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Full-Text Articles in Business

Tannery Restaurant Townhouse Cookery School, Tannery Jan 2027

Tannery Restaurant Townhouse Cookery School, Tannery

Menus of the 21st Century

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for …


The Olde Post Inn Tasting Menu 2017, The Olde Post Inn Jan 2027

The Olde Post Inn Tasting Menu 2017, The Olde Post Inn

Menus of the 21st Century

The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories.

To have a complete dining experience, it is not just about the food or wine it is about the whole …


Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung Jan 2024

Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung

ICHRIE Research Reports

The restaurant industry is characterized by excessive waste and resource consumption, and it faces a pressing need to adopt environmental sustainability practices (ESPs). This research aims to explore the sequential relationship from ESPs to brand attachment (BA) to pro-environmental behaviors while examining the enhancing role of locally-owned restaurants in strengthening these relationships. The survey used a scenario-based survey of U.S. diners and collected data about waste reduction, recycling, minimum water usage, energy conservation, brand attachment, restaurant ownership (local/chain), pro-environmental patronage behavior, and pro-environmental stewardship behavior, using a seven-point Likert Scale. This study aims to advance our understanding of the potential …


The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan Jan 2024

The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan

ICHRIE Research Reports

Plate leftovers are a major cause of food waste in restaurants. To reduce food waste, many restaurants encourage customers to use “doggy bags” to take away their plate leftovers. However, the efficiency of adopting such leftover bags is still questionable as some customers may feel embarrassed to use leftover bags. Hence, the current research aims to explore how to leverage different linguistic styles (figurative vs. literal language) to encourage the usage of leftover bags for food waste reduction purposes. Furthermore, this research will investigate the linguistic style efficiency in various restaurant dining contexts across two empirical studies. Study 1 will …


School Of Culinary Arts & Food Technology Newsletter - Winter Edition 2023, James Murphy Dec 2023

School Of Culinary Arts & Food Technology Newsletter - Winter Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities plus our school's committments to TU Dublin's SDGs which the students and staff members of the school across our (3) three campuses have successfully completed up to the Winter period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.


Presentation - Scaft School Awards Ceremony 2023, James Murphy Oct 2023

Presentation - Scaft School Awards Ceremony 2023, James Murphy

Other resources

This presentation captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremony 2023 held in the Central Quad building on it's Grangegorman Campus, Dublin 7. The awards ceremony celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). The school also remembers colleagues, students and industry figures who sadly passed away in the last year. If you interested in supporting …


Online Gastronomy Image: Content Analysis Of Tripadvisor Reviews Of Restaurants In Istanbul, Rana Sat Aug 2023

Online Gastronomy Image: Content Analysis Of Tripadvisor Reviews Of Restaurants In Istanbul, Rana Sat

University of South Florida (USF) M3 Publishing

Nowadays, where technology forms a large part of our lives, with the increase of comment sites, consumers benefit from these comment pages at the stage of purchasing decision. In this way, they get information about the destination region by reading more reviews or sharing their experiences in the social environment. Evaluations on social networking sites affect individuals’ decision-making and purchasing behaviors, as well as positively or negatively in the mentioned restaurants. Based on this situation, user comments on restaurants in Istanbul on TripAdvisor.com were analyzed in this study. For this purpose, 17921 user comments made in various languages between 01.10.2022 …


2023 School Of Culinary Arts & Food Technology Newsletter - Summer Edition 2023, James Murphy Jun 2023

2023 School Of Culinary Arts & Food Technology Newsletter - Summer Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Edition Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts and our 'Transforming Tommorrow' partners (school supporters) plus our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture …


School Of Culinary Arts & Food Technology, Tu Dublin Newsletter - Spring Edition 2023, James Murphy Apr 2023

School Of Culinary Arts & Food Technology, Tu Dublin Newsletter - Spring Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Spring period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters), our school's industry association supporters and our school's fantastic academic, laboratory assistants, technical support and administrations teams across our (3) three TU Dublin campuses in …


Exploring Reusable Takeout Packaging As An Alternative To Disposable Plastics In Maine's Restaurant Industry, Jared Wildwistle Dec 2022

Exploring Reusable Takeout Packaging As An Alternative To Disposable Plastics In Maine's Restaurant Industry, Jared Wildwistle

Electronic Theses and Dissertations

Since the emergence of plastic over 100 years ago, businesses have increasingly relied on them to protect products. While convenient, the proliferation of plastic packaging is a major contributor to pollutants in the soil, oceans, and bodies of humans and animals alike. Goals in states like Maine seek to reduce the amount of waste and alleviate these issues. However, the deeply embedded popularity of disposable packaging and lack of reliable waste processing capabilities has caused Maine to fall short of its goals. While solutions need to focus on reducing the amount of packaging entering the economy, most businesses rely on …


2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy Dec 2022

2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie


School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy Oct 2022

School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.


