Matching Items (7)
Description
I compare the effect of anonymous social network ratings (Yelp.com) and peer group recommendations on restaurant demand. I conduct a two-stage choice experiment in which restaurant visits in the first stage are informed by online social network reviews from Yelp.com, and visits in the second stage by peer network reviews. I find that anonymous reviewers have a stronger effect on restaurant preference than peers. I also compare the power of negative reviews with that of positive reviews. I found that negative reviews are more powerful compared to the positive reviews on restaurant preference. More generally, I find that in an environment of high attribute uncertainty, information gained from anonymous experts through social media is likely to be more influential than information obtained from peers.
ContributorsTiwari, Ashutosh (Author) / Richards, Timothy J. (Thesis advisor) / Qiu, Yueming (Committee member) / Grebitus, Carola (Committee member) / Arizona State University (Publisher)
Created2013
Description
Restaurants have a cumulative impact on the environment, economy, and society. The majority of restaurants are small-to-medium enterprises (SMEs). Review of sustainability and industry literature revealed that considering restaurants as businesses with sustainable development options is the most appropriate way to evaluate their sustainable practices or lack thereof. Sustainable development is the means by which a company progresses towards achieving an identified set of sustainability goals and harnesses competitive advantage. The purpose of this thesis is to identify barriers to implementing sustainable practices in restaurants, and explore ways that restaurateurs can incorporate sustainable business practices. Energy consumption, water use, waste production, and food throughput are the four sustainability indicators addressed in this thesis. Interviews were conducted with five Tempe, Arizona restaurants, two of which consider their operations to be sustainable, and three of which are traditional restaurants. Results show that for traditional restaurants, the primary barriers to implementing sustainable business practices are cost, lack of awareness, and space. For sustainability-marketed restaurants, the barriers included a lack of knowledge or legal concerns. The sustainability-marketed restaurants have energy-efficient equipment and locally source a majority of their food purchases. There is a marked difference between the two types of restaurants in perception of barriers to sustainable business practices. I created a matrix to identify whether each indicator metric was applicable and present at a particular restaurant, and the potential barriers to implementing sustainable practices in each of the four indicator areas. Restaurants can use the assessment matrix to compare their current practices with sustainable practices and find ways to implement new or enhance existing sustainable practices. Identifying the barriers from within restaurants increases our understanding of the reasons why sustainable practices are not automatically adopted by SMEs. The assessment matrix can help restaurants overcome barriers to achieving sustainability by highlighting how to incorporate sustainable business practices.
ContributorsFreeman, Emily McConnell (Author) / Eakin, Hallie (Thesis advisor) / Basile, George (Thesis advisor) / Williams, Eric D. (Committee member) / Arizona State University (Publisher)
Created2011
Description
This dissertation focuses on lighting and the dining experience as an experiential phenomenon at upscale restaurant setting. The aim is to better the understanding of the impact of lighting on upscale dining experiences, on a global scale. In addition, special emphasis was given to understand the theatrical approach of lighting in staging the dining experience. This research follows a sequential exploratory, mixed-methods approach, which consisted of a qualitative phase, followed by a quantitative phase. The qualitative phase gathered data in the form of interviews and observations, which was then analyzed using thematic analysis. The second phase involved creating a measure which I term, ‘DineLight,’ as an instrument to assess correlational relationships between lighting and specific dimensions of the upscale dining experience. The quantitative data was analyzed using a two-tailed Spearman's rank correlation coefficient.
Results revealed that lighting can affect four aspects of the overall dining experience; atmosphere, service, sociality, and food. This research revealed a new perspective when looking at the impact of lighting in a certain context, beyond the atmosphere perception. The results of qualitative data and quantitative data were combined and produced two main reference tables for lighting at upscale restaurant setting; lighting characteristics and approaches, and lighting fixtures. These two tables operate as guidelines for successful lighting practices in upscale restaurants. This research demonstrates the applicability of the ‘DineLight’ instrument to reveal new insights regarding the upscale dining experience, contributing not just to research in the area of lighting design, but also providing practical applications for restaurateurs and others in this industry.
Results revealed that lighting can affect four aspects of the overall dining experience; atmosphere, service, sociality, and food. This research revealed a new perspective when looking at the impact of lighting in a certain context, beyond the atmosphere perception. The results of qualitative data and quantitative data were combined and produced two main reference tables for lighting at upscale restaurant setting; lighting characteristics and approaches, and lighting fixtures. These two tables operate as guidelines for successful lighting practices in upscale restaurants. This research demonstrates the applicability of the ‘DineLight’ instrument to reveal new insights regarding the upscale dining experience, contributing not just to research in the area of lighting design, but also providing practical applications for restaurateurs and others in this industry.
