Does Employee Training in Sustainable Practices and Food Waste Influence a Restaurant’s Level of Sustainability-Oriented Service Innovation (SOSI) and Brand Equity? Evidence-Based Research into the Ecuadorian Catering Industry
Restaurant segmentation is an effective tool for decision-making when developing business strategies. The objective of this research is to classify restaurant groups according to the level of employee training in sustainable practices and food waste, and to contrast the differences in the degree of...
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| Veröffentlicht in: | Sustainability 2024-11, Vol.16 (22), p.9990 |
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| creator | Montesdeoca-Calderón, María-Gabriela Gil-Saura, Irene Ruiz-Molina, María-Eugenia Martín-Ríos, Carlos |
| description | Restaurant segmentation is an effective tool for decision-making when developing business strategies. The objective of this research is to classify restaurant groups according to the level of employee training in sustainable practices and food waste, and to contrast the differences in the degree of sustainability-oriented service innovation and brand equity, as well as in the implementation of various sustainable practices. A cluster analysis was conducted with 300 restaurants in Guayaquil, Manta, and Portoviejo in Ecuador, based on face-to-face interviews with their managers, and then confirmed with discriminant analysis. Two groups were identified: (1) restaurants with less training in green practices, higher level of food waste, lower level of sustainability-oriented service innovation, and higher brand equity; (2) restaurants with more training in green practices, lower level of food waste, higher level of sustainability-oriented service innovation, and lower brand equity. The most sustainable restaurants claim to have less brand equity, which demonstrates that the Ecuadorian consumer does not particularly value sustainability. |
| doi_str_mv | 10.3390/su16229990 |
| format | Article |
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Evidence-Based Research into the Ecuadorian Catering Industry</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>MDPI - Multidisciplinary Digital Publishing Institute</source><creator>Montesdeoca-Calderón, María-Gabriela ; Gil-Saura, Irene ; Ruiz-Molina, María-Eugenia ; Martín-Ríos, Carlos</creator><creatorcontrib>Montesdeoca-Calderón, María-Gabriela ; Gil-Saura, Irene ; Ruiz-Molina, María-Eugenia ; Martín-Ríos, Carlos</creatorcontrib><description>Restaurant segmentation is an effective tool for decision-making when developing business strategies. The objective of this research is to classify restaurant groups according to the level of employee training in sustainable practices and food waste, and to contrast the differences in the degree of sustainability-oriented service innovation and brand equity, as well as in the implementation of various sustainable practices. A cluster analysis was conducted with 300 restaurants in Guayaquil, Manta, and Portoviejo in Ecuador, based on face-to-face interviews with their managers, and then confirmed with discriminant analysis. Two groups were identified: (1) restaurants with less training in green practices, higher level of food waste, lower level of sustainability-oriented service innovation, and higher brand equity; (2) restaurants with more training in green practices, lower level of food waste, higher level of sustainability-oriented service innovation, and lower brand equity. The most sustainable restaurants claim to have less brand equity, which demonstrates that the Ecuadorian consumer does not particularly value sustainability.</description><identifier>ISSN: 2071-1050</identifier><identifier>EISSN: 2071-1050</identifier><identifier>DOI: 10.3390/su16229990</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Behavior ; Brand equity ; Business ; Caterers and catering ; Climate change ; Competition ; Competitive advantage ; Consumers ; Developing countries ; Emission standards ; Employee training ; Employees ; Environmental aspects ; Environmental impact ; Environmental management ; Environmental sustainability ; Food waste ; Human resource management ; Inventory control ; LDCs ; Restaurants ; Supply chains ; Sustainable development ; Waste management ; Work environment</subject><ispartof>Sustainability, 2024-11, Vol.16 (22), p.9990</ispartof><rights>COPYRIGHT 2024 MDPI AG</rights><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; MDPI - Multidisciplinary Digital Publishing Institute |
| subjects | Behavior Brand equity Business Caterers and catering Climate change Competition Competitive advantage Consumers Developing countries Emission standards Employee training Employees Environmental aspects Environmental impact Environmental management Environmental sustainability Food waste Human resource management Inventory control LDCs Restaurants Supply chains Sustainable development Waste management Work environment |
| title | Does Employee Training in Sustainable Practices and Food Waste Influence a Restaurant’s Level of Sustainability-Oriented Service Innovation (SOSI) and Brand Equity? Evidence-Based Research into the Ecuadorian Catering Industry |
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