping with service charges or higher service-inclusive menu pricing prompted this review of empirical evidence on the advantages and disadvantages to restaurants of these different compensation systems. The evidence indicates that these different pricing systems affect the attraction and retention of service workers, the satisfaction of customers with service, the actual and perceived costs of eating out, and the costs of hiring employees and doing business. However, the author comes away from the data believing that the biggest reason for restaurateurs to replace tipping is that the practice takes revenue away from them in the form ...


Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy 2016 Dublin Institute of Technology

Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy

Conference papers

Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into ...


How Long Should Dinner Take? Measuring Expected Meal Duration For Restaurant Revenue Management, Sheryl E. Kimes, Jochen Wirtz, Breffni M. Noone 2016 Cornell University School of Hotel Administration

How Long Should Dinner Take? Measuring Expected Meal Duration For Restaurant Revenue Management, Sheryl E. Kimes, Jochen Wirtz, Breffni M. Noone

Sheryl E. Kimes

Restaurants have two strategic levers for revenue management: duration control and demand-based pricing. Reducing dining times, especially during peak periods, can add considerable revenue for the restaurant. Managing meal duration, however, can be far more complex than manipulating the price. This paper examines dinner duration expectations for a casual restaurant using an adaptation of a price sensitivity measurement tool, naming it 'Time Sensitivity Measurement' or TSM. TSM is then used to derive the expected dining time, the optimal and indifference duration points. The results show that there is a relatively wide spread of acceptable dining duration times. Furthermore, the optimal ...


Wine Cellar Management Tool, Version 3.1.0., Gary Thompson 2016 Cornell University School of Hotel Administration

Wine Cellar Management Tool, Version 3.1.0., Gary Thompson

Center for Hospitality Research Tools

Version 3 of the Wine Cellar Management Tool incorporates six years of experience in using this spreadsheet-based application, which is designed to assist a wine owner in tracking the status of bottles being cellared. By keeping track of a wine’s drinkability window, the tool provides the wine owner with the information needed to promote, open, or continue to store wines in a collection. Version 3 adds functionality and fixes bugs in the first two releases of this tool, also making it easier to use by allowing one to focus on a specific category of wine and improving decision support ...


Aniar : Restaurant And Boutique Cookery School, Aniar, Galway 2016 Dublin Institute of Technology

Aniar : Restaurant And Boutique Cookery School, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of ...


Home Bird - Albariño & Rias Baixas, Diarmuid Cawley 2016 Dublin Institute of Technology

Home Bird - Albariño & Rias Baixas, Diarmuid Cawley

Other resources

The D.O. of Rias Baixas is young in relative terms but unique in Spain and most elsewhere for its production of wines from the Albarino grape variety. This report draws upon a trip to the region to assess why Albarino is so successful but has also taken up an almost homogenistic form for fear of tampering with this success.


Fitting Restaurant Service Style To Brand Image For Greater Customer Satisfaction, Michael D. Giebelhausen, Evelyn Chan, Nancy J. Sirianni 2016 Cornell University School of Hotel Administration

Fitting Restaurant Service Style To Brand Image For Greater Customer Satisfaction, Michael D. Giebelhausen, Evelyn Chan, Nancy J. Sirianni

Center for Hospitality Research Reports

Supported by academic researchers, the restaurant industry has devoted enormous effort to the task of conceptualizing and developing measures of “service quality,” 1 based on the reasonable proposition that restaurant guests’ satisfaction relies on quality of service. However, it has become clear to us that quality alone is not the full measure of how restaurant guests gauge or react to their servers’ actions. Consequently, in this CHR report, we measure the effects of “service style,” which we conceptualize as a manner of delivering guest service that is specifically identifiable on some dimension other than quality. We feel that this issue ...


