We study the empirical relationship between hygiene conditions in restaurants and their food quality rated by professional reviewers. Using evidence from the UK, we show that this relationship is negative and statistically significant. So, a higher food quality rating is generally associated...

This study examines the effect of an increase in product quality information to consumers on firms' choices of product quality. In 1998, Los Angeles County introduced hygiene quality grade cards to be displayed in restaurant windows. We show that the grade cards cause (i) restaurant health...

Dining out is no longer become a new activity conference for most Indonesian urban. In recent years the rushing waves of various non-Indonesian cuisines are popping up in numerous casual dining restaurants in the big cities surround Indonesia, particularly in Jakarta. Hence, this study is...

The quality of fine-dining restaurant food is complex and presents information issues in customers’ quality evaluation, configuring this good as a luxury and cultural good. We investigate how different types of information available in the market influence non-expert customers’ quest for...

This study aimed to determine how different variables affect customer satisfaction. The impact of many variables in the Pakistani restaurant industry on customer satisfaction was investigated. These findings explain the significant relationship between independent and dependent variables....

This study proposes an alternative technique to support the design and development of products, specifically focusing on creating a new design and platform for restaurants tailored to the needs of senior adults, ensuring easy-to-access experiences. The primary aim is to effectively identify and...