Productivity and Efficiency in Restaurants A Data Envelopment Approach

Andersson, Tommy D.; Hartman, Thomas

doi:10.1080/10913211.1995.10653667

Cited by 6 publications

(1 citation statement)

References 10 publications

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“…Consequently, the amalgamation of these two factors, macro-predictability, and micro-uncertainty, introduces economic risks that hinder the attainment of efficiency in restaurants, as noted by Moolman (2011). The methods employed for gauging operational efficiency in the restaurant sector have been less than ideal, often yielding narrowly focused and frequently inaccurate measurements, as pointed out by Andersson (1996).…”

Section: Operational Efficiencymentioning

confidence: 99%

Exploring Customer Views on Digitalized vs. Traditional Restaurants: A Study in the Restaurant Industry

Rahim,

Sabeh,

Binti Ahmad Zaky

et al. 2023

IJTHAP

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The main objective of this study is to explore and analyze customer perceptions and views regarding digitalized restaurants compared to traditional restaurants. This study would also help the restaurant industry transform into digitalization that corresponds with customers' views. For research purposes, data collection from a sample of customers who have recently dined in both types of restaurants by conducting a questionnaire targeting at least 100 respondents was conducted. The questionnaire focused on gathering data related to customers' perspectives and satisfaction and examining the variables of efficiency and effectiveness and perceived benefits such as convenience, visuals, time consumption, customization, loyalty and rewards programs, and digital feedback. The data were analyzed using Statistical Package for the Social Sciences (SPSS). Based on the study, most customers prefer digitalized restaurants over traditional ones. The survey revealed that this type of restaurant brings more benefits and convenience to customers. The restaurant industry may need to improve its services by implementing technology that is acceptable for use in order to meet consumer expectations and demands regarding dining.

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Section: Operational Efficiencymentioning

confidence: 99%