scholarly journals Health Implications of Adults’ Eating at and Living near Fast Food or Quick Service Restaurants

2015 ◽  
Vol 5 (7) ◽  
pp. e171-e171 ◽  
Author(s):  
J Jiao ◽  
A V Moudon ◽  
S Y Kim ◽  
P M Hurvitz ◽  
A Drewnowski
Keyword(s):  
Fast Food ◽  
Health Implications ◽  
Quick Service

Marketing Cardiovascular Mortality? Healthy vs. Unhealthy Food in Television Advertising

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Mashaal Ikram ◽  
Kim A Williams ◽  
Khari Hill
Keyword(s):  
Fast Food ◽  
Television Advertising ◽  
Home Delivery ◽  
Food Chains ◽  
The European Union ◽  
Spanish Flu ◽  
Advertising To Children ◽  
Tv Commercials ◽  
Tv Watching ◽  
Quick Service

Background:Cardiovascular disease has been the leading killer of Americans since the Spanish flu pandemic of 1918.  During the SARS-CoV-2 pandemic, social distancing and stay-at-home requests, there has been increased television (TV) engagement, and marketing has become more impactful in modifying consumer behaviors. Objective:  We evaluated the healthfulness of food marketing, based on commercials most frequently aired on American primetime networks during the SARS-CoV-2 pandemic. Methods:We reviewed a total of 104 TV commercials, 89 chosen randomly during TV watching and 14 targeted to enrich the sample with the leading quick service restaurants (“fast-food chains”).  The commercials fell into 4 categories: 1) fast-food chains, 2) brand-recognized individual items, 3) grocery chains, and 4) home-delivery meals. The food items displayed in each commercial were recorded and scored based on the previously validated healthful versus unhealthful nutrition scoring system, assigning either positive or negative values for each food item in the commercial. Results:We found that 58% of the commercials advertised fast-food chains (mean score = -3.1, i.e., 3.1 more unhealthy than healthy items per commercial), while 27% were brand-recognized individual items (-0.82), 9% were grocery chains (-0.4), and 6% were for home-delivery meals (0.83); each was less unhealthy than fast-food (p< 0.0001). Conclusions:Commercial TV in the US routinely promotes the consumption of foods that are known to be unhealthy, particularly those underpinning cardiovascular disease and its risk factors. Regulation and/or legislation to curtail the frequency and/or content of these commercials, and consider a ban on such advertising to children, similar to that previously employed in Canada and the European Union.

scholarly journals Understanding customer satisfaction in the UK quick service restaurant industry

2018 ◽  
Vol 120 (6) ◽  
pp. 1207-1222 ◽  
Author(s):  
Quang Nguyen ◽  
Tahir M. Nisar ◽  
Dan Knox ◽  
Guru Prakash Prabhakar
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Fast Food ◽  
Content Type ◽  
Five Dimensions ◽  
Fast Food Restaurants ◽  
Food Market ◽  
The Uk ◽  
Quick Service ◽  
The Impact

Purpose The purpose of this paper is to examine the impact of the five dimensions of service quality on customer satisfaction in the UK fast food market and to indicate which factors among the five dimensions have a main role in driving overall customer satisfaction. Design/methodology/approach Primary data in the form of 147 questionnaire responses were been collected from a variety of quick service fast food restaurants in the UK. Likert seven-point rating scales were used to structure the questionnaire. Data were collected from the customers at two KFC restaurants, two McDonald’s restaurants, and one Burger King Restaurant. Findings The results of the analysis indicate that tangibles, responsiveness and assurance play the most important role in driving customer satisfaction in the UK fast food industry, followed by reliability and empathy. Results of correlation and regression analysis show that physical attributes (tangible) of service quality are key to customer satisfaction. In a nutshell, the tangibles variable is the most important factor driving customer satisfaction in the context of the UK fast food market. Originality/value This research incorporates unique and original insights in relation to the British fast food restaurants market and the results constitute novel findings pertaining to the importance of physical facilities and attributes. This account of the relative importance of service quality dimensions in fast food restaurants in the UK adds value to the field. The findings of this research have contributed to a better understanding of the main factors that influence service quality and customer satisfaction and have implications from a managerial point of view in the highly competitive UK fast food and wider foodservice industry.

scholarly journals Trends in Own Revenue of Indian States: Is Special Status Justified?

