In this episode, I talk with researchers from Oklahoma State University  about their research into ethnic food trucks and how the factors of  authenticity, guest satisfaction, memorability of the experience, and  positive word of mouth interact.  Guests: Mr. Kiyan Shafieizadeh - https://www.linkedin.com/in/kiyan-shafieizadeh-01924938/  Dr. Willie Tao - https://www.linkedin.com/in/cwtao/  Article link: https://www.sciencedirect.com/science/article/abs/pii/S0278431920303522   --- 00:00 Welcome 01:57 In today's episode 02:55 Guest introductions 04:19 30,000 foot viewpoint 05:36 Origin of research 09:17 Food trucks as a way to try things 10:38 Theory: EDT again! 13:15 Types of quality: core, external, delivery 17:58 Concept and context match 18:30 Measuring risks 22:55 What the study found 23:35 Authenticity perceptions effects quality perceptions 25:02 Different dimensions of quality results 26:43 Which comes first? MDE, satisfaction, or word of mouth 28:07 The "flowchart" of the process 29:38 Defining "ethnic food trucks" 35:01 The impact of "hygiene" risk 40:39 Could this help ethnic restaurants as well? 44:34 What's the next step in this research? 48:16 If you owned a food truck, how would you use this research? 53:00 Recap --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/  ---  Where can I listen to Restaurant Relevance – the podcast? • Anchor - https://anchor.fm/restaurantrelevance  • Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ  • Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw==  • Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast • Pocket casts - https://pca.st/0viog2zs • Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq     Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove  #restaurantrelevance #foodtruck #authentic #wordofmouth #satisfaction  Please note that this podcast is distinct from Dr. Nathan Jarvis’s  teaching and research roles with the University of Houston. As with all  academic research, data is contextual and designed to provide ideas for  operators. However, no guarantees can be made for its effectiveness,  etc. Restaurant Relevance – the Podcast, its employees, guests and  affiliates assume no liability for the application of the information  discussed.

In this episode, I talk with Dr. Kathy LaTour from Cornell University about her recent research on education wine consumers, comparing the differences between the traditional, analytical approach and a more holistic approach. Guests: Dr. Kathryn LaTour - https://www.linkedin.com/in/latour-kathryn-a5138677/ Primary article link: https://journals.sagepub.com/doi/abs/10.1177/1938965520978382?journalCode=cqxb Secondary article link: https://www.hbs.edu/ris/Publication%20Files/18-107_582d03d9-92fd-4290-8cc3-d720848ef6a8.pdf --- 01:51 In this episode 03:02 Author introduction 06:01 30,000 ft viewpoint 09:45 Paradox of wanting education but being overwhelmed 11:42 Having ambiguous experiences 14:05 Motivation by pleasure or growth 18:29 Identifying guests by their motivation 19:00 Holistic tasting method 21:29 Imposing your own structure 22:46 2 Important aspects: Story and Visual 23:59 Using crayons when tasting wine 25:41 Artistic tendencies of Master Somms 26:11 Major findings 26:46 Experts, Aficionados, and Novices 28:55 Liking the wine more when using the holistic method 30:08 Holistic method for operators 31:56 Using an app 33:29 How generations do provide insight on wine users 36:02 Were there generational differences? 37:32 Creating an emotional response to the wine 38:17 How would you use this in operations? 40:47 How would you use this research? 42:50 For wine educators 44:44 Does this relate to personality or learning style? 46:59 Recap --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ --- Where can I listen to Restaurant Relevance – the podcast? · Anchor - https://anchor.fm/restaurantrelevance · Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ · Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== · Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast · Pocket casts - https://pca.st/0viog2zs · Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove #restaurantrelevance #wineappreciation #holistic #holistictasting #wine Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with researchers from the University of Houston to discuss their recent research on how craft beer consumers react to possible mergers and acquisitions of “craft”, “artisanal”, and/or “local” beer brands. Turns out it all depends on why they drink your beer. Guests: Dr. Tiffany Legendre – https://www.linkedin.com/in/tiffany-legendre-shin-a5046565/ Dr. John Bowen – https://www.linkedin.com/in/bowenjohn/ Article link: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-01-2020-0024/full/html --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ --- 00:00 Welcome 02:02 In this episode 03:05 Author introductions 05:00 30000 foot overview 06:17 Origin of the research 07:38 "Craft", "Local", "Artisanal" 11:06 Identity stigmatization, dissonance, and coping 15:35 Consumers views on acquisitions depend on what happens 17:59 How much the identity changes 18:52 Surveying craft beer consumers 20:57 The difference between what people say about themselves and what they do 24:00 Identify through the Brand or the Craft Category 25:15 Identity: Neither 26:34 Identity: Brand AND Category loyal 27:29 Identity: Category loyal only 28:57 Identity: Brand loyal only 30:14 How to cultivate the brand and category loyal consumers 32:31 Acquired by national or another local company? 