Studying the development characteristics of the urban catering industry holds significant importance for understanding the spatial patterns of cities. In this manuscript, according to the ...characteristics of the distribution of catering points and based on catering point of interest (POI) data of 106 cities in China in 2016 and 2022, we propose the Natural Nearest Neighbor Single Branch Model (NNSBM) to identify catering points by adaptive clustering, which improves the efficiency of identifying catering clusters. Subsequently, a catering spatial structure division model is constructed to classify the spatial structure of catering clusters into 3 major categories and 17 subcategories, and the evolution pattern of urban catering clusters is analyzed. In addition, based on the population density raster data, a bivariate spatial autocorrelation model is employed to analyze the complex relationship between the distribution of urban catering clusters and population density, revealing the distinctive characteristics of urban catering cluster evolution. The results showed that (1) In the initial stage of catering cluster formation, catering activities tend to gather first in a specific area of the city, giving rise to the main catering cluster. However, as the catering industry progresses, the phenomenon of “central fading” occurs within the main catering cluster. (2) The overall trend of the catering spatial structure of most cities showed an evolution toward low primacy–high concentration (Lp-Hc), and cities at different stages of catering capacity exhibited different evolution characteristics of catering clusters. (3) The influence of population density on catering distribution was staged, with a varying impact on cities with different types of catering spatial structures.
Purpose - The paper aims to examine the relationships among hedonic and utilitarian values, customer satisfaction and behavioral intentions in the fast-casual restaurant industry.Design methodology ...approach - The measures were developed based on a thorough review of the previous literature. Questionnaires were collected in classroom settings at a mid-western university in the USA. Anderson and Gerbing's two-step approach was employed to assess the measurement and structural models.Findings - The findings indicate that hedonic and utilitarian values significantly influence customer satisfaction, and customer satisfaction has a significant influence on behavioral intentions. Utilitarian value shows a greater influence on both customer satisfaction and behavioral intention than does hedonic value. This study also reveals that customer satisfaction acts as a partial mediator in the link between hedonic utilitarian value and behavioral intentions.Research limitations implications - Study findings will greatly help hospitality researchers and practitioners understand the roles of hedonic and utilitarian values in customer satisfaction and behavioral intentions in the fast-casual restaurant industry.Originality value - The paper is the first to explore the relationships among hedonic and utilitarian values and their effect on customer satisfaction and behavioral intentions in the fast-casual restaurant industry using Babin et al.'s two-dimensional measure of consumer value.
Black Soldier fly (Hermetia illucens) larval (BSFL) frass was examined for its nutrient nitrogen, phosphate and potassium (N:P.sub.2 0.sub.5 :K.sub.2 O), phytohormone and biogenic amine content, its ...plant growth promoting activity, and screened to test the hypothesis that bacteria characteristic of the genus Enterococcus (present in the biome of decaying catering waste and the larval gut) are excreted by BSFL in their frass. Frass plant growth promoting activity was measured by comparing the growth of winter wheat berry (Triticum aestivum) in frass treated soil to that of untreated (control) soil. The N:P.sub.2 0.sub.5 :K.sub.2 O percent dry matter average, biogenic amine and phytohormone content of frass was determined by standard soil analysis, HPLC and HPLC/GC-MS methodologies, respectively. All were at too low of concentrations to account for its plant growth promoting activity. Frass added to soil induced a 11% increase in aerial mass and shoot length in treated plants over controls. Numerous colonies of Enterococci growing out on BEA (bile-esculin-agar) plates were detected in frass collected directly from larvae confirming the hypothesis that viable Enteroccoci are passing from the larval gut into their frass. Since a number of rhizobacteria, including Enterococci, have previously been identified as part of the larval gut biome, the passage of Enterococci from the larval gut into frass in the face of only trace N:P.sub.2 0.sub.5 :K.sub.2 O percent dry matter averages, biogenic amine and phytohormone content is consistent with the hypothesis that Enterococci exhibiting rhizobacterial activity have a role in conferring to frass its plant growth promoting activity.
•This study develops and validates a mobile catering app success model.•The relationships among 10 mobile catering app success variables are examined.•Perceived value influences eWOM more strongly ...than does user satisfaction.•User satisfaction affects intention to reuse more strongly than does perceived value.
This study develops and validates a mobile catering app success model based on the e-commerce system success model and marketing literature. Specifically, a research model which describes the relationships among system quality, information quality, service quality, product quality, perceived price, perceived promotions, perceived value, user satisfaction, intention to reuse, and eWOM is examined. Data collected from an online survey are analyzed against the research model using PLS-SEM. The results indicate that product quality, perceived price, perceived promotions, and eWOM can be added to the e-commerce system success model to form a mobile catering app success model. Additionally, the findings show that perceived value influences eWOM more strongly than does user satisfaction while user satisfaction affects intention to reuse more strongly than does perceived value. The findings of this study provide several important theoretical and practical implications for developing a successful mobile catering app.
IntroductionEating from restaurants can risk inadvertent gluten exposure, and a lack of suitable options impacts the quality of life for persons with coeliac disease (CD). The study aimed to explore ...restaurant staff knowledge and procedures in place to serve gluten-free (GF) foods, without cross-contamination.MethodsIn 2022, an in person cross-sectional study was conducted in East Ham, London. Staff from 45 catering establishments (Indian; n=10, Pakistani; n=10, Bangladeshi; n=5, Sri Lankan; n=2 and Thai; n=2, Chinese; n=9 and Italian; n=7 cuisines) were invited to complete an 8-item questionnaire on their knowledge of coeliac disease and gluten-free catering. Inclusion criteria was customers must be able to dine within the premises and an understanding of English language. Ethical approval through procedures of the University of Roehampton.ResultsStaff from 25 restaurants completed the study (South Asian; n=16 (Indian; n=10, Pakistani; n=3, Bangladeshi; n=2, Sri Lankan; n=1), Chinese; n=2 and Italian cuisines; n=7; predominate reason for non-participation was language barrier. Responses were received from 21 chefs/cooks and 4 waiters. Four Italian restaurants sold GF meals, all other cuisines had no GF meals available. All staff had undertaken food allergy training, though only 4(16%) had training in preparing GF meals. Three Italian restaurants had Coeliac UK catering accreditation.The majority (96%) of the chefs and restaurant staff were aware of gluten containing grains, however, only 60% were aware of coeliac disease (only 25% of staff from South Asian and 70% from Italian restaurants). Only 20% of staff from South Asian restaurants were aware of possible gluten cross contamination during food preparation, compared with 100% of staff from Italian restaurants.ConclusionsThere is very poor availability of GF meals from South-Asian restaurants, this will likely impact the ease of adhering to gluten free diet and the quality of life of many patients with CD. A multilingual study is needed to further explore restaurant staff knowledge and procedures in place to serve GF foods in Chinese and South Asian restaurants.
