Concept Restaurants as a Restaurant Type

Pınar Şenel; Hakan Yılmaz

EN

Concept Restaurants as a Restaurant Type

Abstract

In the 21st century, differences, individuality and identity notion have come to the forefront, and it has affected demand and supply in markets. The restaurants which compete in the monopolistic market should be perceived differently from other enterprises. As a result of these developments, concept restaurants which reflect a stated theme to customers with their menus, services and interiors have emerged in recent years. Concept restaurants create both a new service style and identity in the sector. Although service quality, customer satisfaction and preference factors of restaurants are frequently investigated in the literature, it is seen that the studies on concept restaurants are extremely limited. On the other hand, no study examining concept restaurants among the restaurant types has been found in the literature. The aim of the research is defining the concept restaurants, examining the examples in the world and classifying concept restaurants in terms of themes among restaurant type. In this context, the history of restaurants and their types were examined and examples of concept restaurant in the world were presented. As a result, it is seen that concept restaurants can be classified as a restaurant type. The concept restaurants can also be classified as food and beverage-themed concept restaurants, national and ethnic-themed concept restaurants, place-themed concept restaurants, fairy-tale, series and movie-themed concept restaurants and historical event and phenomenon-themed concept restaurants.

Keywords

Restaurant History,Restaurant Type,Themed Restaurants,Concept Restaurants

References

Bell, R. Meiselman, H. L. Pierson, B. J. & Reeve, W. G. (1994). Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods. Appetite, 22(1), 11-24.
Brayton, S. & Millington, B. (2011). Renovating ethnic identity on restaurant makeover. Social Identities, 17(2), 185-200.
Bujisic, M. Hutchinson, J. & Parsa, H. G. (2014). The effects of restaurant quality attributes on customer behavioral intentions. International Journal of Contemporary Hospitality Management. 26(8), pp. 1270-1291. Castaldo, N. (2014). Pizza for the queen. New York: StarWalk Kids Media.
Christon Cafe.(2019). https://chiristoncafeshinjuku.com/?utm_source=google&utm_medium=map (Access Date: 09.07.2019).
Eatsa. (2019). https://www.eatsa.com/ (Access date: 09.07.2019).
Facebook. (2019). Buns and guns. https://www.facebook.com/pages/category/Burger-Restaurant/Buns-Guns-825181844160337/ (Access date: 09.07.2019).
Featherstone, M. (2007). Consumer culture and postmodernism. Great Britain: The Cromwell Press.
Foursquare. (2019). Kafkas kültür evi.https://tr.foursquare.com/v/kafkask%C3%BClt%C3%BCrevi/51e58280498e702953990971 (Access date: 09.08.2019).
Grcheva, O. (2019). Cultural Benefits of Former Military Buildings’ Reuse: Public Room, Skopje, Republic of North Macedonia. Journal of Tourism Leisure and Hospitality , 1 (2) , 76-84 . Retrieved from https://dergipark.org.tr/en/pub/toleho/issue/51473/666742.
Gregson, J. (2011). Poverty, Sprawl, and Restaurant TypesInfluence Body Mass Index of Residents in California Counties. Public Health Reports, 126(1), 141–149.

Heung, V. C. Wong, M. Y. & Qu, H. (2000). Airport-restaurant service quality in Hong Kong: An application of SERVQUAL. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 86-96.
Hotelling, H. (1990). Stability in competition. Adrian C. Darnell (Ed.), in The collected economics articles of Harold Hotelling (pp. 50-63). New York: Springer.
Kivela, J. J. (1997). Restaurant marketing: selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(2), 116-123.
Lim, B. C. (2009). Translating time: Cinema, the fantastic, and temporal critique. USA: Duke University Press.
Mattila, A. S. (2001). Emotional bonding and restaurant loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73-79.
McKellar, S, & Sparke, P. (2004). Interior design and identity. USA: Manchester University Press.
Montagne, P. (1977). The new larousse gastronomique. New York: Crown Publishing
Morgan, J. L. (2006). Culinary creation: An introduction to foodservice and world cuisine. New York: Elsevier.
Namkung, Y. & Jang, S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2), 142-155.
Onaran, B. (2015). Mutfaktarih. İstanbul: İletişim yayınları
Rapoport, A. (1990). The meaning of the built environment; a nonverbal communication approach. Arizona: The University of Arizona Press.
Salamis Chinese Restaurant. (2019). http://salamisbayconti.com/tr/chinese-restaurant-weekly-menu/ (Access date:09.07.2019).
Schlosser, E. (2012). Fast food nation: The dark side of the all-American meal. New York: Houghton Mifflin Harcourt.
Spang, R. L. & Şener, B. S. (2007). Restoranın icadı: Paris ve modern gastronomi kültürü. Ankara: Dost Kitabevi.
Sundaram, D. S. Jurowski, C. & Webster, C. (1996). Service failure recovery efforts in restaurant dining: The role of criticality of service consumption. Hospitality Research Journal, 20(3), 137-149.
The Coffee Academics. (2019). https://www.thecoffeeacademics.com/ (Access date: 09.07.2019).
The Green Dragon Inn Hobbiton Movie Set Tours. (2019). https://www.hobbitontours.com/en/the-greendragon-inn/(Access date: 09.07.2019).
The Hogwarts Cafe. (2019). https://the-hogwarts-cafe.business.site/ (Access date:09.07.2019).
Cambridge Dictionary. (2019). Concept. https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizce/concept (Access date:03.07.2019).
Cambridge Dictionary. (2019). Theme.https://dictionary.cambridge.org/tr/s%C3%B6zl%C3%BCk/ingilizce/theme (Access date:03.07.2019).
Tripadvisor. (2019). El Capricho. https://www.tripadvisor.com.tr/Restaurant_Review-g1941043-d878283-Reviews-El_Capricho Jimenez_de_Jamuz_Province_of_Leon_Castile_and_Leon.html Access date: (08.07.2019).
Tripadvisor. (2019). Fortezza Medicea restaurant in Volterra. https://www.tripadvisor.com/ShowTopic-g194951-i4864-k8558247 Fortezza_Medicea_restaurant_in_
Volterra-Volterra_Province_of_Pisa_Tuscany.html (Access date:07.08.2019)
Tripadvisor. (2019). Gasova Lampa.https://www.tripadvisor.com.tr/Restaurant_Review-g295377-d5123699-Reviews-Gasova_Lampa-Lviv_Lviv_Oblast.html (Access date: 09.07.2019).
U Fleku. (2019). History of the brewery U Fleku. http://en.ufleku.cz/about-us/history-of-the-brewery-u-fleku/ (Access date: 09.07.2019).
Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality. Cornell hotel and restaurant administration quarterly, 48(1), 59-69.
Zauo New York. (2019). Fishing Restaurant Zauo Namba Honte.https://www.tripadvisor.com.tr/Restaurant_Review-g14127623-d1669971-Reviews Fishing_Restaurant_Zauo_Namba_Honten-Chuo_Osaka_Osaka_Prefecture_Kinki.html Access date: 08.07.2019).