2018 ◽  
Vol 5 (2) ◽  
Author(s):  
K. V. Bhanu Murthy
Keyword(s):  
Multiple Regression ◽  
Fast Food ◽  
Influencing Factor ◽  
Study Data ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Indian States ◽  
Sensory Marketing ◽  
Quick Service ◽  
Selection Of

"Given the importance of Sensory Marketing in the field of QSR (Quick Service Restaurant) industry, the objective of this paper is to identify the key sensory factors that influence customers’ selection of a fast food restaurant. The purpose is to find out the factors in order of influence to answer the question of whether sensory factors play any significant role in the choosing a fast food restaurant. For this quantitative study, data of 1600 respondents were collected through structured questionnaire from four international fast food chain restaurants (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. To meet the research objective and to test the hypothesis statistical tools; Factor Analyses and Multiple regression were used. Factor analysis revealed three components, namely: Sensory influence, Promotional influence and Monetary influence, due to their high factor loadings. Further, multiple regression analysis results indicated that the Sensory factor contributed significantly to the model followed by Promotional factor and Monetary Factor. This study concludes that Sensory Factor is the most influencing factor for customers to select a fast food restaurant contrary to the belief of Promotional and Monetary factor. This study not only adds to theoretical insights of the literature of Sensory marketing but also recommends its practical implications to the marketing managers and practitioners of the QSR industry.

scholarly journals Feasibility of collaborating with independent Latino-owned restaurants to increase sales of a healthy combo meal

2021 ◽  
Author(s):  
Lisa Poirier ◽  
Lucia Flores ◽  
Ivonne Rivera ◽  
Christine St. Pierre ◽  
Julia Wolfson ◽  
...  
Keyword(s):  
Social Media ◽  
Feasibility Study ◽  
Fast Food ◽  
Food Sources ◽  
Washington Dc ◽  
Metro Area ◽  
The Us ◽  
Fast Food Restaurants ◽  
Quick Service ◽  
Prepared Food

Americans spend the majority of their food dollars at restaurants and other prepared food sources, including quick-service and fast-food restaurants (PFS); independent small restaurants make up 66% of all PFS in the US. In this feasibility study, 5 independent and Latino-owned PFS in the Washington DC metro area worked with academic partners to start offering healthy combo meals with bottled water and promote these using on-site, community, and social media advertising. The number of healthy combos sold was collected weekly, showing that the new combos sold, and customers in all 5 sites were surveyed as they exited the PFS (n=50): >85% had noticed the combo meals; 100% thought it was a good idea to offer it, 68% had ordered the combo (of these, >94% of customers responded that they liked it).  Results suggest that it is feasible to work with independent Latino-owned restaurants to promote healthy combos and collect data.

scholarly journals ‘A Minute’s a Life-Time in Fast-Food!’: Managerial Job Quality in the Quick Service Restaurant Sector

2018 ◽  
Vol 33 (1) ◽  
pp. 96-111 ◽  
Author(s):  
Peter Butler ◽  
Anita Hammer
Keyword(s):  
Fast Food ◽  
Service Sector ◽  
Meaningful Work ◽  
Life Time ◽  
Job Quality ◽  
Structural Constraints ◽  
Quality Of Working Life ◽  
Subjective Expectations ◽  
Theoretical Contribution ◽  
Quick Service

The fast-food sector remains significantly under researched relative to its size and importance. Drawing on qualitative data this article explores the nature of managerial work in a market leading organisation. The research speaks to important contemporary debates vis-a-vis managerial job quality in routinised service sector work and the compatibility of such jobs with key quality of working life (QWL) criteria (e.g. opportunities for skills development, decision latitude, voice and meaning). The theoretical contribution of the article lies in the rigour of the analytical lens and exploration of how objective QWL criteria are coloured by subjective expectations and social processes to produce nuanced and unanticipated outcomes, for example accounts of rewarding, interesting and meaningful work notwithstanding severe structural constraints and bureaucratic rigidities.

Making Sense in Marketing–Sensory Strategies For International Quick Service Restaurants

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Prof Mohammed Abdul Azeem ◽  
Mr.Sharafat Hussain
Keyword(s):  
Multiple Regression ◽  
Fast Food ◽  
Influencing Factor ◽  
Study Data ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Making Sense ◽  
Sensory Marketing ◽  
Quick Service ◽  
Selection Of

