Search Results (31)

Regulatory air pollution monitoring is performed using a sparse monitoring network designed to provide background concentrations of pollutants but may miss small area variations due to local emission sources. Low-cost air pollution sensors operated by trained citizen scientists provide an opportunity to fill this gap. We describe the development and implementation of an air pollution monitoring and community engagement plan in response to resident concerns regarding excessive smoke production from a neighborhood restaurant. Particulate matter (PM_2.5) was measured using a low-cost, portable sensor. When cooking was taking place, the highest PM_2.5 readings were within 50 m of the source (mean PM_2.5 36.9 µg/m³) versus greater than 50 m away (mean PM_2.5 13.0 µg/m³). Sharing results with local government officials did not result in any action to address the source of the smoke emissions, due to lack of jurisdiction. A review of air pollution regulations across the United States indicated that only seven states regulate food cookers and six states specifically exempted cookers from air pollution regulations. Concerns about the smoke were communicated with the restaurant owner who eventually changed the cooking fuel. Following this change, less smoke was observed from the restaurant and PM_2.5 measurements were reduced to background levels. Although current environmental health regulations may not protect residents living near sources of food cooker-based sources of PM_2.5, community engagement shows promise in addressing these emissions. Full article

The optimization of asymmetric transportation problems is a critical challenge in modern logistics, where the complexity of the operational environment significantly influences efficiency. In first-mile and last-mile logistics operations, strategic optimization plays a crucial role in enhancing transportation efficiency. This article explores advanced optimization techniques that improve decision-making in such scenarios. By utilizing mathematical modeling and heuristic algorithms, transportation routes and schedules can be refined to minimize costs and enhance overall performance. The study demonstrates the potential of this approach through a case study focusing on asymmetric transportation problems using micromobility devices in an integrated first-mile/last-mile delivery network. Numerical results from optimization using heuristic solution methods show that the novel approach is suitable to optimize micromobility-based integrated first-mile and las-mile delivery tasks. We examine a network of eight restaurants located in downtown Miskolc, Hungary. To compare the optimized solution with a traditional one, we looked at the total distance in shuttle-based services, which was 121.65 km, with our solution covering 44.55% of the delivery. This led to a 19% improvement in the use of micromobility devices when demand and supply were synchronized. The findings indicate significant improvements in cost-effectiveness, delivery times, and resource utilization, highlighting the importance of structured optimization frameworks in complex logistics networks. Full article

The research contributes to developing and implementing four tourist hubs in Salamanca, León, and Zamora (Spain) territories and the District of Guarda (Portugal). These hubs will act as innovation pivots promoting innovative, sustainable, and inclusive rural tourism and creating specific territorial ecosystems in each region. The main objective is to boost new economic activities and generate employment, especially for priority groups, through smart specialisation and strengthening local economies. The research also focuses on strengthening tourism value chains, making them more competitive and resilient, emphasising accessibility and inclusion. Within a focus group methodology, a SOAR analysis was undertaken. Three stakeholder groups from Portugal and Spain participated in this study: consumers, distributors/marketing professionals (tour operators, tourist offices), and producers (hotels, restaurants, and museums). They participated in collaborative activities within the SOAR framework to understand the needs of tourists, especially those with reduced mobility, and to identify barriers and opportunities for innovation in the sector. The results offer a framework for tourism providers to develop Accessible and Inclusive Rural Tourism Ecosystems by enhancing understanding and improving accessibility for groups with specific needs. It outlines actionable methods for creating inclusive tourism hubs as “innovation pivots,” establishing performance metrics, and fostering stakeholder collaboration to guide evidence-based policies. Full article

This study examines how institutional ownership concentration, quantified by the Herfindahl-Hirschman Index (HHI), influences the financial consequences of CSR initiatives within the U.S. restaurant industry. This study distinguishes between CSR activities that are integral to core operations (operation-related CSR) and those that are not (non-operation-related CSR), analyzing their impacts on both market-based (ROA) and accounting-based performance (Tobin’s q) measures. Employing panel regression analysis, findings reveal that higher institutional ownership concentration enhances the alignment of operation-related CSR with improved financial performance. Conversely, the institutional ownership concentration does not significantly moderate the impact of non-operation-related CSR on both performance measures. Given the restaurant industry’s high consumer visibility and operational reliance on social and environmental factors, this study fills gaps in CSR literature by offering insights for aligning CSR strategies with institutional owners’ expectations. The results provide actionable guidance for policymakers and industry practitioners to optimize organizational outcomes from CSR activities. Full article

