2021
DOI: 10.1108/ijchm-09-2020-1040
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What drives restaurant competitive productivity (CP): a comprehensive examination at meso-micro levels

Abstract: Purpose This study identified essential drivers of competitive productivity (CP) within the restaurant context at the meso-micro levels. Following evidence from previous research, this paper aims to discover if the relationships between the proposed drivers and restaurant competitive productivity (RCP) would differ based upon years in operations as a restaurant business (startup vs established). Design/methodology/approach Data analysis was conducted using responses obtained from US restaurant managers. Stru… Show more

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Cited by 7 publications
(8 citation statements)
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References 88 publications
(100 reference statements)
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“…Identifying the unique selling propositions can be done using the predefined characteristics of the product or by the customers who share their experience with the product online [9]. Konstantopoulou et al [10] used in-depth interviews to understand the connection of the eWOM with the customer's SME choice finding that the customers tend to reflect their previous experience when choosing the product and prefer the well-evaluated products (mainly on the online platforms or by the influencer) [10].…”
Section: Literature Reviewmentioning
confidence: 99%
“…Identifying the unique selling propositions can be done using the predefined characteristics of the product or by the customers who share their experience with the product online [9]. Konstantopoulou et al [10] used in-depth interviews to understand the connection of the eWOM with the customer's SME choice finding that the customers tend to reflect their previous experience when choosing the product and prefer the well-evaluated products (mainly on the online platforms or by the influencer) [10].…”
Section: Literature Reviewmentioning
confidence: 99%
“…The result of this study shows the significant and positive effect of the implementation of marketing innovation and the introduction of technology on the productivity of SMEs in the tourism industry. A study in the USA by Cho and Bonn (2021) explains restaurants are a business that is dominated by small and medium enterprises (SMEs). In particular, restaurants undergo a 60% failure rate within the first year of their opening.…”
Section: Productivitymentioning
confidence: 99%
“…The dependent variables contain two variables. The first dependent variable, which is restaurant productivity, was evaluated using five items by adapting Cho and Bonn's (2021) study. The second dependent variable, which is restaurant survival, was adopted from Islam et al (2021) and Naidoo (2010) and it has eight items under it.…”
Section: Hypotheses Developmentmentioning
confidence: 99%
“…The homestay business is a component of the larger hospitality industry. It has the special characteristics of intangibility, variability, and inseparability, making the shaping of brand equity especially pertinent (González-Mansilla et al, 2019;Cho et al, 2021). Homestays are also regarded as a major component of rural CBT and represent an authentic locally run experience (Dangi & Jamal, 2016).…”
Section: Introductionmentioning
confidence: 99%