The Sustainable Innovation Design in Catering Service

Abstract

COVID-19 has impacted the whole world since 2019, especially the dietary patterns of customers. Before the pandemic, some companies had been monitoring the operation data for health and food safety situations. It has become a vital mission to improve the food production and service process if the companies wish to pursue the sustainability of their businesses due to the general environment being changed by the epidemic. The sustainability of food systems inherently implies not only customer satisfaction but also the saving of costs. The catering service must find new ways to increase customer loyalty and satisfaction while implementing improved practices for building their brand image and modern decoration. The objective of this article is to discuss the service innovation process in order to investigate the interrelationships of catering environmental policy and psychological effects in the service function. The data were collected from a DINESERV questionnaire, comprised service quality standards, to increase the customer satisfaction for a mobile dining car. Finally, the TRIZ or Kano is a standardized measure designed to improve the idealization of strategy for selecting the most appropriate service quality model. This study presents the results from the survey and discusses future perspectives of increasing the sustainability of service within a catering information system.

Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

“…Sustainability in restaurants has emerged as both an environmental and financial imperative, leading to the adoption of service innovation and sustainable practices as effective means to achieve this goal, as highlighted in the literature (Schubert et al ., 2010; Chou et al ., 2016; Yoon et al ., 2020; van Riel et al ., 2021; Chung et al ., 2022). However, it is observed that different restaurant profiles exist in terms of their approaches to sustainable service, and this study aims to identify these profiles in the decision-making of restaurant owners and/or managers regarding sustainable practices associated with each profile.…”

“…Gastronomy plays a significant role in motivating consumers (Seyitoğlu and Ivanov, 2020), who are increasingly interested in exploring local produce, experiencing culinary innovations and embracing sustainable practices (Daries et al ., 2021). Continuous improvement in restaurant operations is essential for customer satisfaction, the sustainability of the food system and cost-saving for businesses (Chung et al ., 2022). Consequently, researchers, industry professionals and policymakers have demonstrated a growing interest in service innovation as a business approach to address sustainability challenges (Calabrese et al ., 2018).…”

Service Failure Risk Assessment and Service Improvement of Self-Service Electric Vehicle

“…To facilitate the risk assessment, this study sets mathematical symbols for the calcu- The Kano model divides the differences of consumer demands in detail, surpasses the linear relationship between quality and satisfaction, and presents the changes of consumer demand dynamically. Thus, due to its excellent performance in depicting consumers' real ideas, it has been widely used in product design, enterprise management, service optimization, and other fields [53,54]. As service quality is widely concerned by consumers, applying the Kano model to the service reliability optimization of SSEVs definitely contribute to a more comprehensive and efficient service improvement.…”

The Impact of Service Quality in the Success of Traditional Catering Businesses in Coimbatore

“…High service quality, according to the results, increases staff happiness and retention, which in turn decreases training expenses and boosts operational efficiency. Additionally, A sustainable innovation design framework for catering service quality has been proposed by [5]. This delves into the correlation between conventional catering companies' financial success and the quality of their services.…”