The Future Of Distribution Management In The Restaurant Industry, Sheryl E. Kimes 2016 Cornell University School of Hotel Administration

The Future Of Distribution Management In The Restaurant Industry, Sheryl E. Kimes

Sheryl E. Kimes

Restaurants that take reservations have traditionally had complete control over their distribution and have relied on customers calling the restaurant to make reservations. Restaurant distribution is rapidly changing as third-party reservation sites such as OpenTable.com and http://UrbanspoonRez.com have entered the market and restaurants offer online reservations through their own websites. The emergence and popularity of these sites offers the possibility for true distribution and revenue management to evolve in the restaurant industry. In the future, the use of mobile reservations applications and third-party sites will continue to grow as restaurant IT systems begin to become more integrated ...


Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz 2016 Cornell University School of Hotel Administration

Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz

Sheryl E. Kimes

A substantial minority of restaurant guests would be willing to pay separately for a restaurant reservation, while a much larger group is not supportive of this approach, according to an online survey of 297 U.S. residents. Those respondents who are most likely to accept the idea of paying for a reservation represent customers who are also relatively familiar with this practice. The survey respondents were reacting to three possible scenarios for unbundling the value of the reservation from that of the meal itself. Based in part on actual industry practice, the three scenarios are (1) a reservations company charges ...


Restaurant Revenue Management: Could It Work?, Sheryl E. Kimes 2016 Cornell University School of Hotel Administration

Restaurant Revenue Management: Could It Work?, Sheryl E. Kimes

Sheryl E. Kimes

In general, companies using revenue management forecast by the inventory unit they sell, the time interval they sell it for and the price they charge for it. Forecasting in most restaurants is fairly rudimentary, and generally the only forecasts made is the daily number of covers (customers). In order to be able truly to manage customer arrivals, restaurants should first develop detailed forecasts of customer arrivals by hour and party size. Restaurants are not quite ready to forecast by length of stay, because it is not typical to ask how long guests will need the table, but if the restaurant ...


Food Safety Posters For Safe Handling Of Leafy Greens, Lakshman Rajagopal, Susan W. Arendt, Angela Shaw, Catherine H. Strohbehn, Kevin L. Sauer 2016 Iowa State University

Food Safety Posters For Safe Handling Of Leafy Greens, Lakshman Rajagopal, Susan W. Arendt, Angela Shaw, Catherine H. Strohbehn, Kevin L. Sauer

Apparel, Events and Hospitality Management Publications

This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating foodservice workers about safely handling leafy greens. A three-phase methodology included the use of expert knowledge, microbial sampling, and observational study in Iowa and Kansas foodservice operations. Use of the posters was shown to have positive impacts on both microbial levels and food safety behaviors, suggesting that the posters can be useful tools ...


Aniar : 1916 Inspiration Menu, Aniar, Galway 2016 Dublin Institute of Technology

Aniar : 1916 Inspiration Menu, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of ...


Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz 2016 Cornell University School of Hotel Administration

Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz

Center for Hospitality Research Reports

A substantial minority of restaurant guests would be willing to pay separately for a restaurant reservation, while a much larger group is not supportive of this approach, according to an online survey of 297 U.S. residents. Those respondents who are most likely to accept the idea of paying for a reservation represent customers who are also relatively familiar with this practice. The survey respondents were reacting to three possible scenarios for unbundling the value of the reservation from that of the meal itself. Based in part on actual industry practice, the three scenarios are (1) a reservations company charges ...


Food Preparation Scheduling Tool, Gary Thompson 2016 Cornell University School of Hotel Administration

Food Preparation Scheduling Tool, Gary Thompson

Center for Hospitality Research Tools

This is a general planning tool with the scope of a single day, rather than a detailed real-time planning tool. It is designed both to illustrate and to help manage the complexities of scheduling food-service preparation work. The tool is limited to 10 people and 10 resources or pieces of equipment, and it uses time increments of 15 minutes. We illustrate the capabilities of the tool via sample files for the preparation of a BBQ-theme dinner party. The tool uses a variety of inputs—including people, equipment, and the recipes that need to be prepared in a given day—and ...


