thesis topic restaurant

294 Restaurant Topic Ideas & Examples

Are you interested in food and beverage industry? Looking for a research topic about restaurant management? You’re in the right place!

🏆 Best Restaurant Topic Ideas & Essay Examples

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💡 Interesting Topics to Write about Restaurant

❓ restaurant research questions.

If you need a research title about restaurant business, check out the following list of topic ideas and samples. Feel free to choose any topic: restaurant management during pandemic, fast food industry, and food safety are all fascinating to research!

• Porter’s Five Factor Model in Hospitality (Restaurants) This may affect the operation of restaurants in relation to supply of products, services, and employees. However, oligopoly that exists with regard to other products and services in the restaurant industry presents threats to profitability […]
• The Benihana Restaurants The production process of Benihana restaurants differs with those of typical restaurants because it uses the hibachi table concept which allows the restaurant staff to prepare food in front of the customers.
• Social Behavior Observation at Restaurant I observed that the trade-off and the need to avoid eye contact could have been a sign of disinterest among customers since it was an anti-social tendency.
• Customer Service in Restaurants It can be quite frustrating to make a customer wait for a certain meal only to deliver the wrong one to them.
• Fast Foods Restaurant Business Plan: Full Services Geared Towards Full Customer Satisfaction The loan will be paid from the cash flow of the business, collateralized by the business assets, and backed by the character, experience, and personal guarantees of the owners.
• The F&B Restaurant This is due to the fact that the location of the restaurant favours this option. The restaurant is strategically placed to be able to serve the students from the school.
• Fast Food Restaurants: Classification Most restaurants offer these services at their premises, whereby customers come, have their meals and leave for example the Deising’s chain of restaurants, while others especially the well-established ones offer take-out services and delivery services […]
• Chick-Fil-A Restaurant’s Operations Management The success is attributed to the ability of this fast-food restaurant to embrace emerging trends and best practices in the market to enable it to meet the needs of its customers in the best way […]
• Fritter’s Fast Food Restaurants: Overview Very fast and inexpensive to manufacture, Fritters can find their customers both in restaurants and kiosks, and in pre-prepared form.
• The Negative Consequences of Employing High School Students in Fast Food Restaurants In addition, high school students should be advised that education and their careers are more important as compared to working at fast food restaurants.
• Tim Hortons Restaurant’ Challenges and Strategies It is stated that the demand for foods sold in fast-food restaurants in Canada has been declining over a number of years; this affects both Tim Hortons and its rivals.
• Operations Strategy: Wendy’s Restaurant Social media is a new avenue that can be used to advertise the products of this company and it has shown some efforts to do this.
• Customer Perception; Subways Restaurants The high class are not interested in how expensive the product is but the point of interest is the utility that the product is going to give.
• Restaurant Menu Development The person who will be trying out a new dish in the restaurant stand a chance to ask the chef the preparation of the meals served, where the recipe originated from and will have an […]
• Business Flan of Restaurant This will be a restaurant that serves Middle eastern food and will also have a hookah bar. The restaurant will draw its revenue from the sale of food and drinks as well as hookah.
• An Emerging Trend: Pop Up Restaurants The target of the pop restaurants is the urbanite professionals of the aged 21 to 35 years. As it is the case with pop up restaurants the dishes are usually tantalizing, delicious and appetizing to […]
• The Olympics Impact on Hotels and Restaurants While the occupancy level of hotels and restaurants in the host cities increases that of other cities in the country experience a major reduction in the number of visitors.
• Tangible Property of the Restaurant Business The furniture and fixtures that can be found in the possession of the company dealing with the production and supply of pizza include tables, shelves and benches for customers to sit on while waiting to […]
• Applications of TQM in McDonald Restaurants Therefore, the sales and marketing people are able to identify the needs of the customers and advice the production department accordingly in order to ensure that the products offered by McDonald restaurants meet the expectations […]
• Wendy’s Fast Food Restaurant The design has the potential to elaborate on the cause of failures inherent in the establishment and possess the capacity to make recommendations on combating the challenges.
• The K&M Pizza Restaurant’s Business Plan The business plan will target the customers in the low economic segment and corporate bodies around the region of Nova Scotia and beyond.
• Darden Restaurants Inc. The structure and functions with respect to the roles of top managers and the board, the CEO or the managing director, and the composition of the board are the same as in traditional firms.
• Ethical Decision Making for Hotel and Restaurant Managers An establishment that claims to adhere to the highest health standards and goes ahead to offer its customers services or meals that leave a lot to be desired with regard to hygiene with the full […]
• Nutritional Information on Restaurant Menus It is due to this fact that I take deep concern on the issue of the proposition that nutritional information to be included on the restaurant menus.
• Employment Relations in Fast Food Restaurants It is therefore imperative to ensure the comfort of employees and for good employment relations to be built and extended there are certain advantages and legal constitutions that have to be established for the sake […]
• McDonald’s Products Within International Markets The company has to ensure that its products are well received in the market, and the clients are able to afford the set prices.
• Favorite Restaurant Concept The objective of planning a restaurant is to assemble, on paper, the ideas for a restaurant that will be profitable and satisfying to the guest and the owner or operator of the business.
• Subway Restaurants Australia: The Quality Problems Thus, within the framework of the discussed problems, the most valuable and effective ways to solve them may be conducting a survey and a cause-and-effect diagram.
• Sunshine Enterprises Restaurant Strategy I would examine the same to determine the amount of tip indicated by the customer, being keen to establish the legibility of the handwriting so as not to prejudice the employee’s probable honest mistake.
• Nando Restaurant’s Expansion Marketing in Tenerife It is generally observed that influences of Spanish on cultures of the Canary Islands are widespread and notable on traditions, customs, and other common cultures found the Islands, including Tenerife.
• SWOT Analysis: A Swedish Sandwich Restaurant Weaknesses and threats to the decision to open a new restaurant location should also be considered. SWOT Matrix In summary, the SWOT analysis helps to decide against opening a new location for the Swedish sandwich […]
• Interview of Restaurant Industry Professional As an owner of the whole restaurant, Maziar has lots of daily responsibilities, and without him, the performance of the food establishment would significantly reduce and even cease to exist as it is.
• Sociological Perspective on a Restaurant In this restaurant, the staff attire matches the decor of the restaurant while the patrons’ attires change depending on the weather.
• KFC Restaurant Project Plan The management of the KFC restaurant was interested in having a new system that would enhance the communication between different stakeholders in the company.
• Del Rey’s La Grande Enchilada Restaurant The presented case indicates that Del Rey’s franchise would terminate in a month for failing to follow the prescribed safety precautions and procedures.
• Occupational Health and Safety Theories: La_Camera Restaurant The recommendations offered for La_Camera include the use of more positive methods of enforcing occupational health policies, reduction in the use of the punitive measures, and the implementation of the measures to mitigate not just […]
• Customer Satisfaction in the Hotel and Restaurant Industry This is vital in ensuring the provision of timely services, affordable, quality, well packaged and prepared food items that guarantee consumers’ high value.
• Kentucky Fried Chicken Restaurant’s Recruitment Framework The first theory is the person-position theory, which matches the personal and professional qualities of the candidate with the required position.
• Restaurant Conversation Observation On the same note, the tone of service in the restaurant was formal given the fact that most of the people came from the nearby offices.
• Wendy’s Restaurant Vice President of Operations New Barkery Company is owned by Wendy’s and is tasked with the responsibility of supplying buns to some of the restaurant’s branches.

👍 Good Topics: Restaurant Management

• Chiefs Restaurant: Action Plan for the Cooks A Pilot test is used to evaluate the system for implementation and to isolate flaws that have been incorporated in the design and development stages.
• Raju Omlet Restaurant: Organization Development One of the greatest expectations that customers seek in a restaurant such as Raju Omlet is the readiness of staff to attend to them.
• The role of ISO 9001 in the Hospitality Industry- Scala Restaurant, Art Deco Hotel Montana For the past eight years, Art Deco Hotel Montana has been ISO certified and according to the manager of Scala restaurant, the restaurant has achieved a wide range of operational and economic success because of […]
• Consumer Behavior in the Context of Restaurant Domino Pizza The pre-purchase stage According to services consumption, the pre-procurement phase in the restaurant services consumption starts from touching the requirements of the clientele, which continue through the examination of info, as well as assessing the […]
• Business Proposal: Opening a New Restaurant In the present society, having a startup is quite challenging, and a winning business plan is a necessity that helps to ensure the success of the new business. In addition, the plan will enable the […]
• Organisational Structure of a Restaurant All labor of the small restaurant will be divided both vertically and horizontally into separate tasks and responsibilities to ensure an efficient operation.
• Geography of Food. Restaurant Review Carino’s Italian grill was located in Doral at the center of Miami making it accessible to most people. The food was of moderate quality.
• Food Industry: Organic Restaurant The restaurant will capture the social environment and provide the necessary menu for this field. In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to […]
• Green Management in Fast Food Restaurants The corporations have to acquire large amounts of capital to operate efficiently and survive in the market because of the high demand of social responsibility in the food industry.
• XYZ Restaurant: Marketing Plan The mission of “XYZ restaurant” is to provide the cleanest and the healthiest food to the people of New York. To position the company in a way that taste, quality and customers are the essential […]
• Kelly O’Bryan’s Restaurant’s Marketing Mix Trying to attract more attention to the new location, the management of the restaurant created a blog available at the company’s official website.
• Chick-fil-A Restaurant Chain Ethical Case It could be said that the cause of the adverse chain of events was an unthoughtful enterprise’s choice of the area for a donation.
• Chinese Restaurant: Cultural and Aesthetic Perspectives Finally, one must keep the focus on the diversity that is viewed as the essential feature of the Chinese food and the core of its aesthetics.
• McDonald’s Restaurants’ External and Internal Issues McDonald’s is a name given to several restaurants operating under the same brand name in the US, which marks the origin of the restaurants.
• The Al Hallab Restaurant Chain and Its Decision Making Principles In the case of Al Hallab the focus is completely on the production and sale of Lebanese food despite the fact that it is losing consumers to other types of business with a more varied […]
• In-N-Out Restaurant: Concept, Menu and Visitors The In-N-Out restaurant has a great influence on the culture of the Californians this is because the people of California value and balance their work with the family priorities; the restaurant has greatly offered an […]
• Chili’s Grill & Bar Restaurant Corporate Social Responsibility The survival of the company or business depends on how the society which includes the customers and the stakeholders and the community at large.
• Red Lobster Restaurant: Student Business Plan The reason for the use of the above business name is to reflect the type of services the business is proposed to offer.
• The Franchise Business Opportunity: Subway Restaurants Today, the Subway franchise is owned by the Doctor’s Associates Inc, and it sells different types of submarine sandwiches, salads, and baked goods in the United States, and the menu is different with references to […]
• The Bleeding Heart Restaurant and Bistro Swot Analysis Moreover, it has massive capital that enables it to hire the services of professional advertisers like the Wilsons and other prominent local dailies The Bleeding Heart Restaurant and Bistro relies on its rich history to […]
• PEST analysis on Italian restaurants in London The flow of Italians in the country is reduced creating a shortage of business in the restaurants. The strategic position of the city is to the advantage of Italian restaurants as accessibility is easy, this […]
• Subway Restaurant “Green” Initiative Subway, a green restaurant, is one of the world businesses seeing the usefulness of supply chain hence using it in moving towards “Green” culture.
• Effect of Aroma on the Chinese Restaurant Industry The aim of this dissertation is to ascertain the importance of aroma in food being served in restaurants in China and the impact that it has on the customers.
• Analysis of Chili’s Grill Bar Restaurant The portions also are according to the American style of eating and include a variety of dishes to offer choices to the various family members in a family which are from the parents to the […]
• Merivale Restaurant Brand and Strategies It seems to be so easy to convince the visitors of the website to pay attention to Merivale with the chosen brand and strategy because the vast majority of customers do not like limitations set […]
• Restaurant Launch: Strategic Retail Planning Process First, I have to define the mission of my restaurant, i.e.to develop a statement, which describes the function and advantages of my organization, such as the following.
• Improving Customer Satisfaction at a Restaurant The team at mega byte restaurant cause and effect diagram showed that the distance from the kitchen to the tables was one of the factors that contributed to uncleared tables and waiting for non smoking […]
• McDonald’s Restaurant Chain’s Analysis in 2010-2014 As a result, the quality of service declined, and with it so did the reputation of Mcdonald’s. The first issue is the increase in the complexity of supply and production logistics instead of producing around […]
• Lighting Design in Restaurant and Its Impact on Diners & Dining In the light of the fact that lighting design is one of the key components of interior creation, it should be emphasized that the concepts, which are used in this aspect of design are subjected […]
• Managing a Restaurant in the Hospitality Industry The largest percentage of share of the restaurant industry however is taken up by the restaurants and the cafes. The restaurant industry is part of the hospitality and service industry; therefore it is crucial to […]
• Al Jawhar Indian Dishes Restaurant’s Business Plan The restaurant will offer special servings of all the dishes but in considerable portions for kids. This big number will lead to the attainment of high profits for the restaurant.
• Calorie Labeling in American Restaurants The importance of calorie labeling is in its ability to provide the consumer with the exact number of calories per meal, nutrition information about the meal, and support his or her decision toward a healthier […]
• The Restaurants Chain Tim Hortons and Its Business Model The analysis of the peculiarities of the American market is an essential part of the strategy development. That is why although the business model has been successful in Canada, it needs changes to fit the […]
• How Do Brand Names Affect Customer Decision-Making Process in Selecting Fast Food Restaurants in London? Conversely, a brand will encounter negative customer based brand equity if the consumer’s reaction to the brand’s marketing is unfavourable, or if the consumer has a negative reaction to the brand category in this case, […]
• Wendy’s Restaurant Expansion Strategy The economical factors include the economical status of the region where the business is to be located. The social aspects of a region determine the values of the society that in turn affect the business […]
• Improvement Strategy at Tim Hortons Inc. The purpose of the report is to provide the results of developing and evaluating the improvement strategy for Tim Hortons Inc, basing on the credible simulation model.
• Subway Restaurant: Business Plan Entrepreneurship Due to economic values in the subway business of the restaurants have led to the establishment of implicating the costs of facilities, equipments and inventory of the restaurants.
• Horizon Restaurant Experience I had decided to take a couple of my friends for a treat and I chose Horizon Restaurant as the venue of choice; more because of the friendly rates than anything I must admit.
• E-Spoon Restaurant Application Design and Functions The company’s E-Spoon mobile app will be designed for the United States market and will allow its users to search for food venues and make reservations based on a wide variety of parameters that include, […]
• The Approach to Tipping in Restaurants Tipping has been a concern of late due to the high charges that business entities in the service industry have instigated guests to pay extra.

📝 Restaurant Research Topics: Simple & Easy

• Comprehensive Project: Impact on the Restaurant Industry Against the background of the fact that people stopped leaving home, but the need to eat food from restaurants and cafes still remained, many companies switched to the Internet.
• Efficient Strategies to Improve Waste Management in Qatar Restaurants The primary aim of the study is to determine the effective strategies that can be used to improve waste management in restaurants operating in Qatar.
• Starting a Business: A Restaurant of National Cuisine The various stakeholders of my business area are residents of the local community who will act as workers and suppliers, as well as visitors to my restaurant.
• Technology and Restaurant Guest Service In order to solve this problem, it is possible to conduct a survey among regular visitors and establish what type of service is the best for them.
• Restaurant Industry Aspects Analysis The past approach to the restaurant industry was very limited in variety and technological availability compared to the current one. The modern restaurant industry strives to maintain specific standards in sustainability, innovation, and communication, but […]
• Laksa King Restaurant’s Quality Management Improvement The subsequent service bundle stage is the menu presentation and order, and the latter elements are followed by the core of the process, which is the meal itself.
• Facebook and TripAdvisor Platforms for Restaurants Facebook allows for the utilization of photos of the interior and food as the main criteria for evaluating a restaurant. When people visit a restaurant’s page on the platforms, they immediately pay attention to the […]
• Fast Food Restaurant: Emergency Procedure It is essential to lay out a clear communication plan to ensure the team maintains functional capacity during a hurricane threat.
• Review of Chipotle Mexican Grill Restaurant Operation Chipotle has designed and implemented several methods that enabled it to provide the customers with the best services regarding the quality of the food and the speed of its preparation.
• Cross-Cultural Management of a Restaurant Team PLI is not limited to China, according to a cross-cultural analysis of Chinese and German teams, even if it is manifested to a greater extent in the Chinese setting.
• Aspects of the Restaurant Tipping Culture The dependent variable was the percentage of the bill left as a tip to the waiter. The potential confounding variables of this experiment may be the food quality, the server’s gender, the dining party’s size, […]
• Sherman on the Lack of Native American Restaurants Moreover, the centuries of discrimination and abuse led to the isolation of Native Americans and the dissociation with the rest of the country.
• Restaurant Business During COVID-19 Pandemic Due to the fact that a large number of restaurants have closed or suspended their work directly when people come to the restaurant itself, many waiters have been deprived of their jobs.
• Blackshop Restaurant IT Governance Assessment Originally, the main aim of this paper is to analyze the IT structure of Blackshop Restaurant Company from the following perspectives: the organizational structure and impacts of the informational systems on the business activity, sourcing […]
• Social Distancing Requirements Impact on Restaurants’ Capacity and Demand Management The first one is increasing the throughput rate, which refers to the number of customers coming in and out of a restaurant, and the second one is expanding the capacity to host more guests by […]
• BBQ Restaurant in Montgomery, AL: Business Plan Many of the other decisions have long-term impacts on the restaurant performance as a business since they impact customer satisfaction and service, which reflect on revenue.
• Jazz’in Restaurant: Business Plan Jazz’In Restaurant located at Panama City, FL, which has experienced significant growth in recent years and has a large number of visitors to its beachside.
• The Fast Food Restaurant Market of Canada More than 100 various franchising offers Growing demand for fast food restaurant franchising Wide variety of demanded franchises with diverse prices and distinct revenue potential Growing possibilities to utilize disposable income, which increases proportionally […]
• Jamie Oliver’s Restaurant’s Internal Environment Remaining fresh and relevant to the audience are the goals that drive the internal culture of the company and influence the marketing strategies.
• Net Cash and Income: Eat at My Restaurant The purpose of the present discussion, therefore, is to analyze the strengths and potential of each through an analysis of net cash and income, as well as the data review.
• San Diego Restaurant Financial Performance and How to Improve It In the projected budget prepared at the beginning of the year, the restaurant was expected to make sales worth 900,000 but the actual sale for the year was 800,000, which shows an unfavorable variance of […]
• Obesity Prevalence and Fast Food Restaurant Prevalence The purpose of this study is to examine the relationship between obesity prevalence and fast food restaurant prevalence in the United States.
• Marketing Plan For Bite Blessings Restaurant The menu will be dynamic, changing according to the choice of clientele. There will be a caution to keep the favorites.
• Financial Benchmarking in the Restaurant Sector This paper provides insightful and comprehensive information that appertains to the imperativeness of financial benchmarking in the restaurant sector and how financial analysis helps in promoting performance.
• Increase Prices Instead of Tipping in Restaurants Even though the habit is voluntary, many restaurants are on the move to increase the prices of the products to improve their profits and client wages.
• Independent Food Safety Inspections in US Restaurants In order to take proper control over the quality of the food served in facilities, the Us Food & Drug Administration has implemented the system of regulatory inspections.
• Fish and Chips Shop and Restaurant The main focus was on establishing a sense of balance and proportion in the space, so the idea and atmosphere of the Greek houses inspired the creation of this fish and chips shop and restaurant.
• McDonald’s Restaurants Operation The implementation of these steps will ensure a safe environment to implement change. If they have achieved all milestones prior to the walk in of the external audit, they will receive a bonus.
• Restaurant Preference; Profitability or Good Nutrition The provision are expected to alter the physiology of the esteemed customers and that their taste and preference should be the driving force in the service delivery.
• The Restaurant Chain Bueno Y Sano: Trend Overview Everyone who is fond of Mexican food and is going to Bueno Y Sano may print out the online coupon and use its special propositions and discounts.
• Strategic Analysis of US Restaurants Therefore the market has seen an increase in the demand for quality and nutrition in the context of food. A pro is that by turning to local food sources, Tim will be attracting that part […]
• Marco`S Restaurant: Assessment and Remedies The evaluation of the process of economic ruin incurred by Marco’s restaurant, and the suggestion of remedies thereof is the key objective of this report.
• Clement Restaurant: Ethnographic Description The ethnographic analysis will be added with a demographic review of the region in order to identify whether the business success is stipulated by the ethnographic background of the restaurants, or the population that is […]
• Restaurant Business: Marketing and Advertising Role The greatest expense that a restaurant can experience is the increased number of empty chairs, which can drain the business to closure.
• Fast-Food and Restaurant Strategic Marketing The informality of the restaurants, their uniformity of service to everyone, their focus on speed, their promised smiles are all distinctively related to their origin.
• The History of National Restaurant Association This report will evaluate the resources found in this website that can assist the restaurant operators to green their operations, what they need to know about green operations in this website and the environmental effects […]
• “Vita” Restaurant: Development and Service Quality Thus, the first step for the successful development of the product and the high-quality service system is the staff recruitment that should be conducted on the highest level.
• Employment Recruitment Process: Red Hot Chilli Restaurant They will be writing down the orders for either food or drinks and passing them to kitchen. They will be collecting meals from the kitchen and taking them to the correct table.
• Ethnography. Interview With a Chinese Restaurant’s Owner Chinese restaurants and groceries are very common around the world and the increase is notable in America. Ashish: there was a great opportunity in the US and still is to establish a healthy eating food […]
• Boston Market Restaurants: SWOT Analysis Furthermore, the acquisition of the chain of restaurants by McDonald’s corporation in 2000, one of the largest fast food chains globally with a reputable brand image, is a positive transformation for the Boston market restaurants.