The Effect Of Franchising And Dividend Payments In The U.S. Restaurant Industry, Lan Jiang, Michael Dalbor May 2022

The Effect Of Franchising And Dividend Payments In The U.S. Restaurant Industry, Lan Jiang, Michael Dalbor

Journal of Hospitality Financial Management

The purpose of this research is to understand the effect of franchising and dividend payments in the restaurant industry. To be specific, this study tried to assess whether franchising and dividend payments improve financial performance in restaurant firms, and whether restaurant firms that both engage in franchising and pay dividends can achieve superior returns to those firms that only do one or the other. Data was collected using Compustat from 2011–2020, a total of 94 restaurants with 600 firm year observations were included in the sample. The results of this study suggested that franchising and dividend payments each enables restaurant …


School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy Mar 2022

School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.


Strategies For Increasing The Sustainability Of Small Restaurant Business, Sahara J. Givens-Evans Jan 2022

Strategies For Increasing The Sustainability Of Small Restaurant Business, Sahara J. Givens-Evans

Walden Dissertations and Doctoral Studies

Small business owners who operate in the restaurant industry face many challenges and sometimes succumb to failures. Identifying solutions to avoid failure is important and will strengthen this community of entrepreneurs and help in terms of creating sustainability strategies. Grounded in Richard Cantillon’s entrepreneurship theory, the purpose of this qualitative multiple case study was to explore strategies small business owners in the restaurant industry use to sustain business beyond 5 years. Participants included six small restaurant business managers who survived beyond 5 years and specialized in fast-casual food service within Chicago. Data were collected using semi-structured interviews and participant reflections. …


School Of Culinary Arts & Food Technology – Winter Newsletter 2021, James Murphy Dec 2021

School Of Culinary Arts & Food Technology – Winter Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Winter period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7). Take care and stay safe !!


School Of Culinary Arts & Food Technology - Autumn Newsletter 2021, James Murphy Oct 2021

School Of Culinary Arts & Food Technology - Autumn Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Autumn period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus here at Central Quad, Grangegorman, Dublin 7). email: scaft@tudublin.ie for further details and …


Is Restaurant Management An Extreme Job? How Restaurant Managers Are Motivated To Work Intense And Excessive Jobs, Rebecca Gordon Oct 2021

Is Restaurant Management An Extreme Job? How Restaurant Managers Are Motivated To Work Intense And Excessive Jobs, Rebecca Gordon

TTRA Canada 2021 Conference

No abstract provided.


School Of Culinary Arts & Food Technology - Summer Newsletter 2021, James Murphy Jun 2021

School Of Culinary Arts & Food Technology - Summer Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Summer period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7).


Law School News: Staff Person Of The Year 2021: Ann Marie Thompson 05/18/2021, Michael M. Bowden May 2021

Law School News: Staff Person Of The Year 2021: Ann Marie Thompson 05/18/2021, Michael M. Bowden

Life of the Law School (1993- )

No abstract provided.


Local Restaurants’ Marketing And Sponsorship Within Collegiate Athletics, Brianna M. Vig Jan 2021

Local Restaurants’ Marketing And Sponsorship Within Collegiate Athletics, Brianna M. Vig

Health and Nutritional Sciences Graduate Students Plan B Capstone Projects

Corporate sponsorships, trademark licensing, and broadcasting rights within college athletics have become a multibillion-dollar business over the past decade. However, a gap in research exists within local businesses sponsorship of college athletics. Many college towns heavily rely on local businesses, specifically restaurants, to attract and retain sports fans. The purpose of this study is to examine local restaurants’ marketing strategies, community relations, and other sponsorship donations impacting the involvement of its collegiate sport sponsorship at the mid-major conference level. Purposeful sampling was used to include two local restaurant owners who participate in sport sponsorship in a Midwest college team. Semi-structured …


Strategies For Small Business Restaurant Sustainability Beyond The First 5 Years, Allison Marie Sellers Jan 2021

Strategies For Small Business Restaurant Sustainability Beyond The First 5 Years, Allison Marie Sellers

Walden Dissertations and Doctoral Studies

Ineffective leadership strategies can negatively affect the sustainability of small business restaurants. Leaders of small business restaurants who do not implement effective leadership strategies may face challenges sustaining their business in the first 5 years of operation. Grounded in entrepreneurship theory, the purpose of this qualitative multiple case study was to explore leadership strategies that successful small business restaurant managers employ to help sustain their businesses beyond the first 5 years of operation. The participants of this study included three individuals who successfully managed small business restaurants in the Midwestern United States. Data collection procedures included semistructured interviews and a …


