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In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the working conditions in fast food restaurants, to discover the core factors of employee motivation and to determine the role of management in attaining this inspiration. The theoretical framework of this study presents the well known theories and other important literature for employee’s motivation. The requirements for employee’s motivation in fast food industry are highlighted by the author on the basis of these literatures. Additionally, a conceptual model for employee’s motivation in fast food restaurants is derived from different literature and serves as an opening position for the empirical research.   This study based on qualitative strategy and inductive approach with research philosophy of constructionist and interpretivist stances. The data is collected through semi-structured interviews consisting of four managers and three employees of Max, Subway and McDonald’s restaurants in Umeå, Sweden. For analysis the data is categorized on the basis of different factors mentioned in the proposed model.   In the findings of this study, the elements of the conceptual suggested model are identified and validated for employee’s motivation in fast food restaurants. The findings are concerned with different motivational factors through which employees can be motivated in fast food restaurants. In which the main role of management is to work on human capacity and provide training, the best working environment, salaries and wages and promotional and growth opportunities to their employee. These are the most important functions highlighted after empirical finding and analysis, however, other factors i.e. cultural values, stress of work, respect and recognition are also important factors for frontline employee’s motivation in fast food restaurants.   This study is only limited to three fast food restaurant (Max, McDonald’s & Subway) of one city of Sweden (Umeå). The data was collected from a small sample (only seven individuals) which limits the generalization of this study to other restaurants in Sweden.

A elevada competitividade nos diversos setores da economia brasileira também está presente no varejo de alimentação. Destaca-se a parcela composta por estabelecimentos dedicados ao fornecimento de lanches ou refeições rápidas, conhecidos como restaurantes fast food. Esse setor exibe a presença de redes internacionais, no formato de franquias, que tornam o mercado mais competitivo. Este trabalho está voltado para o segmento de redes de restaurantes fast food, estudando os relacionamentos envolvidos nas operações logísticas, dentro da cadeia de suprimentos. Para os diversos participantes dessa cadeia - organização detentora da franquia da rede, restaurantes, fornecedores, provedores de serviços logísticos e clientes - a logística, envolvendo atividades como compras, inventário e distribuição, tem uma função central e estratégica, influenciando de forma significativa os resultados de todas as partes. Um aspecto relevante é a política de terceirização (outsourcing) das atividades logísticas, cada vez mais presente em todo o mundo, que também se apresenta como alternativa neste segmento. Destaca-se a figura do operador logístico, um provedor de diversas funções logísticas, realizando-as de forma integrada. Em face deste contexto, o principal objetivo deste trabalho é a proposição de modelos de negócios que podem ser aplicados às redes de restaurantes fast food, onde são mostradas as diversas formas de relacionamentos entre os participantes, visando a obtenção de valor para o cliente. O modelo de negócio é a base para a definição da estratégia competitiva dos integrantes da cadeia de suprimentos, em busca de vantagem competitiva para o grupo. Uma pesquisa empírica (survey) foi realizada com redes de restaurantes fast food para permitir a visão da realidade empresarial e auxiliar no desenvolvimento dos modelos de negócios. Em seguida foram selecionados quatro casos - três redes e um operador logístico - para um estudo mais aprofundado e obtenção de insights que possibilitem compreender a estratégia competitiva destas redes. / The high level of competitiveness in the various sectors of the Brazilian economy is also present in food retail. The segment made up of establishments devoted to offering snacks or quick meals, known as fast food restaurants, stands out. In it, international chains with the franchise format can be found, which makes the market more competitive. This piece of work is geared to the segment made up of fast food restaurant chains. It studies the relationships involved in the logistical operations within the supply chain. For the various participants in this chain -- the organization that owns the franchise, restaurants, suppliers, providers of logistical services and customers -- the logistics, involving activities such as purchasing, inventory and distribution, have a central and strategic role, significantly influencing the results of all the parties. A relevant aspect is the worldwide and ever more common policy of outsourcing logistical activities, which also shows up as an alternative in this segment. A character that stands out is the integrated service provider, who carries out several logistical functions and does so in integrated way. In view of this context, the main purpose here is proposing business models that may be applied to fast food restaurant chains. In them, the various forms of relationship between the participants are shown, with the aim of obtaining value for the customer. The business model is the basis for defining the competitive strategy of the players of the supply chain, in the search for competitive advantage for the group. A survey of fast food restaurant chains was conducted to allow one to grasp the business reality and help in the development of the business models. Next, four cases were selected -- three chains and an integrated service provider -- for a more in-depth study and to obtain insights that make it possible for one to understand the competitive strategy of these chains.