📌 Ideas for a Research Title about Restaurant

• Germany as the Potential Partner in the Restaurants Business Considering Germany as the potential partner in the restaurants business, a lot of factors should be investigated about the economical and social development of the country to understand the general tendency of the companies development […]
• Marketing Plan For Kam Sang Restaurant In that regard, the improvement of service performance can be achieved through such recommendations as building and fostering a service-oriented climate, i.e.directly guiding and influencing the performance and the perceptions of the employees through the […]
• Palm Island Restaurant’s Information System Thus, in order to clearly define the WS in this case, a snapshot of the system will identify the main stages, participants and processes in the work system.
• Cleaning Routine for a Restaurant Kitchen The kitchen is expected to be the cleanest premises in the restaurant because its cleanness impacts directly the quality of the food served.
• A New Sydney Restaurant’s Strategic Analysis The purpose of this study is to identify the strengths, weaknesses, opportunities, and strengths for opening a new restaurant in the Wollongong area in Sydney.
• The Mystery Shopping Services for the Restaurant To begin with, it is necessary to emphasize that the set of the services, which will be required for the thorough analysis of the retailing structure, will depend on the services provided and the information, […]
• Ruby Tuesday Restaurant: Operational Improvement Analysis The main aim is to recognize the important factors that are directly related to the development of an operational formulation for the future success of the organization and the mode of operation necessary for the […]
• Environmental Factors of Business: Maxi-M Restaurant Network The energy, the creativity and the new perspective vision, which youth can offer is used for the development of the company, and constant improvement of rules and principles of business activity.
• Dinner at the Homesick Restaurant by Anne Tyler The character Pearl is considered a perfectionist, and when the father deserts the family, she is challenged in her attempt to hold the family together as strongly as it used to be.
• The Case with Santa Fe Grill Restaurant Furthermore, the two main constituent parts of any place where people pay for eating and spending time are, of course, the quality of meals and the level of service in any time of a day.
• Casual Dining Restaurant in Leysin: Business Plan Therefore, to make the Banana Republic a successful venture, we need to understand well the target markets and the segments that will be the focus for such marketing efforts.
• Suzie Sue Restaurant’s Workforce Motivation Strategy Kanfera and Chen argue that the fundamental factor that the management needs to take into consideration is the ability to meet their expectations in the best way possible.
• Leadership & Employee Motivation in the UK Restaurant Sector The research paper reviewed the impacts of these leadership styles on employee motivation within the UK restaurant sector. How effective are the leadership traits towards a sustainable level of employee motivation within the UK restaurant […]
• Industry and Marketing Trends: Restaurants The purpose of this paper is to discuss the main trends in the industry and anticipate the future of marketing. Visitors want to observe that the interior of the restaurant is combined with the overall […]
• Restaurant Business and Entrepreneurship Plan As for my purpose, I would like to create a kind of service that will help me to realize my full potential.
• Mabu Generation Taiwanese Restaurant’s Externship The business has a solid knowledge of its market because of its focused menu and being the first of its kind in Markham.
• Mabu Generation Restaurant’s Marketing Analysis The founders of this restaurant are unknown to the public. This is achieved through the use of social media and the company’s website.
• The Glass Slipper Restaurant’s Sales Trends Overall, the graph shows that there is a seasonal variation in the sales of the restaurant according to peak and off-peak tourist seasons. The 12-month moving average forecast provides a clear trend of the sales […]
• Restaurant’s Environment-Friendly Rules In conclusion, though it may prove to be costly, this is just a step that I have taken towards making our environment better and safer, and the more significant task lies with you.
• 1789 Restaurant’s Website Examination The term “simple” is an adequate description of the website of 1789, it has a simple purple background, the graphics are not too flashy, it presents just enough information without overwhelming the average website visitor […]
• Fast Food Restaurants and Buyers’ Responsibility Fast food and chain restaurants sell their products, but they do not force people to buy them. Thus, people are to be responsible for their behavior and understand the danger of unhealthy food.
• Casa Vasca Restaurant’s Food Safety and Sanitation As the restaurant is open daily, I have visited it once during the working days and on the weekend to compare whether the restaurant practices or service differs on regular days and at the weekends […]
• McDonald Restaurant: the Age Bracket of the Clientele Additionally, the entrepreneur wants to keep the seniors since they visit the restaurant during the off-peak period. Consequently, Lisa can integrate the demands of the clientele within the constraints of the restaurant’s resources.
• Lobby Sport Bar and Restaurant: Internship Experience Through this, I learned about the history of the restaurant, the structure of the restaurant administration, the location of various departments in the restaurant, and the restaurant’s goals and missions. In his absence, I have […]
• The Work at “Checkers” Fast Food Restaurant The position of a cook is much different, as they are the person who carries out the duties and supports the infrastructure of the restaurant.
• Upper Hill Restaurant’s Department Training Plans In the process of obtaining the aforementioned, they also encounter emotions and attitudes from the customer service attendants. The training programs below are proposed for use as a human resource development tool that will ideally […]
• The Fundamentals of Restaurant Running As a result, the workers would be in a position to positively enhance the atmosphere of the restaurant’s business operation. The attitude of respect should be upheld, and mutual relationships need to be maintained among […]
• Lebanese Flower Restaurant Marketing Strategy The external environment in this country, such as political stability, economic environment, technology, and legal structures, have been friendly to the operations of this firm.
• Chipotle Mexican Grill Restaurant’s Code of Conduct The importance of the integrity of employees gets a basis on the values of good judgment in order to maximize the Chipotle profits.
• Santa Fe Grill Restaurant’s Customer Analysis 1% of the respondents are male and 34. The income of the respondents is varied with the majority of the people visiting the restaurant $50,000 to $100,000.
• Elle Restaurant’s Guest Experience and Atmosphere After picking out which type of dessert they want from the counter our customers can head to the deck of our restaurant where they can take in the view of the surrounding lake and landscape.
• Powerbill Restaurant’s Energy Usage and Controls In the year 2007, the month of August recorded the highest consumption, while December recorded the highest return for 2008 and 2009 had August and September with the highest consumption quantities.
• Workplace Laziness in the Restaurant Business The topic of discussion is about the laziness in the workplace and the spread of its negative impacts on Chinese cuisines and restaurant business across the world.
• Chipotle vs. Illegal Pete’s Restaurants One of the main ways in which the deployment of this technology has helped is through boosting the scalability and flexibility in the company’s operations in the quest to expand to the rest of the […]
• Business Law: Martin Moren v. Jax Restaurant Since the jury appropriately established that Nicole’s negligence liability rested with the joint venture in the business, even if the conduct of the partner partially gave her immunity, it is affirmed.
• Lobo’s Restaurant’s Organizational Structure and Team The Restaurant Manager will ensure efficient and effective operations of the restaurant and ensure profitability. He / She will be responsible for monitoring and controlling restaurant activities, setting budgets, planning, resolving disputes, hiring and firing […]
• Team-Building Lessons from Chinese Restaurant Anina Blecher demonstrates many qualities that the Protagonist is expected to have. Her employees are friendly; everybody knows and promotes the values of the restaurant.
• Managing a Restaurant: Business Model Though the amount of companies, which serve home cooked meals, is quite limited, they Home cooked food, in its turn, does not contain the elements mentioned above. Therefore, it is assumed that the existing niche […]
• Rally’s Restaurant’s Financial Analysis A quick ratio of more than one is satisfactory for the firm, since the higher the ratio, the more the firm’s ability to meet its short term maturing obligations.
• Restaurant Tipping of Male and Female Servers Because the researchers’ main aim was to determine influences that smiling faces drawn on the back of the checks had on the number of tips offered by the customers depending on the sex of the […]

✅ Research Topic about Restaurant: Best Ideas

• Blackshop Restaurant: OpenTable System Implementation
• Increasing Minimum Wage in the US Restaurant Industry
• Tipping in Restaurants as a Managerial Decision
• Fast-Food Restaurants as a Minor Cause of Obesity
• The Cut Restaurant’s Organizational Development Issues
• Visual Cameras and Inspection in Fast Food Restaurant
• Oliver’s Diner Restaurant: Inventory and Variability
• Motomachi Restaurant: Marketing Strategy and Management
• Doner Deli Restaurant’s Services and Market
• Al Khettar Restaurant’s Strategic Plan
• Fat-Free Restaurant: Company Mission
• Dairy Queen Restaurant’s Foreign Market Development Plan
• Chipotle Restaurant as a Socially Responsive Business
• Papa John’s Pizza Restaurant’s Analysis
• Roy Choi’s Restaurant and Xiaomi’s International Marketing
• Andrew Chreng and Panda Restaurant Group
• Jin Chan Cherng’s Panda Restaurant Group
• The Blue Garden Restaurant’s Ethical Concerns
• Max Burger Restaurant’s Creative Advertising
• Polar Land Restaurant’s Marketing Goals and Plan
• UAE Food & Clothes Retail and Restaurant Business
• Swordfish Restaurant and Store in Food Services
• Fast-Food Restaurant: Leasing, Buying, Franchising
• Plato Diner Restaurant’s Poor Management
• California Restaurants’ History and Cuisine Style
• Fast-Food Restaurants’ Social Impact in the US
• Rush Restaurant’s Ads and Cultural Values
• Panera Restaurants’ Strategic Recommendations
• Panera Restaurant’s Competitive Analysis
• The Asian Fusion Restaurant’s Channel Management
• Entrepreneurship: Restaurant Business and Arkady Novikov
• Salmon Supplier Selection Process for Restaurant
• Service Quality of Restaurants in Croatia
• The Principle of Bills Paying in Restaurant
• Zara Restaurant and Lounge: Business Plan Evaluation
• The Massachusetts Restaurant Appliances Company Management
• Hot Pot House Restaurant Risk Management
• “The Blue Gardens” Restaurant Business Idea
• Employee Turnover in Fast-Food Restaurants
• Toronto Paradise Feast Restaurant: Business Plan
• The Island Greek Restaurant’ Marketing Strategy
• Island Greek Donair and Pizza Restaurant Analysis
• Dubai Fish Hut Restaurant’s Location Analysis
• Tourism Marketing: Hotels and Restaurants Comparison
• Darden Restaurants’ Innovation Strategy
• Marco’s Restaurant Management Concerns
• Kingsway Restaurant’s Organizational Design
• Desert Restaurant LLC Strategy
• Penang Mutiara Restaurant Management System
• Chipotle Restaurant: Ethical and Responsive Business
• Blue Springs Fast Food Store vs. Blue Gardens Restaurant Analysis
• Hun Chinese Restaurant Managing Risks
• Goodman’s Restaurant in China
• Chipotle Restaurant: Company Analysis
• Maxwell’s Leadership Laws in Restaurant Business
• Sonny’s Real Pit Bar-B-Q Restaurant
• Lebanese Flower Restaurant: Potential and Market Share
• Google AdSense for Restaurant Business
• Jordan’s Restaurant Customer Service
• Macdonald Restaurant’s Moral Problems
• Kids Menu in Japanese Restaurant
• Vapiano Restaurant in Attracting Customers
• Restaurant Health Code Violations
• Pastis Restaurant, New York
• Peregrine Restaurant Opening
• Developing a Growth Plan for a Restaurant
• Building a Restaurant Concept
• Customer Satisfaction and Service Delivery from X-Restaurant
• The MacDonald Restaurant in Estonia
• Touch screen in each customer table in the Restaurant
• Marketing Services: MK Restaurant
• An Evaluation of Effectiveness of employees’ Motivation in Enhancing Job Satisfaction and Increased Productivity of Clipsy Restaurant
• Latin Restaurant operations plan
• Feasibility Study: Detailed Strategic Destination Risk Analysis for French Cuisine Restaurants
• Chinese Restaurant in Oregon
• Concept of Restaurant Tipping Behavior
• Management of Cross-Cultural Diversity in Proxy Restaurant
• Customer Satisfaction Policy for Claude Restaurant
• Investment Opportunity in American Fried Chicken Restaurant
• The Components of Restaurant Concept and the Unique Selling Points that Have Driven the Success of The Cheesecake Factory
• Restaurant Business and Reasons Why People Eat Out
• Technology in Facility Management: The Case of McDonald Restaurants
• Healthy Fast Food Restaurant
• Inventing Australia for Americans: The rise Outback Steakhouse restaurant chain in the USA
• “Wild Peeta” Restaurant in the UAE
• Panera Bread Nonprofit Restaurant
• Deli Depot Fast Food Restaurants Strategy
• Ms Nok Restaurant’s Supply Chain Strategy
• Incorporating Service Marketing in the Restaurant Industry
• Japanese Restaurant Interior and Staff Uniform
• The Chipotle Restaurant’s Mission
• Marketing Research Project of Hot Oven Restaurant
• Local Restaurant in Dubai
• Asian Hospitality Trends: Hotel and Restaurant Sector
• Marketing Promotion Strategy: The William Blue Ding Restaurant
• Chinese Restaurant Business Plan
• Advertising Research Essence: Twisters Restaurant and Coca-Cola
• Increased Nutrition Regulations on Fast Food Restaurants
• TGI Friday’s Company Analysis
• Restaurant Project in Boise
• Subway Restaurant Service Marketing
• Mama Mancini Restaurant
• Analysis of the Performance of Domestic & Multinational US Restaurants
• What Are the Biggest Challenges Facing Restaurant Owners?
• How Many Favorite Restaurants Did You Have In Your Life?
• Which Fast Food Restaurant Makes the Better Burger?
• What Restaurant Would You Recommend to People Who Visit Your Town?
• How Does the Restaurant Business Work?
• What Was Your Favorite Restaurant in Childhood?
• Can Customer Service Affect the Business a Restaurant Has?
• What Makes a Restaurant Successful?
• Is There Something That You Can Cook Better Than in a Restaurant?
• How Does the “Cha Chaan Teng” (Hong Kong Style Restaurant) Reflect and Contribute to HK Identity?
• What Are the Factors Influencing Customers’ Restaurant Choice?
• How Do Restaurant Owners Improve Their Customer Experience?
• What Are the Factors of Customer Satisfaction at Chor-Bazar Restaurant in London?
• How Can Subway Restaurant Avoid Marketing Myopia?
• What Are the Three Important Management Functions That Restaurant Managers Are Performing?
• How Do Restaurants and Cafes Use Social Media for Their Benefit?
• What Are the Things That Your Favorite Restaurant Lacks?
• Which Is Fast Food Restaurant Healthier: McDonald’s or Burger King?
• What Is the Best Time to Visit a Restaurant?
• How Can You Define That the Restaurant You Visit Is a Good One?
• What Three Criteria Would You Use to Evaluate Any Restaurant?
• Is It Possible for a Regular Person to Cook Like Restaurant Chefs?
• Do You Prefer Eating at Home or in Restaurants?
• What Are the Common Problems of a Restaurant?
• Is There a Restaurant Dish That You Would Like to Learn to Cook?
• What Is Most Important in a Restaurant?
• Why Do People Visit Restaurants Instead of Eating at Home?
• What Is the Importance of Restaurant?
• How Do Restaurants Improve Operations?
• Why Is It Difficult to Launch a Restaurant?
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131 Restaurant Research Topics & Essay Titles

Are you looking for the best research title about restaurants for your paper? On this page, you’ll discover plenty of topics related to food and beverage service! Read on to find a perfect qualitative or quantitative topic about restaurants, including research ideas about the challenges faced by the hospitality industry during the pandemic.

🏆 Best Research Topics for Restaurant Industry

🌶️ hot restaurant essay topics, 👍 good restaurant research topics & essay examples, 📌 easy restaurant essay topics, ❓ restaurant research questions.

