Barn i åldrarna 4-9 år har tydliga önskemål kring hur de vill att deras restaurangbesök ska se ut. I samarbete med Barnens Bästa Bord har en kvalitativ studie gjorts med fokus på barns önskemål vid restaurangbesök. Syftet med uppsatsen var att undersöka barnens önskemål när de går på restaurang med hänsyn till hela måltidsupplevelsen gällande mat, miljö, meny och bemötande. Metoderna som har använts är bildövning där barn har ritat sin favoriträtt, fokusgruppintervjuer med barn samt enkätundersökningar med föräldrar.Resultatet visar att gemenskapen inom familjen är viktig för barnen vid restaurangmåltiden. Barnen är medvetna om att vid restaurangbesök önskas lugn och ro, dock är stillasittande ett problem för barnen. De efterfrågar lugna aktiviteter som kan genomföras vid bordet men även fysisk aktivitet. Det är viktigt för många barn att maten som serveras inte är blandad på tallriken och de önskar en roligare meny med färger, bilder och tydlig text. Föräldrarna önskar en mer varierad barnmeny med fler valmöjligheter och att maten kan anpassas efter barnens ålder och behov. Frukt och grönsaker ses som en viktig och naturlig del av måltiden, både för barn och för föräldrar. Föräldrar önskar även att barnen ska få en bra måltidsupplevelse. / Children between 4-9 years old have clear wishes about how they want their restaurant visits will be. In collaboration with “Barnens Bästa Bord” this qualitative study, focuses on the child’s wishes when visiting a restaurant. The aim is to take the entire meal experience regarding food, environment, customer service and menu into consideration. Methods used were a drawing exercise in which, children drew their favorite dish, focus group interviews with children and finally a questionnaire directed towards parents.Results show that community within the family is important for the children at restaurant visits. The children are aware that when eating they are expected to behave peacefully and quiet, although sedentary is a problem for the children and they are asking for silent activities at the table but also physical activities. It is important for many children that food is not mixed on the plate and they request a fun menu with color, pictures and distinct fonts. The parents request a bigger variation of the children’s menu and that the food can be adjusted according to age and needs. Fruits and vegetables are important and natural parts of the meal for both child and parent. Parents wish to give the children a pleasant meal experience. / Barnens Bästa Bord

Over the last decade there has been a rapid development of United States quick service restaurant companies such as KFC and McDonalds in China. Increasingly urban Chinese consumers patronize these restaurants as a way to experience American culture. For some it is becoming a part of their eating pattern. Recent health studies have demonstrated that nutritional diseases are increasing in China. This study accessed urban Chinese consumers' perceptions about U.S. quick service restaurants and their knowledge about the nutritional value that U.S. quick service food can provide. This study revealed that Chinese consumers' perceptions and knowledge about U.S. quick service impacts their patronage. Additionally, the study determined correlation between consumer patronage and reported health status as well as consumers' length of patronage negative influence on their health status. The results of this study will help U.S. quick service restaurants in educating consumers on nutrition and improving the menus.

This thesis explores the design of a food service space in an historic building in Richmond, Virginia near the campus of Virginia Commonwealth University. It is a result of retrofitting an awkward 1850s building by transforming it through the modern concept of a fast casual style restaurant, based in whole ingredients. The thesis is about the process of designing to rebalance the relationship between food and consumer in a modern era.

The community of Old Town Manchester lies across from downtown Richmond on the south side of the James River. Annexed in 1910, Manchester was the industrial hub of the city and home to the Chesterfield Railroad, the first railway in Virginia and used to transport coal. These industrial roots are still evident today in the warehouses and manufacturing facilities that continue to operate or have been repurposed. The building of focus is located on the corner of bustling Hull Street and quiet 7th Avenue. Distinctive in its stone masonry exterior, 616 Hull was constructed in the 1920s as a Chevrolet showroom and manufacturing facility. Both the proximity to downtown and the historic character of Manchester made it seem an ideal location for a hotel and restaurant. Considering the hotel as a source of stability for the community because it provides jobs, and the restaurant as an entity within the hotel that simultaneously serves the guests as well as the local residents, the concept of discovery and experience of place emerged. With the belief that locals share a sense of pride in the city in which they live, thus making Richmonders the city’s best advocates, this thesis was an exploration of how design can encourage interaction between two groups of people- visitors and locals.

The purpose of this study is to investigate the factors influencing restaurant Owner-Managers’ decisions to adopt sustainability innovations in restaurants. A cross-sectional survey research design is used for this study, which entails distributing a survey to restaurants in the City of Richmond, Virginia, to gain an understanding of the factors influencing sustainability innovation adoption. Drawing from both the innovation adoption theory and the theory of planned behavior, the researcher contributes a baseline of the restaurants’ sustainability and the Owner-Managers’ intrinsic motivations. By integrating innovation adoption theory’s perceived innovation characteristics and measuring restaurants’ past sustainability behavior, this study increases the overall explanatory power of the theory of planned behavior. The findings demonstrate the need for new policy that effectively increases the rate of sustainability innovation adoption throughout Richmond’s restaurant industry. This study’s baseline contribution enables policymakers to move from planning to the implementation of the initiatives needed to achieve the economic development goal and first objective detailed in the City of Richmond’s sustainability plan, RVAgreen: A Roadmap to Sustainability (2011).

