People who eat out in urban are more common than ever before. However, restaurant foods are often high in calories, and lack for enough vegetables. Moreover, they provide too many calories from animal fat and protein resulting in a high risk of cardiovascular and other chronic diseases. Furthermore, a diet high in animal products contributes to global warming. For these reasons, a vegetarian di...

In full-service restaurants, it is important to share customer information among staff members in real time in order to perform complicated operations. Conventional point of sale (POS) systems in restaurants was developed to improve the verification and transmission of order information passed from the dining hall to the kitchen. However, POS systems have remained insufficient to share customer...

Introduction: There has been intense interest in the worldwide deployment of wireless local area networks (WLANs) during the past two years. Public WLANs (PWLANs) are becoming popular at university campuses, hotels, restaurants and other public sites [1–3]. Currently, however, few papers discuss PWLAN traffic utilisation. This Letter presents measurement results of typical PWLAN traffic statist...

The paper describes architecture of a location based service; analyze the technical challenges in deployment, business, privacy and security issues. The location-based service described here is the one that provides a list of restaurants within a certain proximity to the mobile device user. The system has a restaurant ranking system which gives a rating based on users’ recommendations. The anal...

We study the impact of mandatory calorie posting on consumers’ purchase decisions, using detailed data from Starbucks. We find that average calories per transaction falls by 6%. The effect is almost entirely related to changes in consumers’ food choices—there is almost no change in purchases of beverage calories. There is no impact on Starbucks profit on average, and for the subset of stores lo...

The relatively service-driven restaurant industry is becoming more important in generating income for many Asian countries and hence the service performance of the restaurants must be well understood and managed. The key determinants for restaurant service quality need to be identified, especially for the important segment such as youth customers. Therefore, this paper aims to explore the impor...

Noncompliance with labor and occupational health and safety laws contributes to economic and health inequities. Environmental health agencies are well positioned to monitor workplace conditions in many industries and support enhanced enforcement by responsible regulatory agencies. In collaboration with university and community partners, the San Francisco Department of Public Health used an obse...

In order to attract new customers and retain existing customers, restaurants need to identify the criteria on which customers determine the restaurants where they eat. The present study examines the restaurant selection criteria being employed by U.S. customers. This study also examined if there is any difference in selection criteria and it would differ across fast-service and full-service res...

Restaurants in the United States are regularly inspected by health departments, but few data exist regarding the effect of restaurant inspections on food safety. We examined statewide inspection records from January 1993 through April 2000. Data were available from 167,574 restaurant inspections. From 1993 to 2000, mean scores rose steadily from 80.2 to 83.8. Mean inspection scores of individua...

We build on an institutional approach to assess the influence of Michelin stars on the rise of vegetables in haute cuisine. We define haute cuisine as the field composed of agents and organizations engaged in the world of gourmet restaurants and use Michelin ratings to define the latter as those awarded at least one star by the guidebook. We draw on longitudinal multiple sources of data to empi...