A elevada competitividade nos diversos setores da economia brasileira também está presente no varejo de alimentação. Destaca-se a parcela composta por estabelecimentos dedicados ao fornecimento de lanches ou refeições rápidas, conhecidos como restaurantes fast food. Esse setor exibe a presença de redes internacionais, no formato de franquias, que tornam o mercado mais competitivo. Este trabalho está voltado para o segmento de redes de restaurantes fast food, estudando os relacionamentos envolvidos nas operações logísticas, dentro da cadeia de suprimentos. Para os diversos participantes dessa cadeia - organização detentora da franquia da rede, restaurantes, fornecedores, provedores de serviços logísticos e clientes - a logística, envolvendo atividades como compras, inventário e distribuição, tem uma função central e estratégica, influenciando de forma significativa os resultados de todas as partes. Um aspecto relevante é a política de terceirização (outsourcing) das atividades logísticas, cada vez mais presente em todo o mundo, que também se apresenta como alternativa neste segmento. Destaca-se a figura do operador logístico, um provedor de diversas funções logísticas, realizando-as de forma integrada. Em face deste contexto, o principal objetivo deste trabalho é a proposição de modelos de negócios que podem ser aplicados às redes de restaurantes fast food, onde são mostradas as diversas formas de relacionamentos entre os participantes, visando a obtenção de valor para o cliente. O modelo de negócio é a base para a definição da estratégia competitiva dos integrantes da cadeia de suprimentos, em busca de vantagem competitiva para o grupo. Uma pesquisa empírica (survey) foi realizada com redes de restaurantes fast food para permitir a visão da realidade empresarial e auxiliar no desenvolvimento dos modelos de negócios. Em seguida foram selecionados quatro casos - três redes e um operador logístico - para um estudo mais aprofundado e obtenção de insights que possibilitem compreender a estratégia competitiva destas redes. / The high level of competitiveness in the various sectors of the Brazilian economy is also present in food retail. The segment made up of establishments devoted to offering snacks or quick meals, known as fast food restaurants, stands out. In it, international chains with the franchise format can be found, which makes the market more competitive. This piece of work is geared to the segment made up of fast food restaurant chains. It studies the relationships involved in the logistical operations within the supply chain. For the various participants in this chain -- the organization that owns the franchise, restaurants, suppliers, providers of logistical services and customers -- the logistics, involving activities such as purchasing, inventory and distribution, have a central and strategic role, significantly influencing the results of all the parties. A relevant aspect is the worldwide and ever more common policy of outsourcing logistical activities, which also shows up as an alternative in this segment. A character that stands out is the integrated service provider, who carries out several logistical functions and does so in integrated way. In view of this context, the main purpose here is proposing business models that may be applied to fast food restaurant chains. In them, the various forms of relationship between the participants are shown, with the aim of obtaining value for the customer. The business model is the basis for defining the competitive strategy of the players of the supply chain, in the search for competitive advantage for the group. A survey of fast food restaurant chains was conducted to allow one to grasp the business reality and help in the development of the business models. Next, four cases were selected -- three chains and an integrated service provider -- for a more in-depth study and to obtain insights that make it possible for one to understand the competitive strategy of these chains.

Service orientation has been suggested to be a work-related behavioral trait that contributes toward overall job performance in certain occupations. Therefore, the Batrus Hollweg Service Questionnaire (SQ), a personality inventory, was hypothesized to predict performance in a sample (N=55) of fast-food restaurant workers whose jobs were primarily composed of service-related elements. A performance evaluation form was created for use as the criterion measure. An alternative scoring system for the SQ was developed, and showed it to be significantly correlated with the criterion. The potential for use of the alternative scoring procedure is discussed.