This study investigates the sustainable operations of a multi-brand restaurant that adopts multiple brands in a store, unlike a typical restaurant that operates only a single brand. We introduce five restaurant operation models, including three traditional single-brand ones (offline, online, and multi-channel) and two recent multi-brand restaurants with a single fixed franchise fee and multiple franchise fees proportional to the number of brands. We then investigate the performance of the models in the changing market and cost environments. Through analytical and numerical analyses, we reveal that adopting a multi-brand restaurant does not always guarantee superior profit performance. Such an adoption is recommended under certain conditions, such as when the potential market base is large, consumers are not very price-sensitive, food and delivery costs are low, an increase in food items does not significantly impact process inefficiency, franchise fees are low, or the relative market power of multiple brands is strong. Otherwise, adopting the traditional single-brand restaurant would guarantee better profit performance. Therefore, for a sustainable multi-brand restaurant adoption, it is important to create a business environment that can lower food prices, and a thorough understanding of the decision dynamics related to the number of brands is required. Full article

Gastronomic identity is a crucial segment of sustainable gastronomy and its successful positioning in the tourism market. As such, it calls for the creation of a suitable SusGastroIdentity scale that would identify influential factors. The research investigated the opinions of the employees in catering establishments in two tourist destinations in the Balkans: Fruška Gora Mountain, a tourist area in the Autonomous Province of Vojvodina in Serbia, and Jahorina Mountain, a tourist area in the Republic of Srpska entity in Bosnia and Herzegovina. The study involved 606 participants, 66% of whom work in à la carte restaurants. Of these participants, 68% hold operational roles in hospitality establishments, and 58.3% have over 5 years of experience in the hospitality industry. After conducting a survey using a questionnaire and performing appropriate statistical analysis of the responses, four factors of gastronomic identity and sustainable gastronomy were defined: geographic and cultural characteristics of gastronomy, gastro-tourism events, economic aspects of business operations, and commercial aspects of business operations. The present research has shown that employees in hospitality and tourism perceive geographic and cultural characteristics and the economic aspects of business as the significant factors of gastronomic identity that affect both the sustainability of gastronomy in tourism and the tourist destination itself. Full article

This study examines the effects of managers’ trusting and trustworthy behaviors toward employees on turnover rates and performance evaluations within 115 restaurants in China. Utilizing data from a large-scale hypothetical experiment involving over 2000 employees and managers, combined with performance and operational data from these restaurants, we applied both game theoretical and empirical methods to analyze the dataset. Our findings reveal that managers’ trusting and trustworthy actions are significantly associated with lower turnover rates, highlighting how trust-driven leadership can enhance organizational stability and sustainable business practices. For senior associate managers, their trusting actions toward employees positively impact their performance. Furthermore, senior associate managers working in restaurants where employees are more trusting and trustworthy toward their peers tend to receive higher performance ratings. This study uniquely connects behavioral trust and trustworthiness measures with objective performance outcomes, offering new insights into the critical role of trust in fostering sustainable business practices and improving economic performance. Full article

In this paper, we used data from publicly traded restaurant firms between 2000 and 2019 to test the effectiveness of multiple discriminant analysis (MDA) and logistic regression (logit) in predicting the probability of bankruptcy in the restaurant industry. We constructed various financial ratios extracted from the financial information and analyzed them to determine the optimal models. Our results show that liquid ratios (particularly the quick ratio), operating cash flow, and working capital emerge as the most crucial indicators of potential bankruptcy filings for restaurant firms. The results also show that the logit model performs better within the sample. However, both models exhibit similar predictive capacities with out-of-sample data. Full article

