TOWARDS BETTER SERVICE IN RESTAURANTS BY MONITORING TRENDS – DISPLAY OF NUTRITIONAL VALUES ON THE MENUS
Abstract
Business obligations, the manner and pace of life today, and a large number of options when it comes to eating outside the home, require that at least one meal is consumed outside the residence or using the services of catering and retail facilities. With this in mind, restaurants are forced to fight in the market and to differentiate the specific offer to attract a particular segment of the market. Differentiation is possible through monitoring the trends and timely adjustments to more demanding consumer needs. In this way, restaurateurs also contribute to greater customer satisfaction through quality service, which also has a positive effect on the restaurant and sales performance. In this regard, this paper presents the research results related to the perception of consumers about the nutritional information in restaurant menu.
Keywords: Nutritional information, Contemporary trends in eating out, Restaurants, Service quality, Customer perception
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