SUSTAINABLE BUSINESS STRATEGIES FOR FAST-FOOD RESTAURANT GROWTH: FAST-FOOD RESTAURANT MANAGERS' PERSPECTIVES IN LAKE REGION ECONOMIC BLOCK, KENYA
DOI:
https://doi.org/10.47672/jht.958Keywords:
Sustainable business strategies, fast-food restaurant growth, Lake Region Economic Block, KenyaAbstract
Purpose: The goal of this study was to identify sustainable business strategies for fast-food restaurant growth.
Research design and methodology: To collect and analyze data for this study, an exploratory and descriptive design were used. A total number of 208 self-administered questionnaires were given to fast-food restaurant managers from the Lake Region Economic Block in Kenya. The selection of all 208 restaurant managers was conducted through stratification and proportionate sampling methods. The collected data was analyzed in SPSS using descriptive statistics and regression analysis.
Findings: The implemented sustainable business strategies for fast-food restaurant growth were identified as economic sustainability strategies, environmental sustainability strategies, and social sustainability strategies. The regression results revealed that implemented economic, social, and environmental sustainability strategies significantly (p =.001) influence fast-food restaurant growth and explained 10.9 percent of the variance in fast-food restaurant growth. The findings revealed a link between sustainable business strategies and fast-food restaurant growth.
Contribution to theory and practice: The newly acquired insights in this study will contribute to the academic literature on the adoption of sustainable business practices and their impact on fast-food restaurant growth. The findings of the study will aid in the creation of policies to address issues in the fast-food business. In addition, the study's findings will aid fast-food restaurant managers, who will be able to comprehend the role of sustainable business strategies in fast-food restaurant growth and, as a result, will be able to adopt and apply them to maintain and improve their business.
Downloads
References
Abdel-Shafy, H. I., & Mansour, M. S. (2018). Solid waste issue: Sources, composition, disposal, recycling, and valorization. Egyptian journal of petroleum, 27(4), 1275-1290.
Ahmed, Z., Asghar, M. M., Malik, M. N., & Nawaz, K. (2020). Moving towards a sustainable environment: the dynamic linkage between natural resources, human capital, urbanization, economic growth, and ecological footprint in China. Resources Policy, 67, 101677.
Algarni, S., Saleel, C. A., & Mujeebu, M. A. (2018). Air-conditioning condensate recovery and applications"”Current developments and challenges ahead. Sustainable cities and society, 37, 263-274.
Allen-Barnes, V. P. (2020). Strategies for Small Restaurant Owner Success beyond 5 Years
Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs' motivations. Journal of Retailing and Consumer Services, 57, 102255.
Bell, E., Bryman, A., & Harley, B. (2019). Business Research methods (5th ed.). Newyork: Oxford University press.
Bonadonna, A., Alfiero, S., Cane, M., & Gheribi, E. (2019). Eating hamburgers slowly and sustainably: the fast food market in North-West Italy. Agriculture, 9(4), 77.
Chandon, P., & Wansink, B. (2007). The biasing health halos of fast-food restaurant health claims: lower calorie estimates and higher side-dish consumption intentions. Journal of Consumer Research, 34(3), 301-314.
Chun, S. H., & Nyam-Ochir, A. (2020). The effects of fast food restaurant attributes on customer satisfaction, revisit intention, and recommendation using DINESERV scale. Sustainability, 12(18), 7435.
Dastane, O., & Fazlin, I. (2017). Re-investigating key factors of customer satisfaction affecting customer retention for fast food industry. International Journal of Management, Accounting and Economics, 4(4), 379-400.
Duman, G. M., Taskaynatan, M., Kongar, E., & Rosentrater, K. A. (2018). Integrating environmental and social sustainability into performance evaluation: A balanced scorecard-based grey-DANP approach for the food industry. Frontiers in nutrition, 5, 65.
Edwards, D. (2014). The link between company environmental and financial performance (Routledge Revivals). Routledge.
Franceschelli, M. V., Santoro, G., & Candelo, E. (2018). Business model innovation for sustainability: a food start-up case study. British Food Journal.
Gheribi, E. (2017). The activities of foodservice companies in the area of corporate social responsibility-on the Example of International Fast Food Chain. Journal of Positive Management, 8(1), 64-77.
