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Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

Author

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  • Joanna Trafialek

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warszawa, Poland)

  • Ewa Czarniecka-Skubina

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warszawa, Poland)

  • Jurgita Kulaitiené

    (Institute of Agricultural and Food Science, Vytautas Magnus University Agriculture Academy (VMU-AA), LT-50240 Kaunas, Lithuania)

  • Nijolė Vaitkevičienė

    (Institute of Agricultural and Food Science, Vytautas Magnus University Agriculture Academy (VMU-AA), LT-50240 Kaunas, Lithuania)

Abstract

The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.

Suggested Citation

  • Joanna Trafialek & Ewa Czarniecka-Skubina & Jurgita Kulaitiené & Nijolė Vaitkevičienė, 2019. "Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania," Sustainability, MDPI, vol. 12(1), pages 1-21, December.
    • Handle: RePEc:gam:jsusta:v:12:y:2019:i:1:p:234-:d:302421
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    References listed on IDEAS

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    1. Inda PREMORDIA & Timea GÁL, 2021. "Negative Online Customer Reviews In Restaurant Dining Experience: What Are The Determining Factors Of Service Failure Affecting Behavioral Intentions?," Network Intelligence Studies, Romanian Foundation for Business Intelligence, Editorial Department, issue 17, pages 69-83, June.
    2. Feng Zeng Xu & Yun Zhang & Huixin Yang & Bob T. Wu, 2020. "Sustainable HRM through Improving the Measurement of Employee Work Engagement: Third-Person Rating Method," Sustainability, MDPI, vol. 12(17), pages 1-22, August.
    3. Dimitris Karagiannis & Meletios Andrinos, 2021. "The Role of Sustainable Restaurant Practices in City Branding: The Case of Athens," Sustainability, MDPI, vol. 13(4), pages 1-18, February.
    4. FAROOQ Hossan & MAHADI Hasan & TOUHIDUL Islam, 2024. "Green Practices To The Owners And Management Of Restaurant Business: An Empirical Study," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 16(1), pages 58-74, June.
    5. Arun T. M. & Puneet Kaur & Alberto Ferraris & Amandeep Dhir, 2021. "What motivates the adoption of green restaurant products and services? A systematic review and future research agenda," Business Strategy and the Environment, Wiley Blackwell, vol. 30(4), pages 2224-2240, May.

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