The aim of this study was to examine the overall impact of the COVID-19 outbreak on the growth capacity of tourism firms in Greece during the first wave of the pandemic. To this end, questionnaires were distributed in 548 tourism enterprises operating throughout Greece within different sub sectors (hotels, travel agents, restaurants, etc.) of the domestic tourism industry. Structural equation modeling (SEM) was employed for analyzing data. The results indicated that COVID-19 negatively influenced the growth capacity of tourism firms, which in turn affected their overall performance. In particular, the negative impact on growth capacity is reflected in dimensions such as managing economic losses and meeting financial obligations. On the other hand, factors such as psychological pressure and fear had no direct impact on the growth capacity of Greek companies during the first wave of the pandemic. A slight association between psychological pressure and growth capacity was detected, which needs further scientific investigation to be supported. Overall, the study highlighted how health crises influence the dynamics and operation of firms operating in the tourism sector, offering useful insights for addressing similar turbulences in future. In this context, domestic tourism authorities should take measurers for improving the growth capacity of Greek firms in periods of turmoil to ensure sustainability in the sector. Full article

This study focuses on improving sentiment analysis in restaurant reviews by leveraging transfer learning and transformer-based pre-trained models. This work evaluates the suitability of pre-trained deep learning models for analyzing Natural Language Processing tasks in Portuguese. It also explores the viability of utilizing edge devices for Natural Language Processing tasks, considering their computational limitations and resource constraints. Specifically, we employ bidirectional encoder representations from transformers and robustly optimized BERT approach, two state-of-the-art models, to build a sentiment review classifier. The classifier’s performance is evaluated using accuracy and area under the receiver operating characteristic curve as the primary metrics. Our results demonstrate that the classifier developed using ensemble techniques outperforms the baseline model (from 0.80 to 0.84) in accurately classifying restaurant review sentiments when three classes are considered (negative, neutral, and positive), reaching an accuracy and area under the receiver operating characteristic curve higher than 0.8 when examining a Zomato restaurant review dataset, provided for this work. This study seeks to create a model for the precise classification of Portuguese reviews into positive, negative, or neutral categories. The flexibility of deploying our model on affordable hardware platforms suggests its potential to enable real-time solutions. The deployment of the model on edge computing platforms improves accessibility in resource-constrained environments. Full article

Wastewater can be segregated as greywater and blackwater separately. The greywater generated in malls, restaurants, and university buildings is generally dilute, while it will later become concentrated when it is merged into the main sewage collection line. It would be more economical and environmentally friendly if the greywater is treated locally using a modular wastewater treatment facility that produces treated water amenable for other uses such as irrigation or horticulture. The objective of this article is to study the economic feasibility and design a decentralized plant that produces fresh water from greywater generated at the Abu Dhabi university campus located in the United Arab Emirates. The proposed unit will consist of a compact design of filtration, chemical treatment and disinfection processes that would generate treated wastewater that can be used for horticulture in and around the local campus or can be stored and supplied for irrigation purposes. Several parameters such as total suspended solids, biological oxygen demand, and chemical oxygen demand are measured and monitored throughout the entire process and are regulated by appropriate operations performed for each unit. This study shows that decentralization of greywater treatment is not only economical but also essential for the management of fresh water, which in turn assures environmental sustainability. By using coagulation, flocculation and chlorination with a 30 mg/L alum dosage, 0.6 mg/L of polyacrylamide and 0.12 mg/L of sodium hypochlorite, respectively, greywater is treated to meet the water specification for reusing it for horticulture. Further, a modular plant with an investment of USD 8 M is proved to process 90,000 tons of greywater with a 34% discounted rate of return. Full article

Mobile payments have emerged as a viable alternative to cash and credit cards and are rapidly gaining popularity worldwide. Limited research has explored the effects of mobile payments on restaurant performance from the perspective of restaurateurs. This study utilized a combination of the innovation diffusion theory (IDT) and the technology acceptance model (TAM) to investigate the influence of a near-field-communication (NFC) mobile payment environment on restaurant operating performance (ROP). Through convenience sampling, questionnaires were distributed to restaurant owners and managers, resulting in 279 valid responses. The empirical findings revealed that sales growth (β = 0.478), cost savings (β = −0.236), flexibility (β = 0.117), accessibility (β = 0.184), and trust and safety (β = 0.286) significantly impacted ROP. When considering restaurant size as a moderator for analysis, only two constructs, namely, accessibility (β = 0.108) and trust and safety (β = −0.160), showed significant impacts on ROP. These empirical insights offer valuable references to restaurateurs for enhancing ROP by leveraging the mobile payment environment. Full article