36:09 The need for communication with the consumer 40:36 Protecting your employees during the transition 41:21 Many guests and employees are willing to give you a chance 44:51 Building upon this research 47:33 How would you use this to run an operation? 51:29 Recap --- Where can I listen to Restaurant Relevance – the podcast? · Anchor - https://anchor.fm/restaurantrelevance · Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ · Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== · Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast · Pocket casts - https://pca.st/0viog2zs · Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove #restaurantrelevance #craft #artisanal #food #localfood Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with researchers from the University of Mississippi about their recent research about the use of facial recognition in quick service restaurants. Guests: Ms. Olena Ciftci - https://www.linkedin.com/in/olena-ciftci-a4801a190/ Dr. Cindy Choi - https://www.linkedin.com/in/cindy-choi-b4490180/ Dr. Katerina Berezina - https://www.linkedin.com/in/eberezina/ Article link: https://doi.org/10.1016/j.ijhm.2021.102941 --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ --- 00:00 Opening   01:51 Guest introductions   04:36 In 2 sentences, would you explain   06:22 Facial recognition in restaurants since 2015   09:19 Why loyalty programs and payment   10:17 Theory as base of research   11:56 Perceived trust and security   17:05 Are guests ready to use facial recognition in restaurants?   19:43 Guests are already using facial recognition in other areas of life   20:42 How accurate is the technology   23:24 Is this applicable to other restaurant segments?   24:59 What's next for this line of research?   26:42 If you were a restaurant owner...   27:49 Cost of the technology   30:24 Facial recognition in events   31:10 Understanding why people choose NOT to use it   33:34 Recap --- Where can I listen to Restaurant Relevance – the podcast? · Anchor - https://anchor.fm/restaurantrelevance · Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ · Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== · Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast · Pocket casts - https://pca.st/0viog2zs · Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove #restaurantrelevance #restaurantlife #facialrecognition Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with researchers about their work investigating the surfaces in restaurants which are clean and dirty, compared to guest perceptions. Guests: Dr. Tony Kim - https://www.linkedin.com/in/tony-kim-1b0149130/ Dr. Sheryl Kline - https://www.linkedin.com/in/sherylkline/ Article link: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-08-2020-0822/full/html --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ --- 00:00 Welcome 01:00 In this episode 01:47 Guest introductions 04:27 30,000 ft viewpoint 05:38 Restaurants responsibility to customer expectations 06:49 Relationship between expectations and actual cleanliness 07:38 Does it look dirty? 09:04 What is ATP and why? 11:46 High touch versus low touch 13:35 Consumers think about surfaces through their own surfaces 14:26 Theory - Expectation and Disconfirmation Theory 16:17 EDT - a maintenance factor 16:35 What did consumers think about high and low touch surfaces? 19:38 How perceptions line up with ATP readings - the dirty areas 21:19 Room for improvement 22:38 More frequently? More thorough? More sanitizing? 24:39 Cleaning AND Sanitizing 28:23 How do you apply this research to the current covid situation 32:40 If you had to pick just a few to focus on 34:31 Make things touchless 35:37 What are the limitations of this research? 37:25 Surfaces which are high touch might change 38:15 What would you do if you were the manager? 40:45 Recap 41:47 Closing --- Where can I listen to Restaurant Relevance – the podcast? · Anchor - https://anchor.fm/restaurantrelevance · Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ · Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== · Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast · Pocket casts - https://pca.st/0viog2zs · Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove #restaurantrelevance #foodsafety #covidfood #restaurantlife #restaurantcleanliness Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with Dr. Anil Bilgihan from Florida Atlantic University about his recent research about how to use smells to enhance the guest experience. Guests: Dr. Anil Bilgihan - https://www.linkedin.com/in/anil-bilgihan-70214320/ Article link: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-06-2020-0637/full/html --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ --- 00:00 Welcome 00:57 This episode 01:34 Guest introduction 02:30 30,000 ft viewpoint 03:51 Is scent marketing new? 04:30 The new car smell 06:14 Restaurant examples of scent marketing 08:30 Not just a smell, a smell that lines up with the brand 09:13 Theory of cognitive balance 11:41 Atmospherics 13:28 Why did you study these variables? 