The current state of knowledge:
The current industry emphasis on "satellite" restaurants reflects this strategy. These smaller, limited-
menu, lower-volume units have considerably lower construction and operating costs and tend to be
placed on leased property, further reducing the expansion cost. They are often joined with convenience
stores and gasoline stations, and in some cases are placed inside large retail stores. In this study, we
focus exclusively on fast food, and thus we emphasize the role of market penetration as an explanatory
factor while considering prices, income, and other variables traditionally included in demand studies. In
order to develop an accessibility measure and measures of price, we examine consumption across
markets. With few exceptions, previous research in FAFH demand has been based on household survey
data. In the next section, we illustrate how availability can be modeled as a component of the full price
faced by consumers. The empirical analysis that follows reveals this aspect of convenience to be a key
factor in explaining the long-term increase in meals prepared outside the home, especially fast food.
Despite these challenges and time pressures, the fast-food managers remain positive about the firm and
its advancement possibilities. This paper asks whether managers would tolerate unfair labor conditions
and remain reluctant to challenge the family/work “time bind” and money squeeze in which the firm has
placed them (Hochschild 1997).
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THE IMPORTANCE
The importance of this study is to explore the growth in demand for fast food. A distinguishing
characteristic of fast food is its convenience; in today's pervasive marketplace, consumers need not
travel far to find a fast food outlet. This greater availability translates into a decrease in the full price of
obtaining a meal, which contributes to greater consumption. Market-level data are used to estimate
demand equations in two time periods, incorporating changes in availability as well as prices, income,
and various demographic characteristics. Our findings show that greater availability has led to increased
consumption. Failure to account for these types of marketplace changes could lead to incorrect
inferences regarding the factors responsible for the industry’s growth.
Perceived Price quality
1. How would you rate the prices of the dishes on the menu?
2. Do you think the portion sizes justify the prices?
3. Are the prices reasonable for the quality of the food?
4. Are there any dishes on the menu that are overpriced for their
quality?
5. Is the restaurant’s overall pricing consistent with their
competition?
6. Are there any menu items that could be improved in quality or
price?
7. Are there any deals or discounts that the restaurant offers that
make its prices more reasonable?
Service Quality
1. The food served at the right temperature.
2. The staff polite and friendly.
3. Prices are fair given the caliber of the cuisine and services.
4. The quick service restaurant is easily accessible and located.
5. The environment was welcoming and appropriate for the situation.
6. Special demands are accommodated at the fast food
establishment.
7. The staff polite and friendly.
Food Quality
1. The fast food outlet in Negros Oriental's 4th district will provide
high-quality food.
2. Availability and responsiveness of staff
3. Do you agree to offer enough upscale or premium ingredients?
4. Dietary restrictions and options for vegetarians or vegans.
5. Accuracy of bill and payment process
6. Negros occidental offer's cozy ambiance and settings of the fast
food outlets.
7. Negros Oriental will continue to keep the fast food establishment
spotless.
Physical Environment Quality
1. The tables and floors are spotless and devoid of messes.
2. Is the lighting acceptable for the time of day and comfortable?
3.The interior design is tasteful and appropriate for a
restaurant.
4. Are there appropriate measures in place to ensure that the
physical environment is accessible to individuals with
disabilities?
5. Are there safety measures in place, such as non-slip
flooring, emergency exits, and fire extinguishers?
6. Is there appropriate sound insulation to ensure a
comfortable dining experience.
7. The air quality good, with appropriate ventilation and
absence of strong odors?
Customer Satisfaction
1. The menu of a fast food restaurant has a good variety of
items.
2. The food is a good value for the money.
3. Employees are patient when taking order.
4. The staff at the fast food business is pleasant and polite.
5. The 4th district negros occidental fast food restaurants
were served promptly.
6. Prices are competitive.
7. The food is tasty and flavorful.
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