• Pizza Hut Restaurant’s Products and Services
• Target Audience of Fast Food Restaurants’ Web Sites
• Social Media in Crisis Management of Restaurants
• Fast-Food Restaurants’ Popularity and Its Causes
• Service Design Approach for Restaurant Industry
• McDonald’s Restaurant Chain’s Organizational Structure
• Jumbo Seafood Restaurant Audit and Strategic Plan
• Small Business: Restaurant Case Analysis This work focuses on the tertiary business sector by studying a small restaurant situation and providing them advice on best practices that can strengthen their positions.
• Training Needs Analysis in the Restaurant Industry This essay aims to explain how to perform a training needs analysis, achieve higher employee motivation, and how measure these values.
• Sociological Theories for Improving Restaurant Services Sociological theories are applicable for understanding people’s behavior in general and for an improvement of commercial services, for example, restaurant services.
• Leadership Style and Performance in UK Restaurants This research paper explores leadership behavior orientations within the restaurant sector in the UK in terms of their relationship to employee motivation.
• Dunkin’ Donuts Restaurants’ Organizational Design In this scenario, the author has been assigned as a district manager for five new Dunkin’ Donuts locations that will open within the next two years.
• Social Media’s Influence on the Restaurant Industry In the restaurant industry, customers can connect with restaurant owners or other customers via platforms such as Instagram, Twitter, and TikTok.
• Long John Silver’s Restaurant’s Marketing Analysis Long John Silver’s is a business in the United States struggling to make sales with poor reviews. The company is a fast-food restaurant making losses due to marketing problems.
• Having a Lunchtime Meal in a Restaurant The size of the restaurant is immensely appealing. It is exceptionally spacious. It has the capacity to accommodate large crowds of people.
• Financial Ratio Analysis of the Restaurant The ratios would help users to get an in- depth understanding of the restaurant’s profitability, financial stability and efficiency with which it is utilizing its assets to generate sales revenue.
• Dining Etiquette for Restaurant Managers The point of Dinner Etiquette rules is to make you feel comfortable – not uncomfortable. Table manners play an essential part in creating a favorable impression.
• Restaurant Management: A Career Perspective The job of a restaurant manage is one of the most varied careers in existence. It is the manager’s responsibility to offer service, food and drink to the public at a price they are willing to pay.
• Gusto 54 Restaurant: Analysis and Report Gusto 54 is a Global Restaurant Group and which story begins with Janet Zuccarini, whose Italian father, an award-winning chef, carried on his dishes to her German mother.
• Yolk-ay and Expansion of the Menu of the Restaurant Yolk-ay is a restaurant chain in the United Arab Emirates, which specialization implies the dishes based on unpopular, but delicious and unique Indian recipes.
• Small Pizza Restaurant’s Inventory Management This paper aims at analyzing various factors affecting inventory management and the most efficient inventory management methods in a small pizza restaurant.
• The Management Styles in the UK Restaurant Sector This study attempts to explicitly review the management styles in the UK restaurant sector and their impacts on the quality of organizational communication.
• Job Analysis in the Restaurant Industry Job analysis remains a critical element for most Human Resource (HR) functions. A job analysis is a list of behaviors and skills required to do a job.
• Super Greens Organic Food Restaurant’s Business Plan ‘Super Greens’ restaurant is a new medium-sized restaurant to be located in a busy locality of Westminster in the neighbourhood of some aristocratic areas.
• Yalla Momos Restaurant Business Plan in Dubai The analysis of the Yalla Momos restaurant’s issues, as well as the evaluation of possible interventions using the right marketing strategies, can help the owners to solve some problems.
• Ma’s Family Restaurant: Analysis of Strengths and Weaknesses Ma started her restaurant on route 7 in Millville, by the name of Ma’s Family Restaurant. Presently, the restaurant is run by her daughter, the general manager, Jane Stanley.
• Service Marketing in Restaurant Business Service sector is different from manufacturing sector. Service sector involves a wide variety of services including restaurant services. This study focuses on the factors to be considered while opening a new restaurant.
• Smoking Ban in Bars and Restaurants The smoking ban in bars and restaurants law took effect in New York in the year 2003. The law stated that there was no one who was supposed to smoke in a café, restaurant or bar.
• Technological Advancements in the Restaurant Industry As restaurants modify their practices to not only exist but also flourish in this emerging digital and cashless world, technological innovation has helped them to grow.
• A Restaurant Menu: Case Analysis The restaurant in the case study has a challenge concerning customers who are unable to experience the same dish twice due to daily menu changes.
• Green Apple Restaurant: Project Business Plan The business plan of Green Apple restaurant is going to focus on the nook and corners of introducing a new organic food restaurant at Al Khalidiyah mall location in Abu Dhabi, UAE
• The Lake Side Restaurant Business Plan The Lake Side restaurant has several advantages since it will recruit trustworthy staff, including waiters, who will connect with clients.
• Restaurant Staff Training Plan for 2020-2021 The proposal covers a training plan for all restaurant employees, to train the personnel following the demands in the hospitality industry of 2020 and the following year.
• “Chinese Restaurant Food” : The Article Review The article ‘Chinese Restaurant Food’ educates the general public about the hidden dangers and harm of eating too much Chinese food.
• Fast-Food Restaurant’s Capacity Increasing Options The fast-food restaurant is experiencing a booming business and looking for ways to increase its capacity to serve more customers. The management has come up with two options.
• Organizational Change in the Restaurant Industry Many stressful situations may occur in the workplace in the restaurant industry stemming from the changes in an organization.
• Fields Critical for a Typical Restaurant Chain Database For a restaurant chain database, it is important to integrate data on the location of restaurants, specific customer information, financial needs, and guest management issues.
• Subway Restaurant Evaluation The restaurant Subway located near CCSU serves a healthy alternative to fast-food. This article shows why Subway should be considered by learners attending CCSU.
• The Fine-Dining Restaurant Project The fine-dining restaurant project at Thompson Rivers University is designed to meet the TRU’s five strategic priorities and to address the dinner services needs of the immediate community.
• Hospitality and Restaurant Management in Singapore In Singapore, the hospitality industry has for a long time performed well and made considerable market gains. The restaurant industry is a component of the larger hospitality industry.
• Ruth’s Chris Restaurants SWOT Analysis Ruth’s Chris steak house is a worldwide series of chic restaurants. Diverse schedules have positioned Ruth’s Chris in the midst of the greatest restaurants in the United States.
• Technologies in Restaurant Business It should be noted that only recently cafes and canteens have begun to actively introduce innovative technologies to modernize their production.
• Legal Issues of Opening a Restaurant Business Joseph, who is opening a small restaurant business, needs to be conversant with the local, state, and federal laws that govern his business enterprise’s operation.
• Fast Food Restaurants in the US Convenient locations play a critical role in the success of fast-food kiosks. These points include the busy commercial strips, shopping malls, and high-traffic areas.
• Local Restaurant Closing Down Elbistro hotel and restaurant will close its doors at the end of this week after 20 years of service due to the effects of COVID-19.
• The Blossom Restaurant as Inspiration, the Freedom Tower as Art This paper aims to describe the inspiration piece, which is the Blossom Restaurant, and an art piece, which is the Freedom Tower in Miami, Florida.
• Restaurant Business During COVID-19 The COVID-19 virus led to terrible consequences for restaurant owners, reducing the number of visitors and employees, as many were laid off due to crisis circumstances.
• Fast Food Chain Locations, Non-Chain Restaurants and Bars As discussed in prior sections of the report, the competition for Moma Monaz can be distinguished into three categories: fast food chain locations, non-chain restaurants, and bars.
• Eddies Southern Barbecue Restaurant’s Business Plan The article presents a business plan for the opening of a southern-style Bar-BQ restaurant with a description of the menu, slogan, pricing and general marketing strategy.
• Peter’s Pizza Restaurant: HRM Overview This paper gives a short overview of the current state of employees at Peter’s pizza and gives recommendations on how to improve and retain the human resources at the restaurant.
• Indian Culture and Food in the Raaga Restaurant Before visiting Raaga, a restaurant of Indian cuisine, I tried to consider what I knew about this culture and whether I would eat what I would be served.
• Remington’s Restaurant: Performance and Satisfaction The purpose of the research project is to explore the research methodology of Remington’s Restaurant, assess how patrons perceive the performance, and determine customer satisfaction.
• Decoration of Space in Independent Restaurants The restaurant industry is a sphere with a high level of competition, and business tries to find all possible solutions to increase their profits and popularity.
• Little Chef Restaurant’s Just-in-Time Implementation The paper highlights the just-in-time principles that Little Chef, a roadside restaurant, is applying to enhance quality and maximize profits.
• A Chinese Restaurant’s Cultural Taxonomy Taxonomy is how names relate to each other and are grouped. Cultural taxonomy can be alluded to as the small related groups called taxa that form a culture.
• McDonald’s: The Most Popular Fast-Food Restaurant McDonald’s is one of the most popular fast-food restaurants, and its success is defined by compliance with the needs of the present-day business world.
• Diversity and Discrimination in Restaurant Industry This paper addresses how diversity is important for an organization and how companies can reduce allegations of discrimination at the workplace.
• Pop-Up Restaurant Chef: Career Interest This paper presents the research into the job of a pop-up restaurant chef and the interview with a person who already works this way.
• Carrying Out an Investigation on the Customers’ Satisfaction Level and Individuals’ Performance Level of the Restaurants There are two approaches that are available for this research which is qualitative and quantitative approaches. These approaches give positivist and anti positivist results.
• Measuring and Improving Quality in Restaurants The management is in search of a plan through which to collect data regarding the restaurant’s current situation, which will later lead to improvement in its overall performance.
• McDonald’s Restaurants’ Marketing Strategy McDonald’s is considered the world’s largest of fast-food chains. The organization is considered a multinational and serves more than 47 million customers daily.
• Olive Garden Restaurant Chain Olive Garden is an untailored restaurant chain mainly situated in America and Canada and concentrates entirely on Italian-American meals.
• Operations Management and Production System: Case of Olive Garden Restaurant The presented paper is devoted to the discussion of operations management and production system using the case of Olive Garden restaurant
• McDonald’s Fast-Food Restaurant’s Analysis The management at McDonald’s would view the SWOT analysis as being partly exhaustive of the internal strengths and weaknesses of the company.
• Russian Restaurant in the UK Macro Environment The primary purpose of this work is to see whether opening the Russian restaurant in London is feasible based on the macro-environment analysis.
• Family Table Restaurant’s Mass Media Advertising Television is one of the media that will be used by the advertising firm to ensure that Family Table customers know about the changes made to the usual menu.
• Workplace Ethics: How Restaurants Design Menus This essay will analyze an article published in The Globe and Mail on the way restaurants design menus to make their clients spend more money.
• Market Structure of Limited-Service Restaurant Industry Pure competition is found in the limited-service restaurant industry, and this essay presents specific evidence to prove that there is credible reasoning behind this statement.
• A Caribbean Restaurant’s Marketing Plan The restaurant will have to start small, but there is always the potential for expansion, either through targeting a broader demographic or opening new locations.
• Simmers Restaurant Service Experience Simmers Restaurant observes the principles of satisfactory customer service and therefore can win customer loyalty.
• Organisational Communication in the UK’s Restaurant Industry This paper discusses the research methodology of the degree to which different management styles influence the quality of organisational communication in the UK’s restaurant industry.
• Big Bone BBQ and Wicked Wings Restaurants’ Operations Management The current system of Big Bone BBQ is successful, but it does not realize its full potential due to a lack of automation that leads to imprecision and considerable wastage.
• Einstein Bros Bagel Restaurant’ Quality The following study examines the quality of a product “Thintastic Buffalo Chicken Bagel” which is produced and sold in Einstein Bros. Bagels, a bagel, and coffee restaurant chain.
• Improper Food Handling Practices in Kansas City Restaurant Having many difficulties curbing the handling of improper food practices in Kansas City restaurants, they have come up with the program of training.
• The Local Café and Restaurant’s Cocktail Menu In the Local Café and Restaurant, every drink can provide a sense of home and a cozy summer evening despite their variety.
• A Bank, a Grocery Store, and a Restaurant: The Cultural Features This paper analyzes the available cultural features of a bank, a grocery store, and a restaurant to determine the distinctive features of these public places.
• The Wage System in the Restaurant Industry Waiters in cafés and restaurants have a particular type of minimum wage for tipped employees, which is significantly lower than the standard federal minimum wage.
• The Restaurant Portobancos Service and Design The Restaurant Portobancos provides food orders and reservations, saving time for visitors. At the same time, the general quality and speed of service deserve a grade of five.
• Start-Up Restaurant Marketing Opportunities A start-up restaurant should choose its marketing outlets carefully, avoiding financial and staffing limitations, direct marketing, and advertising.
• Specific Features of the Opening a Restaurant Business A start-up restaurant business should take into account a wide range of elements, such as marketing campaigns and the calculation of profits for the first-time of work.
• Domino’s Pizza Restaurants’ Marketing Critique In 2009 Domino’s Pizza’s famous pizzeria brand experienced a severe crisis. Preparing a marketing campaign for a pizzeria has become a difficult time for its leaders and employees.
• Food Facility Design: Sustainable Kitchen for Delight Restaurant A sustainable kitchen should be eco-friendly which means the design should be developed to ensure there is no wastage of resources such as electricity, water, food, and time.
• The Organizational Change of a Small Restaurant This paper is aimed at a theoretical understanding of the adjustment of the applied forms, methods, and management tools of a small restaurant.
• Two Vietnamese Cuisine Restaurants: A College Student’s View Two of the Vietnamese restaurants we visited were Quy Nguyen (QN) Vegan Living and Maison Umami, both located in the city center and differed by a number of points, however.
• Donating Restaurant Food to Poor People in Peru The restaurant’s remaining food in Peru can be donated to people from disadvantaged and broken families who are on the edge of poverty.
• Saving Energy in a Restaurant Enterprise The paper discusses design of the restaurant is capable of appealing by its appearance to the realization of the importance of the coexistence of man and the environment.
• Hiring Criteria for a Restaurant Server The primary method to hire a decent waiter is to use paper applications since they are logically structured and allow an employer to see all information about a potential worker.
• Restaurant Business During The Pandemic The critical condition for the effectiveness of the restaurant business is the requirement to follow social responsibility.
• Restaurant Types for Private Dining in Ireland Fun and cool restaurants can be suitable for parties and events, where the restaurants facilitate the interaction between different individuals through unusual settings.
• Restaurant Business Environment and Management The document highlights the business environment with an indication of the challenges faced by the restaurant owner throughout the operation.
• Sangria Restaurant: Business Proposal Sangria Restaurant will capitalize on being completely aware of consumer needs and pricing strategies during the inception stages of the business organization.
• Benefits of Advertising Your Restaurant on Soulfood Travel and Barbq Travel Websites Both Soulfood Travel and BarBQ Travel websites allow motivating the target audience to select a particular company among a range of others.
• Sigmund’s Gourmet Pasta Restaurant Marketing Plan Sigmund’s Gourmet Pasta is developing a popular consumer brand and expanding its customer base. The restaurant has created a signature line characterized by innovative pasta dishes.
• D&D London Restaurant Company: Internet Strategy Promotion of the internet business will make the company realize a number of advantages over the physical-contact methods between the seller or agent and the buyer.
• Restaurant Manager: Functions, Factors, Performance As a store manager, the key is to have good forecasting sense and ability to lead a team. The store manager has to motivate a team consisting of employees at all the levels.
• The Fast Food Restaurants History in the United States Fast foods are often associated with recent times but when one reads Nicholas Howe’s “Fast Food America” it is easy to see that fast food joins have existed since the early 1990s.
• Pittsburgh Firm’s Support of Ted’s Hot Dog Restaurant Pittsburg wishes to carry out the business expansion, and they have targeted Ted’s Hot Dog Restaurant as one of the investments.
• Taco Bell Restaurant’s Target Market in Queensland The expansion of Taco Bell to Queensland, Australia is a viable solution to attract more customers. It is possible to choose students as the target audience.
• Snooze Restaurant’s Sous Chef Training The following Snooze Thesis represents the overall experience of training for sous chef position in the Snooze restaurant.
• Salt Restaurant’s Design and Landscaping The design of the Salt Restaurant was created with two major goals: to develop a welcoming image and make the design convenient in implementation and use.
• Interview with Aldo’s Restaurant and Bakery Owner This paper presents an interview with Aldo Olivieri, who, with his family, immigrated to the United States and opened a small family business, restaurant and bakery.
• Outback Steakhouse Restaurant’s Selection Process Outback Steakhouse has managed to enhance its internal capabilities through a thorough employee selection that attracts the right people for the job in the company.
• Akdar Restaurant: Basic Marketing Plan Upon a careful market study in Riyadh, Saudi Arabia, it was clear that there was no vegan restaurant that could meet the needs of those practicing veganism.
• Hospitality and Restaurant Management: Singapore The hotel and hospitality industry in Singapore is doing well at the moment; and both the political and economic environment for the restaurant business remains favourable.
• Blue Ridge Restaurant and Terralumen Partnership This paper develops a plan to dissolve partnership between Blue Ridge Restaurant and Terralumen and analyzes the cross-cultural values in United States, Spain, Finland, and Greece.
• McDonald’s and Burger King Restaurants Contrast The essay examines the contrasts that exist between McDonald’s and Burger King Restaurants using culture and service quality.
• Ritz Carlton Hotel and The Room Mate Restaurant: Companies Analysis The Ritz Carlton is a competitive hotel ensuring that every customer is contented. The Room Mate Restaurant is a three-star chain of hotels offering quality service.
• Zizzi’s Restaurant: Job Satisfaction and Behavior Zizzi has acquired major problems with its staff because of a close focus on the production process, which ensues from the company’s mission and vision.
• Hardees Restaurant’ Commercial Marketing The Hardees Restaurant commercial with Katherine Webb is eating the Buffalo blue cheese burger widely appeals to the targeted audience using logic, credibility, and emotion.
• Subway Restaurant in the US Subway is a restaurant which operates within the US restaurant industry. In its operation, the firm intends to be established as the best fast food restaurant in the US.
• Staff Turnover in Restaurants: Causes and Effects Staff changes within the small and medium business result in lost revenue. Causes of staff turnover are errors in recruitment strategy and personnel management.
• What Is the Most Important Thing in a Restaurant?
• What Kind of Questions Are Asked in a Restaurant Interview?
• What Are the Costs After the Acquisition of the Pasta Restaurant?
• Does Franchising Pay? Evidence From the Restaurant Industry?
• What Are Marketing Strategies for the Restaurant Business?
• What Is the Green Responsibility of the Restaurant Business?
• What Is the Current Market Situation of Chinese Restaurants?
• How To Write a Restaurant Business Plan for a Private Limited Company?
• Why Would You Think Twice About Ordering From a Restaurant?
• What Is the Marketing Plan for an Italian Flower Restaurant?
• What Are the Differences Between the Benihana Production Process and a Typical Restaurant?
• What Makes Our Restaurant Season?
• What Are the Factors Influencing Customer’s Restaurant Choice?
• What Are the Reasons Not To Dine at the Cherche Midi Restaurant?
• What Is the Economic Activity of a Pancake Restaurant in Japan?
• Can Customer Service Affect the Business a Restaurant Has?
• What Are the Three Important Management Functions That Restaurant Managers Are Performing?
• What Are the Factors of Customer Satisfaction at Chor-Bazar Restaurant in London?
• Why Should Open Burger Restaurant in Germany?
• What Is the Requirements Specification for Restaurant Automation Software?

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StudyCorgi. (2021, September 9). 131 Restaurant Research Topics & Essay Titles. https://studycorgi.com/ideas/restaurant-essay-topics/

"131 Restaurant Research Topics & Essay Titles." StudyCorgi , 9 Sept. 2021, studycorgi.com/ideas/restaurant-essay-topics/.

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StudyCorgi . "131 Restaurant Research Topics & Essay Titles." September 9, 2021. https://studycorgi.com/ideas/restaurant-essay-topics/.

StudyCorgi . 2021. "131 Restaurant Research Topics & Essay Titles." September 9, 2021. https://studycorgi.com/ideas/restaurant-essay-topics/.

These essay examples and topics on Restaurant were carefully selected by the StudyCorgi editorial team. They meet our highest standards in terms of grammar, punctuation, style, and fact accuracy. Please ensure you properly reference the materials if you’re using them to write your assignment.

This essay topic collection was updated on January 9, 2024 .

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130+ Hospitality Research Topics: Great Ideas

A research paper is mandatory for all students to graduate from a course, including hospitality courses. Research in the hospitality industry can be easy if you have the right topic. So, one of the first things you should prioritize before starting your hospitality research is finding an excellent topic.

Great Hospitality Industry Research Topics

Argumentative essay topics for research in hospitality industry, creative hospitality management research topics, social media research topic about hospitality industry, excellent research title about hospitality management, tourism and hospitality research topics for stem, sustainability research topics for tourism and hospitality, amazing research title about hospitality industry, top hotel and restaurant management thesis topics in the philippines, research topics in hospitality management for social students, research topic for hospitality management for economy students, outstanding research title for hospitality management students, leading thesis title for hospitality management.

A good topic for research in hospitality will serve as the foundation for your paper. It will also attract readers and trigger interest in your paper. Are you looking for a research title in the hospitality industry that guarantees a top grade? Check out the following examples in this article:

Research topics on the hospitality industry should focus on the key and hot topics faced in the sector. Here is a list of research titles for hotel and restaurant management:

• The origin and meaning of the word hospitality
• How different cultures view hospitality
• An in-depth look into the impacts of the COVID pandemic on the hospitality sector
• Hospitality and tourism: what is the link?
• Hospitality and hotel management: a comprehensive analysis
• The role of hospitality in the tourism sector
• Essential elements of the hospitality sector
• A strategic analysis of the hospitality sector in your country
• Etiquette in the hospitality sector
• Hospitality industry wages: what is fair?

An argumentative essay topic should state your opinion on a subject so you can argue it in the essay. Some argumentative essay topics on the hospitality industry are:

• Travel bans triggered by the COVID pandemic negatively impacted the hospitality sector
• The impacts of global trends on the hospitality sector
• Hospitality ethics: an in-depth analysis
• The relationship between a host and guest about hospitality
• The contributions of the hospitality sector to global economic growth
• Sustainability as a global trend in the hospitality sector
• The development of sustainability in the hospitality sector
• Challenges encountered by the hospitality sector in the 21 st century
• Technology as a tool for change in the hospitality sector
• Hospitality in Christian and Islam culture

Creativity is a vital element when choosing a research topic. It will make your essay stand out and attract readers. Here are some great examples of research topics about hospitality management and their reasons:

• Qualities of an effective hotel manager
• How customer service can influence the quality of hotel management
• Full-service vs. limited-service hotels: the difference in their hotel management
• How large hotels conduct revenue management
• Hotel management in European nations
• How can hotel management impact an establishment’s success?
• Financial accounting is a critical part of hotel management
• Hotel management: a comprehensive overview
• The impact of the internet on hotel management
• The role of hotel management on guest satisfaction rates

You should always find social media research topics for your hospitality research paper. Check out the following hospitality research topics:

• The impact of social media on the hospitality sector
• How companies in the hospitality sector take advantage of the power of the internet
• The social media influencer trend and its impact on the hospitality sector
• How hospitality practitioners use the internet to enhance their services
• Hospitality training and the internet
• Technology as a tool for hospitality training
• The role of the internet in hospitality diversification
• Social media and its impact on hospitality diversification
• Strategic ways for hospitality companies to take advantage of technology and the internet
• Social media and hospitality: the correlation

An excellent research title can play a vital role in earning good grades. Find a sample of a thesis statement about social media and more titles about hospitality management below:

• What is the role of a hotel manager
• Types of hotel managers in large establishments
• Core issues in the hospitality management sector
• Salary expectations for hotel managers
• The core roles of facility managers in the hospitality sector
• Hospitality as a virtue independent of the hospitality sector
• Factors that prevent hospitality managers from providing effective services
• Hotel marketing management: a comprehensive assessment
• Hotel revenue management: a comprehensive assessment
• Hotel management in your country

Tourism and hospitality often go hand in hand. So, you can cover the two elements in your research paper if you have an ideal topic that brings these concepts together. Check out the following research topics for STEM students :

• The tourism and hospitality sector after the coronavirus pandemic
• The long-term effects of travel bans on the tourism and hospitality sector
• What is the way forward for the tourism and hospitality sector after the pandemic?
• Online tourism: an in-depth analysis
• Advances in the tourism and hospitality sector
• Social advancing and tourism management: a comprehensive overview
• Medical tourism: an analysis
• Impacts of social media on the tourism and hospitality sector
• Impacts of government regulations on the tourism and hospitality sector
• The impacts of natural hazards on the tourism and hospitality sector

Sustainability research topics are critical for all tourism and hospitality students. Find research topics and ideas for tourism students related to sustainability below:

• Sustainability in the tourism sector
• Tourism sustainability: perspectives of guests and practitioners
• Sustainable tourism as a tool for heritage and culture preservation
• A study of sustainable tourism in mountainous destinations
• The practice of sustainable tourism in island destinations
• Challenges encountered in sustainable tourism
• The impacts of sustainable tourism on the digital world
• Sustainable tourism efforts for disaster prevention
• The impacts of the pandemic on sustainable tourism
• How is sustainable tourism measured?