The Cognitive Development Of Food Taste Perception In A Food Tourism Destination: A Gastrophysics Approach, Sangkyun (Sean) Kim, Eerang Park, Yi Fu, Fan Jiang Jan 2021

The Cognitive Development Of Food Taste Perception In A Food Tourism Destination: A Gastrophysics Approach, Sangkyun (Sean) Kim, Eerang Park, Yi Fu, Fan Jiang

Research outputs 2014 to 2021

This study aims to explore the nature and processes involved in the cognitive development of food tourist's taste perception and identify cognitive factors influencing their food taste experience in the context of a food tourism destination. Adopting a gastrophysics approach, this exploratory qualitative research analyses food taste perceptions of Chinese domestic tourists during their visit to the Hangzhou Cuisine Museum and its associated restaurants. The findings suggest that prior knowledge formation as a manifestation of cognitive signs relating to Hangzhou cuisine and interpretive cognitive information acquired at the museum exhibition, greatly affect the tourists' local food taste experiences: these comprise …


Closing Up Shop, Rachel Green Dec 2020

Closing Up Shop, Rachel Green

Capstones

The pandemic has wreaked havoc across the world. One of the hardest hit types of business was restaurants. New York City is a hub for restaurants and bars. Many restaurateurs and bar owners have been struggling to survive throughout the year. This capstone will look at specific examples of struggling business owners and see what happened when COVID-19 hit the city. https://capstone-rachel-green.webflow.io/


Fed Up, Desperate And Daring Enough To Unionize, Suzannah C. Cavanaugh Dec 2020

Fed Up, Desperate And Daring Enough To Unionize, Suzannah C. Cavanaugh

Capstones

This is a long-form story that outlines the hazards of restaurant work that predated the pandemic, among them wage theft, racism and sexual harassment. The story focuses on three restaurant workers pushed to unionize after Covid-19 worsened working conditions by cutting take-home pay and creating new safety hazards for employees. Legislation and employer resistance are stacked against them, but for many workers organization is the only solution.

Link to Capstone: http://fedup.tilda.ws/


School Of Culinary Arts & Food Technology - Winter Newsletter 2020, James Murphy Dec 2020

School Of Culinary Arts & Food Technology - Winter Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions and special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Winter period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.


Secret Ingredients: A Comparative Analysis Of Fine-Dining Experience Design For Selected Michelin Star Restaurants, Spencer Green Jun 2020

Secret Ingredients: A Comparative Analysis Of Fine-Dining Experience Design For Selected Michelin Star Restaurants, Spencer Green

Experience Industry Management

The elevated nature and intentional design of fine dining set it apart from the normalcy of eating food and create an environment where guests are valued. The purpose of this study was to compare the fine-dining experience design practices of selected Michelin star restaurants. Restaurants Azurmendi and Per Se were selected for examination in this study. Both restaurants’ Yelp and Tripadvisor reviews were analyzed using an instrument developed by the researcher. Conclusions were drawn from the findings, indicating that Azurmendi and Per Se have well-executed experience design practices with few areas for improvement in customer service, atmosphere, and food and …


Law School News: Staff Person Of The Year: Ann Marie Thompson 05-12-2020, Michael M. Bowden May 2020

Law School News: Staff Person Of The Year: Ann Marie Thompson 05-12-2020, Michael M. Bowden

Life of the Law School (1993- )

No abstract provided.


Should Tipping In American Restaurants Be Eliminated?, Jessica Piccolo Apr 2020

Should Tipping In American Restaurants Be Eliminated?, Jessica Piccolo

Outstanding Student Scholarship

Tipping in American restaurants has become a social norm deep-rooted into society since the 19th century. Optional gratuity is a muti-faceted standard which is not always met due to a variety of factors. To understand how tipping functions in the United States, a comprehensive study of the origination of this practice, the components which contribute to a tip, and alternatives to the current system need to be explored. The findings discussed in this review provide insight into tipping and provide a stepping stone towards more research on alternatives.


From The Pits To The People, William J. Robertson Apr 2020

From The Pits To The People, William J. Robertson

Senior Theses

This thesis explores the current and future status of authentic barbeque in the State of South Carolina. It begins by introducing the topic, exploring the background of barbeque in the state, and then introduces the issues at hand – the importance of advertising the restaurants and the impending question of age of the restaurants’ owners, operators, and pitmasters. In the literature review, the issues are given background and the typical authentic barbeque restaurant is described. Five restaurants are examined in the methodology and research, selected due to their locations in each of the regions of South Carolina (Midlands, Lowcountry, Upstate, …