14:52 Determining if a smell is congruent with a brand 17:04 Getting guests to rate scent congruence 20:07 Anti-cafe study 21:53 Study inside anti-cafe 23:23 Scents and time / money spent 24:49 What's next for this research? 27:46 What would you do if you were running a restaurant? 28:00 How the best scents might change 30:18 Recap 31:10 Other suggestions --- Where can I listen to Restaurant Relevance – the podcast? · Anchor - https://anchor.fm/restaurantrelevance · Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ · Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== · Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast · Pocket casts - https://pca.st/0viog2zs · Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove #restaurantrelevance #scentmarketing #restaurantmanagement Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with Dr. Karen Byrd from at Purdue University to discuss her recent research on how guests have perceived food safety in restaurants, delivery, and at home and what restaurants can do to make sure guests are aware of how safe the food is. Guests: Dr. Karen Byrd - https://www.linkedin.com/in/karen-byrd-2a204ab/ Article link: https://www.sciencedirect.com/science/article/abs/pii/S027843192030373X --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ --- Where can I listen to Restaurant Relevance – the podcast? · Anchor - https://anchor.fm/restaurantrelevance · Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ · Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== · Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast · Pocket casts - https://pca.st/0viog2zs · Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove #restaurantrelevance #foodsafety #covidfood Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with a researcher from Penn State University to discuss her recent research on how to increase how many of your guests will be willing to try plant based protein menu items. Guests: Ms. Tian Ye - https://www.linkedin.com/in/tian-ye-399627197/ Article link: https://www.sciencedirect.com/science/article/abs/pii/S0278431921000608 --- Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ --- Where can I listen to Restaurant Relevance – the podcast? · Anchor - https://anchor.fm/restaurantrelevance · Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ · Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== · Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast · Pocket casts - https://pca.st/0viog2zs · Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove #plantbasedproteins #restaurantmanagement #restaurantrelevance Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with a researcher from Oklahoma State University to discuss his research on how some pastry chef use Instagram to disclose their pastry secret. Guests: Mr. Kai-Sean Lee - https://www.linkedin.com/in/kaiseanlee/ Pastry chefs who were studied in this research (with their Instagram handles): WeiLoon Tan @weiloon0418 Paul Hayward @chefpaulhayward Otto Tay @otto_tay Lawrence Bobo @lawrence_bobo ChinKheng Lim @lim.c.kheng Breadpitt @breadpitt Article link: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-08-2020-0895/full/html Where can I listen to Restaurant Relevance – the podcast? Anchor - https://anchor.fm/restaurantrelevance Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast Pocket casts - https://pca.st/0viog2zs Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq #pastrychef #instagram #culinarycreativity Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ Thanks to @StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.

In this episode, I talk with researchers from the University of Calgary to discuss their recent research on verbal communication about allergies in a restaurants. Guests: Mr. Timothy Wingate - https://www.linkedin.com/in/timothy-wingate-2a22b36b/ Ms. Samantha Jones - https://www.linkedin.com/in/samanthakjones/ University of Calgary Article link: https://www.sciencedirect.com/science/article/abs/pii/S027843192100102X Where can I listen to Restaurant Relevance – the podcast? Anchor - https://anchor.fm/restaurantrelevance Spotify – https://open.spotify.com/show/5L7snh4IQ6OZ7eYp7ZXOuZ Google podcasts - https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82OTdjNThlNC9wb2RjYXN0L3Jzcw== Breaker - https://www.breaker.audio/restaurant-relevance-the-podcast Pocket casts - https://pca.st/0viog2zs Radio Public - https://radiopublic.com/restaurant-relevance-the-podcast-6B7Bbq #allergens #restaurantallergy #restaurantcommunication Your host Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/ Thanks to StreamBeatsbyHarrisHeller Tracks “Rehearsal” and “Oxnard” from Groove Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.