Understanding the process of consumers during key purchasing decision points is the margin between success and failure for any business. The cultural differences between the factors that affect consumers in their decision-making process is the motivation of this research. The purpose of this research is to extend the current body of knowledge about decision-making factors by developing and testing a new theoretical model to measure how culture may affect the attitudes and behaviors of consumers in restaurants. This study has its theoretical foundation in the theory of service quality, theory of planned behavior, and rational choice theory. To understand how culture affects the decision-making process and perceived satisfaction, it is necessary to analyze the relationships among the decision factors and attitudes. The findings of this study contribute by building theory and having practical implications for restaurant owners and managers. This study employs a mixed methodology of qualitative and quantitative research. More specifically, the methodologies employed include the development of a framework and testing of that framework via collection of data using semi-structured interviews and a survey instrument. Considering this framework, we test culture as a moderating relationship by using respondents’ birth country, parents’ birth country and ethnic identity. The results of this study conclude, in the restaurant context, culture significantly moderates consumers’ perception of service quality, overall satisfaction, and behavior intention.of OA.

This thesis is oriented on the development of tourism in the Pilsen region. The aim was to create a concept for the planned rebuilding of a cottage on the guesthouse and restaurant in the village Jarov in this region. This concept includes a market analysis and competition, defining technical, technological, financial requirements and determination of its overall contribution to tourism in the region. Also included is the current estate of tourism mainly in the southern part of the Pilsen region, which will by for this project also very important.

The aim of the thesis is to elaborate a business plan for establishing a restaurant (pizza) as a basis for negotiations with investors, and assessing the viability of the business plan. The theoretical part presents the specifics of catering business with an emphasis on legislative requirements; it also deals with marketing analysis and design of marketing strategy. The practical part contains the business plan with all its elements -- establishment of the company and choice of legal form, description of the technological solutions to complex business information system, marketing analysis and strategy and concludes that the operational and financial plan andzávěreč assess the expected financial results.

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.

Introdução - A informação nutricional do rótulo de embalagem de alimentos tem sido uma estratégia importante para oferecer ao consumidor informações para escolhas mais apropriadas. Partindo desse princípio, os restaurantes administrados pela Coordenadoria de Assistência Social, no ano de 2001, passaram a disponibilizar a informação de valor energético das preparações culinárias oferecidas nos restaurantes de forma a orientar e auxiliar o cliente em sua escolha. Objetivo Avaliar o comportamento de funcionários e alunos que utilizam os restaurantes universitários em relação à informação nutricional e, em especial, referente ao valor energético das preparações culinárias oferecidas nestes. Métodos - Foi utilizada amostra sistemática. Os domínios de estudo foram constituídos por dois estratos de 600 indivíduos cada. O método de investigação foi a entrevista estruturada. As variáveis de estudo foram analisadas de forma descritiva e utilizou-se o teste Qui-quadrado para analisar associações. Resultados. Houve semelhanças entre os estratos de alunos e funcionários com maior tempo de educação formal. Não houve associação entre ler as informações nutricionais do rótulo de embalagem de alimentos e o valor energético das preparações culinárias oferecidas pelos restaurantes. A utilização da informação nutricional esteve associada a, anos de educação formal, excesso de peso, prática de atividade física esportiva, tipos de fontes de informação sobre alimentação e nutrição. Conclusão. Observou-se ser esta pesquisa de importante natureza, uma vez que não foram encontrados trabalhos específicos que avaliassem o comportamento da população universitária sobre a informação nutricional. De modo geral, as mulheres utilizam as duas Resumo informações nutricionais mais que os homens. No caso dos alunos, observouse pouco interesse em relação às duas informações. Entre os funcionários de menor tempo de educação formal, verificou-se maior interesse na informação de valor energético das preparações culinárias, diferente dos funcionários com maior tempo de educação formal, que lêem mais as informações nutricionais do rótulo de embalagem de alimentos / The nutritional information on the labels on the packaging of foodstuffs has proved an important strategy in offering the consumer such information to make the most appropriate choices. On this basis, the restaurants managed by the Coordenadoria de Assistência Social began, in 2001, to make available to their clients information regarding the energy value of the food prepared so as to guide and help them in their choices. Objective. To assess the behavior of the staff members and students who make use of university restaurants in their response to the nutritional information provided, especially as regards the energy value of the food prepared and provided in these restaurants. Methods. Systematic sampling was used. The universe of study consisted of two strata of 600 individuals each. The structured interview was used as the method of investigation. The study variables were analyzed descriptively and the chi-squared test was used to analyze the associations. Results. There were similarities between the strata of students and staff with higher levels of education. There was no association between the reading of the labels on the packaging of foodstuffs and the energy value of the food prepared and offered by the restaurant. The use made of the nutritional information provided was associated with the level of education, over-weight, practice of physical sporting activity and kinds of sources of information on feeding habits and nutrition. Conclusion. It is clear that this research is important, as no specific studies which attempt to assess behavior related to nutritional information in a university population are available. Generally speaking, women use both kinds of Abstract information more than men. As regards the students, little interest was show in either kind of information. Among the staff of low level of education a greater interest was found in energy value information regarding the food served in the university restaurant than among the staff of higher levels of education who read the information on the packaging of foodstuffs more frequently