A creative research title will show your reader what to expect from the rest of your paper. It creates a good first impression. Find a good thesis title or professional thesis writer about the hospitality industry below:

• Tourism marketing and sustainable tourism: an in-depth study
• Hospitality and tourism in emerging economies
• The correlation between ecotourism and sustainable tourism
• The impacts of politics in the hospitality sector
• An evaluation of local tourism and hospitality sectors
• The profitability of the hospitality sector
• How governments can improve their hospitality sectors
• The effect of local communities on the hospitality and tourism sector
• Sustainability is a critical trend in the hospitality sector
• A comparative analysis of the hospitality sector in the US and Europe

Hotel and restaurant management are significant topics in the Philippines. So, writing a good essay on these topics can come in handy for your academic performance. Find a good research title about hotel and restaurant management below:

• Hotel and restaurant management ethics in the Philippines
• Hotel and restaurant management laws in the Philippines
• Why should hotels invest in restaurants?
• The concept of perverse hospitality in the Philippines
• Hotel and restaurant management salaries in the Philippines
• The role of the Philippino government in hotel and restaurant management policies
• Strict hotel and restaurant management policies in the Philippines
• Smoking bans in hotels in the Philippines
• Fair wages in the hotel and restaurant management sector in the Philippines
• The concept of hospitality in Philippino hotel and restaurant management

Students studying social sciences can write research papers on hospitality management because these subjects are related. Find a research topic about hospitality management that covers social issues below. All social issues research topics are actionable.

• Hospitality training for hotel workers
• Flight attendants and hospitality: an overview
• How to conduct hospitality training for flight attendants
• How hotel managers can maximize profits in the hospitality sectors
• Challenges experienced in hospitality management
• Barriers to success in hospitality management
• The value of the hospitality sector for the global economy
• Hospitality management and augmented reality: an in-depth overview
• Safety precautions in hospitality management since the CORONA pandemic
• How local governments depend on the hospitality sector

The hospitality management sector and the economy industry often influence each other. So, you can write a paper that explains their link. Here are some economic research paper topics in hospitality management:

• How hospitality economics impact overall country economics
• How the hospitality sector can improve their profits
• Challenges hindering the hospitality sector from growth
• Hospitality laws and profitability: the correlation
• The best ways the hospitality market can improve their finance management
• Finance management in hospitality: an overview
• Personalization as a tool for promoting growth in the hospitality sector
• Countries that benefit the most from the hospitality sector
• Inbound tourism: its impact on the global economy
• Tourism and hospitality as tools for economic growth

Hospitality management is a popular course; all students must complete a research paper to graduate. So, you ought to be creative with your paper, especially the title, so it does not look like anyone else’s. Let us look at some excellent hospitality management thesis topics:

• The best tourist attractions
• Tourism management perceptions according to various cultures
• Diverse views of hospitality management
• Can hospitality management be taught?
• An in-depth look at ways hospitality management can be trained
• Hospitality management training for restaurant workers
• Key elements in hotel management
• How hotel management can influence its customer satisfaction rates
• How many managers should a hotel have
• Management and hospitality: a comprehensive guide

The hospitality management sector is prone to many changes. So you can easily find a current topic for your research paper. As you check out the hospitality thesis topics highlighted below, take some time to read about anatomy research paper topics .

• How competitive is the hospitality management sector?
• Causes of the high turnover in the hospitality sector
• Strategies that guide management organizations in the hospitality
• Hospitality management in Australia
• How the hospitality sector does employee management
• Basic training elements for hospitality management
• What type of training do hospitality management practitioners go through?
• The value of hospitality management
• Changes in hospitality management brought about by the internet
• How online reviews influence the hospitality management sector

Choosing the right topic is the first step to writing a good research or thesis paper in hospitality management. However, many students struggle to prepare quality research papers. If you are one of such students, worry not because we have got you covered.

You can trust us with your research paper writing needs. Our writers will help you create a paper that matches your quality topic to earn you excellent grades. Contact our writers today and get your quality research paper in no time. Feel free to read more on biochemistry topics .

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230+ Innovative Hospitality Management Research Topics In 2023

Have you ever thought about what goes on behind the scenes to make your hotel stay or restaurant food so great? Hospitality management research is like the investigative work of detectives in the world of hospitality. It aims to find ways to enhance your experiences away from home and ensure that hotels and restaurants run smoothly.

In this blog, we delve into the importance of research in the hospitality industry. It’s the key to enhancing guest experiences, optimizing business operations, and promoting sustainable practices. It keeps businesses up-to-date with changing trends and helps attract and retain the best staff, all while exploring innovative solutions for the challenges faced by the industry.

We’ll also provide you with over 230 innovative research topics in hospitality management for 2023, catering to various fields of study, whether you’re a social sciences, economics, STEM, or law and ethics student. So, if you’re curious about the world of hospitality research, read on to uncover the secrets of guest satisfaction and the ever-evolving landscape of this dynamic industry.

What Is Hospitality Management Research?

Table of Contents

Hospitality management research is like detectives studying how hotels, restaurants, and other places where people stay and eat can do things better. Imagine someone trying to find ways to make your hotel stay more comfortable or your restaurant meal tastier. That’s what researchers in hospitality management do. They ask questions, gather information, and use special tools to solve problems and make the experience of staying and eating out more enjoyable for everyone. They also look at how to make these places run smoothly and help the people who work there do their jobs better.

This kind of research is important because it helps hotels and restaurants become better at what they do. It can lead to new ideas and improvements that make guests happy and also help the businesses make more money. So, hospitality management research is all about finding ways to make your time away from home more enjoyable, relaxing, and delicious.

Importance Of Research In Hospitality Management

Here are some importance of research in hospitality management:

1. Enhancing Guest Experiences

Research in hospitality management helps hotels and restaurants figure out what makes guests happy. It’s like finding the secret recipe for a big smile. By asking questions and studying what guests like and don’t like, they can make stays and meals more enjoyable and memorable.

2. Efficient and Well-Run Businesses

Just like a chef needs a recipe to cook a delicious meal, businesses in hospitality need the right recipe for success. Research helps them find the best ways to do things, like how to manage staff, plan menus, and set prices. This makes the hotel or restaurant run smoothly and make more money.

3. Sustainable and Eco-Friendly Practices

Researchers in hospitality also look at ways to be kind to the planet. They explore how to save energy, reduce waste, and use fewer resources. This not only helps the environment but also saves money for businesses in the long run.

4. Keeping Up with Changing Trends

Travel and dining habits change over time, just like fashion trends. Hospitality research keeps businesses up-to-date with what’s popular and what’s not. It’s like knowing which clothing style is in fashion, but for hotels and restaurants.

5. Attracting and Training the Best Staff

Good staff is like the icing on a cake – they make everything better. Research in hospitality management helps businesses find and keep talented employees. Businesses can make their employees happier and more effective by knowing what they need and want. This will lead to better service for guests.

In this section, we will discuss hospitality management research topics: 

Great Hospitality Industry Research Topics

• Consumer Preferences in Sustainable Accommodations
• Technology’s Role in Personalizing Guest Experiences
• Crisis Management in the Post-COVID-19 Hospitality Sector
• Food Safety and Public Health in Restaurants
• Diversity and Inclusion in the Hospitality Workforce
• Cultural Exchange and Tourism Impact
• Managing Employee Turnover in Hospitality
• The Effect of Online Reviews on Hotel Selection
• Social Media Marketing for Hotels
• Environmental Responsibility in Hospitality Operations

Amazing Research Titles About Hospitality Industry

• Sustainable Hospitality: Green Practices and Guest Satisfaction
• Innovations in Guest Experience Management
• Resilience in the Face of Crisis: Hospitality Industry Strategies
• Digital Disruption in Hospitality: The Tech Transformation
• From Stars to Stories: Rethinking Hotel Ratings
• Exploring Cultural Tourism in the Hospitality World
• Unveiling the Secrets of Top-Rated Hotels: A Guest-Centric Analysis
• Banquets and Conferences in the Digital Age: Innovations in Event Management
• Social Media Crisis Communication for the Hospitality Industry
• Dining Experiences Beyond the Plate: Restaurant Innovations

List of Recommended Philippines Hotel and Restaurant Management Dissertation Topics

• Boutique Hotels and Local Tourism Development
• Culinary Tourism in the Philippines: A Flavorful Journey
• Community-Based Tourism Initiatives: Socioeconomic Impacts
• Sourcing Locally: Sustainable Food Practices in Filipino Restaurants
• Promoting Filipino Hospitality and Cuisine through Social Media
• Revenue Management Strategies for Philippine Hotels
• Cultural Festivals and Hotel Occupancy Rates
• Elevating Customer Service in Filipino Restaurants
• Ecotourism Trends and Eco-Friendly Accommodations in the Philippines
• Adapting to the ‘New Normal’: Challenges and Opportunities in Philippine Hospitality

Research Topics in Hospitality Management for Social Students

• Social Responsibility in Hospitality: A Comparative Study
• Indigenous Communities and Tourism: Social Implications
• Gender Diversity in Hospitality Leadership Roles
• Mental Health Among Hospitality Workers: A Social Perspective
• Social Media’s Impact on Destination Marketing
• Inclusivity and Diverse Populations in Hospitality
• Reducing Food Waste in Restaurants: A Social Goal
• Tourism as a Catalyst for Cultural Exchange
• Social Entrepreneurship in the Hospitality Sector
• Community Engagement in Tourism Development

Research Topics for Hospitality Management for Economy Students

• Mega Events and Their Economic Impact on Hospitality and Tourism
• Price Elasticity in the Hotel Industry
• Economic Analysis of All-Inclusive Resorts
• Tourism’s Role in the Economic Development of Developing Nations
• Foreign Investment in Hospitality: Economic Insights
• The Economics of Luxury Hotel Operations
• Market Entry Strategies for International Hotel Chains
• Tourism Taxes and Their Influence on Visitor Numbers
• Airbnb and Its Economic Impact on Traditional Hotels
• Agrotourism’s Economic Viability and Potential

Outstanding Research Titles For Hospitality Management Students

•  Crafting Exceptional Guest Experiences: A Study in Hospitality Excellence
•  Hospitality Resilience in Times of Crisis: Strategies and Success Stories
•  The Digital Revolution: Innovations in Hospitality Management
•  Beyond Stars and Diamonds: A New Era of Hotel Classification
•  The Art of Hospitality: Unveiling the Secrets of Top-Rated Establishments
•  Events Redefined: Innovations in Banquets and Conferences
•  Navigating Social Media in the Hospitality Industry
•  Sustainability and Responsibility: The Future of Hospitality
•  Restaurants Reinvented: Culinary Adventures in Modern Dining
•  Emerging Ethical Dilemmas in Hospitality Management

Leading Thesis Titles For Hospitality Management

•  Hotel Revenue Management Strategies and Their Impact on Profitability 
•  The Influence of Guest Reviews on Hotel Selection 
•  Digital Transformation in Hospitality: A Case Study of Leading Chains 
•  The Role of Environmental Practices in Guest Satisfaction 
•  Global Diversity in Hospitality Leadership: Challenges and Opportunities 
•  Promoting Cultural Tourism for Sustainable Economic Growth 
•  Employee Turnover: Causes, Costs, and Solutions in the Hospitality Sector 
•  Social Media Marketing for Hotels: Best Practices and Pitfalls 
•  Legal and Ethical Aspects of Food Safety in Restaurants 
•  The Sustainability Movement in Boutique Hotels: Case Studies 

Hotel Management Research Paper Ideas

•  Optimizing Hotel Room Pricing Strategies 
•  Enhancing Hotel Operations Through Technology 
•  Sustainable Practices in Hotel Management 
•  Crisis Management and Disaster Preparedness for Hotels 
•  The Role of Leadership in Hotel Success 
•  Innovations in Hotel Guest Services 
•  Customer Relationship Management in the Hotel Industry 
•  Effective Marketing Strategies for Hotels 
•  The Impact of Employee Training on Guest Satisfaction 
•  The Influence of Hotel Design on the Guest Experience 

Argumentative Essay Topics for Research in the Hospitality Industry

•  The Pros and Cons of All-Inclusive Resorts 
•  Online Travel Agencies vs. Direct Hotel Booking: Which is Better? 
•  The Ethics of Wildlife Tourism: Balancing Conservation and Entertainment 
•  The Role of Technology in Replacing Human Workers in Hospitality 
•  Is Sustainable Tourism Truly Achievable, or Just a Buzzword? 
•  Cultural Appropriation in the Restaurant Industry: Where to Draw the Line 
•  Balancing Economic Growth and Environmental Sustainability in Tourism 
•  The Impact of Overtourism on Local Communities 
•  Are Hotel Loyalty Programs a Benefit or a Burden for Guests? 
•  Legal and Ethical Issues in Food Allergen Handling in Restaurants 

Read More 

• Social Media Research Topics
• Mental Media Research Topics

Creative Hospitality Management Research Topics

•  The Influence of Art and Design on Hotel Guest Experience 
•  Gastronomic Tourism: Exploring the World Through Food 
•  The Theater of Fine Dining: Immersive Restaurant Experiences 
•  Hospitality as a Form of Entertainment: Theatricality in Hotels and Restaurants 
•  Novel Approaches to Hotel Branding and Theme Concepts 
•  Music and Soundscapes in Enhancing Ambiance in Hospitality Establishments 
•  The Role of Storytelling in Hotel and Restaurant Marketing 
•  Innovative Hotel Room Features and Amenities 
•  Sensory Marketing in the Hospitality Industry 
•  Virtual Reality and Augmented Reality Applications in Tourism and Hospitality 

Social Media Research Topics About the Hospitality Industry

• The Impact of Influencer Marketing on Hospitality Businesses
• Crisis Management in the Age of Social Media
• User-Generated Content and Its Influence on Hotel Bookings
• The Role of Instagram in Promoting Food Tourism
• The Viral Power of TikTok for Restaurant Marketing
• Online Reputation Management for Hotels and Restaurants
• Social Media as a Tool for Personalized Guest Experiences
• The Dark Side of Social Media: Handling Negative Reviews
• Popular Topics in Philippine Hotel and Restaurant Management Theses
• The Privacy Debate: Social Media and Guest Data in Hospitality

Excellent Research Titles About Hospitality Management

• The Guest Journey: A Holistic Approach to Hospitality Management
• Resilience in the Hospitality Industry: Lessons from Adversity
• Tech Transformation: Shaping the Future of Hospitality
• Guest Satisfaction Beyond Stars: Secrets of Highly Rated Hotels
• Innovations in Event Management: Redefining Conferences and Banquets
• Navigating the Digital Age: Social Media Marketing for Hotels
• Sustainability and Responsibility: The New Imperatives in Hospitality
• Culinary Experiences: The Evolution of Dining in the Modern Era
• Ethical Dilemmas in Hospitality Management: A Comprehensive Study
• Unlocking the Potential of Boutique Hotels: Case Studies

Tourism and Hospitality Research Topics for STEM

• Data Analytics in Tourism: Optimizing Operations and Guest Experiences
• Smart Cities and Sustainable Tourism Development
• Biotechnology and Food Safety in Hospitality
• The Role of Artificial Intelligence in Personalized Tourism Recommendations
• Environmental Engineering in Sustainable Hotel Design
• Renewable Energy Solutions for Eco-Friendly Accommodations
• Geographical Information Systems (GIS) in Destination Planning
• Sustainable Transportation and Tourism
• The Impact of 5G Technology on Tourism Services
• Waste Management and Recycling in the Hospitality Industry

Sustainability Research Topics for Tourism and Hospitality

• Zero-Waste Initiatives in Hotels: Challenges and Success Stories
• Sustainable Agriculture and Farm-to-Table Dining in Restaurants
• Carbon Footprint Reduction in Air Travel and Its Implications
• The Role of Green Certifications in Eco-Tourism
• Plastic Reduction Strategies in the Hospitality Sector
• Community-Based Tourism and Local Ecosystem Preservation
• Sustainable Water Management in Hotels and Resorts
• Sustainable Practices in Adventure Tourism
• Responsible Tourism and Conservation of Endangered Species
• Green Building Design and Energy Efficiency in Hotels

Simple Hospitality Research Topics

• The Importance of Customer Service in Hospitality
• Hotel Pricing Strategies and Occupancy Rates
• Food Safety and Hygiene in Restaurants
• The Impact of Guest Reviews on Hotel Reputation
• Staff Training and Retention in the Hospitality Industry
• Innovations in Hotel Room Design
• Effective Marketing Strategies for Small Hotels
• Local Food Sourcing for Sustainable Dining
• The Role of Hospitality in Economic Development
• The Psychology of Guest Satisfaction

Top Hospitality Research Ideas

•  Destination Branding and Its Legal Implications 
•  The Role of Insurance in Hospitality Risk Management 
•  Privacy and Data Protection in Guest Information Handling 
•  Intellectual Property and Copyright Laws in the Culinary World 
•  Alcohol Licensing and Regulation in the Hospitality Sector 
•  The Legal Aspects of Hotel Contracts and Booking Agreements 
•  Discrimination and Equal Opportunity Laws in Hospitality Employment 
•  Environmental Compliance in Hotel Building and Operations 
•  Liability in Tourism Activities: Legal Protection for Tour Operators 
•  Health and Safety Regulations in the Restaurant Industry 

Hospitality Management Research Topics

•  The Significance of Employee Training in Hospitality Service Excellence 
•  Innovations in Hotel Room Amenities and Design 
•  Food Safety and Hygiene Practices in High-End Restaurants 
•  The Role of Technology in Guest Service Enhancement 
•  Sustainability Initiatives in Hotel Operations 
•  Crisis Management Strategies in the Hotel Industry 
•  Tourism and Cultural Exchange: Promoting Diversity and Inclusion 
•  Legal and Ethical Issues in Alcohol Service at Restaurants 
•  The Psychology of Customer Loyalty in Hospitality 
•  The Impact of Hotel Design on Guest Satisfaction 

Research Topics on Hospitality and Tourism

•  The Interplay of Tourism and Local Culture Preservation 
•  Sustainable Tourism in Protected Natural Areas 
•  Hospitality Innovation for Accessible Tourism 
•  The Influence of Cultural Events on Hotel Bookings 
•  Online Travel Agencies and Their Impact on Small Hotels 
•  Destination Marketing through Virtual Reality and Augmented Reality 
•  Hotel Booking Behavior: A Comparative Study of Different Generations 
•  Disaster Preparedness and Crisis Management in Tourism 
•  The Effects of Weather and Climate on Tourism Destinations 
•  Dark Tourism: A Study of Morbid Attractions in Travel 

Excellent Hospitality Research Topics

•  The Power of Personalization in the Hospitality Industry 
•  Exploring Resilience in Crisis-Hit Tourism Destinations 
•  Hospitality Technology Adoption and Its Influence on Guest Satisfaction 
•  Beyond Stars and Diamonds: A New Era of Hotel Classification 
•  Crafting Unique Guest Experiences: A Study of High-Rated Hotels 
•  Innovations in Event Management: Rethinking Conferences and Banquets 
•  Social Media Marketing Strategies in the Hospitality Sector 
•  Sustainability and Responsibility: Imperatives for Future Hospitality 
•  The Evolution of Culinary Experiences in the Modern Dining Landscape 
•  Ethical Challenges in Hospitality Management: A Comprehensive Analysis 

