Journal of Foodservice Business Research

Sustainable innovation behavior in restaurants

Factors related to food safety culture among school food handlers in Tokyo, Japan: a qualitative study

A cross industry evaluation of food waste in restaurants

Drivers and impact of restaurant tipping behavior

The halo effect created for restaurants that source food locally

Customer satisfaction in gourmet food trucks: Exploring attributes and their relationship with customer satisfaction

Does Sustainability Pay? Evidence from the Food Sector

Food allergy information sharing and communication strategies in full-service restaurants in the U.S.

Testing product, pricing, and promotional strategies for vending machine interventions with a college population

Influence of social media on restaurant consumers: A case study of Crab island restaurant

Connecting local food to foodservice businesses: An exploratory qualitative study on wholesale distributors‘ perceived benefits and challenges

The effect of core menu attribute, green menu background, and gender on consumers’ attitudes toward korean dishes

Restaurant employees and food safety compliance: motivation comes from within

Investigating the purchase intention toward healthy drinks among Urban consumers in Malaysia

Are vegetarian customers more “green”?

Examining customer perceptions of restaurant restroom cleanliness and their impact on satisfaction and intent to return

“Why do you dine at Korean restaurants?” An ethnic food consumption model approach

How emotional displays and service quality impact satisfaction and loyalty: A gendered look

Factors for non-Jewish consumers’ kosher food choice: An investigation of the food quality perception

The interaction effects of consumer susceptibility to interpersonal influence and type of word-of-mouth on Chinese consumers’ restaurant choices

Effectiveness of short videos to enhance HACCP information for consumers

Consumers’ intention to patronize food trucks: An application of the theory of planned behavior

The examination of the relationship between experiential value and price fairness in consumers’ dining experience

Exploring entrepreneurial competencies in identifying ideas and opportunities, managing resources, and taking action: Evidence from small catering business owners in Bandung, Indonesia

Children’s menus in American restaurants: Analysis for sodium and calories

Food retailing landscape: FDI, economic growth and employment in Bangladesh

Integral decision analysis in mutually exclusive capital investment projects. Case study: Hard Rock Cafe at Riviera Maya

The effect of brand diversification on IPO returns: An examination of restaurant IPOs

Using survival modeling for turn-time predictions in foodservice settings