Productivity measurement in foodservice: Past accomplishments—a future alternative

Brown, Maj Denise M.; Hoover, Loretta W.

doi:10.1016/s0002-8223(21)01673-4

Cited by 21 publications

(2 citation statements)

References 52 publications

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“…Using the SBM-DEA efficiency model could increase the discrimination power of a decision making unit's efficiency score [19]. A measurement method that takes only one or a few input resources to produce outputs into consideration may lead to limitations and a potentially inaccurate efficiency assessment [35]. The SBM-DEA model considers multiple input resources and multiple outputs simultaneously to generate one efficiency index for menu items in the Japanese-and Chinese-style of restaurants.…”

Section: Theoretical Implicationsmentioning

confidence: 99%

From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance

Fang

2020

Sustainability

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The menu serves as a form of advertisement and has also been recognized as an important marketing communication tool between restaurant and consumer. Extant literature have assessed the menu item performance by using the multi-factor efficiency index. However, there is a paucity of literature focusing on the efficiency disaggregation in order to improve the performance of individual food, labor, and other resources. The aim of this study was to determine the input targets for each menu item by comparing the efficiency frontier established by all menu items in two types of restaurant chains. In order to achieve this goal, the study sought to establish the food and labor cost performance assessment model utilizing the total-factor framework combined with a slack-based measure (SBM) of efficiency in data envelopment analysis (DEA) (SBM-DEA). Resource-saving target ratios (RSTR) for panel data with 35 menu items in these two different cultural type of restaurant chains including Chinese-style and Japanese-style restaurants for twelve months were assessed in a total-factor framework. The four-quadrant analysis based on efficiency and unit profit offered different strategies to the restaurateur being studied. The empirical findings indicated that the average total-factor food cost efficiency (TFFCE) was better than the total-factor labor cost efficiency (TFLCE) in these two types of restaurants. The TFFCE (80%) and TFLCE (61%) of the Chinese-style restaurant were better than those (TFFCE (76%) and TFLCE (50%)) of the Japanese-style restaurant in the observant periods. Even though the Chinese-style restaurant had a better resource efficiency, the restaurateur was still able to improve at least 20% in terms of food cost efficiency and 39% of labor cost efficiency, respectively. Managerial discussion and future study are also discussed.

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Section: Theoretical Implicationsmentioning

confidence: 99%

From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance

Fang

2020

Sustainability

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“…In internal analyses, these variables are inadequate and do not accurately represent efficiency. Total factor productivity models are insufficient to evaluate several units with varying labor characteristics (Brown and Hoover, 1990). To put it another way, both total and partial factor ratios provide an average outcome.…”

Section: Introductionmentioning

confidence: 99%

Restoran Zi̇nci̇rleri̇ İçi̇n Entegre Bi̇r Performans Ölçüm Çerçevesi̇: İstanbul'da Bi̇r Vaka Çalişmasi

PINARBAŞI>

Aydın

Karadayı

et al. 2022

Endüstri Mühendisliği

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Companies that continue to operate in a competitive market strive the most efficient use of their resources in order to remain competitive. Nowadays, with increasing customer feedback, properly analyzing customer needs and requests and producing services in accordance with expectations have become increasingly important due to the large number of companies competing in the same market, and this is especially important to be at the forefront of competitors in the food services industry. There are risks and uncertainties owing to the continuously changing demand for food service enterprises, the difficulty to regulate interest and comparable charges, the competitive environment, and currency rate hikes. In light of all of these circumstances, restaurants require a versatile tool to effectively measure and analyze their performance. Therefore, this study combines Principal Component Analysis (PCA) and Categorical Data Envelopment Analysis (CAT-DEA) to analyze the performance of 15 dealers in Istanbul, divided into three categories: steakhouse, kebab, and meatball-doner. The results demonstrate that each category has just one efficient restaurant, for a total of three efficient restaurants out of fifteen. In addition to the suggested CAT-DEA-based framework, three research hypotheses are constructed and analyzed to investigate the link between restaurant performance and various environmental factors (or relevant indicators) in the food service industry.

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Is it time for computer-assisted decision making to improve the quality of food and nutrition services?

Gregoire

Nettles²

1994

Journal of the American Dietetic Association

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Productivity measurement in foodservice: Past accomplishments—a future alternative

Cited by 21 publications

References 52 publications

From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance

From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance

Restoran Zi̇nci̇rleri̇ İçi̇n Entegre Bi̇r Performans Ölçüm Çerçevesi̇: İstanbul'da Bi̇r Vaka Çalişmasi

Is it time for computer-assisted decision making to improve the quality of food and nutrition services?

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