This study investigates the spatial and temporal dynamics of Paomo restaurants in Xi'an's central urban area from 2012 to 2023, leveraging Point of Interest (POI) data through a series of sophisticated analytical techniques. Methods including nearest neighbor distance, kernel density estimation, and band set statistical analysis were employed to thoroughly examine the evolutionary patterns and key drivers influencing the spatial distribution of these eateries. Our results highlight a notable trend of expansion from the central city to the periphery, characterized by significant spatial agglomeration. Initially concentrated in the city center, the distribution of Paomo restaurants has progressively shifted towards multiple distinct cores, reflecting the dual influence of urban policy initiatives and the dynamics of market competition. Furthermore, the research identifies several pivotal factors shaping this spatial distribution, particularly transportation access, residential quality of life, and the availability of commercial services. These findings demonstrate the profound effects of urban spatial reconfiguration and socioeconomic development on the specialized catering industry. The insights gleaned from this analysis offer valuable guidance for urban planners and policymakers, providing strategic recommendations for the spatial planning of specialty catering services to optimize urban layouts and foster sustainable economic progress.

Background: Staphylococcus aureus is a ubiquitous organism that normally colonizes the human body and causes food poisoning. Aim: This study aimed to determine the rate of nasal carriage of S. aureus among food handlers in Sana’a restaurants in, Yemen and performed an antibacterial susceptibility test. Methods: This cross-sectional study was carried out among healthy food handlers from November 2022 to March 2023. Approximately 420 nasal swabs were collected and S. aureus was isolated and identified according to standard bacteriological procedures. Moreover, the antibacterial susceptibility pattern was determined using the disc diffusion method. Additionally, the required data were obtained by using the pretested questionnaire. Results: Of 420 nasal swabs, 78 (18.6%) food handlers were S. aureus nasal carriers. The prevalence rate of S. aureus was significantly higher among subjects aged >30 years (23.1%), males (18.8%), and uneducated subjects (25%). Additionally, a higher rate of S. aureus nasal carriers was observed among food handlers who worked as cooks (19.4%), had less than 2 years of experience (20.5%), and had low hygiene (29%). The S. aureus isolates were sensitive to ciprofloxacin (71.8%), vancomycin (76.9%), and amoxicillin-clavulanic acid (61%). Conversely, the isolated S. aureus was resistant to oxacillin (69.2%) and methicillin (66.7%). Conclusion: These data stress that food handlers with a high S. aureus nasal carrier rate may pose significant risks to consumers. Therefore, creating restaurant policies and rules is necessary to provide safe and healthy food to consumers.

Purpose: This research investigates the influence of supplier relationship management methods on the operational efficiency and customer satisfaction of Italian restaurants.Design/Methodology/Approach: Employing a qualitative research methodology, data was gathered via interviews and questionnaires from a sample of 200 individuals across many Italian restaurants throughout Italy.Findings: The investigation uncovered robust relationships between supplier relationship management approaches and other operational factors, highlighting the interdependence of management tactics. Efficient management of supplier relationships not only improves the efficiency of the supply chain, but also has an impact on the procurement of ingredients, the variety of menu options, and the integration of technology.Research Limitations/Implications: Although technology developments were shown to enhance operational efficiency, their influence on customer satisfaction was minimal. The research highlights the complex nature of factors that influence customer happiness, indicating the need of adopting a well-rounded strategy that combines technology with personalised care. Identified continuous improvement opportunities provide valuable insights for restaurant owners to enhance strategy and better meet consumer expectations.Practical Implications: This research provides useful insights on the management of Italian restaurants, but it has limitations due to its qualitative approach and dependence on self-reported data.Social Implications: However, the results add to the current knowledge and provide practical consequences for restaurant owners who want to improve their operational efficiency and customer pleasure.Originality/Value: Italian restaurants may achieve long-term success in a highly competitive culinary industry by acknowledging the interdependence of management strategies and using customer-focused techniques.

