The mobile payment has been emerging as an alternative to cash and credit cards and is rapidly evolving around the world. This study integrated the general model of innovation diffusion theory (IDT) with the technology acceptance model (TAM) to examine the impact of near-field-communication (NFC) mobile payment environment on the restaurant operating performance (ROP). This paper used convenience sampling to distribute questionnaires to restaurant owners and managers in order to investigate the impact of NFC mobile payment environment on ROP. A total of 279 valid questionnaires were collected. The empirical results show that sales growth, cost saving, flexibility, accessibility and trust & safety had significantly positive impacts on ROP. After considering the restaurant size as a moderator for analysis, there are only two constructs- accessibility and trust & safety had significant impacts on ROP. This empirical finding could provide restaurateurs with a reference to improve ROP by increasing the mobile payment environment.

A labyrinth metamaterial wall with glass coverage is measured in a reverberating chamber and after its installation in a restaurant. Glass is used to meet two aims, namely acoustic absorption and visual design demands. The wall consists of five multiple labyrinth elements of 1.83 m$^2$ each. Glass was taken to make the wall act as a room lightning device where a translucent cover material is needed. Absorption measurements show about four times improved absorption compared to typical glass. Due to the metamaterial behavior, absorption is high in the low-frequency range below 300 Hz where damping is problematic with traditional materials. Especially in this range, the glass metamaterial wall is an excellent compromise between room acoustic and visual design demands, as loud low-frequencies make visitors speak louder and experience less intimacy with additionally reduced speech intelligibility. For mid-frequencies, absorption is shown less effective and improvements are discussed.

Local food has continued to become more popular in both the home and as featured ingredients in all segments of food service. Numerous studies have explored the motivating factors for consumer purchasing motivators. However, no known study has explored if there is a correlation between ego and intent to buy local foods. This study adopted a modified version of the Theory of Trying and surveyed a sample of 237 food service buying agents in South Carolina to examine their perceptions of buying local. Results suggest that ego is a predictor of trying to purchase local foods for restaurants. It was also found that the modified model is an acceptable model for predicting buyer intent. These findings support the majority of the studies looking at ego-centric behaviors with green purchases and could potentially help local food suppliers to better market their products to foodservice establishments. This study could also act as the foundation for future studies to explore the full extent of ego’s motivational effect on purchasing intentions in the food service industry.

The popularity of online retail is followed by decreasing transactions at shopping centres. Leisure and companionship trips to restaurants and cafés are replacing the frequency of intra-urban shopping trips. Several studies demonstrated a notable trend in urban commercial areas, wherein functionality has shifted from shopping centres to primarily focused on restaurants and cafes. Leisure and companionship places in the urban south have greater diversity than formal restaurants and cafés. This article employs a comprehensive framework to examine the categorization of restaurants and cafés in the urban south, referred to as food services. This study aims to investigate the spatial pattern of food service in Surabaya and ascertain whether there is a concentration of all food service variants around existing shopping centres. This research employs the POI of food service units gathered through web scraping from Google Maps. Applying the k-means cluster analysis demonstrates that the spatial pattern of food services is categorized into several distinct clusters. This article discloses five types of urban spaces characterized by varying compositions of food service variants within them. These spaces include the city centre, sub-city centre, areas along main roads, residential neighbourhoods, and peri-urban areas.

The development in information technology has played an influential role in transforming the restaurant industry services. Therefore, this research’s main agenda is to investigate factors that motivate employees to adopt and continue using information technology services by integrating two famous information system (IS) theories, namely, task technology fit (TTF) and technology continuance theory (TCT). The extant integrative perspective model details the cause-effect relationship between technology adoption and continuance intention. The positivist paradigm forms the basis of this research design, and the approach followed is quantitative research. Using the stratified random sampling technique, the empirical data was collected from 417 restaurant industry employees in the US (United States) on a five-point Likert scale. The PLS-SEM technique was utilized to analyze data while using Smart PLS 3 because of its suitability and wider application currently in the hospitality sector. Results suggest that the recently developed integrated technology continuance research model has considerable influence on predicting pre- and post-adoption behavior with continuance intention for technology usage within the restaurant industry. All hypotheses were found significant except one for the direct association of hedonic motivation and continuance intention of technology adoption. Moreover, the results revealed that factors like perceived security & information privacy and assisting conditions were the most important factors in determining the usage of information technology with continuance intention. Unlike previous research studies that focus majorly only on issues before adoption of informational technology usage, the current focus on investigating continuance intention toward information technology usage by focusing on factors that can also boost post-adoption behavior and pre-adoption usage information technology.

The Kolkata Paise Restaurant Problem is a very challenging game, where n agents have to decide where they will have lunch on a busy day during their lunch break. The game is very interesting because there are exactly n restaurants and each restaurant can accommodate only one agent. If two or more agents happen to choose the same restaurants, only one gets served and the others have to return back to work hungry. In this paper, we tackle this problem from an entirely new angle. We abolish certain implicit assumptions, which allows us to propose a novel strategy with greater utilization of the restaurants and overall efficiency. We emphasize the spatially distributed nature of our approach, which, for the first time, perceives the locations of the restaurants as uniformly distributed in the entire city area. This critical change in perspective has profound ramifications in the topological layout of the restaurants, which now makes it completely realistic to assume that every agent has a second chance. Every agent now may visit, in case of failure, more than one restaurants, within the predefined time constraints. From the point of view of each agent, the situation now resembles more that of the iconic travelling salesman, who must compute an optimal route through n cities. Following this shift in paradigm, we advocate the use of metaheuristics, as exacts solution of the TSP are prohibitively expensive, because they can produce near-optimal solutions in a very short amount of time. The use of metaheuristics enables each agent to compute her own personalized solution, incorporating her preferences, and providing alternative destinations in case of successive failures. We analyze rigorously the resulting situation, proving probabilistic formulas that confirm the advantages of this policy and the increase in utilization. The detailed mathematical analysis of our scheme demonstrates that it can achieve utilization ranging from .85 to 0.95 from the first day, while rapidly attaining steady state utilization 1.0. Moreover, the equations we have developed generalize previously presented formulas in the literature, which can be shown to be special cases of our results.

The COVID-19 led to changes modifying the role of digital transformation and unleashing unparalleled opportunities to improve business production processes in all three dimensions of sustainability - economic, social, and environmental through data-driven innovative service implications that significantly impact restaurant business, resulting in an increased competitive advantage. This paper identifies the innovative service implications and summarizes sustainable social systems measures in the context of strategic management in the restaurant industry triggered by COVID-19. Based on in-depth interviews with sixteen key experts in the restaurant industry, the paper clarifies and concretizes the rapidly transforming problem of identifying the main changes in the restaurant business, using three dimensions: consumer demand, corporate strategy optimization, and the use of the company's innovative potential. The findings reveal how companies need to expand their digital strategies and adapt their management approach to all stakeholders bringing sustainable business development in the post-pandemic period into focus. This paper serves as a framework for understanding the digital transformation role in resilient business management within restaurant social systems, with friction occurring along the workflow from kitchen to customer.