Ginani, V. C., Araújo, W. M. C., Zandonadi, R. P., & Botelho, R. B. A. (2020). Identifier of Regional Food Presence (IRFP): a new perspective to evaluate sustainable menus. Sustainability, 12(10), 3992.
Han, H. (2020). Theory of green purchase behavior (TGPB): A new theory for sustainable consumption of green hotel and green restaurant products. Business Strategy and the Environment, 29(6), 2815-2828.
Henshaw, A. G (2020). Green Supply Chain Management Practices and Environmental Sustainability: A Study of Fast Food Restaurants in Rivers State of Nigeria.
Hickel, J. (2019). The contradiction of the sustainable development goals: Growth versus ecology on a finite planet. Sustainable Development, 27(5), 873-884.
Higgins-Desbiolles, F., & Wijesinghe, G. (2018). The critical capacities of restaurants as facilitators for transformations to sustainability. Journal of Sustainable Tourism.
Higgins-Desbiolles, F., Moskwa, E., & Wijesinghe, G. (2019). How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015. Current Issues in Tourism, 22(13), 1551-1580.
Hutchinson, D., Singh, J., & Walker, K. (2012). An assessment of the early stages of a sustainable business model in the Canadian fast food industry. European Business Review.
Ishangulyyev, R., Kim, S., & Lee, S. H. (2019). Understanding food loss and waste"”Why are we losing and wasting food?. Foods, 8(8), 297.
Jacobs, G., & Klosse, P. (2016). Sustainable restaurants: A research agenda. Research in Hospitality Management, 6(1), 33-36.
Jang, Y. J., & Zheng, T. (2020). Assessment of the environmental sustainability of restaurants in the US: The effects of restaurant characteristics on environmental sustainability performance. Journal of Foodservice Business Research, 23(2), 133-148.
Jang, Y. J., Zheng, T., & Bosselman, R. (2017). Top managers' environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry. International Journal of Hospitality Management, 63, 101-111.
Kaljonen, M., Salo, M., Lyytimäki, J., & Furman, E. (2020). From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant. British Food Journal.
Kim, E., & Nicolau, J. L. (2021). Impact of the Menu Labeling Act Upon the Market Value of Foodservice Firms. Journal of Hospitality & Tourism Research, 45(3), 447-473.
Kohi, K. (2020). Measuring the Effectiveness of Green strategies in the Fast Food Industry-a Consumer Attitude Perspective
Kuokkanen, A., Uusitalo, V., & Koistinen, K. (2019). A framework of disruptive sustainable innovation: an example of the Finnish food system. Technology Analysis & Strategic Management, 31(7), 749-764.
Lang, M., & Lemmerer, A. (2019). How and why restaurant patrons value locally sourced foods and ingredients. International Journal of Hospitality Management, 77, 76-88.
Lerro, M., Raimondo, M., Stanco, M., Nazzaro, C., & Marotta, G. (2019). Cause related marketing among millennial consumers: The role of trust and loyalty in the food industry. Sustainability, 11(2), 535.
Ma, J., Wu, S., Shekhar, N. V., Biswas, S., & Sahu, A. K. (2020). Determination of physicochemical parameters and levels of heavy metals in food waste water with environmental effects. Bioinorganic Chemistry and Applications, 2020.
Maynard, D. D. C., Vidigal, M. D., Farage, P., Zandonadi, R. P., Nakano, E. Y., & Botelho, R. B. A. (2020). Environmental, social and economic sustainability indicators applied to food services: A systematic review. Sustainability, 12(5), 1804.
Mbasera, M., Du Plessis, E., Saayman, M., & Kruger, M. (2016). Environmentally-friendly practices in hotels. Acta Commercii, 16(1), 1-8.
Mumbua, N. (2016). Factors affecting the performance of franchisees in the fast food industry in Kenya (Doctoral dissertation, University of Nairobi).
Murimi, M., Wadongo, B., & Olielo, T. (2021). Mediation role of revenue management practices on the linkage between hotel determinants and financial performance of hotels in Kenya.
National Restaurant Association (NRA). (2020) State of the Restaurant Industry. Retrieved from https://restaurant.org/research/reports/state-of-restaurant-industry
Nixon, L., Mejia, P., Dorfman, L., Cheyne, A., Young, S., Friedman, L. C., ... & Wooten, H. (2015). Fast-food fights: news coverage of local efforts to improve food environments through land-use regulations, 2000-2013. American journal of public health, 105(3), 490-496.
