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Browsing Centers and Institutes by Title
Now showing items 341-360 of 515
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Race Differences in Tipping: Questions and Answers for the Restaurant Industry
(2006-01-01)A widespread perception in the restaurant industry is that Black patrons tip less than do White customers. As a result, many waiters and waitresses dislike waiting on tables of Black parties, resist being assigned to serve ... -
Ready and Willing: Restaurant Customers’ View of Payment Technology
(2014-10-01)Restaurant guests seem enthusiastically ready to adopt customer facing payment technologies, at least in casual restaurants, according to this study of the views of 1,297 U.S. consumers. Three sub-samples of consumers rated ... -
Real Estate: Private Equity Investment in Shanghai
(2021-10-22)In this case study, you are a consultant engaged to assess whether to invest in Project Innov Star, a Class A office project in Zhangjiang Shanghai, which currently is stalled. The hold up, and thus the opportunity to ... -
REIT Capital Structure: The Value of Getting It Right
(2017-06-07)An analysis of the capital structure of commercial real estate investment trusts finds that the strongest REITs overall tend to employ lower leverage and longer debt maturity, maintain larger proportions of fixed-rate debt, ... -
Relative Risk Premium: A New “Canary” for Hotel Mortgage-Market Distress
(2014-11-01)Lenders’ evaluation of the hotel industry’s prospects can be assessed using a metric called the relative risk premium, which we introduce in this report. Similar to the canary in a coal mine, changes in the relative rates ... -
Restaurant Capacity Effectiveness: Leaving Money on the Tables
(2007-04-02)In fall 2005 The Center for Hospitality Research (CHR) at Cornell University released the Restaurant Table Mix Optimizer (or RTMO), which I developed. This tool identifies the best mix of tables for a restaurant, based on ... -
Restaurant Daily Deals: Customers’ Responses to Social Couponing
(2011-11-02)A survey of 931 U.S. consumers finds that those who have purchased daily deals from a casual dining, fast-casual, or quick-service restaurant are not noticeably different in behavior or attitudes from those who have not ... -
Restaurant Daily Deals: The Operator Experience
(2012-12-01)A survey of 273 restaurateurs who have offered daily deals presents a mixed picture regarding the deals’ success and the operators’ attitudes on past and future deals. About half of the restaurateurs, a substantial majority ... -
Restaurant Reservations Optimization Tool
(2015-11-16)The purpose of this tool is to determine the best mix of tables in a restaurant, while simultaneously determining which reservations should be accepted from forecasted demand. A key parameter in the tool is the degree to ... -
Restaurant Revenue Management
(2004-02-01)Research in revenue management has traditionally addressed the theoretical and practical strategic problems facing airlines and hotels, among other industries, but it has given little consideration to the restaurant industry. ... -
Restaurant Table Simulator, version 2012
(2012-04-01)Restaurant Table Simulator (RTS) is an Excel-based model for simulating table usage in restaurants. RTS, which includes a charts and results tables, can be used to improve a restaurant’s mix of tables. While the CHR already ... -
Restaurants at the Crossroads: A State By State Summary of Key Wage and- Hour Provisions Affecting the Restaurant Industry
(2009-12-01)The restaurant industry is at a crossroads, facing extraordinary challenges to its business model. With all segments of the industry still reeling from an unprecedented economic decline not seen since the Great Depression, ... -
Restaurants at the Crossroads: A State By State Summary of Key Wage-and-Hour Provision Affecting the Restaurant Industry
(2009-09-01)Restaurateurs face a remarkable tangle of laws and regulations that on their face are meant to protect workers, but which often serve to create a confusion for operators—and employment for labor attorneys. While many states ... -
Restoring Workplace Communication Networks after Downsizing: The Effects of Time on Information Flow and Turnover Intentions
(2008-01-02)One of the effects of a corporate layoff is the interruption of communication networks for employees who remain in the workplace. Since information that passes along these informal networks is part of the lifeblood of any ... -
Retaining Management Talent: What Hospitality Professionals Want from Their Jobs
(2005-01-01)One of the primary challenges that the hospitality industry continues to face is high levels of turnover. With an eye toward finding ways for the industry to reduce unwanted turnover, we examine turnover intentions of one ... -
Retaliation: Why an Increase in Claims Does Not Mean the Sky Is Falling
(2009-07-01)Retaliation, the fastest growing cause of action in discrimination law, has gained considerable attention, following two cases decided by the U.S. Supreme Court. The 2006 Supreme Court case, White v. Burlington Northern, ... -
Revenue Management Forecasting Aggregation Analysis Tool
(2009-09-01)The RMFAA tool is designed to help hoteliers identify the best level of aggregation to use in their revenue management forecasts of room demand. Hotel revenue managers (or revenue management systems) typically forecast the ... -
Revenue Management in Restaurants: Unbundling Pricing for Reservations from the Core Service
(2016-03-24)A substantial minority of restaurant guests would be willing to pay separately for a restaurant reservation, while a much larger group is not supportive of this approach, according to an online survey of 297 U.S. residents. ... -
Revenue Management in U.S. Hotels: 2001 - 2005
(2006-06-02)Revenue management is executed more closely on average by hotels that price above their competitive set than by those that price below their competitive set. This observation holds true in each year from 2001 through 2005, ... -
Reversing the Green Backlash: Why Large Hospitality Companies Should Welcome Credibly Green Competitors
(2011-08-01)This report presents three studies suggesting that when a large restaurant or hotel company announces the adoption of green practice consumers may react in contrary fashion and decrease their evaluation of that company. ...