Outstanding Hospitality Research Topics

•  The Guest Journey: A Holistic Approach to Hospitality Management 
•  Strategies for Resilience in the Hospitality Industry 
•  Digital Transformation in Hospitality: Innovations and Challenges 
•  Guest Satisfaction Beyond Stars: Unveiling Top Hotels’ Secrets 
•  Innovative Approaches to Event Management: Redefining Conferences and Banquets 
•  Social Media Marketing in Hospitality: Best Practices and Pitfalls 
•  Sustainability and Responsibility in the Modern Hospitality Landscape 
•  Reimagining Restaurants: Creative Concepts and Trends 
•  Ethical Dilemmas and Moral Compass in Hospitality Management 
•  Boutique Hotels: A New Wave of Luxury Accommodations 

Innovative Hospitality Dissertation Topics

•  The Impact of Blockchain Technology in Hotel Operations 
•  Augmented Reality and Its Application in Hotel Marketing 
•  Biosecurity Measures in Hospitality Post-Pandemic 
•  Sensory Marketing and Its Role in Guest Satisfaction 
•  Sustainable Practices in Hotel Interior Design 
•  Robotics and Automation in the Hospitality Industry 
•  Micro-Moments in Guest Decision-Making: A Mobile-First Approach 
•  Virtual Reality-Based Tourism Experiences 
•  Waste Reduction Strategies in Hotel Operations 
•  The Role of Emotional Intelligence in Hotel Leadership 

Unique Hospitality Research Paper Topics

•  The Impact of Feng Shui in Hotel Design and Guest Satisfaction 
•  The Use of Scent Marketing in Enhancing the Guest Experience 
•  The Role of Astronomy Tourism in Dark Sky Destinations 
•  Hospitality for Space Travel: Preparing for a New Frontier 
•  The Influence of Animal-Assisted Therapy in Hotel Stays 
•  The Revival of Historic Hotels: Challenges and Success Stories 
•  Gaming and Virtual Reality Integration in Hotel Entertainment 
•  Culinary Tourism and Edible Landscapes in Restaurants 
•  The Art of Mixology: Craft Cocktails in Modern Bars 
•  Hospitality as a Platform: Cross-Industry Collaborations in Guest Services

Hospitality Management Research Topics in the Philippines

•  The Impact of Ecotourism on Philippine Local Economies 
•  Local Food Sourcing and Sustainability in Filipino Restaurants 
•  Community-Based Tourism Initiatives in the Philippines 
•  Promoting Filipino Hospitality and Cuisine through Social Media 
•  Adapting to the ‘New Normal’: Challenges and Opportunities in Philippine Hospitality 
•  Cultural Festivals and Their Role in Philippine Tourism 
•  Boutique Hotels and Their Contribution to Philippine Tourism 
•  Sustainable Practices in the Philippine Hotel Industry 
•  Tourism and Indigenous Communities: Social and Economic Impacts 
•  COVID-19 and Its Effects on Philippine Hospitality: Lessons Learned 
• Tourism in the Philippines: Addressing Overcrowding and Overtourism

Challenges Face By Students During Hospitality Management Research 

Here are some challenges that are faced by students during hospitality Management research:

• Complexity of the Industry: The multifaceted nature of the hospitality industry demands an in-depth understanding of various sectors, making it challenging to focus on a specific research area.
• Data Collection: Gathering reliable and relevant data can be a hurdle, as it often requires cooperation from industry partners or access to real-time customer data.
• Changing Trends: Hospitality is constantly evolving with emerging trends and technologies. Students must keep up with these changes to ensure their research remains current.
• Cultural Diversity: The global nature of the industry means that students may encounter challenges when conducting research in culturally diverse settings, from language barriers to understanding local customs.
• Ethical Considerations: Studying the hospitality industry may involve complex ethical dilemmas, such as privacy concerns or the impact of research on businesses and employees.
• Resource Constraints: Access to resources for research, such as funding, relevant literature, and technology, can be limited, especially for students with tight budgets.
• Time Management: Balancing coursework, internships, and research can be demanding. Students often struggle with time management to meet deadlines and make progress in their research endeavors.

Hospitality Management Research is like the secret ingredient that makes hotels and restaurants better. It’s all about creating enjoyable experiences for guests, ensuring businesses run smoothly, and even being kind to our planet. As we’ve explored a wide range of research topics, it’s clear that this field is ever-evolving and holds countless opportunities for students and professionals alike.

By understanding the importance of research in enhancing guest satisfaction, improving business operations, and promoting sustainability, we can appreciate the immense impact it has on the hospitality industry. So, whether you’re a student or a business owner, keep exploring, innovating, and embracing the world of hospitality management research to ensure a brighter and more delightful future for all.

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Thesis Helpers

Find the best tips and advice to improve your writing. Or, have a top expert write your paper.

142 Brand New Hospitality Research Topics

Are you looking for the best hospitality research topics? You will be thrilled to learn that we have compiled a list of 142 original topics for you. You can use any of our topics for free, of course.

In addition, we will be talking about the key elements of a great hospitality research paper. Why spend hours searching for the best topics when you can simply take a look at our list? Let’s get started!

Key Elements Of A Hospitality Research Paper

Our bachelor thesis writers can help you with much more than a list of exceptional hospitality topics. We will show you the main elements of a research paper and give you some additional information about how you can write each chapter quickly:

• Title (cover page). This page is pretty self-explanatory. Just make sure you follow the guidelines when writing this page.
• Introduction. This chapter is where you present your thesis statement, as well as some background information about the topic.
• Literature review. This is the part where you discuss the theoretical framework and the sources you have used to research and write your paper.
• Research methodology. In this section, you will have to list and describe all of the methods you have used to collect and analyze the data.
• Data analysis. In this chapter, you will need to analyze the data you have collected. Don’t discuss its implications yet.
• Results. In the Results chapter, you have the chance to discuss the meaning and implications of the data you have collected.
• Conclusion. This section is where you summarize all the key ideas and show how your research and analysis have answered the research questions.
• References page. In this section, you will need to list every source you have used during the process of writing your research paper.

The good news is that, on this page, we have all the research paper topics hospitality management students will ever need. The list is updated periodically with new topics, so don’t hesitate to come back at a later date.

Great Hospitality Ideas

We will start our paper with a list of great hospitality ideas because we know you want to pick an idea as quickly as possible. Here are the topics that should work great in 2023:

• Discuss the origin of the word Hospitality
• Best ways to great a guest in Prague
• Research the first 3 hotels
• Important points in the relationship between the host and the guest
• Best ways to greet a tourist in Rome
• An in-depth look at hospitality ethics
• Hospitality in Ancient Greece
• Discuss the negative effects of travel bans
• Hospitality in the Islam culture
• Hospitality in the Christian culture
• Research the anthropology or hospitality
• The effect of global trends on the hospitality industry
• The effect of the Covid-19 pandemic on hospitality

Hotel Management Ideas

Are you interested in writing about some excellent hotel management ideas? We have some topics right here for you, so you don’t have to waste your time searching:

• Managing a hotel in Pakistan
• A closer look at French hotel management
• Discuss hotel management during the Covid pandemic
• Traits of a good hotel manager
• Discuss the financial accounting of a hotel
• Case Study: The First World Hotel & Plaza
• Revenue management of a large hotel
• Case Study: The Wynn Las Vegas
• An in-depth look at hotel marketing management
• Case Study: The Ambassador City Jomtien
• Talk about customer service at a 5-star hotel
• What is a full-service hotel?
• What is a limited service hotel?

Hospitality Management Research Paper Topics

Writing a hospitality management research paper? Our skilled writers have created a list of the best and most interesting hospitality management research paper topics for you:

• The role of the General Manager of a hotel
• Major issues in the hospitality industry
• Research the effects of the 2020 coronavirus pandemic
• Offering shelter in Judaism
• Discuss the various types of hospitality accommodations
• Food and beverage in the hospitality industry
• Make a strategic analysis of a hotel of your choice
• The role of a Director of Groups and Events
• Discuss working conditions in a large hotel
• Discuss the salary expectations of hotel managers
• What does a Facilities Manager do?
• Offering food, shelter and safety in Nepal
• Talk about hospitality as a virtue

Easy Hospitality Research Paper Topics

In case you want to spend as little time as possible writing your paper, we have some very easy hospitality research paper topics that you can use right now:

• Case Study: The Abraj Al Bait
• Discuss the concept of favored guests in Christianity
• Research the concept of Melmastia in Pashtunwali
• Case Study: The Izmailovo Hotel
• The effects of smoking bans on casinos
• Talk about etiquette in the hospitality industry
• Make a strategic analysis of the Hilton Hawaiian Village
• An in-depth look at fair wages in the hospitality industry
• The right of free transit
• Talk about the concept of perverse hospitality
• Make a strategic analysis of the Circus Circus Las Vegas
• The effects of smoking bans on hotels
• The importance of a restaurant for a hotel

Advanced Research Topics On Hospitality Management

If you want to impress your professor and write a paper on a more complex topic, just take a look at these advanced research topics on hospitality management:

• Case Study: The Londoner Macao
• Discuss hospitality training of flight attendants
• Talk about hospitality training of restaurant workers
• Case Study: The MGM Grand Las Vegas and The Signature
• Case Study: The Venetian Resort Las Vegas
• Research what off-season means for holiday resorts
• Make a strategic analysis of the Excalibur Hotel and Casino
• Discuss how hospitality companies diversify
• An in-depth look at maximizing profits in the hospitality industry
• Make a strategic analysis of Caesars Palace hotel
• The importance of the hospitality industry for the US economy
• How dependent is France of its hospitality industry?
• Discuss serving alcohol in pubs in the UK

Hospitality Law Research Paper Topics

Yes, you can write about hospitality law, of course. In fact, we have some of the best hospitality law research paper topics right here for you:

• Hospitality law in India
• Discuss hospitality law in South Korea
• Hospitality law in South Africa
• A closer look at the Laws of Innkeepers
• Research hospitality law in Russia
• A closer look at hospitality law in North Korea
• Discuss the liability of hotel owners in the US
• Discuss the loss of guest property in the EU
• Mandatory safety deposit boxes
• Discuss bailments in the hospitality industry
• Research the risk of theft in hotels in the UK
• Discuss insurance waivers

Hospitality Related Research Topics

Do you want to write about a topic that is related to hospitality? If you do, all you have to do is pick one of the hospitality related research topics below:

• Make a strategic analysis of the Shinagawa Prince Hotel
• Discuss the best ways to cater to millennials
• The way tech has affected the hospitality industry
• Discuss the growing emphasis on well-being
• Make a strategic analysis of the Resorts World Las Vegas
• Talk about destination promotion
• Sustainability in the hospitality industry
• Talk about seamless technology in hospitality
• Augmented reality in the hospitality industry

Research Topics On Hospitality And Tourism

We have a long list of research topics on hospitality and tourism that you will find to be not only original and interesting, but also relatively easy to write a paper on:

• Going contactless in the hospitality industry
• Talk about personalization in hospitality
• An in-depth look at domestic tourism in the United States
• How did the Covid 19 pandemic affect tourism?
• Best tourist attractions in the US
• What does inbound tourism mean?
• Best tourist attractions in the UK
• Talk about the 3 main concepts in tourism
• Research outbound tourism trends in 2023
• Analyze the 7 components of tourism

Cool Hospitality Research Topics

In this list, we have compiled the topics we consider to be the coolest. Check out our list of cool hospitality research topics and choose one today:

• Make a strategic analysis of the Atlantis Paradise Island hotel
• Talk about managing a restaurant in 2023
• Make a strategic analysis of The Venetian Macao
• Research the importance of a good tour guide
• Discuss the effects of the travel restrictions in the UK
• The most important part of hospitality in a luxury hotel
• Make a strategic analysis of the Flamingo Las Vegas
• Crushing the competition in the hospitality business
• Using tech to meet the needs of hotel guests
• The most important service in the hospitality industry
• Make a strategic analysis of the Gaylord Opryland Resort & Convention Center

Interesting Hospitality Research Topics

If you are looking for some interesting hospitality research topics, you are in luck. We have a long list of topics that you can use right now. Pick one and start writing your research paper:

• Changing laws in the hospitality sector
• Analyze the operations of a pub of your choice
• An in-depth look at the training of flight attendants
• Hospitality laws and regulations in the Maldives
• The important of proper etiquette
• Compare 3 major hotel chains in the UK
• Research the wages of hotel staff in your area
• Discuss the tips system
• Hospitality going green in 2023
• The influence of hospitality on the direct and indirect economy
• Best ways to attract guests to your hotel

Comprehensive Hospitality Topics

Looking for some comprehensive hospitality topics that you can write an exceptional research paper about? No problem, we’ve got your back. Check out these awesome ideas:

• Discuss the bread and salt tradition in Eastern Europe
• A closer look at sports tourism
• Hospitality in Ancient Egypt
• Hospitality during the Olympic Games
• Discuss a controversial topic in tourism and hospitality
• Hospitality in Ancient Rome
• The decline of tourism caused by the COVID pandemic
• Hospitality in books
• Discuss hospitality in your local hospital
• Improving your reviews in 2023
• Latest trends in the hospitality industry

Excellent Hospitality Research Questions

What better way to find a great topic than by looking at some excellent hospitality research questions? These questions will help you get started in minutes:

• What does managing a hotel require?
• What is hospitality law?
• How important is the guest’s well-being?
• How to work around Covid-19 restrictions
• What are bleisure travelers?
• How important is technology?
• What are the current trends in the hospitality industry?
• What do you know about asset management?
• Can you talk about the peculiarities of solo travel guests?
• What is essentialism in the hospitality business?
• What is holistic hospitality?
• How important are work spaces in hotels?
• What is a hotel crisis management team?

Best Hospitality Topics For 2023

Last, but not least, we have compiled a list of the best hospitality topics for 2023. These ideas should be exactly what your professor is looking for:

• Discuss the skills of an experienced restaurant manager
• How will hotels survive the pandemic in 2023?
• Discuss the development of tourism in 2023
• Research operations at a restaurant of your choice
• Talk about sustainable tourism
• How important are reviews for companies in the hospitality industry?
• Research a new sector of hospitality
• Research operations at a hotel of your choice
• Hospitality on board a passenger plane
• Is the customer always right?
• Major trends in hospitability in 2023

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Please note you do not have access to teaching notes, restaurant and foodservice research: a critical reflection behind and an optimistic look ahead.

International Journal of Contemporary Hospitality Management

ISSN : 0959-6119

Article publication date: 10 April 2017

The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management.

Design/methodology/approach

This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research.

The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.

Research limitations/implications

Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late.

Originality/value

This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

• Hospitality management
• Restaurants
• Food and beverage
• Foodservice research

DiPietro, R. (2017), "Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead", International Journal of Contemporary Hospitality Management , Vol. 29 No. 4, pp. 1203-1234. https://doi.org/10.1108/IJCHM-01-2016-0046

Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited

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Restaurant Essay: Review & Evaluation of a Restaurant, Topics, Prompts

It might be quite an unusual topic to write about. Don’t worry, we will explain how to outline your work and advise what you should and shouldn’t do.

In this article, we will tell you how to write a restaurant review essay. We have prepared some tips, a list of topics, writing prompts, and three essay samples. You will also find the FAQ section at the end of the article. Let’s begin!

• 🍽️ Restaurant Essay Writing Tips
• 🥗 85 Restaurant Essay Topics
• 📊 Restaurant Evaluation Samples

🍽️ Restaurant Essay. Writing Tips

Here are some valuable tips on restaurant essay writing. Use these hacks to save your time and nerves and make a perfect writing piece.

Start a Restaurant Essay with Research

Research essays of other scholars and professional critics’ reviews. Based on the discovered information, decide what kind of essay suits you the best. Also, research the restaurant that you will describe in the paper.

Here are the things you need to consider:

• Vocabulary. Notice the specific language that appears in this type of writing. Make a small glossary and search for the meaning of frequently used words.
• Structure. Probably, you need to write a descriptive paper. Research its structure and observe how others implement it in long and short essays.
• Critical thinking. Everything you have found needs evaluation . Not all of the information is relevant. And more importantly, not all of the sources are worth your attention.
• Your notes. Make sure you include all the ideas you’ve found for your restaurants essay.       

Be Objective in Any Kind of Essay about Restaurant

Sure, the paper should reflect your opinion. But don’t make it a Google review. You need to support your thoughts with solid argumentation and evidence.

Follow these tips to be more objective:

• Use exact numbers. For example, instead of “many,” write the number or percentage.
• Write in the third person. Unless you have other instructions, avoid using the word “I” and such statements as “I believe,” “I think,” or “in my opinion.” But if your topic is “My favorite restaurant,” or you do a review based on your experience , it is okay to make it first-person.
• Don’t use words that can exaggerate your writing. Such terms as “very,” “really,” “never” are better to avoid.
• Support your statements with facts. If you express a thought, prove it with credible sources.

Outline Your Restaurant Essay

You need an outline to create a roadmap to your restaurant essay. It is also useful when it comes to planning your time and the content of the paper.

• Introduction. Explain the focus of the paper and provide background. Introduce the questions that you will answer in the following paragraphs. Don’t forget to make the last sentence your thesis statement. It will be a summary of what you will describe in the body of your essay.
• Body . The content of body paragraphs depends on the type of paper. For example, in an argumentative essay, each passage presents a separate argument. Let’s suppose you write an essay about your favorite restaurant. Describe these aspects separately: cuisine, interior, and service . Add details and analyze them.
• Conclusion. Summarize the main points of your essay and synthesize the information. Restate your thesis and don’t introduce any new information.

🥗 85 Food & Restaurant Essay Topics

Here we will suggest some titles for your restaurant evaluation essay. You can pick one of those or use it as a starting point.

Restaurant Review Essay

• How do restaurants and cafes use social media for their benefit?
• Describe a business plan to enhance a restaurant’s revenue.
• What is the best time to visit a restaurant?
• Describe your most unpleasant experience in a restaurant.
• Review a popular restaurant in your town .
• Restaurant takeaway food review: Does it feel the same to eat restaurant food at home?
• Tell a story about visiting a restaurant as a child.
• What restaurant would you recommend to people who visit your town?
• Fast food restaurants: Review .
• Describe a restaurant you would never visit again .
• Review a restaurant that is the nearest to your home.
• Best Food Superstores’ negative customer experience .

Restaurant Evaluation Essay

• Evaluation of the main course in a restaurant.
• Evaluation of the service provided in a restaurant .
• Pizza Hut Restaurant’s evaluation using Porter’s Five Forces model .
• Evaluation of entertainment in a restaurant.
• Evaluation of the interior in a restaurant.
• Evaluation of the quality of food in a restaurant.
• Evaluation of the concept of a restaurant.
• Evaluation of a popular chain of restaurants .
• The Penang Mutiara Restaurant operations management .
• How can you define that the restaurant you visit is a good one?
• Evaluation of Highlands Restaurant .
• What three criteria would you use to evaluate any restaurant ?
• Legal Seafood Company’s mission, culture and philosophy .
• Compare your expectations and an authentic experience visiting a restaurant.
• Frank’s All-American BarBeQue restaurant analysis .

My Favorite Restaurant Essay

• Describe an imaginary ideal restaurant you would like to visit.
• Describe your favorite fast-food restaurant chain .
• How many favorite restaurants did you have in your life?
• Describe your favorite restaurant that you visited while traveling .
• What was your favorite restaurant in childhood?
• What are the things that your favorite restaurant lacks?
• Tell your readers about the first experience visiting your favorite restaurant .
• Describe your favorite dish served in a restaurant.
• The reasons why you like your favorite restaurant .
• How do people choose their favorite restaurants?

Home Cooking vs. Restaurant Cooking Essay

• The advantages and disadvantages of eating in a restaurant .
• Restaurant training: Country cooking program .
• Is it possible for a regular person to cook like restaurant chefs?
• Describe your favorite meal that you can cook at home.
• Mexican cuisine: restaurant vs. home food.
• Tell about a dish that is traditional in your family.
• Is there something that you can cook better than in a restaurant?
• Restaurant business model : How much should the dishes cost?
• Do you prefer eating at home or in restaurants?
• Is there a restaurant dish that you would like to learn to cook?
• Why do people visit restaurants instead of eating at home?

Other Restaurant Essay Topics

• Restaurant services and competitive advantage .
• Operations management and productivity at Hard Rock Cafe .
• Strategic marketing of Oishi Gourmet Restaurant .
• Mega sport events impact on London’s restaurant market .
• Novikov Group: Internationalization of the Russian restaurant business .
• Cafe Coffee Day: Business plan .
• Briefing for restaurant employees .
• Restaurant outsourcing: Case study .
• Managers’ motivation in the US restaurant business .
• Effective management of a restaurant .
• Motivating the Nectar Restaurant waitresses .
• “Angliss Restaurant”: Angliss Entertainment Complex’s code of conduct .