Nosratabadi, S., Mosavi, A., Shamshirband, S., Kazimieras Zavadskas, E., Rakotonirainy, A., & Chau, K. W. (2019). Sustainable business models: A review. Sustainability, 11(6), 1663.
Ottenbacher, M. C., Kuechle, G., Harrington, R. J., & Kim, W. H. (2019). QSR customer sustainable behaviors and brand practice perceptions on willingness to pay a premium. International Hospitality Review.
Pitt, E., Gallegos, D., Comans, T., Cameron, C., & Thornton, L. (2017). Exploring the influence of local food environments on food behaviours: a systematic review of qualitative literature. Public health nutrition, 20(13), 2393-2405.
Raab, C., Baloglu, S., & Chen, Y. S. (2018). Restaurant managers' adoption of sustainable practices: An application of institutional theory and theory of planned behavior. Journal of foodservice business research, 21(2), 154-171.
Rana, J., & Paul, J. (2017). Consumer behavior and purchase intention for organic food: A review and research agenda. Journal of Retailing and Consumer Services, 38, 157-165.
Sakaguchi, L., Pak, N., & Potts, M. D. (2018). Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change. Journal of Cleaner Production, 180, 430-436.
Sandberg, M., Klockars, K., & Wiln, K. (2019). Green growth or degrowth? Assessing the normative justifications for environmental sustainability and economic growth through critical social theory. Journal of Cleaner Production, 206, 133-141.
Sharma, A., Moon, J., & Strohbehn, C. (2014). Restaurant's decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management, 39, 130-143.
Sirieix, L., Lála, J., & Kocmanová, K. (2017). Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions. Journal of Retailing and Consumer Services, 34, 153-158.
St. Jude. Join Domino's in Supporting St. Jude. (2017). Available online at: https://www.stjude.org/get-involved/other-ways/partner-with-st-jude/corporate-partners/domino-s-pizza.html
Starbucks. Global Responsibility Report (2014). Available online at: https://news.starbucks.com/uploads/documents/FY14_GR_Report_British_English_Translation.pdf
Thiemann, L., & Roman-Alcalá, A. (2019). Fast Food Sovereignty: Contradiction in Terms or Logical Next Step?. Journal of Agricultural and Environmental Ethics, 32(5), 813-834.
Tien, N. H., & Hung Anh, D. B. (2018). Gaining competitive advantage from CSR policy change: case of foreign corporations in Vietnam. Polish Journal of Management Studies, 18.
Torlak, N. G., Demir, A., & Budur, T. (2019). Impact of operations management strategies on customer satisfaction and behavioral intentions at caf-restaurants. International Journal of Productivity and Performance Management.
Ukorebi, V. (2018). Fast Food Business Survivability Beyond 5 Years in Nigeria.
Vadakkepatt, G. G., Winterich, K. P., Mittal, V., Zinn, W., Beitelspacher, L., Aloysius, J., ... & Reilman, J. (2021). Sustainable retailing. Journal of Retailing, 97(1), 62-80.
Van Dalen, D. (1979). Understanding educational research. New York: Mc Graw Hill, inc.
Vu, H. M., Chan, H. K., Lim, M. K., & Chiu, A. S. (2017). Measuring business sustainability in food service operations: a case study in the fast food industry. Benchmarking: An International Journal.
Wang, L. E., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., ... & Cheng, S. (2017). The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities. Waste Management, 66, 3-12.
Warren, G. E. (2016). Small business strategies for sustainability beyond 10 years.
Wellard-Cole, L., Davies, A., & Allman-Farinelli, M. (2021). Contribution of foods prepared away from home to intakes of energy and nutrients of public health concern in adults: A systematic review. Critical Reviews in Food Science and Nutrition, 1-12.
Yang, Y., Bao, W., & Xie, G. H. (2019). Estimate of restaurant food waste and its biogas production potential in China. Journal of Cleaner Production, 211, 309-320.
Yoon, B., Chung, Y., & Jun, K. (2020). Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach. Sustainability, 12(17), 7127.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Henry Mogaka Nyamogosa, Dr. George Otieno Obonyo (Ph.D)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
