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Real Estate, Capitalization + Partnership Strategies for The Restaurateur (MFBS-570)

Industry & Market Resources

Plunkett's Food Industry Almanac 2023: Food Industry Market Research, Statistics, Trends and Leading Companies
Plunkett's Restaurant, Hotel & Hospitality Industry Almanac 2023: Restaurant, Hotel & Hospitality Industry Market Research, Statistics, Trends and Leading Companies

Evaluating the State of the Industry - Scholarly & Professional articles

A Changing Industry in the New Normal. (2021). Total Food Service, 31(2), 64–100.
Converting to Curbside and Delivery - webinar is lesson in pandemic-era adaptability. (2020). FastCasual.Com,
de Leon, M.,V., Susilo, D., Teguh, D. P., Fadjar, K. H., & Santos, R. R. T. (2021). Managing the uncertainty during COVID-19 pandemic: Communicating disaster and food industry sustainability. IOP Conference Series.Earth and Environmental Science, 819(1) d
Ding, L., & Jiang, C. (2021). Restaurant proactive philanthropic activities and customer loyalty: A scenario-based study during the COVID-19 pandemic period. International Hospitality Review, 35(2), 260-279. doi:http://dx.doi.org/10.1108/IHR-08-2020-0045
Fantozzi, J. (2020). How restaurants are stepping up to help their communities during the coronavirus pandemic, from providing toilet paper to meal kits. Restaurant Hospitality Exclusive Insight,
Geibelson, M. A. (2021). LEASE CLAUSES AND RENT PAUSES: LEASE AMENDMENTS AND LITIGATION IN THE TIME OF COVID. The Practical Real Estate Lawyer, 37(6), 3-11. Retrieved from https://www.proquest.com/trade-journals/lease-clauses-rent-pauses-amendments-litiga
Ha-Won, J. (2021). The relationship between contact-free services, social and personal norms, and customers’ behavior for the sustainable management of the restaurant industry. Sustainability, 13(17), 9870. doi:http://dx.doi.org/10.3390/su13179870
Hoang, T., & Suleri, J. (2021). Customer behaviour in restaurants before and during COVID-19: A study in vietnam. Research in Hospitality Management, 11(3), 205-214. doi:http://dx.doi.org/10.1080/22243534.2021.2006921
Jia, S., & Ha, H.-Y. (2021). Analyzing Restaurant Customers’ Evolution of Dining Patterns and Satisfaction during COVID-19 for Sustainable Business Insights. Sustainability (2071-1050), 13(9), 4981. https://doi-org.ciachef.idm.oclc.org/10.3390/su13094981
Jun, K., Yoon, B., Lee, S., & Dong-Soo, L. (2022). Factors influencing customer decisions to use online food delivery service during the COVID-19 pandemic. Foods, 11(1), 64. doi:http://dx.doi.org/10.3390/foods11010064
Luna, N. (2020). COVID-19 shifts the restaurant technology landscape. Restaurant Hospitality, 104(6), 18–19.
Madeira, A., Palrão, T., & Mendes, A. S. (2021). The Impact of Pandemic Crisis on the Restaurant Business. Sustainability (2071-1050), 13(1), 40. https://doi-org.ciachef.idm.oclc.org/10.3390/su13010040
Malhotra, R. (2022). Rise of the robots: How restaurants can automate without losing the human touch. Restaurant Dive, Retrieved from https://www.proquest.com/trade-journals/rise-robots-how-restaurants-can-automate-without/docview/2627007842/se-2?accounti
Maze, J., Romeo, P., & Lalley, H. (2020). 10 Days That Changed the Industry. Restaurant Business, 119(3), 14–18.
Norris, C. L., Taylor, S.,Jr, & Taylor, D. C. (2021). Pivot! how the restaurant industry adapted during COVID-19 restrictions. International Hospitality Review, 35(2), 132-155. doi:http://dx.doi.org/10.1108/IHR-09-2020-0052
Núñez-Fernández, M., Pérez-Villarreal, H. H., & Mayett-Moreno, Y. (2021). Comparing Models with Positive Anticipated Emotions, Food Values, Attitudes and Subjective Norms as Influential Factors in Fast-Food Purchase Intention during the COVID-19 Pandemic
Pan, H., & Ha, H.-Y. (2021). Service Quality and Satisfaction in the Context of Varying Levels of Restaurant Image and Customer Orientation during the COVID-19 Pandemic. Sustainability (2071-1050), 13(17), 9694. https://doi-org.ciachef.idm.oclc.org/10.339
Survey: Pandemic permanently altered consumer-restaurant relationship. (2022). FastCasual.Com
Zhang, C., Park, J., Bonn, M. A., Cho, M., & Woosnam, K. M. (2021). Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi. Sustainability (2071-1050), 13(6), 3581.

Industry's Response to Points of Impact on the Industry + Future Projections - Scholarly & Professional articles

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