A restaurant quality model based on marketing factors

Kukanja, Marko; Omerzel, Doris Gomezelj; Bukovec, Boris

doi:10.15240/tul/001/2017-1-011

Cited by 6 publications

(9 citation statements)

References 32 publications

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“…In 2017, tourism offered employment to 13% of all employees in the country and contributed 12.7% to the Slovenian GDP (STAT, 2018;WTTC, 2018). The Food & Beverage (F&B) service sector is a vital and integral element of tourism and a significant economic activity (Kukanja, 2015). In 2016, there were 6,894 business entities (companies and sole proprietorships) operating in the F&B sector (5.56% of all business entities in Slovenia), employing a total of 16,722 employees (3.34% of all employees).…”

Section: Introductionmentioning

confidence: 99%

“…In this study, we focus on the efficiency analysis of the Restaurant sector in Slovenia (I56.101), which is by far the largest and the most significant F&B subsector. This subsector is dominated by SMEs, with several industry-specific characteristics: the restaurants are mostly family-run businesses; on average, restaurants have 20 years of business activity; and the average number of employees is 8.7 per restaurant unit (Kukanja, 2015). Competition in this industry is severe, mainly because of the large number of small operators, the very low barriers to entry, and the price sensitivity of customers.…”

Section: Introductionmentioning

confidence: 99%

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Efficiency Analysis of Restaurants in a Small Economy after the Implementation of Fiscal Cash Registers: The Case of Slovenia

Kukanja

Planinc

2018

Organizacija

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Background and purpose: The aim is to analyse the efficiency of small and medium-sized (SMEs) restaurant enterprises in Slovenia after the government’s implementation of fiscal cash registers in January 2016. Strict financial supervision and the introduction of fiscal cash registers resulted in increased officially registered sales revenues, higher taxes, and more available and reliable financial data. No previous study has analysed restaurants’ efficiency in the country, as, due to fiscal malpractice, accounting data have not provided a reliable source for accurate efficiency evaluation.Design/Methodology/Approach: Efficiency was assessed using Data Envelopment Analysis (DEA), based on secondary-financial data provided by the national tax authorities. Data were gathered from 142 independently run restaurant SMEs in 2017.Results: The average efficiency score of Slovene restaurant SMEs is 85%, which indicates that, on average, restaurants have to increase their efficiency level by 15% in order to improve their efficiency according to the most efficient (best-performing) units under comparison. Our research results indicate a relatively successful and comparable level of efficiency performance in comparison to those found in previous international studies. The results also reveal that the patterns of conducting business operations in terms of efficient management are relatively similar across the restaurant sector. Surprisingly, in terms of determining the influence of different groups of operational variables on restaurants’ efficiency performance, the research results indicate that only operational financial variables (costs of goods sold, labour costs, and depreciation) influence efficiency performance, while managers’ demographic characteristics (gender, age, education, years of experience) and restaurants’ physical characteristics (size, number of competitors, location) have no statistically significant influence on restaurants’ efficiency in achieving net sales revenues.Conclusion: Secondary-financial data represent a valuable source of information for restaurant companies’ efficiency analysis. The use of selected variables enables an internationally comparable benchmarking process and facilitates the improvement of restaurants’ efficiency performance. It is suggested that future research include longitudinal data and focus on the systematic analysis of other variables (e.g., managers’ psychographic characteristics) that might influence restaurants’ efficiency performance.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Efficiency Analysis of Restaurants in a Small Economy after the Implementation of Fiscal Cash Registers: The Case of Slovenia

Kukanja

Planinc

2018

Organizacija

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“…On the other hand, the use of the marketing mix until now still has different influences on a business being run. Kukanja et al (2017) explain that in the food business consumers will prioritize product, people, physical evidence than other factors. provide an explanation that all factors in the marketing mix (7P) are able to have an influence on consumer decisions, this condition is based on the fact that restaurants must be able to provide the best service without exception to customers.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Marketing Mix Determination on Purchasing Decisions of Pakde Jangkung Meatballs

Yulita

Daryanto

Indrawawan

2021

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Bakso Pakde Jangkung is one of the restaurants that has the main product, namely meatballs. Bakso Pakde Jangkung is located in Bogor City, West Java, where Bakso Pakde Jangkung is not the only Bakso business in the form of a restaurant in the city.Currently there are problems related to the development of outlets and tenants as seen from the purchase decision. The factors tested using mix marketing and the analytical methods used are descriptive analysis and structural equational modeling. The test results show that there are differences in important factors at outlets and tenants related to purchasing decisions.

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“…In 2016, tourism provided employment to 13 of all employees in the country and contributed 12.7 to the Slovenian Gross Domestic Product (gdp) (World Travel & Tourism Council, 2018; http://pxweb.stat.si/ pxweb/Database/Economy/Economy.asp). The food and beverage (f&b) service sector is a vital and integral element of tourism, and an essential economic activity (Kukanja, 2015). In 2016, there were 2,516 companies operating in the f&b sector (3.96 of all companies in Slovenia), employing a total of 8,988 people (2.08 of all employees).…”

mentioning

confidence: 99%

“…In this study, we focus on the efficiency analysis of the restaurant sector in Slovenia, which is by far the largest and the most important. This subsector is dominated by smes, with several industry-specific characteristics: the restaurants are mostly family-run businesses; on average, restaurants have 20 years of business activity; and the average number of employees is 8.7 per restaurant unit (Kukanja, 2015). Competition in this industry is severe and, as in other service industries, the restaurant industry is also highly sensitive to economic trends and changes in real household disposable income (Kosi & Bojnec, 2013).…”

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confidence: 99%

Classification and Efficiency Analysis of Slovenian Restaurant SMEs

Planinc¹,

Kukanja²,

Planinc³

2018

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Focusing on the characteristics of restaurant smes, the purpose of this paper is to use (1) a cluster analysis (ca), and (2) data envelopment analysis (dea) approach to classify restaurant smes into different groups based on their physical and managerial characteristics and attempts to determine whether differences exist in the efficiency performance of different groups. The study has conducted a two-step ca and dea analysis to identify the effects of restaurant characteristics on efficiency performance. This method takes into consideration the presence of heterogeneous subsets in efficiency assessment. Restaurants were preselected based on their operational characteristics. smes whose only source of income was their restaurant business were included in the study. Surveys were performed with restaurant managers, and the firms' financial reports were analysed. Two diverse groups were identified: smaller restaurants with younger and less experienced managers, and bigger restaurants with older and more experienced managers. The various physical (number of seats, years of business activity) and managerial (age, and professional experience) characteristics appeared to significantly affect restaurant types differently. Established restaurants with more seats, older and more experienced managers proved to be more efficient. This is the very first study to analyse Slovenian restaurant businesses efficiency with a combined ca-dea approach. Primary data was collected by surveying restaurant managers while secondary financial data was provided by national tax authorities after the implementation of fiscal cash registers.

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A restaurant quality model based on marketing factors

Cited by 6 publications

References 32 publications

Efficiency Analysis of Restaurants in a Small Economy after the Implementation of Fiscal Cash Registers: The Case of Slovenia

Efficiency Analysis of Restaurants in a Small Economy after the Implementation of Fiscal Cash Registers: The Case of Slovenia

Comparison of Marketing Mix Determination on Purchasing Decisions of Pakde Jangkung Meatballs

Classification and Efficiency Analysis of Slovenian Restaurant SMEs

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