Although corporate social responsibility (CSR) initiatives have gained increased significance within the restaurant industry during the pandemic, there is a lack of understanding of how customers’ perceived risks influence their dining intentions for effective crisis response. This study investigates the relationship between perceived CSR, restaurant image, and dining intentions during the crisis. In addition, the study examines three types of perceived risks (quality, health, and environmental) associated with restaurants and their influence on perceived CSR, restaurant image, and dining intentions during this period. The results demonstrate that perceived CSR positively impacts a restaurant’s image and concurrently reduces perceived risks among consumers during the coronavirus disease 2019 (COVID-19) pandemic. Furthermore, perceived health risks have a negative influence on customers’ dining intentions. This study offers valuable insights into the theoretical foundations and managerial implications of CSR’s effects and risk management, particularly in the context of future pandemics within the restaurant industry.

This qualitative study explores the dynamics of customer satisfaction and supplier collaboration within Italian restaurant operations. Through in-depth interviews, participant observations, and document analysis, the research investigates key factors influencing these relationships. Trust and communication emerged as foundational elements, crucial for ensuring reliable ingredient supply and maintaining culinary authenticity. Quality and authenticity of ingredients were identified as primary drivers of customer satisfaction, underscoring the strategic role of suppliers in delivering superior dining experiences. Customer feedback played a pivotal role in shaping operational practices, highlighting the iterative process of adapting to customer preferences to enhance service delivery and loyalty. Emotional intelligence among managers facilitated effective supplier relationships, fostering collaborative partnerships and navigating operational challenges with empathy and skill. Economic considerations were vital in balancing cost efficiencies with quality standards, guiding strategic decisions in supplier management. Technological integration enhanced supply chain management, optimizing logistics and responsiveness to market demands. The adoption of sustainable sourcing practices reinforced restaurants’ commitment to environmental stewardship and community engagement, aligning with consumer preferences for ethical dining options. The findings suggest actionable insights for restaurant managers to optimize supplier collaborations, enhance operational efficiency, and sustain competitive advantage in the hospitality industry.

This qualitative study explores the complexities of managing suppliers for quality among Italian restaurant owners, investigating their perspectives, challenges, and strategic approaches in supplier management. Through semi-structured interviews with 15 restaurant owners across diverse regions of Italy, key themes emerged regarding supplier selection criteria, challenges in supplier management, strategies for ensuring quality, and the impact of external factors on supply chain dynamics. Findings reveal that authenticity, reliability, and sustainability are paramount in supplier selection, aligning with consumer expectations for genuine Italian ingredients and culinary excellence. Economic pressures, operational disruptions, and external influences, exacerbated by events like the COVID-19 pandemic, necessitate adaptive strategies such as cost-effective sourcing, rigorous quality control measures, and technological integration to maintain supply chain continuity and uphold quality standards. Strategic initiatives, including rigorous quality assurance protocols, digital procurement platforms, and collaborative partnerships with suppliers, enhance transparency, efficiency, and responsiveness in supply chain operations. Entrepreneurial initiatives and emotional intelligence play crucial roles in fostering innovative sourcing strategies and building trust-based relationships with suppliers, enhancing supply chain resilience and responsiveness to market demands. External factors, such as market dynamics and sustainability trends, underscore the need for continuous adaptation and strategic foresight in supplier management practices. The study contributes to understanding the intricate dynamics of supplier management in Italian cuisine, offering insights for enhancing operational efficiency, maintaining quality standards, and fostering sustainable supplier relationships in the food service industry.

Taking four of the United Nations Development Goals as reference, this overview describes the need to see from a systemic perspective, the food certifications programs along the food chain in Mexico as today food certifications are voluntary. Using secondary data, the main objectives were: a) there is a fall short in food safety policies and those federal agencies responsible for food safety, to guarantee safe food along the whole domestic food chain, especially in that for low income players; b) the amount of the Mexican Federal Budget Expenses devoted to safety food issues is really low, considering the health, well- being, and food security consequences; and c) due the structural heterogeneity of the Mexican food market, there is a lack of coordination in food regulations along all agents of the food supply chain, bringing to alternate informal markets that put at risk peoples´ health, increasing poverty and inequalities. According to this exercise, only 0.7- 8.7% of producers, 12.5% of supermarkets as well as 42.8% of restaurants would have some type of certifications. Public policies must attend this issue in order to improve food safety and security for the whole population, reducing inequalities, poverty and ensuring them a healthy live.