Search results

This study analyzes the mediating effect of purchasing efficiency on the relationship between purchasing analytical skills and restaurant performance.

A structured questionnaire was used to collect data from 169 restaurant managers in Dodoma, Tanzania. The collected data were analyzed by using partial least squares structural equation modeling (PLS-SEM).

The results established the direct and indirect effects of purchasing analytical skills on restaurant performance. Specifically, purchasing analytical skills have positive and significant effects on restaurant performance and purchasing efficiency. Also, purchasing efficiency significantly mediates the effect of purchasing analytical skills on restaurant performance. Since purchasing analytical skills significantly influence restaurant performance, and the mediating effect of purchasing efficiency is significant, the study establishes and confirms the partial mediation effect of purchasing efficiency.

The current study solely focused on purchasing analytical skills. Future studies may examine other types of purchasing skills (technical and managerial skills) to expand the study's findings. Furthermore, different mediating variables can be used to study the indirect effect of purchasing analytical skills on restaurant performance.

This study presents empirical evidence from Tanzania, an emerging economy, on the link between purchasing analytical skills and restaurant performance. It also contributes to the body of knowledge by studying the mediating effect of purchasing efficiency in the hypothesized relationship.

This study aims to investigate the influence of the service concept on customer acquisition and when the relationship is moderated with manager’s experience in Savings and Credit Cooperative Societies (SACCOS) within Dar es Salaam City, Tanzania.

The study adopts a cross-sectional research design and utilizes simple random sampling to select 226 respondents, all of whom are managers of SACCOS in Tanzania. Data were collected through a questionnaire and analyzed using a partial least square structural equation modeling (PLS-SEM).

The findings indicate that service concept have a highly statistically significant impact on customer acquisition, with a p-value of less than 0.05. Conversely, managers’ experience also influences customer acquisition by the p-value of less than 0.05. The result also confirms the significance influence of positive moderating effect of manager’s experience on the relationship between service concept and customer acquisition, with a p-value of less than 0.05, therefore it shows that manager’s experience facilitate the influence of service concept to customer acquisition.

The findings of this study provide valuable insights for SACCOS aiming to thrive and attract more customers. By understanding the nuances of service concepts, these institutions can refine their strategies for customer acquisition effectively.

The study’s insights into the composite effect of service concepts hold significance for SACCOS seeking to enhance their customer acquisition strategies enhanced by manager’s experience. These findings contribute new perspectives to the SACCOS and other related financial services sector, offering fresh insights into innovation and customer-centric approaches.

The study investigates the effect of behavioural uncertainty on the environmental sustainability of restaurant businesses in Tanzania. Also, the study examines the moderating role of purchasing technical knowledge on the main relationship between the study variables.

The quantitative approach was used and cross-sectional data were collected at a specific time from restaurant businesses in Dodoma, Tanzania. The PROCESS macro was used to analyse the relationships between behavioural uncertainty, purchasing technical knowledge and environmental sustainability.

Behavioural uncertainty has a significant and negative effect on the environmental sustainability of restaurant businesses. Purchasing technical knowledge, on the other hand, has a positive and significant effect on the environmental sustainability of restaurant businesses. Finally, purchasing technical knowledge has a positive and significant moderating effect on the relationship between behavioural uncertainty and environmental sustainability such that the negative effect of behavioural uncertainty is reduced with increasing purchasing technical knowledge.

This study considers purchasing skills in terms of purchasing technical knowledge as a moderating variable; hence, other studies may take into account other moderating variables to extend this study. Also, the study considered only environmental sustainability and hence is limited in terms of other dimensions of sustainability and provide an avenue for further research in social and economic sustainability.

Since purchasing technical knowledge reduces the negative effect of behavioural uncertainty on the relationship with environmental sustainability, restaurant managers should be encouraged to improve their purchasing technical knowledge by attending short- and long-term training on purchasing functions in the restaurant industry.

The social implications of the investigated link between behavioural uncertainty, purchasing technical knowledge and environmental sustainability in the restaurant industry include raising awareness, promoting sustainable practises and fostering an environmentally responsible culture. By addressing behavioural uncertainty, leveraging purchasing technical knowledge and embracing sustainability the industry can contribute to a more environmentally conscious society.

By providing empirical evidence from Tanzania, the study extends literature on examining the environmental sustainability of restaurant businesses. The study also establishes the interaction effect of purchasing technical knowledge as an important skill in reducing the negative effect of behavioural uncertainty on enhancing environmental sustainability in restaurant businesses.

This study examines the influence of restaurant location and innovative restaurant practices on the performance of restaurant. The study further explores the moderating role of innovative restaurant practices in the relationship between restaurant location and performance.

The study employs a cross-sectional survey design. Data were gathered via structured questionnaires from 281 restaurant managers in Tanzania. Confirmatory factor analysis (CFA) was employed to assess the validity of the measurement model, while hypotheses were tested with the PROCESS macro.

The results indicate that both restaurant location and innovative practices significantly influence restaurant performance. Moreover, the implementation of innovative practices not only directly enhances performance but also strengthens the positive effect of a location on performance. This highlights the critical role of innovation in optimizing the benefits of a strategic location.

Restaurant owners should carefully choose locations for their business to enhance performance. They should also prioritize innovation through unique menu items, technology and creative marketing strategies to enhance performance. Additionally, owners and managers should focus on integrating innovation with location strategy, as innovative practices strengthen the effect of location on overall restaurant performance.

This research contributes to the limited empirical evidence on the influence of location and innovative practices on restaurant performance. Additionally, the study adds to the existing literature by examining the moderating effect of innovative restaurant practices on the relationship between restaurant location and performance, an aspect not previously explored in prior research.