Sustainable development is a subject of study and consideration by scientists and policymakers, especially the sustainable development of the night-time economy. The night-time economy refers to the various economic activities and businesses that primarily operate during the evening and night hours, typically from 6 p.m. until early morning. It includes a diverse range of sectors such as entertainment, dining, hospitality, and nightlife, with establishments such as bars, clubs, restaurants, theaters, and live music venues playing a significant role. The development of the night-time economy refers to the process of managing and promoting the growth of economic activities during the evening and night hours in a manner that balances economic, social, and environmental considerations. Therefore, the paper aimed to identify the factors affecting the night-time economy in Hanoi to achieve the sustainable development of this economy. The paper processed and analyzed the data using SPSS Statistics 26.0 software. The quantitative study included (1) testing the suitability of the scale for the variables using Cronbach’s alpha, (2) analyzing the EFA factors to check the convergence of the observed variables and the separation between the independent variables, (3) checking the correlation to evaluate the problem of multicollinearity of the model, and (4) performing regression analysis to evaluate the impact of the factors on night-time economic development in Hanoi City. The empirical results showed that the variables positively impacted night-time economic development in Hanoi. However, the study found differences in the levels of their impact. Among the four factors, factor 3 (promotion and sharing) had the strongest impact on night-time economic development, followed by factor 2 (city infrastructure and safety), factor 1 (institutions and environment), and factor 4 (nature and resources). The empirical results will help policymakers promote the sustained development of the night-time economy in Hanoi, Vietnam. Full article

Salmonella is the second most frequent bacterial pathogen involved in human gastrointestinal outbreaks in the European Union; it can enter the food-production chain from animal or environmental sources or from asymptomatic food operators. European food legislation has established microbiological criteria to ensure consumer protection. Salmonella is listed under both process hygiene criteria and food safety criteria. Each EU member state designates an agency to organize or perform controls and other official activities. This paper describes the official control plans performed by competent authorities in Northern Italy in the three-year period 2019–2021. A total of 4413 food samples were delivered to the IZS Food Safety laboratories for Salmonella detection, of which 36 (0.8%) tested positive. Salmonella was most frequently detected in poultry meat samples (25/36 positive samples) followed by other meat products and pork products. The official controls for the protection of consumer health apply the EU’s farm-to-fork approach: the samples were collected during production (food production plants), from products on the market, and from collective catering (restaurants, cafeterias, canteens). This manuscript will provide information about the presence of Salmonella in foodstuffs that can help competent authorities to set control plans based on risk assessments. Full article

Energy is primarily obtained from fossil fuels and with the use of fossil fuels, we are increasing the emissions and greenhouse gases. It takes constant effort to meet the energy need from environmentally acceptable and renewable fuels. In order to find a replacement for depleting fossil fuel energy, a range of oxygenated fuels was investigated based on their accessibility and geographic areas. This work assessed the transesterification process’s feasibility of turning used fry oil into biodiesel fuel and its physiochemical characteristics. The performances of a diesel engine operating on biodiesel and diesel fuel were assessed and compared. Four different types of fry oils were utilized for the research on a diesel agricultural engine with indirect injection. The first fry, second fry, third fry, and restaurant fry were the various sorts of fry oil. Five different types of biodiesels and their blends were investigated for their engine efficiency and emission metrics. B40 (biodiesel 40% and diesel 60%) and B80 (biodiesel 80% and diesel 20%) biodiesel blends were tested in different engine speed conditions under 50% and 100% engine loads. While the brake thermal efficiency (BTE) decreased as the engine rpm increased, it was found that the brake-specific fuel consumption (BSFC) increased. Due to the poor air–fuel ratio at higher engine speeds, the BTE decreased. NO_x (nitrogen oxides) emissions were higher for all the biodiesel blends because of the higher oxygen content in the biodiesel blends. The smoke opacity in both blends decreased with rising rpm under both load situations and was lower than in pure diesel. Because of the larger cetane number and lower heating value, the exhaust gas temperature (EGT) dropped. It was determined that prolonging the fry time altered the engine performance and emission metrics. The use of sustainable fuel is essential; waste fry cooking oil as a substitute for fossil diesel could be a prospective replacement in the agricultural engine and transportation sector. Full article