A review of literature on restaurant menus: Specifying the managerial issues

Özdemır, Bahattin; Çalışkan, Osman

doi:10.1016/j.ijgfs.2013.12.001

Cited by 75 publications

(61 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…When considering (re-)design of a restaurant menu, managers will have to carefully evaluate the potential effect of this intervention on business success, customer satisfaction and consumer loyalty (Raab and Mayer 2007). Little research has sought managerial opinions on the role played by menu (re-)design in shaping more responsible consumer food choice when eating out (Ozdemir and Caliskan 2014); furthermore, the geographical scale and the operational scope of existing managerial studies have been limited to non-European countries and the sub-sector of public catering (Glanz et al 2007). This drawback ought to be rectified because industry professionals possess firsthand knowledge on what determines consumer food choice when dining out in various geographical markets and catering contexts and this knowledge should be capitalised upon when developing and applying strategies for customer 'nudging' in restaurants worldwide.…”

Section: Introductionmentioning

confidence: 99%

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Filimonau

Krivcova

2017

Journal of Cleaner Production

View full text Add to dashboard Cite

The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus 'nudge' selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers.

show abstract

Section: Introductionmentioning

confidence: 99%

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Filimonau

Krivcova

2017

Journal of Cleaner Production

View full text Add to dashboard Cite

show abstract

“…Caso haja um aumento muito acentuado dos preços em um restaurante, por exemplo, pode diminuir a procura por esses produtos. (OZDEMIR; CALISKAN, 2014).…”

Section: Variáveis De Gerenciamento De Menuunclassified

A Influência Do Design E Da Precificação Em Menus Na Decisão De Compra Do Consumidor/the Influence of Design and Pricing in Menus in Consumer Buying Decision

Lufchitz

Júnior

Mondo

et al. 2018

ReAT

View full text Add to dashboard Cite

Este estudo possui o objetivo de identificar a relação do design de menu, mais especificamente as descrições complexas de itens, na expectativa de qualidade do composto de produto (menu) da empresa Comfort Chef e em relação da precificação na decisão de compra do consumidor. Para coleta de dados, utilizou-se uma plataforma on line com antigos e potenciais clientes da empresa. Pesquisa quantitativa realizou a análise univariada, por meio da frequência. Corroborando com a literatura existente, pôde-se verificar que a descrição complexa dos itens afeta a percepção de qualidade e as expectativas de preço do menu. Nesse contexto, o estudo aponta para a influência do design de menu sobre as vendas, o qual contribui positivamente para o sucesso financeiro de negócios no setor de alimentos e bebidas. Em relação à precificação, teoricamente os clientes da empresa estariam dispostos a pagar mais do que o preço objetivo (real) dos menus, entretanto, ficariam mais satisfeitos caso a empresa praticasse preços menores do que os praticados hoje. PALAVRAS-CHAVE:Design de menu; percepção de qualidade; expectativa de preço.

show abstract

“…Restaurant physical menu should also be considered as a part of the overall restaurant design (Baiomy, Jones, Elias, & Dinana, 2013). Good menu is advantageous to lure people in making selections (Kotschevar & Withrow, 2008;Ozdemir & Caliskan, 2013;Buchanan, 2011;Bowen & Morris, 1995). This enhances dining experience (Marković, Raspor, & Šegarić, 2010).…”

Section: Ocb and Designmentioning

confidence: 99%