The main research objective of this study was to find out whether perceived value significantly affects consumers’ purchase intention. Additionally, this study examined if there are any significant differences in perceived value for different fast-food restaurant brands and attempted to identify which fast-food restaurant is perceived to be the industry leader. A total number of six fast-food restaurants (McDonalds, Subway, Starbucks, Wendy’s, Burger King, and Taco Bell) were selected. Findings showed that among the five perceived service value dimensions, Starbucks is the leader in terms of quality, emotional response, and reputation. Multivariate analysis of variance (MANOVA) and multiple regression analysis were performed to test the study hypotheses. Results indicated that there were significant differences in perceived value for different fast-food restaurant brands. Besides, monetary and behavioral price significantly affects consumers’ purchase intention. Findings are expected to help hospitality marketers to strategically manage their brands.

Problématique et objectifs : Quels sont les comportements et les choix alimentaires d’un travailleur du secteur de la restauration rapide, continuellement exposé à des aliments majoritairement frits ou ultra-transformés? Peu de données sont disponibles pour répondre à cette question. L’étude de cas de la rôtisserie participante permettra de générer des données exploratoires afin de décrire les comportements alimentaires des employés et d’identifier les déterminants individuels, sociaux et contextuels susceptibles de les influencer. Méthodologie : Des entrevues individuelles intégrant des photographies d’aliments consommés au travail, prises par les participants, ont été menées dans une rôtisserie de type restaurant-minute. La grille d’entretien est inspirée du modèle socio-écologique de Zorbas et al. (2018). L’analyse des verbatims faite avec le logiciel NVivo combine une approche inductive et déductive. Des histoires de cas ont été produites pour chacun des participants afin de synthétiser les données. Une approbation éthique fut obtenue. Résultats : Un total de 17 participants, répartis en termes de genre, âgés de 18 à 53 ans, ayant de 6 mois à plus de 20 ans d’expérience à différents postes ont participé à l’étude. Tous les participants consomment de façon épisodique ou régulière des aliments ou des boissons en provenance des lieux du travail. La solution pour pallier leurs ressources limitées en temps, argent, compétences culinaires et au peu de motivation reliée à l’acte culinaire est de s’alimenter à partir de l’offre alimentaire en milieu de travail. Celle-ci s’avère être très accessible et peu coûteuse. La praticité, le goût, l’accessibilité et le prix des aliments sont prioritaires à la santé dans le processus de choix alimentaires de ces travailleurs. Les conditions de travail et les normes sociales contextuelles à l’emploi imposent aux travailleurs une pression supplémentaire à la consommation d’aliments au travail. Des attitudes ambivalentes y sont reliées. Conclusion : Un emploi en restauration rapide est susceptible d’exercer une influence défavorable sur l’alimentation des travailleurs. Ces derniers ne sont pas supportés dans l’adoption d’habitudes plus saines. Au fil du temps, le tout peut mener à des patrons alimentaires délétères pour la santé. Ces connaissances mettent en évidence le défi de développer des interventions pour les protéger d’un environnement alimentaire difficilement modifiable. Ces actions devraient agir sur l’ensemble des déterminants tant individuels que contextuels. / Context and objectives : What are the behaviors and choices of fast-food workers, those who are continuously exposed to fried and ultra-processed food? Few data are currently available. This case study of a chicken fast food restaurant aimed to describe workers’ food behaviors at work and to identity individual, social, and contextual determinants of influence. Method : Individual interviews using pictures of food and beverages eaten at work and taken by fast food workers of a chicken fast food restaurant was used. The interview guide was based on a socio-ecological model adapted by Zorbas et al. (2018). Analysis of verbatims was made with NVivo with an inductive and deductive approach. Case stories were written for data synthesis purpose. Ethics approvals were obtained. Results : Seventeen male and female fast-food workers from 18 to 53 years and working from 6 months to over 20 years at different positions participated in this study. All participants ate food or drank beverages from work on an occasional or regular basis. They generally are time and money constrained with few culinary skills and motivations. This leads them to eat food that is of easy access and cheap at work. Commodity, taste, accessibility, and price are more important than health in the decision-making process. Labor conditions and contextual social norms at work impose additional pressure on workers to consume food at work, despite ambivalent attitudes. Conclusion : Working in a fast-food restaurant is likely to exert an unfavorable influence on the diet of workers. They are not supported in adopting healthier habits. This can lead to unhealthy eating patterns over time. Those evidence highlight the challenges of developing interventions to protect people working in a food environment that is difficult to modify. These actions should act on all determinants, both individual and contextual.