Food Essay Topics

• Fresh food for low income families and individuals .
• Genetically modified food overview .
• History of sustainable global food economy .
• Ben Foods Pte.: Online ERP integration sales catalogue .
• Youngsters’ and television: Impact of food advertisements on an increase in obesity rates .
• Loving Organic Foods: Case report .
• Effects of climate change on agriculture and food .
• Whole Foods Market Inc.’s finance and capital .
• McDonald’s fast food company: Operations management .
• Kudler Fine Foods Company’s marketing research .
• Technology transfer in global food management .
• The Whole Foods Company’s opportunities and threats .
• Kudler Fine Foods Store’s marketing analysis .
• Whole Foods Market company analysis .
• Foodstuffs Company’s strategic human resource management .
• Kraft Food Group’s integrative analysis .
• Bay Health Foods Company’s environments .
• Sainsbury’s Supermarket: The UK food retail industry .
• Indian ethnic food in the UK: The new product development .
• Multinational company in the fast food industry: McDonald’s .
• McDonald’s leadership role in the fast-food industry .
• An evaluation of the Prospects for Sainsbury’s Supermarkets in the UK food retail industry .
• Fast food industry: Service quality and customer retention .
• The triple bottom line in a snack food company .
• Working conditions in the seafood industry .

📊 Restaurant Evaluation Essay Sample

Here are a few samples of essays on restaurants and cuisine. Use them as references for your future writing. You can also find some inspiration or ideas in the passages.

Restaurant Review Essay: Modernity in the Heart of Brooklyn

Modernity is a contemporary experimental restaurant located in the heart of Brooklyn. A blue neon sign which blinks from time to time attracts your attention immediately. This restaurant is a good place for people who look for the unusual interior, interesting food, and fast service . The restaurant looks like a futuristic mix of bright colors, unusual furniture, and futurism. There are two floors, a bar on the first floor and tables of different sizes and shapes on the second floor. The walls are decorated with abstract paintings, pictures of aliens and UFOs, and small neon signs like the one above the entrance. The staff wears uniforms that remind space suits. Light techno music and static sounds are playing. The restaurant is consistent with its name. The menu might seem confusing when you first open it. Such dishes as “Martian’s brain” or “Unicorn’s milk” turn out to be pumpkin soup served with colorful bread and a milkshake. I ordered a dish called “Jupiter on vacation” and a “Weightlessness” drink. They brought me a chicken bowl with blue seasoning that reminded Jupiter and a dark cherry drink with zero calories. Modernity is a place where you can try amazing food, but it is pretty simple in taste. As soon as I arrived and chose a table, a smiling waiter gave me the menu. I just had to press the “Emergency evacuation” button to see him again and place my order. They brought it in five minutes, which is quite fast for a restaurant full of visitors. The waiters and waitresses seem busy and going from one part of the restaurant to another. I recommend visiting Modernity at least once to see the way it looks and enjoy the service. It is a place where every detail is conceptual and exciting. If you are looking for a restaurant where you can take some photos and enjoy a creative atmosphere, Modernity is a good choice.

A cafe called Cliff is not far from where I live. You might not even notice it in the surrounding trees; however, this is what makes Cliff worth visiting. I love this place because of its qualitative coffee and meals, beautiful location, and service. They serve specialty coffee, which made me their regular customer. Its taste is a perfect mix of bitterness, chocolate flavor, and a bit of sour aftertaste. I am a big coffee lover, so this café impressed me. Cliff also offers twenty different deserts that are an excellent match to a cup of coffee. Some of them are vegan options; that is why anyone can choose a treat for themselves. You can also order a sandwich or a salad here, and the food is always fresh. Their approach to nature deserves respect. The café’s outside area looks like a small park with tiny chairs, tables, and benches. If you ask for a blanket or bring your own, you can enjoy your meal sitting on the lawn in a comfortable position. Cliff is a ten-minute walk from my apartment, so I often go there to study surrounded by these beautiful trees. The interior combines brown and grey colors; most of the objects are made of concrete and wood. The waiters and baristas are cheerful and always ready for a small chat. They help me with my choice and complete the orders fast. Cliff also has quite a fast Internet connection. That is the reason why I regularly see at least ten freelancers working there constantly. The music that plays there is not too loud, but you can still hear it from any spot. Cliff looks clean and neat, that is why I enjoy every minute I spend there. There are many good coffee shops in the area, and this one is worth your attention. Try this place if you enjoy nature, polite service, and a peaceful atmosphere. Choose your favorite coffee drink and a small dessert to dine in the garden.

I don’t visit restaurants so often because my father is a chef. He has been in the culinary sphere for more than 20 years, working in an Italian restaurant. I prefer eating at home to eat as delicious food as in restaurants, hone my culinary skills, and spend more time with my family. Every meal my father cooks at home is a product of his professional approach and good taste. He even creates his dishes and invites us to try them. He changes recipes, experiments with flavors and seasonings, and describes everything he did while we were testing the dish. I feel like a famous food critic each time I try to guess the ingredients and the way of cooking. The next thing I love about eating at home is cooking. I enjoy spending time in the kitchen, even though I know I will not do it professionally one day. My dream is to become a software engineer, but good cooking skills are always a benefit. Having such a teacher as my father, I am sure my culinary skills become better each time. We buy groceries, cook, eat, and clean up together. It is like a small ritual that became a tradition in our family. That is far more than just visiting a restaurant to me. We don’t wear fancy clothes, stand in a queue or make reservations, and spend as much time as we want together. We find it more convenient since we have fun and don’t have to go anywhere. Eating at home can be a better experience than eating in a restaurant if you enjoy cooking. There are so many things to explore. You can try different cuisines, experiment with recipes, and teach each other. If you haven’t tried such time spending, I highly recommend it!

How to Structure a Restaurant Essay?

Most academic essays consist of five paragraphs. In your restaurant essay, include an introduction, three body paragraphs, and a conclusion. You can also make a small glossary before the introduction or in it.

How to Write a Restaurant Review Essay?

Share your experience through making a narrative. Provide some background information about a restaurant and describe your general opinion. Explain your point in the following paragraphs, support it with evidence. Conclude your essay with a summary of the evaluation and state whether you recommend it or not.

How to Write the Name of a Restaurant in an Essay?

If you want to avoid mistakes, visit the restaurant’s website. You can find the exact spelling there. In your essay, start it with a capital letter. Don’t use quotation marks unless they appear in the official name of the restaurant. If the restaurant doesn’t have a website, try to find their social media accounts.

Home > USC Columbia > Hospitality, Retail and Sports Management, College of > Hospitality and Tourism Management > Hospitality and Tourism Management Theses and Dissertations

Hospitality and Tourism Management Theses and Dissertations

Theses/dissertations from 2023 2023.

Platform of Growth: An Analysis of Earnings and Social Media Engagement Among Esports Athletes , Colleen Marie Dibble

Capturing Visuals in Hospitality: A Multi-Dimensional Exploration of Photographs in Interdisciplinary Research , Ningqiao Li

Employee Experience in the U.S. Casual Dining Restaurant Industry: Conceptualization, Scale Development, and Effects on Employees’ Retention , Xiao Ma

An Examination of Celebrity Product Involvement and Endorsement Effectiveness , Eric Nichols

Southeastern Conference (SEC) International Student-Athlete (ISA) Career Transitions - A Cultural Intelligence (CQ) Perspective , Tsu-Lin Yeh

The Impact of Interactivity on Information Processing for Virtual Tourist Destinations , Hongxiao Yu

Theses/Dissertations from 2022 2022

Customer Touchpoint: Conceptualization, Index Development, and Nomological Validation , Hyunsu Kim

“No Tits in the Pits!”: An Exploratory Analysis of the Experiences of Female Decision Makers in Motorsports in the United States , Alexia Pedo Lopes

Affective Risk Perceptions Toward Travel in a COVID Era: Policy and State Political Influences , Chloe Riley

Theses/Dissertations from 2021 2021

“The Lifeblood of College Sports”: The NCAA’s Dominant Institutional Logic and the Byproducts of an (Over)emphasis on Recruiting , Chris Corr

Customers’ Acceptance of Automated Hotel , Jianhong Feng

Effects of Information Exposure, Emotions, and Self-Efficacy On Risk Perception and Travel Intention During the COVID-19 Pandemic , Chunsheng Jin

Positioning Customer Service Through Customer Journey Mapping in Service Consumption and Recovery , Dan Jin

Does the Tendency of Loss Aversion Depend On The Level of Competition? Evidence From Multilevel Esports Tournaments , Zeqing Mao

The Impact of Social Media Account Types on Travel Intention , Nuri Seo

Technology Experience: Measurement Development and Validation , Hyejo Hailey Shin

Why Do Tourists Accept Lodging Through Accommodation Sharing Platforms? Model Development and Model Comparison , Ge Zhu

Theses/Dissertations from 2020 2020

The Downside of National Team Identity: A Model to Measure Negative Outcomes of Team Identity , Fei Gao

Newcomer Student-Athlete Perceptions of Coaches’ Socialization Strategies: Scale Development , Evelyn Su Jara-Pazmino

Comparing the Success of Official Sponsors and Ambush Marketers: An Event Study Analysis of Brazil Following the 2014 Fifa World Cup and 2016 Rio de Janeiro Summer Olympic Games , Timothy Koba

The Impact of Hotel Service Robot Appearance and Service Attributes on Customer Experience , Chuhan Thomsen

The Economic Impact of Tennis in South Carolina , Xue Zhang

Theses/Dissertations from 2019 2019

The Importance of Twitter to Destination Marketing Organizations , Tatiana Allgeyer

Finding the Perfect Match: Dimension Analysis and Development of the External Sponsorship Congruence Scale , Kelly Evans

Premium Seating in College Athletics: Trends of Today and the Future , Kendra Holaday

“WE NEED DAWGS!”: Narrative Construction of Athletic Identity Among Black High School Football Players , Victor Dion Kidd

Measuring Long-Term Advertising Effects in the Tourism and Hospitality Industry , Rui Qi

Selling Rooms and Making Money in the Lodging Industry: Analyzing the Effects of RevPAR and GOPPAR Together , Thomas Rogers

Investigating Managerial Priority of Environmental Inputs and Outputs in Public Assembly Venues , Walker Ross

Theses/Dissertations from 2018 2018

College Students and Corporate Social Responsibility: An Examination of Corporate-Social Responsible Behavior in College Athletics From the Students’ Perspective , R. Jacob Gilbert

An Analysis Of Perceptions Of Restaurant Authenticity At Food Tourism Destinations In The Southeastern U.S , Jamie A. Levitt

Theses/Dissertations from 2017 2017

Motivation To Play Esports: Case of League of Legends , Yaoyao Sun

Theme Park Demand, Theme Park Attractiveness, and Visitors’ Theme Park Choices , Yingsha Zhang

Theses/Dissertations from 2016 2016

An Examination Of Destination Choice Behavior Using Meme Maps, Images and Decision Making Styles , Hilmi Atahan Atadil

Memorable Dining Experiences: Formative Index And Model Development , Yang Cao

Theses/Dissertations from 2015 2015

The Influence of Warmth and Competence Perceptions on Employees’ Attitudinal and Behavioral Responses in Casual Dining Restaurants , Diego Riva Humbert Bufquin

Media Effect on Resident Attitude Toward Hosting the Olympic Games: A Cross-National Study Between China and the USA , Qiulin Lu

Self-Determination Theory and Wellness Tourism: How Do Wellness Facilities Contribute to Wellbeing? , Karen I. Thal

Theses/Dissertations from 2014 2014

Understanding Destination Choice from a Cultural Distance Perspective , Hongbo Liu

Revisiting Gender Constraints and Benefits in Leisure Tourism: Man-Up, It’s Time to Travel Like a Woman , Holly L. Rabin

Theses/Dissertations from 2013 2013

Responding to Tripadvisor: How Hotel Responses to Negative Online Reviews Effect Hotel Image, Intent to Stay, and Intent to Return , Tiffany Avant

An Analysis of The Possibilities of Applying The North American Management Model to Most Large-Scale Sports Facilities in China , XI LI

Examining Long-Haul Chinese Outbound Tourists' Shopping Intentions , Pei Zhang

Theses/Dissertations from 2012 2012

Is the Current United States Tennis Association's Adult League System Restrictive? , Edward Horne

Manager Training In the Hotel Environment and Its Effect On Employee Turnover Intentions , Kristin Marie Malek

Theses/Dissertations from 2011 2011

Examining Japanese tourists' U.S.-Bound Travel Constraints , Lin He

Theses/Dissertations from 2010 2010

Hotel Guests' Intentions to Choose Green Hotels , Amy Elizabeth Jackson

Green Inside and Out: Case Study On Green Events In Large Public Assembly Facilities , Peyton Jeter

Theses/Dissertations from 2009 2009

Motivations and Constraints of Chinese Outbound tourists: A Case Study , Chengting Lai

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Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-Out Occasions

Bee-lia chua.

1 Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; ym.ude.mpu@aileebauhc (B.-L.C.); ym.ude.mpu@mirhahs (S.K.)

Shahrim Karim

Sanghyeop lee.

2 Major in Tourism Management, College of Business Administration, Keimyung University, Daegu 42601, Korea; rk.ca.umk@poeyhgnaseel

3 College of Hospitality and Tourism Management, Sejong University, Seoul 143-747, Korea

This study investigated restaurant customers’ perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers’ choice of restaurant. First, menu price was customers’ top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was greatest for both quick meal/convenience and social occasion, brand reputation was the most important factor for business necessity, and word-of-mouth recommendation was greatest for celebration.

1. Introduction

In today’s competitive restaurant business, an increase in restaurant business competition implies that customers nowadays have more dining choices to choose from than ever before, ranging from fast food to fine dining restaurants [ 1 , 2 ]. As a result, customer expectations of restaurant offerings are ever-increasing, and they are now more demanding in choosing better restaurant choices based on what they can get from their decision [ 3 ]. In view of the growing phenomenon toward eating-out, knowledge of the criteria used by customers in the selection of a restaurant is strategic in understanding food consumption trends [ 4 ]. In fact, as digital technology continues to advance, it is becoming increasingly challenging to please restaurant customers as their eating-out behavior is now more sophistically evolved, and they are cognizant of the customer value [ 5 , 6 , 7 ]. Thus, it is particularly important that restauranteurs stay on top of consumer behavior in the restaurant industry so that they can cater to the needs and wants of customers appropriately. This present study overcame this challenge by addressing the following research questions: (1) What is the relative importance of a restaurant selection factor in relation to other factors? (2) How do key factors in restaurant selection differ across eating-out occasions? (3) How do key factors in restaurant selection differ across restaurant segments?

A restaurant customer’s decision-making process begins when he/she recognizes a need that can be fulfilled by consuming the products/services offered by a restaurant [ 8 ]. The need for restaurant consumption may be driven by various factors, such as having quick meals, celebrating special occasions, entertaining business clients, etc. Customers will search for relevant information about restaurants, compare restaurant options, and make the final purchase decision of which restaurant to dine at [ 9 ]. The theory of information integration [ 10 ] posits an individual’s overall attitude toward a product/service is mutually shaped by the perceived actual performance and the perceived importance of the product/service. In hospitality business, it is essential that service firms understand how important each product/service’s key factor is in customers’ decision making. While service firms can operationally control a product/service’s performance, customers, the direct receivers of a product or service, primarily determine the importance of a product/service’s decisive factors [ 11 , 12 , 13 ]. Hence, several marketing scholars have investigated the importance of key factors in customer decision making across hospitality and tourism backgrounds, such as hotel [ 14 ], cruise [ 15 ], and destination [ 16 ].

A review of past research on restaurant management reveals that the factors driving customers’ choice of restaurant are price, food, variety, reputation, promotion, location, and information sources [ 8 , 17 , 18 , 19 , 20 , 21 ]. In this regard, the key factors in restaurant selection have relevance only if they are being perceived as significantly important from the viewpoints of customers. Restaurateurs often make costly expenditures on marketing activities to attract customers by utilizing various marketing techniques from menu development to sales promotion. However, any change in marketing activities meant to expand the customer base and increase sales requires concrete and sound evidence to evaluate whether such efforts payoff. Despite substantial interest in consumer behavior and restaurant marketing research among hospitality scholars [ 22 , 23 , 24 , 25 ], evidence of customers’ perceived importance of restaurant selection factors and how they vary across situational factors (i.e., dining occasions and restaurant segments) are surprisingly scant. Restauranteurs are left with little evidence on how restaurant choice factors influence customers’ eating-out decision making. When making an eating-out decision, customers often view a restaurant in terms of a set of characteristics that make it desirable, assigning an importance score to each factor [ 26 ]. Restauranteurs thus need to be mindful of whether a decisive factor is perceived by customers as generally important, or important depending on the context and situation, or if the factor is perceived to be trivial no matter what the context and situation. The effectiveness of restaurant marketing strategy can possibly be strengthened by discerning customer perception of important factors when making an eating-out decision. Of special relevance to this study, we theorized that the factors driving customers’ choice of restaurant vary with the occasion of eating-out as well as with the type of restaurant. Restaurant reputation, for example, may appeal to those who are planning for special occasions, such as a birthday or a wedding anniversary, rather than for those who want to eat-out simply to satisfy hunger. On the other hand, location may be perceived to be more important for quick-service restaurants than full-service restaurants. More accurate evidence, however, is needed.

Understanding how key factors driving customers’ choice of restaurant differ is critical to the continued advancement of customer decision-making knowledge and effective restaurant marketing strategies. First, while numerous studies in hospitality literature have explored the factors and attributes affecting restaurant customers’ decision to choose a restaurant, they have particularly focused on a restaurant segment, omitting the moderating variables when examining the attributes. Furthermore, previous studies have reported that there is a gap in the hospitality literature with respect to the understanding of drivers in customers’ eating-out decision making, and this situation has called for further investigation into the topic [ 3 , 27 ]. The present study attempted to bridge the literature gap by incorporating dining occasions and restaurant segments to better explain the underlying reason behind customers’ decision-making in the restaurant industry, and hence complement past research findings. We provided a picture regarding restaurant customers’ perceived importance of key factors in accordance with dining occasions and restaurant segments, which is the theoretical contribution of this study. Therefore, we expect that this present study would extend the customer decision-making literature. Second, from a practical viewpoint, an investigation of key factors driving customers’ restaurant choice in eating-out decision making not only can help restaurateurs understand restaurant customer perception of key factors when selecting a restaurant, but also form appropriate marketing strategies to attract existing and potential customers and outperform competitors.

This study aimed to conduct an empirical research associated with critical factors for customers’ restaurant choice in the current restaurant industry using a descriptive analysis. The specific research objectives are as follows:

• The first objective was to rank the factors that are important for the selection of restaurants (i.e., (a) word-of-mouth recommendations from people I know, (b) online reviews from customers, (c) brand reputation, (d) brand popularity, (e) personal or past experience with the restaurant, (f) variety of menu items, (g) menu price, (h) sales promotion, and (i) location).
• The second objective was to uncover the order of importance among the factors for customers to consider when choosing a restaurant by eating-out occasions ((a) quick meal/convenience, (b) social occasion, (c) business necessity, and (d) celebration).
• The third objective was to identify the relative importance among the restaurant selection factors by restaurant types ((a) full-service restaurants, (b) quick-casual/convenience restaurants, and (c) quick-service restaurants).

2. Literature Review

2.1. critical restaurant selection factors.

Attribute importance is the significance of an attribute for a product/service [ 28 , 29 ]. Customers typically evaluate product/service attributes that are perceived to be important in the purchase decision by assigning weight to each attribute in the product/service evaluation [ 30 ]. This relative importance of the attributes is decisive criteria often used by customers in comparing the product/service options, thus leading to purchase behavior [ 11 , 31 ]. In a similar vein, the importance of restaurant selection factors plays a crucial role in affecting customers’ restaurant choice. Based on the existing empirical studies, this study derived nine restaurant selection factors that are likely to affect customers’ decision in choosing a restaurant: word-of-mouth, online customer review, brand reputation, brand popularity, personal (past) experience, menu variety, menu price, sales promotion, and location. It is important to note that we did not include the core elements of restaurant operations: food quality (e.g., taste), service quality, and restaurant physical environment as they have been consistently and intuitively demonstrated to be highly important for restaurant survival [ 32 ]. The nine restaurant selection factors in our study, on the other hand, represent the value-added elements that can positively contribute restaurant business growth. The following sub-sections describe the determinants of customers’ restaurant choice.

