Brand Management and the Public and Patron’s Behaviors in the Foodservice Industry: A Comparison between Name-brand Coffee Shops and Family Restaurants

Song, Haiyan; Li, Yu; Han, Heesup; Ariza-Montes, Antonio; Perlines, Felipe Hernández

doi:10.1080/1528008x.2022.2135056

Cited by 3 publications

(2 citation statements)

References 60 publications

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“…Göde (2017) shows that both behavioural intentions and brand loyalty among fast food restaurant customers largely depend on service quality. H. Song et al (2022) found that brand recognition affects brand trust and, accordingly, customer intentions of branded coffee shops and family restaurants. T.-J.…”

Section: Figure 4 Peculiarities Of Impact On Restaurant Brand During ...mentioning

confidence: 99%

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2023

Economics of Development

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Тетяна Валеріївна Шталь − доктор економічних наук, професор, декан факультету міжнародної економіки і підприємства, Харківський національний економічний університет імені Семена Кузнеця, Україна Доктор економічних наук, професор, Харківський національний економічний університет імені Семена Кузнеця, Україна Доктор економічних наук, професор, Західноукраїнський національний університет, Україна Доктор економічних наук, професор, Національний університет «Одеська політехніка», Україна Доктор економічних наук, професор, Харківський національний університет ім. В.Н. Каразіна, Україна Доктор економічних наук, професор, Харківський національний економічний університет імені Семена Кузнеця, Україна Доктор економічних наук, професор, Державний біотехнологічний університет, Україна Доктор економічних наук, професор, Західноукраїнський національний університет, Україна Доктор економічних наук, доцент, Харківський національний економічний університет імені Семена Кузнеця, Україна Доктор економічних наук, професор, Київський національний університет технологій та дизайну, Україна Доктор наук з державного управління, професор, Прикарпатський національний університет імені Василя Стефаника, Україна Доктор економічних наук, професор, Харківський національний економічний університет імені Семена Кузнеця, Україна Доктор економічних наук, професор, Київський національний університет технологій та дизайну, Україна Доктор економічних наук, кандидат технічних наук, професор, Харківський національний університет ім. В.Н. Каразіна, Україна Доктор економічних наук, професор, Харківський національний університет ім. В.Н. Каразіна, Україна Доктор економічних наук, професор, Київський національний університет імені Тараса Шевченка, Україна Доктор економічних наук, професор, Харківський національний економічний університет імені Семена Кузнеця, Україна Доктор філософії з економіки та управління підприємствами та локальною системою, доцент, Університет Мачерати, Італія Кандидат економічних наук, Університет Фрідріха-Олександра Ерланген-Нюрнберг, Німеччина Доктор філософії, доцент, Братиславський університет економіки та менеджменту, Словацька Республіка Доктор філософії, професор, Університет Велико-Тирново, Болгарія ЕКОНОМІКА РОЗВИТКУ Volume 22, No. 3

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Section: Figure 4 Peculiarities Of Impact On Restaurant Brand During ...mentioning

confidence: 99%

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2023

Economics of Development

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“…As per the study carried out bySong, Han, Ariza-Montes & Perlines (2022) their theoretical model emphasizes the positive relation between the brand trust and the consumer's revisit intention in the food service industry. Further they have stated that Brand Trust of a product or service is the vital factor which influences the repeat purchases of loyal customers.…”

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Impact of Economic Recession on Brand Centricity with Special Reference to the Fast-Food Industry

Hennedige,

Dissanayaka,

Wickremasinghe

2024

Sri Lanka J. Marketing

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The objective of this concept paper is to enumerate the diverse strategies implemented by the fast-food industry on a global scale in light of the economic downturn. Assessments and adjustments are made to the various metrics for Sri Lanka, which is now grappling with a severe economic crisis and the highest inflation rate in its recorded history. Before now, no attempt had been made to develop a generic model that a firm might adopt to assure commercial sustainability during recessions. This study provides a model or scorecard that any company can implement. In conducting research on the topic, a literature review was undertaken, measures were identified, and numerous middle and upper-level executives met and discussed in order to determine the most effective approaches a business could implement across all operations in order to contain costs and manage without closure. In conducting research on the topic, a literature review was undertaken, measures were identified, and numerous middle and upper-level executives met and discussed in order to determine the most effective approaches a business could implement across all operations in order to contain costs and manage without closure. A summary of the numerous activities requiring execution has been compiled and presented in the format of a score card, which facilitates convenient consultation. Although there was no unique model observed throughout the organization, this research found a generic model that could be implemented to increase the likelihood of successfully managing the situation during difficult periods with low or no damage.

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Restaurant brand management in wartime

Stryzhak,

Pohuda

2023

Economics of Development

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Full-scale military operations taking place since 2022 in Ukraine have had a negative impact on all sectors of the economy, including the restaurant business. An important factor that helps Ukrainian restaurants to work and develop is the brand. Therefore, the issues of restaurant brand management taking into account wartime conditions are gaining relevance. The purpose of the research is to determine the characteristic features of branding of restaurant business entities in the context of military operations. The article used such scientific methods as: bibliographic analysis, analysis and synthesis, grouping and comparison. Data from the State Statistics Service of Ukraine were used to analyse the food and beverage sector. The data cover the period from late 2014 to early 2023. The Ukrainian food and beverage sector has been analysed (including an assessment of changes in business situation, analysis of the level of employment and fluctuations in demand in this sector) to determine the peculiarities of functioning and prospects for the development of restaurant business. The problems faced by Ukrainian restaurant enterprises during 2022-2023 are outlined. It is substantiated that management of the restaurant brand is important to ensure its operation in the conditions of military operations and further for post-war recovery. The features and functions of the restaurant brand are determined, and the factors affecting the restaurant brand in crisis conditions are systematized. The implementation of foreign experience in promoting the restaurant brand, including the promotion of services in social networks and other online channels, has been proposed. The results of the research are of practical importance for Ukrainian restaurants as they can use them to adjust their overall strategy of development and their brand promotion measures

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Brand Management and the Public and Patron’s Behaviors in the Foodservice Industry: A Comparison between Name-brand Coffee Shops and Family Restaurants

Cited by 3 publications

References 60 publications

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Impact of Economic Recession on Brand Centricity with Special Reference to the Fast-Food Industry

Restaurant brand management in wartime

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