"Given the importance of Sensory Marketing in the field of QSR (Quick Service Restaurant) industry, the objective of this paper is to identify the key sensory factors that influence customers’ selection of a fast food restaurant. The purpose is to find out the factors in order of influence to answer the question of whether sensory factors play any significant role in the choosing a fast food restaurant. For this quantitative study, data of 1600 respondents were collected through structured questionnaire from four international fast food chain restaurants (KFC, McDonald, Domino’s and Subway) across four cities (Mumbai, Chennai, Bangalore and Hyderabad) of India. To meet the research objective and to test the hypothesis statistical tools; Factor Analyses and Multiple regression were used. Factor analysis revealed three components, namely: Sensory influence, Promotional influence and Monetary influence, due to their high factor loadings. Further, multiple regression analysis results indicated that the Sensory factor contributed significantly to the model followed by Promotional factor and Monetary Factor. This study concludes that Sensory Factor is the most influencing factor for customers to select a fast food restaurant contrary to the belief of Promotional and Monetary factor. This study not only adds to theoretical insights of the literature of Sensory marketing but also recommends its practical implications to the marketing managers and practitioners of the QSR industry.

McDonald’s India – plotting a winning strategy

2018 ◽  
Vol 8 (2) ◽  
pp. 1-25
Author(s):  
Swapna Pradhan
Keyword(s):  
Business Strategy ◽  
Fast Food ◽  
South India ◽  
Emerging Market ◽  
Winning Strategy ◽  
Vice President ◽  
Subject Area ◽  
Content Type ◽  
Market Factors ◽  
Quick Service

Subject area Business strategy. Study level/applicability The case has been written with the objective of enabling the students to understand the dynamics of a rapidly changing emerging market. It is structured for use at a Master-level course and an MBA audience in the subject of Business Strategy. Case overview The case details the growth story of American fast food chain McDonalds in West and South India markets. Westlife Development Limited (WDL) operates McDonald’s chain of quick service restaurants (QSR) in these markets; they entered the markets in the year 1996 and since then have adopted various market strategies such as investments in multiple format QSRs, aggressive rollouts of new QSRs, increase in product variants etc. for a sustained growth trajectory. However, the increased competition from both the national and international QSR brands and the new segment of competition from “techie” food aggregators challenges their prospects to maintain a number one position in these markets. As Amit Jatia – the Vice President of WDL − prepares his presentation for the scheduled Executive Leadership Team meeting, he seeks answers to two prime questions a) How could WDL once again regain the number one status in these markets? b) What best strategies the team needs to adopt to remain relevant to the Indian consumers? Expected learning outcomes The case study should enable the student: 1. To comprehend the complexities of the Indian QSR market and its competitive dynamics 2. To analyze the factors contributing to the growth of the India QSR sector. 3. To identify the market factors that led WDL to adapt their strategy to the market 4. To understand the significance of business strategy localization as adopted by WDL in the markets of West and South India. 5. To evaluate sources of competitive advantage for McDonald’s in the West and South India markets. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email [email protected] to request teaching notes. Subject code CSS 11: Strategy.

Corporate Social Responsibility in McDonald’s Australia

2017 ◽  
Vol 21 (02) ◽  
pp. 393-430
Author(s):  
Alvin Lee ◽  
Claire Lambert
Keyword(s):  
Customer Service ◽  
Media Coverage ◽  
Fast Food ◽  
Food Packaging ◽  
Work Conditions ◽  
Business Environment ◽  
Tobacco Product ◽  
Legal Cases ◽  
Pressure Groups ◽  
Quick Service

This case focuses on marketing public policy and legislation issues in the business environment. The Commonwealth Government of Australia wants to impose mandatory warning labels for fast-food served by quick-service chainrestaurants like McDonald’s. These warnings are to appear on fast-food packaging to warn diners of the possible harms arising from consuming fast-food. This is similar to the warnings that are used in Australia on tobacco product packages. This highlights a turning point where legislators appear to be heeding calls of vocal pressure groups to curb and legislate the industry’s activities. The loudest calls have appeared in well-publicized legal cases and film documentaries like Super-Size Me. McDonald’s has been well-aware of these challenges. The company continues to respond and fight legal challenges on these points. As a result, the company has improved its supply chain, employees’ work-conditions, their treatment of animals, their stores, food and customer service to offer leaner, healthier and more upmarket products. The few vocal critics who have secured media coverage seem to rely on sensationalizing the issue — e.g., eating McDonald’s for 30 days makes you fat. They seem to ignore the results from other experiments where people who ate suitable portions of McDonald’s food for the same 30 day period actually lost weight. Other challenges that have been found to be lies in courts of law include allegations of animal cruelty, unsafe food and food that makes people obese. Yet the public continue to believe these allegations. Can the industry do more, or do something different, to change people’s minds?

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