2.1.1. Word-of-Mouth Recommendations from People I Know

In the marketing literature, word-of-mouth refers to person-to-person communication about a product, a service, or a brand between a non-commercial communicator and a message receiver [ 28 , 33 ]. Word-of-mouth communication has been well-recognized as an influential drive in attracting new consumers and shaping customer behavior [ 33 , 34 ]. It is a communication process that allows people to share information about an offering which could either encourage or discourage potential customers to make a purchase. In fact, personal sources of information, including recommendations from family and friends, are perceived to be more reliable than commercial advertising media, and thus are more likely to induce customer’s positive/negative attitude towards a brand [ 35 , 36 ]. Sundaram, Mitra, and Webster [ 37 ] identified in their study that people involved in positive word-of-mouth for altruistic, product involvement, and self-enhancement reasons and in negative word-of-mouth for altruistic, anxiety reduction, vengeance, and advice-seeking reasons. In the service industries, such as restaurants and hotels, because consumers lack objective means of evaluating services, they typically depend upon subjective evaluations from family, friends, or acquaintances [ 35 ]. Because consumers may not know a restaurant (e.g., the food quality, service, environment, price) before actual consumption, they may seek referrals from an experienced source. For example, when seeking a nice restaurant for a celebration occasion, consumers will often ask friends for recommendations. Consistent with Stokes and Lomax [ 38 ], this present study viewed word-of-mouth as an informal and interpersonal communication of a restaurant between a customer and his/her acquaintance(s), of which such communication is independent of commercial influence.

2.1.2. Online Review from Customers

The ever-increasing growth of Internet applications in hospitality has contributed to a great number of consumer-generated online reviews on different interactive forums. The importance of online reviews has been widely recognized in the hospitality marketing literature [ 39 ]. The customer decision-making process is strongly affected by online customer reviews posted on online review websites [ 40 ]. Put simply, online customer review websites are Internet channels that connect customers with many other customers. Online consumer reviews serve two functions [ 41 ]. First, it delivers information about a product/service. Second, it serves as a recommendation. As communication technology evolves, the role and significance of online reviews have been further heightened as people can make their opinion about and give feedback on a product/service easily available to other consumers [ 42 ]. Online review is particularly relevant for service-oriented products, such as hospitality products. Given the absence of tangibles, people often look to the tangible clues of the service to assist them in making a decision [ 35 ]. Online reviews primarily derive from many users who discuss and give insight into specific products/services to others [ 43 ]. Online reviews made by other customers about product and service performance appear to provide a clue as to whether the target brand can be trusted [ 44 ]. It also has been found to reduce consumers’ perceived risk and uncertainty prior to actual consumption [ 45 ]. Undeniably, consumers are increasingly relying on online search and review engines when making purchase decisions [ 46 ]. These online reviews are likely to encourage or detract potential customers from using a brand [ 40 ]. While some studies demonstrated that online reviews could reduce cognitive loads of consumers and thus are likely to result in increased sales [ 47 ], some studies reported that online reviews are perceived as having lower trustworthiness than traditional word-of-mouth due to the absence of source cues on the Internet [ 48 ]. Examining the relative importance of online reviews in restaurant customers’ decision-making would be useful for restauranteurs to better understand the significance of online reviews on their business.

2.1.3. Brand Reputation of Restaurant

Brand reputation reflects a mixture of reliability, admiration, benevolence, respect, and confidence of a brand [ 49 ]. It is a signal for the underlying quality of a company’s product or service offerings to customers [ 50 ]. A well-known reputation is psychologically easier for customers to choose a brand over another [ 51 ]. A reputable brand conveys a psychological assurance of the brand quality, thus creating customer trust [ 52 ]. Consumers typically have more trust in a brand if the brand has a favorable reputation as a result of consistently excellent performance [ 53 ]. Another stream of logic that lends support to the role of brand reputation is its influence on customers’ confidence in assessing a brand quality [ 54 ]. Stated differently, customers’ level of uncertainty can be reduced by choosing a reputable brand. In addition, brand reputation serves as a precursor of customer loyalty [ 55 , 56 ]. The influence of brand reputation on customer loyalty is in accordance with signal theory where consumers tend to associate themselves with brands of high reputation as part of self-enhancement [ 57 ]. In tandem with the positive correlation between brand reputation and brand quality, a restaurant’s reputation could be a critical consideration for customers when choosing a restaurant [ 58 ]. Recognizing the fact that consumers are likely to rely on reputation to infer restaurant quality, restaurant operators tend to devote efforts and utilize resources to develop a brand reputation [ 59 ]. Drawing upon this discussion, we suggest that brand reputation can add value to a restaurant’s brand equity [ 60 ], which is likely to influence customers’ decision-making.

2.1.4. Brand Popularity

In general, brand popularity measures the extent to which a brand is broadly consumed by customers. This decisional tool has an information processing advantage by which a consumer can lessen his/her cognitive efforts in making purchase decision by selecting what most customers choose [ 54 ]. In marketing, brand popularity has been utilized as an advertising cue in order to stimulate consumer behavior positively [ 61 ]. The influence of popularity cues on behavior can be explained by social norm theory which attempts to understand social influences on an individual’s behavioral change [ 62 ]. How most people behave in a situation motivates an individual’s behavioral change by inducing a consumer to choose a particular brand that most consumers choose [ 54 ]. This supports the view that to determine what is right is to seek the approval of others [ 63 ] and justifies why consumers consciously look to other consumers when making a purchase decision [ 64 ]. In marketing research, it has been established that consumers being exposed to an advertisement using a popularity cue are more likely to have higher perceived quality, lower perceived risk [ 65 ], and higher intention to purchase the brand [ 61 ] compared to those being exposed to an advertisement without a popularity cue. Based on the theoretical and empirical foundations, this present study measures the extent to which brand popularity influences customers’ choice of restaurant.

2.1.5. Personal or Past Experience with a Restaurant

Past experience has been regarded as a key factor in customers’ post-consumption evaluations [ 66 , 67 ]. It is an important variable in understanding how consumer behavior is formed. The choice of brand does not affect repeat customers in the same way as first-time customers as there is an influence of previous experience in customers’ subsequent response to the purchase [ 68 ]. Common sense suggests that there is a high tendency of repeat patronage for repeat customers because they have visited the restaurant before and know what to expect on the next visit [ 69 ]. Furthermore, these two segments vary in their motives to consume products or services [ 70 ]. First-time customers may visit the restaurant for a new experience; repeat customers, on the other hand, revisit the restaurant to enjoy meals at a familiar place. Given this basis, we posit that personal (past) experience with the restaurant can be one of the most powerful situational factors that affect customers’ choice of restaurant.

2.1.6. Variety of Menu Items

Restaurant consumers’ variety seeking behavior refers to the tendency to seek variety in their dining experiences [ 71 ]. The need for variety is based on individual’s prior purchase experiences which affect his/her choice in next purchase decision [ 72 ]. According to the theory of optimal stimulation level, consumers’ variety seeking behavior is triggered to reduce boredom from repeat purchases as well as to increase stimulation to the desired level [ 73 ]. Past studies suggested that the level of satiation or boredom varies depending on product/service attributes [ 74 , 75 ]. Consumers are likely to satiate on a product/service attribute if they relate the attribute to the primary feature being consumed [ 76 ]. For example, if cake is thought of as a food per se, then consumers tend to satiate on specific attributes (e.g., flavor, color, shape) and seek variety among the cakes. The attribute satiation model, proposed by McAlister [ 75 ], explains consumer choice behavior. It predicts choice behavior at a point in time; as product items decrease and are refilled, consumer’s product preference ranking, however, will likely change. To put it simply, boredom with certain product/service attributes (e.g., taste, color) may lead to variety seeking. Customers cognitively evaluate what they experience when eating-out at a restaurant [ 77 ]. Higher perceived variety leads to greater consumption [ 78 ]. In restaurant consumption, consumers’ need for variety can be satisfied in the offering of a variety of menu items. When choosing restaurants, consumers may choose one that offers a variety of menu options (although all the menu options are not eventually purchased). In these respects, we suggested that a variety of menu items is likely to be a crucial factor for those seeking variety in their dining experiences.

2.1.7. Menu Price

Price is a crucial marketing element in predicting consumer behavior in the restaurant industry [ 79 ]. It has been established as one of the highest-ranked factors for restaurant selections [ 80 ]. Consumers usually remember an objective or actual price to a certain extent that is meaningful to them, also known as perceived price [ 81 ]. Perceived price refers to what is given up, including monetary and non-monetary costs (e.g., money, time, and/or effort) to obtain a product or service [ 81 ]. The effect of price on consumer decision-making can be explained by the difference between reference price and actual price in product/service selection [ 82 ]. Reference price is compared against the actual price of a product/service in deciding whether or not to choose the product/service. An internal reference price (i.e., generated from past purchase experience) is a more important variable than an external reference price (i.e., generated from advertisement) in affecting consumers’ purchase behavior for regularly purchased product/service categories, such as meals in restaurants [ 83 ]. In restaurant settings, perceived price is commonly operationalized as meal price for which a customer transacts during his/her dining at a restaurant [ 84 ]. It has been established that consumers use price to evaluate the service quality as it partially acts as a clue for the quality [ 85 ]. Consequently, we measure the extent to which menu price influences customers’ choice of restaurant.

2.1.8. Sales Promotion

Sales promotion creates a monetary incentive to purchase by reducing price for a certain quantity or increasing quantity for the same price [ 85 ]. It is a strategy that marketers offer to customers to satisfy their financial needs [ 86 ]. Marketers often employ sales promotion to encourage repeat purchase, induce product trials, or promote brand switching behavior [ 87 ]. Sales promotion provides customers with immediate financial incentives [ 88 ], but it may put a brand at risk by moving customers’ attention away from quality to a temporary financial incentive [ 89 ]. In fact, sales promotion appeals to price sensitive consumers who are willing to sacrifice quality for price or see all products in a certain product category as being equal [ 90 ]. Given that sales promotion is a common promotional strategy for attracting customers and generating revenue immediately in the foodservice industry [ 91 ], such as in restaurants, it is important to measure how it is likely to affect customers’ selection of restaurant.

2.1.9. Location

Location has been well-identified as a strategic success factor for a restaurant business to stay competitive in the industry [ 92 , 93 ]. A strategic restaurant location can attract more customers to the restaurant, provide convenience to customers, and has a positive effect on customer loyalty [ 94 ]. Restaurants use location strategy to cater to target market/s and enhance the restaurant visibility [ 95 ]. For consumers, restaurant selection is dependent not only on location but also restaurant characteristics such as type of food served, facilities, size, etc. [ 69 ]. Nevertheless, given that location determines customer access to particular products or services, it remains fundamental to the decision-making of customers and is paramount to the success of a restaurant operation [ 96 , 97 ]. Consequently, this study determines the degree to which location shapes the restaurant customer decision-making process.

2.2. Eating-out Occasions (Quick Meal/Convenience, Social Occasion, Business Necessity, and Celebration) and Customer Behaviors

Customers seek dining consumption experiences for different reasons [ 25 ]. As dining consumption occasions drive customer behavior, it is reasonable to assume that customers’ choice of restaurant is influenced by dining-out occasions. Past research has indicated that dining occasions influence customer choice in the restaurant selection process. One example of this can be found in a study by Kivela [ 98 ] which examined dining occasions (i.e., celebration, business, social, and convenience/quick meal) in understanding customers’ restaurant choice. The findings revealed that location was most related to convenience/quick meal occasion; food quality was perceived to be important for celebration and business occasions; and cleanliness seemed to be one of the important factors in customer choice of restaurant. In a similar vein, Ponnam and Balaji [ 25 ] investigated visitation motives (in place of dining occasions) and restaurant attributes in casual dining restaurants. Customers were found to have different motives (i.e., dine out, celebration, hang out, take-away, and date) for patronizing a casual dining restaurant. More specifically, dine out and take-away motives were found to be highly related to gourmet taste, celebration motive was strongly associated with hospitality service, hang-out motive was related to staff responsiveness, and date motive was highly correlated with ambiance and staff responsiveness. Overall, restaurant customers have specific reasons for patronizing specific types of restaurants.

2.3. Restaurant Types (Full-Service, Quick-Casual, and Quick-Service) and Customer Behaviors

Every restaurant provides three basic attributes (i.e., food, service, and physical environment) to customers. Each type of restaurant has its distinct attributes to differentiate the restaurant’s characteristics from the other restaurant types and to appeal to its target market [ 3 , 77 ]. Customers expect a certain level of quality according to the attributes provided by restaurants [ 99 ]. In the present study, restaurant services are categorized into three types: full-service, quick-casual, and quick-service [ 100 ]. A quick-service restaurant accentuates convenience and efficiency, such as low food price, quick service, convenient location, long hours of operation, and drive-through service [ 101 ]. Food is prepared in a standardized process that can be distributed immediately for ordering and consumption [ 100 ]. Customers visiting fast food restaurants are predominantly concerned about convenience when eating-out [ 3 ]. Quick-casual dining restaurant, a limited-service dining style, serves moderately-priced food in a casual dining atmosphere [ 100 ]. It is less expensive than a full-service restaurant but serves more high-quality food than a quick-service restaurant. Food is made-to-order and innovative food may be served to cater for sophisticated tastes. Quick-casual restaurants attract customers by serving good quality food at a reasonable price in a relaxed atmosphere [ 102 ]. A full-service restaurant provides meal courses and professional services by well-trained staff in an upscale or midscale dining atmosphere [ 98 ]. Full-service restaurants appeal to customers who consider emotional value to be an important factor when dining-out [ 3 ].

3. Methodology

3.1. measures.

A self-administered questionnaire was designed to measure the key factors importance, dining occasions, restaurant segments, and demographics. The first section of the questionnaire measured respondent’s eating-out information: type of restaurant and eating-out occasion. The second section comprised of key factors in restaurant selection: word-of-mouth recommendations from people I know, online reviews from customers (e.g., through Facebook, Twitter, blogs, TripAdvisor, etc.), brand reputation, brand popularity, personal (or past) experience with the restaurant, variety of menu items, price, sales promotion, and location. The respondent was asked to rank the factors from 1 (the most important) to 9 (the least important) when he/she chooses a restaurant. The factors were identified from an extensive review of past studies pertaining to restaurant management [ 4 , 5 , 8 , 25 , 69 , 103 , 104 ]. Then, we refined the factors through formal discussions with three academic professionals in restaurant management. Based on the discussions, “word-of-mouth recommendations”, “online reviews”, and “sales promotion” were further detailed. “Word-of-mouth recommendations” was specified as “word-of-mouth recommendations from people I know”; “online reviews” was rephrased as “online reviews from customers (e.g., through Facebook, Twitter, blogs, TripAdvisor, etc.)”; and “sales promotion” was specified with examples—“sales promotion (e.g., discounts, happy hours)”. The third section contained questions about basic demographics, such as gender, age, occupation, personal monthly net income, and level of education attainment.

3.2. Sample and Data Collection

We employed a descriptive survey research design to achieve the research purpose. A pencil-and-paper survey was conducted in 2017. Individuals were approached at six shopping centers in Klang Valley, Malaysia. Klang Valley is home to a number of popular and major shopping centers located in the urban cities, which include Kuala Lumpur and Petaling Jaya [ 105 ]. Every one of the shopping centers has a collection of stores, including local and international restaurant brands. Our trained research enumerators selected individuals through a convenience sampling method. Potential participants were politely approached in public seating areas at the shopping centers. To ensure that the individuals were qualified to participate in this survey, three screening questions were asked:

• Do you regularly eat-out at restaurants on weekends?
• What is your age?
• Are you currently employed/working?

The individuals who regularly eat-out on weekends, aged 25 years and older, and were currently working were invited to participate in this anonymous survey. This group of individuals was selected because we believed that this group of respondents was capable of earning a disposable income and making decisions in restaurant selection. It has been reported that employed and educated consumers seem to seek variety in product/service decision-making [ 106 ]. Furthermore, eating-out has become prevalent among urban consumers in Malaysia [ 107 ]. We did not consider weekdays as eating-out on weekdays might not be a volitional behavior given that people are usually occupied with their daily work routine, and thus restricting their decision in choosing a restaurant. Every respondent was presented with a short statement recalling the experience of eating-out. The statement was described as follows: “ Think of your most recent visit to a restaurant in the past three months. It is a different kind of restaurant (that may have a distinctive feature such as menu, restaurant ambiance, or service style) from the ones that you commonly patronize. You made the decision to go to the restaurant ”. Respondents then indicated the type of restaurant and the dining occasion for the restaurant visit. They were also asked to provide rankings of the key factors in the restaurant selection decision. Lastly, respondents were asked to fill out the demographics section in the questionnaire.

The survey questionnaires were distributed to a total of 617 restaurant customers. After eliminating unusable responses among the completed responses, 539 responses were coded for data analysis. More than half of the respondents were females (54.6%). The majority of the respondents were in the age range of 25 to 44 years old (80.9%), had a personal monthly net income of MYR 2000 to MYR 5999 (68.4%), and obtained a tertiary education (50.7%). This reflects Malaysia’s population which was relatively young and educated [ 107 ]. With regards to occupation, about 27.3% held executive/managerial/administrative position and about 22.4% were self-employed.

4.1. General Order of Importance for Restaurant Choice

The order of criticality among the factors that are vital for patrons’ restaurant selection (i.e., word-of-mouth recommendations from people I know, online reviews from customers, reputation, popularity, personal (or past) experience with the restaurant, variety of menu items, price, sales promotion, and location) was examined. Using IBM SPSS Statistics 20 (IBM, New York, NY, USA), a descriptive analysis was conducted based on the rank that the survey participants indicated. Table 1 and Figure 1 present the results of the analysis. As noted, the value “1” indicates the most important criteria to consider when choosing a restaurant, and the value “9” indicates the least important criteria. Thus, the results show that “price” which is closer to “1” as compared to other variables is ranked the most critical thing that patrons consider when choosing a restaurant.

Overall ranking. The most/least important factor when choosing a restaurant. The value “1” indicates the most important criteria to consider when choosing a restaurant, and the value “9” indicates the least important criteria. Thus, the figure shows that “price” which is closer to “1” as compared to other variables is ranked the most important factor that patrons consider when selecting a restaurant.

Overall ranking of restaurant choice factors.

1: “The most important criteria to consider when choosing a restaurant”; 9: “The least important criteria to consider when choosing a restaurant”. Std. Deviation refers to Standard Deviation.

This finding implies that when making a decision to select a restaurant, patrons consider price as the most important factor, word-of-mouth from people they know as the second most important factor, personal/past experience as the third most important factor, variety of menu items as the fourth important factor, popularity as the fifth important factor, reputation as the sixth important factor, location as the seventh important factor, sales promotion as the eighth important factor, and online reviews from customers as the least important factor in sequence. In addition, about 25% of the participants ranked price as “1”. About 17.3%, 14.5%, 8.3%, 9.3%, 9.1%, 8.9%, 3.3%, and 4.3% ranked word-of-mouth, personal experience, variety of menu items, popularity, reputation, location, sales promotion, and online reviews from customers as “1”, respectively. Meanwhile, about 6.3% of the participants ranked price as “9”. In addition, about 8.3%, 8.5%, 9.5%, 6.7%, 6.5%, 13.0%, 17.6%, and 23.7% ranked word-of-mouth, personal experience, variety of menu items, popularity, reputation, location, sales promotion, and online reviews from customers as “9”, respectively. Table 2 further displays the significance of the restaurant choice factors ranking. The t -test results demonstrated that in general, price was significantly more important than word-of-mouth, and that location was significantly more important than sales promotion. This result contributed to achieving the first research objective of the present study.

Significance of restaurant choice factors ranking.

1: “The most important criteria to consider when choosing a restaurant”; 9: “The least important criteria to consider when choosing a restaurant”. *** p < 0.001.

4.2. Ranking by Eating-out Occasions

The order of importance among restaurant choice factors by customers’ eating-out occasions (i.e., quick meal/convenience, social occasion, business necessity, and celebration) was examined by using a descriptive analysis. The details are shown in Figure 2 . The top three restaurant choice factors in the occasion of quick meal/convenience were price (mean = 3.508, SD = 2.476), personal/past experience (mean = 4.571, SD = 2.610), and variety of menu items (mean = 4.631, SD = 2.427). In the case of social occasion, price (mean = 3.784, SD = 2.531), popularity (mean = 4.506, SD = 2.420), and word-of-mouth (mean = 4.543, SD = 2.659) were ranked as the three major choice factors. In the occasion of business necessity, unlike the previous two occasions, reputation (mean = 3.483, SD = 2.064) was ranked in the first place, followed by popularity (mean = 3.828, SD = 2.019), and word-of-mouth (mean = 4.103, SD = 2.440). Lastly, in the occasion of celebration, the top three restaurant selection factors were word-of-mouth (mean = 3.927, SD = 2.580), price (mean = 4.240, SD = 2.615), and reputation (mean = 4.500, SD = 2.362).