Details

Primary Language

English

Subjects

Tourism (Other)

Journal Section

Research Article

Authors

Pınar Şenel ^* This is me
0000-0001-8437-1367
Türkiye

Hakan Yılmaz
0000-0002-8512-2757
Türkiye

Publication Date

June 18, 2020

Submission Date

February 26, 2020

Acceptance Date

April 27, 2020

Published in Issue

Year 2020 Volume: 2 Number: 1

IZ

https://izlik.org/JA59DT49WZ

APA

Şenel, P., & Yılmaz, H. (2020). Concept Restaurants as a Restaurant Type. Journal of Tourism Leisure and Hospitality, 2(1), 22-28. https://izlik.org/JA59DT49WZ

AMA

1.Şenel P, Yılmaz H. Concept Restaurants as a Restaurant Type. TOLEHO. 2020;2(1):22-28. https://izlik.org/JA59DT49WZ

Chicago

Şenel, Pınar, and Hakan Yılmaz. 2020. “Concept Restaurants As a Restaurant Type”. Journal of Tourism Leisure and Hospitality 2 (1): 22-28. https://izlik.org/JA59DT49WZ.

EndNote

Şenel P, Yılmaz H (June 1, 2020) Concept Restaurants as a Restaurant Type. Journal of Tourism Leisure and Hospitality 2 1 22–28.

IEEE

[1]P. Şenel and H. Yılmaz, “Concept Restaurants as a Restaurant Type”, TOLEHO, vol. 2, no. 1, pp. 22–28, June 2020, [Online]. Available: https://izlik.org/JA59DT49WZ

ISNAD

Şenel, Pınar - Yılmaz, Hakan. “Concept Restaurants As a Restaurant Type”. Journal of Tourism Leisure and Hospitality 2/1 (June 1, 2020): 22-28. https://izlik.org/JA59DT49WZ.

JAMA

1.Şenel P, Yılmaz H. Concept Restaurants as a Restaurant Type. TOLEHO. 2020;2:22–28.

MLA

Şenel, Pınar, and Hakan Yılmaz. “Concept Restaurants As a Restaurant Type”. Journal of Tourism Leisure and Hospitality, vol. 2, no. 1, June 2020, pp. 22-28, https://izlik.org/JA59DT49WZ.

Vancouver

1.Pınar Şenel, Hakan Yılmaz. Concept Restaurants as a Restaurant Type. TOLEHO [Internet]. 2020 Jun. 1;2(1):22-8. Available from: https://izlik.org/JA59DT49WZ

Abstracting & Indexing

| | | | |

Making Submissions via DergiPark

The article—prepared according to author guidelines (covering text, references, tables, and figures)—should be sent to Journal of TOLEHO via DergiPark.

Please, use the links below to access the visual descriptions of the submission steps;

Full Open Access Strategy

Journal of TOLEHO is fully sponsored by Anadolu University Faculty of Tourism. Therefore there aren't any article submission, processing or publication charges.

There are also no charges for rejected articles, no proofreading charges, and no surcharges based on the length of an article, figures or supplementary data etc. All items (editorials, corrections, addendums, retractions, comments, etc.) are published free of charge.

Journal of TOLEHO is an open access journal which means that all content is freely available without charge to the users or institutions. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Therefore, all articles published will be immediately and permanently free to read and download. All items has their own unique URL and PDF file.

All items published by the Journal of Tourism, Leisure and Hospitality are licensed under a Creative Commons Attribution 4.0 International License.

The licence permits others to use, reproduce, disseminate or display the article in any way, including for commercial purposes, so long as they credit the author for the original creation.

Authors retain copyright and grant the journal exclusive right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.

However, Anadolu University Press can also demand to make an additional license agreement with the corresponding author of the study after first publication, in order to publish the manuscript in full text on various other platforms (web page, databases, indexes, promotion circles and etc.).

Abstract

Concept Restaurants as a Restaurant Type

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

Cite