Authenticity In Scaling The Vision: Defining Boundaries In The Food And Beverage Entrepreneurship Development Cycle, Mona Anita Kristiansen Olsen, Cheryl Stanley 2016 Cornell University School of Hotel Administration

Authenticity In Scaling The Vision: Defining Boundaries In The Food And Beverage Entrepreneurship Development Cycle, Mona Anita Kristiansen Olsen, Cheryl Stanley

Center for Hospitality Research Reports

The October 2015 Food and Beverage Entrepreneurship Roundtable brought together over 30 food and beverage industry leaders, entrepreneurs, faculty, and students at the School of Hotel Administration at Cornell University. Discussion topics covered entrepreneurship in the food and beverage industry, including development, intrapreneurship, operational efficiency, beverage product development, and technology. The roundtable began with the presentation of a five-point framework on food and beverage venue development. The first three phases focused on the launch of a venue, including how to define the guest experience; the creation of operational functionality by strategically planning out the design, flow, and efficiency of a ...


Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank 2016 Dublin Institute of Technology

Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank

Other resources

In a rapidly changing environment the survival of the food service industry and the food retail markets depend to a large extent on their capacity to develop and market new or radically improved products. The identified product development tends provide insight into the new and novel food products available to facilitate the growing demands of the food industry in Ireland and the ever-changing fashions in food requirements world-wide.


Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy 2016 Dublin Institute of Technology

Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Conference papers

The responsible service, sale and marketing of alcohol for the tourism, hospitality and retail industries is crucial those working in the tourism, hospitality, culinary arts and retail industries including those in supervisory and management positions. This presentation explored a wide range of topics associated with sale and service of alcohol in these inter-related industries. Its aim was to provide attendees with a greater awareness of the effects of alcohol, and of their moral and legal obligations to act responsibly when supplying alcohol beverages or when dealing with alcohol misuse in their respective workplace. This presentation was also created to coincide ...


Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy 2016 Dublin Institute of Technology

Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy

Conference papers

The licensed industry is an increasingly competitive market place, many bars have responded by empowering staff and undertaking structural and management reforms in recent years. Undoubtedly, these changes have significantly raised the levels of customer service and enhanced customer satisfaction. Paradoxically these changes, combined with the responsibilities allocated to bar staff and management to supervise and manage bars with autonomous control have created more fertile conditions, scope and opportunity for dishonest actions by staff members.

The way licensed premises approach the issue of staff fraud is changing in response to the increased risk. Many bars have historically been anxious to ...


Beyond Gratitude And Gratuity: A Meta-Analytic Review Of The Predictors Of Restaurant Tipping, Michael Lynn, Michael McCall 2016 Cornell University

Beyond Gratitude And Gratuity: A Meta-Analytic Review Of The Predictors Of Restaurant Tipping, Michael Lynn, Michael Mccall

Working Papers

Every year consumers voluntarily give away billions of dollars to service workers in the form of tips. The voluntary nature of tipping raises interesting questions about why people tip and what factors influence their tipping decisions. These questions are addressed in a review of theoretical work on tipping and in a meta-analysis of 22 published and 14 unpublished studies examining the predictors of tip size in restaurant settings. Our findings suggest that tipping is predominantly affected by social expectations, server attractiveness, server friendliness and customer mood. Service quality and cost considerations appear to have only weak effects on tipping. The ...


Have Minimum Wage Increases Hurt The Restaurant Industry? The Evidence Says No!, Michael Lynn, Christopher Boone 2016 Cornell University School of Hotel Administration

Have Minimum Wage Increases Hurt The Restaurant Industry? The Evidence Says No!, Michael Lynn, Christopher Boone

Christopher Boone

Federal, state, and local laws in the U.S. specify the minimum wages to be paid in their jurisdictions. Recent years have seen an increased interest among many in raising those minimum wages, and there has been some movement at the local, state, and federal levels to do so.1 Proposals to increase the minimum wages have been opposed by the restaurant industry on the grounds that such increases would require restaurants to cut hiring, raise prices, or both.2 Either reaction is thought to reduce customer satisfaction and demand, as well as restaurant profitability and survival. Although this piece ...


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