Restaurant Relevance - The podcast: Recent Episodes
Nathan Jarvis
I am a former cook and food nerd with a PhD in food science. I love the intersection of research and application. This podcast is all about academic research on restaurants and applying that data for operators. Enjoy!
In this episode, I talk with researchers about the impact of large changes in a minimum wage on restaurants and how restaurateurs would try to adapt to them.
Guests:
Dr. Toni Repetti - https://www.linkedin.com/in/tonirepetti/
Dr. Susan Roe - https://www.linkedin.com/in/susan-roe-3b8b295/
Article link: https://digitalscholarship.unlv.edu/hotel_fac_articles/146/
00:00 Welcome
00:15 In this episode
01:03 Author introduction
02:55 30,000 foot overview
03:49 Origin of this research
05:22 Focus on LARGE changes in wages
07:47 Pricing and/or labor
09:19 Highlights of findings
11:43 Pricing was the primary answer
12:23 Other factors that might make a difference
14:13 Pricing will be influenced more than labor hours
15:00 What increase could cause you to close your restaurant
17:56 How operators would adapt
21:40 Other interesting findings
21:51 Advocate for a phase in feature to raises
22:59 What's next with this research?
26:14 Ways for operators to get involved with resaerch
27:35 If you were an operator, how would you use this data?
33:18 This is useful even if the minimum wage doesn't change
34:34 Recap
36:30 Closing
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 #minimumwage #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. Craig Lee from the University of Otago, New Zealand about whether restaurants are modern or traditional and how they innovate.
Guests:
Dr. Craig Lee - https://www.linkedin.com/in/craig-lee-66a86b51/
Article link: https://www.sciencedirect.com/science/article/pii/S0278431921002346?via%3Dihub
Your host
Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/
00:00 Intro
01:07 In this episode
01:55 Guest intro
04:03 30,000 ft overview
05:44 Origin story of this study
06:26 Innovate or die...yet many successful restaurants for years
07:58 Traditional v modern and how each are innovating
09:19 Focusing on managerial side of restaurants and SMEs
12:25 Why has most of the research been on chains or large restaurant groups
13:47 PSA: independent operators want to help?
14:36 Interviewing 35 operators in Sardinia
16:00 Theories: Realist Capitalist Lens v Creative
18:25 Interpretivist and subjectivist
21:41 Initial surprise in the results
24:04 Modern, Traditional, Hybrid - differences and similarities
25:58 Was the food difference impact how they innovated?
27:00 Product, process, service, marketing, and management
28:41 Examples of this categorization
29:53 More on this hybrid concept
30:36 Building on Kai-Sean Lee's work
33:43 Hybrid - not a category, but on a sliding scale
37:12 Once you know where you are on the scale, then you can innovate
39:21 Teaching moment on how science "works"
45:06 What else beyond this?
52:44 Management innovation gives you a longer lasting edge
53:34 Recap
55:03 Academics and restaurateurs working together
57:22 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 #restaurantinnovation #restaurantlife
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. Chad Borkenhagen about how chefs share their secrets, why, and how it matters.
Guests:
Dr. Chad Borkenhagen - https://www.linkedin.com/in/chadborkenhagen/
Article link: https://www.sciencedirect.com/science/article/abs/pii/S0304422X16300717?via%3Dihub
Your host
Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/
00:00 Welcome
00:15 In this episode
01:22 Guest introduction
01:59 30,000 ft view
03:01 Origin of the research
04:28 Why the journal Poetics?
06:03 Interviews and kitchen observations
10:25 Where "open source cooking" comes from
12:16 The openness to share
14:59 Development along side Food TV and the internet
18:06 Did this sharing show up in other aspects of the culinary world?
20:47 Ideas from the food manufacturing space
26:57 More like publishing - putting your name to the idea
27:48 Peer based recognition
31:47 Open, yet designed for other peers
34:55 Why the tacit / explicity knowledge split means people can't just rip off your ideas
36:59 Everyone will know if you rip off someone else
38:16 The role of status and prominence
41:43 Culinary ethics
42:17 How do you give credit someone in the culinary field
44:40 New culinary roles
46:57 How people are motivated
48:06 If you owned a restaurant, how would you use this research?
51:28 To recap
53:46 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 #restaurantlife #chefsecrets #cheflife
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 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.
In this episode, I talk with researchers from the University of Houston to discuss their recent research on online food delivery platforms and how photos and calorie information influence purchases and tipping.
Guests:
Ms. Nefike Gunden – https://www.linkedin.com/in/nefikegunden/
Dr. Agnes DeFranco - https://www.linkedin.com/in/agnes-defranco-302b9811/
Dr. Cristian Morosan - https://www.linkedin.com/in/cristianmorosan/
Article link: https://doi.org/10.1108/JHTI-07-2020-0127
onlinefoodordering #3rdpartydelivery #foodpictures
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.