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Articles 1 - 3 of 3
Full-Text Articles in Food and Beverage Management
The Impact Of Magnitude Salience On Prix Fixe Menu Price Judgment, Shuo Wang, Michael Lynn
The Impact Of Magnitude Salience On Prix Fixe Menu Price Judgment, Shuo Wang, Michael Lynn
Caesars Hospitality Research Summit
The flat price structure of prix fixe menus (i.e., fixed food prices and fixed service gratuities) affords restaurant operators the opportunity to present the same menu price in different ways. This report examined customers’ responses to financially equivalent prix fixe menu prices with a built-in gratuity (i.e., all-inclusive prices), a separately listed percentage gratuity and a separately listed dollar gratuity in terms of deal perception. Through an online experiment, we found that prix fixe menu prices with a percentage gratuity below (above) the conventional 15% were perceived more (less) favorably than their all-inclusive counterparts. However, there was no significant difference …
Effects Of Restaurant Green Practices: Which Practices Are Important And Effective?, Eunha Jeong, Soocheong Jang
Effects Of Restaurant Green Practices: Which Practices Are Important And Effective?, Eunha Jeong, Soocheong Jang
Caesars Hospitality Research Summit
As customers’ ecological concern is steadily increasing, demand for products and services designed to be less harmful to the environment has augmented. By executing green practices, many business owners believe the image of their companies can be improved. Furthermore, the improved image may eventually motivate the customers to use products or services offered by the green company. The restaurant industry is witnessing the green movement as well. Restaurant owners adopt green practices to their properties with the purpose of creating a distinctive image that can differentiate them from their competitors. Therefore, restaurateurs strive to get this competitive advantage by introducing …
An Examination Of Operating Costs Within A State’S Restaurant Industry, Yvette Green, John Williams
An Examination Of Operating Costs Within A State’S Restaurant Industry, Yvette Green, John Williams
Caesars Hospitality Research Summit
An examination of operating costs within a state’s restaurant industry. The study provided benchmark data that restaurants can use to make sound strategic business decisions. The results provided vital information that can be used in conducting future research.