ContributorsAlsharhan, Dalal A S Y Y (Author) / Kroelinger, Michael D. (Thesis advisor) / Margolis, Eric (Committee member) / Setlow, Jennifer (Committee member) / Arizona State University (Publisher)
Created2017
Description
This thesis examines Endgame, a gaming themed bar and restaurant located in the heart of Tempe, Arizona on Mill Avenue. The business serves regular bar fare and offers a wide selection of video games for its customers to play and enjoy. Recently Endgame recognized that it was unsatisfied with its current revenue stream, prompting this investigative study. Upon completing this project, three business problems that are limiting Endgame's revenue growth were identified. The issues identified were: food sales, visibility/access, and alcohol sales. To better understand each of these issues a study was conducted in the form of ethnography research and a survey was distributed to Endgame's target market. Two instances of observational research were conducted and a survey was distributed to 400+ students in the W. P. Carey School of Business. The data collected revealed underlying sentiments about Endgame's food/beverage service and issues related to locating the bar. This investigation revealed that ordering food and beverages at Endgame is difficult and not a straight forward process. This led to a set of recommendations related to creating an efficient and simple ordering process. The study also showed that Endgame (which is on the second floor of a building) lacks the appropriate signage to indicate its location. Using this information, recommendations were made for Endgame to create additional signage near stairs and elevators to indicate their location. The research also revealed a general lack of consumer awareness in relation to alcoholic beverages that contributed to low sales. This led to a strategy to revitalize Endgame's marketing campaign and a redesign of their beverage menu. Outside of the three business problems found during observational research, several other areas were examined in the survey at the request of Endgame's management. These areas revealed additional understandings into consumer behavior and feelings towards Endgame. These customer insights along with the recommendations given in this paper will be used by Endgame to increase their overall business revenues.
ContributorsPaplham, Tyler James (Author) / Eaton, John (Thesis director) / Mokwa, Michael (Committee member) / Department of Information Systems (Contributor) / Department of Marketing (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
The restaurant opening process for "Muse & Market" was documented and evaluated. For my creative project, I served as the Director of Business Development for "Muse & Market" and assisted in the carrying out of activities including supplier selection, functional retail assembly and other key decision making. I paralleled this experience by researching best practices in the restaurant industry. I performed research by reviewing academic literature and online sources and by interviewing marketing managers and restauranteurs in New York City and Phoenix, AZ. I compiled a list of best practices based off of the commonalities from my research and interviews. I then compared these findings to what I experienced at Muse & Market to determine which of Muse & Market's launch preparation activities aligned with which best practices. I also identified areas of improvement for Muse & Market based on this comparison. Lastly I offered my key takeaways from my experience as an aspiring entrepreneur in the restaurant industry.
ContributorsHyland, Ashley Lauren (Author) / Manfredo, Mark (Thesis director) / Davila, Eddie (Committee member) / Morrison School of Agribusiness (Contributor) / Department of Information Systems (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
Managing plastic waste is a challenge for a small island nation like American Samoa. As a result, they need access to alternative products that will benefit their environment. The alternative products must also be equally cost-effective for local restaurants in order for them to be a viable option. The study concluded that Polylactic Acid (PLA) was the best material for take-out containers, paper was the best for cups, and wood was the best for utensils. Future research should focus on any other alternatives that become available for shipment to American Samoa, effects caused by an increase in cornstarch-based products (i.e., PLA take-out containers), and the satisfaction of both the restaurants and their customers based on the recommendations provided in this study.
ContributorsDeacon, Kristin (Author) / Polidoro, Beth (Thesis director) / Murphy, Erin (Committee member) / Barrett, The Honors College (Contributor) / School of Mathematical and Natural Sciences (Contributor)
Created2022-05
Description
Opening a business is often an exciting time in one’s life, as they take their business idea into the marketplace. But, most individuals fail to adequately address whether their business can actually succeed before entering the marketplace. The thesis, Creating a Successful Gluten-Free Bakery: A Financial Model and Analysis analyzes whether or not a gluten-free bakery is a viable business to open in today’s marketplace. By costing the main financial variables, creating a financial model of a gluten-free bakery, and running scenario analysis, I was able to find whether or not opening a gluten-free bakery was a viable business in today’s marketplace.
ContributorsDantonio, Adam (Author) / Simonson, Mark (Thesis director) / Arthur, Budolfson (Committee member) / Department of Finance (Contributor) / Barrett, The Honors College (Contributor)
Created2019-12