The geographies of one particular restaurant workplace in the southeast of England are considered. It is argued that such workplace geographies—broadly of surveillance, display, and location—help to constitute the character of an employment. Here, this is demonstrated through an examination of the performative geographies of display in waiting work in Smoky Joe's restaurant. This examination is then used in two ways: both to draw out some implications of the interpersonal nature of this particular job; and to establish some broader analytical dimensions—sociospatial relations of consumption—to aid the understanding of how and why other jobs may be similar or different.

It's Showtime: On the Workplace Geographies of Display in a Restaurant in Southeast England:

This article looks at the outcome of a questionnaire designed to explore factors relevant to engendering consumer loyalty in restaurant choice. The sampling frame comprises people with relatively homogeneous characteristics who dine out with some frequency. The overall objective was to question certain assumptions that have become current in academic discussions of consumer behaviour with particular relevance to consumer loyalty. Findings suggest that the quality and range or type of food are key determinants in consumer loyalty, but that the concept of “quality of food” offers a range of interpretations and thus requires more careful investigation. Additionally, the concept of the “meal experience” as a holistic abstraction in the consumer’s mind is called into question as a consequence of the analysis. Tangible rather than intangible factors are identified as being of greater importance in consumer loyalty.

Consumer loyalty in the restaurant industry ‐ a preliminary exploration of the issues

Consumer loyalty in the restaurant industry: A preliminary exploration of the issues

Eating out is part of the pattern of food production and consumption by individuals in their household context. Changes in the importance and pattern of eating out indicate changes in its economic function. These changes reflect variations in household organization stemming from long‐term increases in income per head reinforced by significant changes in technology. Consumers will switch towards simpler eating habits and meals bought out will reflect commercially provided time‐intensity or skill‐requirement reduction. With changing technology, consumers will constantly upgrade the kinds of meals that they buy outside. Patterns of experimentation and cellularization of household members in eating out are influenced by economic factors. Re‐examines the concepts of social and convenience eating in the light of economic variables, particularly changes in work and leisure activities that affect food consumption.

Time, Tastes and Technology: The Economic Evolution of Eating out

This study investigates economic and socio-demographic factors influencing food facility choice for an evening meal. Multinomial logistic regression analysis was conducted using data from the 1994-1996 Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet and Health Knowledge Survey (DHKS). Results indicate that income, age, household size, household composition (presence of a young child), urbanization, day of the week, and season of the year affect the choice of a particular foodservice facility for an evening meal. The demand for evening meals at full-service restaurants is likely to increase due to the aging of “baby boomers,” increasing household income, and decreasing household size. Quick-service restaurants, as they strive to maintain and grow market share, might consider focusing on the needs of households with young children.

Consumers' Restaurant Choice Behavior and the Impact of Socio-Economic and Demographic Factors

This study examines whether the restaurant food expenditure patterns of two-earner Canadian households are consistent with a hypothesis that restaurant meals are convenience rather than luxury items. Results of the study indicate a positive relationship between the proportion of total food expenditures allocated to discretionary restaurant meals and the wage rates (value of time) of both the household head und spouse and a negative relationship between proportionate restaurant food expenditures and unearned income. Both results support the hypothesis. The study also examines relationships between proportionate restaurant food expenditures and a set of household characteristics variables.

Karen Madeira

Papers

Restaurant Meals - Convenience Goods or Luxuries?