Ranking by eating-out occasions. 1: “The most important criteria to consider when choosing a restaurant”; 9: “The least important criteria to consider when choosing a restaurant”. Quick meal/convenience ( n = 252), Social occasion ( n = 162), Business necessity ( n = 29), Celebration ( n = 96).

Table 3 discloses the differences in importance of restaurant choice factors across eating-out occasions. The one-way ANOVA findings indicated that while variety of menu items was not statistically significant, the importance of word-of-mouth, online review from customers, reputation, popularity, personal experience, price, sales promotion, and location were statistically significant across eating-out occasions. The non-significant difference in variety of menu items across eating-out occasions suggests that the attribute is equally important for all the occasions. This is consistent with Kivela et al. [ 69 ] where variety of menu was a crucial attribute determining customer evaluation of restaurant experience. A closer examination of the ranking by eating-out occasions further indicated that word-of-mouth was particularly crucial in celebration, followed by business necessity, social occasion, and quick meal/convenience. In addition, online reviews from customers were critical in the order of business necessity, celebration, social occasion, and quick meal/convenience. Reputation was especially important in business necessity, followed by celebration, social occasion, and quick meal/convenience. Popularity was particularly critical in business necessity, followed by social occasion, quick meal/convenience, and celebration. Moreover, personal experience was important in the order of quick meal/convenience, business necessity, social occasion, and celebration. Price was crucial in quick meal/convenience, social occasion, celebration, and business necessity in sequence. Sales promotion was important in the order of celebration, quick meal/convenience, social occasion, and business necessity. Further, location was particularly critical in the occasion of quick meal/convenience, followed by celebration, social, and business necessity. This result contributed to achieving the second research objective of this study.

Differences in restaurant choice factors across eating-out occasions.

* p < 0.05, ** p < 0.01.

4.3. Ranking by Restaurant Types

Ranking by restaurant types (i.e., full-service restaurants, quick-casual/convenience restaurants, and quick-service restaurants) was investigated by using a descriptive analysis. First, the order of criticality among the nine choice factors for full-service restaurants was examined. The results are exhibited in Figure 3 . Our finding indicated that price (mean = 3.866, SD = 2.436) was ranked in first place, followed by word-of-mouth (mean = 4.496, SD = 2.632), personal experience (mean = 4.594, SD = 2.654), variety of menu items (mean = 4.612, SD = 2.415), popularity (mean = 4.775, SD = 2.415), reputation (mean = 4.891, SD = 2.384), location (mean = 5.232, SD = 2.576), online reviews from customers (mean = 6.022, SD = 2.401), and sales promotion (mean = 6.467, SD = 2.325). This finding implies that when choosing a full-service restaurant for eating out, customers consider the above order in sequence.

Ranking by restaurant types. 1: “The most important criteria to consider when choosing a restaurant”; 7: “The least important criteria to consider when choosing a restaurant”. Full-service restaurants ( n = 276), Quick-casual restaurants ( n = 132), Quick-service restaurants ( n = 125).

Second, the order of importance among the choice factors for quick-casual restaurants was examined. While price (mean = 3.886, SD = 2.811) was found as the most critical factor, the order of the rest of the factors in quick-casual restaurants was little different from that of the full-service restaurants. Our results revealed that personal experience (mean = 4.530, SD = 2.260), reputation (mean = 4.780, SD = 2.590), variety of menu items (mean = 4.796, SD = 2.291), popularity (mean = 4.833, SD = 2.282), word-of-mouth (mean = 4.886, SD = 2.754), location (mean = 5.091, SD = 2.593), sales promotion (mean = 5.977, SD = 2.352), and online reviews from customers (mean = 6.242, SD = 2.542) were the second, third, fourth, fifth, sixth, seventh, eighth, and ninth important factors in sequence when customers select a quick-casual restaurant.

Lastly, we examined the rank indicated by customers when making a decision for selecting a quick-service restaurant. In the case of quick-service restaurant choice, participants ranked price (mean = 3.576, SD = 2.547) as the most crucial thing that they consider among the nine factors driving restaurant selection, followed by word-of-mouth (mean = 4.440, SD = 2.775), popularity (mean = 4.840, SD = 2.329), reputation (mean = 4.848, SD = 2.279), location (mean = 5.192, SD = 2.678), variety of menu items (mean = 5.264, SD = 2.609), personal experience (mean = 5.352, SD = 2.515), sales promotion (mean = 5.384, SD = 2.327), and online reviews from customers (mean = 6.152, SD = 2.393). The results pertinent to the ranking among important restaurant choice factors by restaurant types contributed to achieving the third research objective of the present study.

Table 4 further illustrates the differences in importance of restaurant choice factors across restaurant types. The one-way ANOVA findings revealed that the importance of personal experience, variety of menu items, and sales promotion were statistically different across restaurant types. Personal experience was important in the order of quick-casual, full-service, and quick-service. Variety of menu items was crucial in full-service, quick-casual, and quick-service in sequence. Sales promotion was important in the order of quick-service, quick-casual, and full-service. The insignificant difference in price implies that price is the most critical factor for all the three types of restaurant, which supports the aforementioned discussion.

Differences in restaurant choice factors across restaurant types.

* p < 0.05, *** p < 0.001.

5. Discussion

Faced with the complex phenomenon of eating-out, our study extends the body of knowledge on the relative importance of restaurant selection criteria. Our investigation into customers’ perceived importance of restaurant selection factors and how they vary across situational factors, namely dining occasions and restaurant segments, presents empirical evidence regarding customers’ choice of restaurant. Our study provides three insights. First, menu price was perceived as the most important criterion in all nine criteria when consumers choose a restaurant to eat-out. This is not surprising as since the Malaysian government imposes the implementation of a 6% Goods and Service Tax (GST) in 2015, consumers are becoming more price-sensitive and cautious about spending on eating-out [ 108 ]. Another plausible reason is that, consistent with past research advocating the salient role of price as a clue of consumers’ expectation and evaluation of product or service performance [ 109 , 110 ], our findings suggest that menu price has the overall greatest importance for restaurant customers. The role of price in influencing restaurant customers’ decision-making could be attributed by the common belief that price has been used as a reference in making quality inference [ 84 ].

Second, our study ranked the level of importance among the factors for customers to consider when choosing a restaurant by eating-out occasions. The importance level of menu price was greatest for both quick meal/convenience and social occasion; brand reputation was the most important for business necessity; and word-of-mouth recommendation (from the people I know) was greatest for celebration. On the other hand, online reviews carried the least importance for quick meal/convenience, and sales promotion was ranked being the least important for social occasion, business necessity, and celebration. Our findings provide empirical evidence that eating-out occasion is the key determinant of restaurant selection criteria. This supports the assertion that restaurant customers have distinctive reasons when patronizing restaurants [ 25 , 27 , 98 ]. The findings of this study allow restaurant selection criteria to be segmented in relation to their primary use occasion.

Third, our study investigated the relative importance among the restaurant selection factors by restaurant types. Menu price was perceived as being the most important criterion and sales promotion was the least important criterion for full-service restaurants. Menu price was also ranked highest on quick-casual restaurant selection criteria and online review was perceived to be the least important. The nature of our sample might shed light on the prevalence of quick-casual units in Malaysia. The majority of the respondents in this study were young working adults and middle-income consumers. This group of consumers prefer an informal and comfortable environment as well as reasonably-priced menu items [ 108 ]. Similarly, menu price was ranked highest and online review was ranked lowest on quick-service restaurant selection criteria. The substantial growth of the restaurant market in Malaysia and the homogeneity of offerings across restaurants within one segment might shed light on the importance of menu price in customers’ choice of restaurant. Customers have too many choices of restaurant when it comes to eating-out. Our study suggests that when there is a huge number of restaurant options with similar product or service offerings, there is a greater tendency for customers to rely on the prices when making decision. Thus, it is not surprising that customers are relatively mindful of prices when making eating-out decisions. This is consistent with Lewis’s [ 111 ] argument that price is a key factor in differentiating within a set of product class.

6. Implications

The restaurant industry is highly competitive. The understanding about restaurant customer behavior is vital for restaurants to achieve a sustainable restaurant business growth. Several managerial implications emerge from our study. First, restauranteurs should be alert to the comparative importance of factors in customer decision making. Such importance levels may trigger restauranteurs to consider marketing strategies for their restaurant that they may not have otherwise considered. For example, considering our finding that menu price is customers’ top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants, when food is priced appropriately, it can positively influence customers’ decision. Customers encode menu price as a synopsis of dining experience. The price perception is influential in assisting customers make a choice, suggesting the need to adopt effective pricing strategies. Restauranteurs should utilize the principle of integrated marketing communication strategies and grasp every opportunity to manage customer perception of price. Rather than leaving customer perception of price to chance, restauranteurs can take a proactive role in setting up value-based pricing strategies. For example, quick-service restauranteurs should consider implementing the practice of several international fast-food chains who regularly remind customers of their meal savings. When creating a pricing strategy, quick-casual restauranteurs should keep in mind that their customers value good quality food at a reasonable price in a comfortable dining atmosphere. The pricing strategies of full-service restauranteurs should appeal to customers who appreciate emotions in dining experiences as they typically seek a dining experience beyond eating, therefore strengthening competitive price perception. Quick-service and full-service restauranteurs must get customers to recognize the eating-out benefits they receive for the price they pay. In other words, the advertising messages should highlight the benefits of eating in the restaurants relative to the prices.

Second, word-of-mouth recommendation (from the people I know), which was ranked second in the important factors list, can strengthen customers’ decision to choose a restaurant. In the restaurant industry, word-of-mouth recommendation is influential, and most importantly, it costs a restaurant nothing to promote its products/services to potential customers. Thus, we suggest that restaurateurs consistently provide high-quality products and services to trigger positive word-of-mouth. Achieving customer satisfaction stimulates positive communications in a customer’s direct contacts and immediate surroundings [ 112 ]. Third, personal experience, which was ranked third in the important factors list, can affect restaurant customer decision-making. Most Malaysian consumers are well-informed and sophisticated, and they appreciate quality in dining experience [ 108 ]. If a restaurant receives favorable evaluations of their dining experience in the restaurant from existing customers, the positive evaluations can have a considerable impact on customer satisfaction and, consequently, on their behavioral intentions, such as revisit intentions [ 113 ].

Forth, a closer look into the relative important of restaurant selection criteria across eating-out occasions shows that restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. As the restaurant selection criteria are influenced by the eating-out occasions, we suggest that decisions relating to personalizing the promotional strategies should be undertaken. Because customers attach different levels of importance to restaurant selection criteria, it is essential to tailor distinctive efforts for optimal effects on restaurant customer behavior. Promotional tactics should reflect the consistency between purpose of eating-out and restaurant selection factors. Menu prices are critically important when customers patronize a restaurant for quick meal/convenience and social occasion. In Malaysia, with growing urbanization and changing lifestyles, an increasingly great number of consumers seek convenience through eating-out. Financial incentives (such as value meals and set meals) and psychological pricing (such as 9-ending prices) are thus recommended for customers visiting a restaurant for quick meal/convenience or social occasions. Restaurant reputation is vital when customers choose a restaurant for business necessity. Customers may expect to have good food and drink in a comfortable physical environment to entertain their business clients. Restauranteurs should maintain the standards of these attributes to meet the needs and wants of their customers. Word-of-mouth is essential when customers select a restaurant for celebration occasion. Considering that customers visiting a restaurant to celebrate a special occasion (e.g., birthday, wedding anniversary), it is important for customers to choose the right restaurant where they can happily cherish the special moment. Accordingly, restauranteurs should increase their competitive advantage by creating customer engagement opportunities, such as sharing dining experiences on social media networks and facilitating customer-to-customer interactions.

7. Limitations and Recommendations for Future Research

There are several limitations to this study that should be addressed for future research. First, we conducted data collection in only one area in Malaysia (i.e., Klang Valley), thus limiting the generalizability of the conclusions. Other metropolitan cities across countries may be studied to obtain comparative results. Second, how respondents evaluate the difference in important ranking was not examined. In other words, the variables, such as values associated with eating-out, that may have a significant influence on important factor ratings should be further examined. More theoretical and practical implications regarding customers’ perceived importance of restaurant selection factors could be drawn when the underlying variables explaining the outcomes are investigated. Third, this study identified the nine factors based on the existing empirical studies on consumer behavior in the restaurant industry. The importance of certain restaurant choice factors, which included word-of-mouth, online reviews, reputation, popularity, price, and location were not statistically different between full-service, quick-casual, and quick-service restaurants ( Table 4 ). This suggests that these factors are equally important for all the three types of restaurant. Given the fact that consumer decision-making in restaurant selection is dynamic and may be driven by emerging factors or reasons, future research is suggested to delve into this topic by utilizing qualitative methods. Fourth, this study was descriptive in nature, thus failing to include delicate statistical techniques and to suggest a causal model of the antecedents and consequence of customers’ decision. The contribution of this study could be strengthened through more robust quantitative research approach efforts. Fifth, the subgroups (i.e., quick meal, social occasion, business, celebration) have different number of sample size. Future research should balance the sample size for these subgroups. In addition, future research should increase the sample size to effectively compare the constituents of eating-out occasions.

8. Conclusions

Customer expectations of restaurant offerings are ever-increasing, and they are now more demanding in choosing better restaurant choices based on what they can get from their decision. An investigation of key factors driving customers’ restaurant choice in eating-out decision making not only can help restaurateurs understand restaurant customer perception of key factors when selecting a restaurant, but also form appropriate marketing strategies to attract existing and potential customers and outperform competitors. Faced with the complex phenomenon of eating-out, our study extends the body of knowledge on the relative importance of restaurant selection criteria. Our investigation into customers’ perceived importance of restaurant selection factors and how they vary across situational factors, namely dining occasions and restaurant segments, presents empirical evidence regarding customers’ choice of restaurant. Our study has three important findings. First, menu price is perceived as the most important criterion in all nine criteria (i.e., word-of-mouth, online customer review, brand reputation, brand popularity, personal (past) experience, menu variety, menu price, sales promotion, and location) when consumers choose a restaurant to eat-out. Second, eating-out occasion is the key determinant of restaurant selection criteria. More specifically, the importance level of menu price is greatest for both quick meal/convenience and social occasion; brand reputation is the most important for business necessity; and word-of-mouth recommendation (from the people I know) is greatest for celebration. Third, menu price was perceived as being the most important criterion for full-service restaurants, quick-casual restaurants, and quick-service restaurants, respectively. This suggests that when there are a huge number of restaurant options with similar product or service offerings within a restaurant segment, there is a greater tendency for customers to rely on the prices when making decision. Overall, the findings of this study add to the restaurant management literature that customers’ restaurant choice is markedly affected by situational factors [ 69 , 98 ]. It is concluded that customers’ perceived importance of restaurant selection factors are important considerations in the occasion for which a restaurant is patronized and in the choice of restaurant type. The findings are valuable to restauranteurs in developing occasion-based and restaurant type-based segmentations based on restaurant selection factor priorities.

Author Contributions

Conceptualization, B.-L.C. and H.H.; methodology, B.-L.C. and H.H.; writing—original draft preparation, B.-L.C.; writing—review and editing, H.H. and S.L.; visualization, H.H. and S.L.; supervision, H.H.; project administration, B.-L.C. and S.K.; funding acquisition, B.-L.C. and S.K. All authors have read and agreed to the published version of the manuscript.

This study was supported by GP-IPM research fund, Universiti Putra Malaysia, Malaysia.

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Man found stabbed to death outside restaurant in Near Northside neighborhood, police say

HOUSTON, Texas (KTRK) -- Police are trying to find a killer accused of stabbing a man to death outside of a restaurant in Houston's Near Northside neighborhood.

The victim's body was discovered by the owner of the restaurant in the 2800 block of Fulton Street near Halpern Street just before 9:30 p.m. Tuesday.

When paramedics arrived, they found that the man had been stabbed multiple times. He was pronounced dead at the scene.

"Right now we're waiting on homicide to make the scene. Once they get here, they'll look for any witnesses, look for surveillance video," Lt. Larry Crowson with the Houston Police Department said. "Hopefully we get some kind of description of the suspect or suspects and get that out to y'all as soon as possible."

ABC13 video from the scene shows the restaurant's parking lot blocked by crime scene tape.

Police said it didn't appear the body had been there very long. The medical examiner will determine when the man died.

Investigators were reviewing surveillance video from the area, trying to determine exactly what happened and put together a suspect description.

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A Turkish restaurant is coming to St. Pete’s Edge District

• Maggie Duffy Times staff

St. Petersburg’s culinary landscape is broadening soon with the arrival of Bosphorous Turkish Cuisine, coming to the Edge Collective, a new mixed-use development at 1246 Central Ave.

Fort Lauderdale-based PTM Partners, who are developing the Edge Collective , and DoveHill Capital Management, a hospitality investment organization, announced in a news release that the restaurant has signed the lease, but no opening date was given.

The Central Florida-based restaurant that was founded in 2004 has locations in Winter Park, Winter Garden, Lake Nona and Orlando. The St. Petersburg location will span 5,000 square feet on the ground floor of the building facing Central Avenue, and have outdoor seating within the Moxy by Marriott Hotel’s garden.

The building at 1246 Central Ave. is a historic space that was most recently occupied by Furnish Me Vintage. It’s being renovated and updated, with more air and light being added throughout the three-story building.

The restaurant’s decor will create an authentic atmosphere, with a warm color palette, Turkish paintings and handmade glassware. The menu features fresh salads, hand-carved Halal meat and made-to-order pides (flatbreads) and is created by a culinary team that includes chefs with Turkish backgrounds.

Maggie Duffy is an art and dining reporter, covering Tampa Bay’s arts scene and the next new place to eat. Reach her at [email protected].

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7 shokoladnitsa, 8 royal indiya, 9 restoran ne goryuy, 10 mcdonald's, what's the weather like in mytishchi.

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Tijuana Flats closes another restaurant, its fifth in Jacksonville this year

A beleaguered fast-casual Tex-Mex restaurant chain based in Florida has abruptly closed another Jacksonville location — its fifth since February.

Tijuana Flats at 9942 Old Baymeadows Road, is among 11 restaurants to shut its doors in the wake of the chain filing for Chapter 11 bankruptcy protection and being acquired by a new company.

Calls to the restaurant Tuesday were answered with a recording stating "… unfortunately, the Baymeadows location is now closed."

The message referred callers to Tijuana Flats locations at 13529 Beach Blvd Suite 201-B at Hodges Boulevard in Hodges Station and at 41 Settlement Drive in Nocatee Town Center at Ponte Vedra Beach.

Yelp as well as Google have listed the Baymeadows restaurant as permanently closed.

Restaurant officials couldn't be reached immediately for comment Tuesday.

The  Maitland-based restaurant chain  is known for its made-to-order menu of burritos, tacos, chimichangas, quesadillas, nachos and hot sauce bar.

The Baymeadows closure comes less than two months after Tijuana Flats shuttered its restaurants at 5635 San Jose Blvd. in Lakewood, 11700 San Jose Blvd. Unit 24 in Mandarin, 13820 Old St. Augustine Road in Bartram Park and 5907 Roosevelt Blvd. in Ortega Village.

On April 19, Tijuana Flats announced in a news release that a new ownership group — Flatheads, LLC — had acquired the brand "with a plan of revitalizing its restaurants and reinvigorating the customer experience."

Tijuana Flats previously was owned by TJF USA, LLC.

Also in the news release, the company announced that it had filed for Chapter 11 bankruptcy protection and was closing 11 restaurants this week.

The closures resulted from a "strategic review that started in November of 2023 when the company began exploring various options which had included a potential sale," according to the news release.

"Furthermore, the decision to close restaurants, though difficult, was a result of a unit-by-unit analysis of financial performance, occupancy costs, and market conditions," the company said.

The five closures represent nearly half of Tijuana Flats' 11 locations in the Jacksonville area.

Along with the Beach Boulevard and Nocatee locations, Jacksonville-area Tijuana Flats remain open at 651 Nautica Drive, Suite 2, at River City Marketplace; 2025 Riverside Ave., No. 4, in Five Points; and 1647 Country Road 220, Suite 103, on Fleming Island, the company's website shows.

Teresa Stepzinski is the dining reporter for the Times-Union. Follow her on X, formerly known as Twitter, @TeresaStepz or reach her via email at [email protected].

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