ChandonP., & WansinkB. (2007). The biasing health halos of fast-food restaurant health claims: lower calorie estimates and higher side-dish consumption intentions. Journal of Consumer Research, 34(3), 301–314.
2.
DurnfordT. (1997). Redefining value: For whom the Taco Bell tolls. The Cornell Hotel and Restaurant Administration Quarterly, 38(3), 74–80.
3.
GarberA. (2005). As QSRs add more healthful items, guest satisfaction soars–and prices may, too. Nation's Restaurant News, 39(8), 4–111.
4.
KellerK. L. (1993). Conceptualizing, measuring, and managing customer-based brand equity. The Journal of Marketing, 1–22.
5.
KimW. G., & KimH. B. (2004). Measuring customer-based restaurant brand equity. Cornell Hotel and Restaurant Administration Quarterly, 45(2), 115–131.
6.
MeenaghanT. (1995). The role of advertising in brand image development. Journal of Product & Brand Management, 4(4), 23–34.
7.
MullerC. C. (1997). Redefining Value: The Hamburger Price War. Cornell Hotel and Restaurant Administration Quarterly, 38(3), 62–73.
8.
MullerC. C. (1998). Endorsed branding: The next step in restaurant-brand management. The Cornell Hotel and Restaurant Administration Quarterly, 39(3), 90–96.
9.
Parker-PopeT. (2003). “That Veggie Wrap You Just Chowed Down Is More Fattening than a Ham Sandwich.” The Wall Street Journal, 14, D1.
SloanA. E. (2002). Fast and casual: today's foodservice trends. Food technology, 56(9), 34–54.
12.
SpectorA. (2004a). Jack in the Box pops out fast-casual JBX concept. Nation's Restaurant News, 38(14), 4–57.
13.
SpectorA. (2004b). Race to win over consumers hits full stride; fast casuals look to stay ahead of pack with improved service, menus. Nation's Restaurant News, 38(14), 1–36.
Multiple sources of information can be used to highlight the information and implications of the case study. Industry trends are generally highlighted in trade publications such as QSR Magazine (www.qsrmagazine.com) or Nation's Restaurant News (www.nrn.com). News items concerning brief financials, expansion of chains and innovations are both frequent and current. Also, the following are examples of related works that highlight the concepts of this case study: Inside: Chipotle. [Documentary]. (2013). United States: Bloomberg.
18.
MullerC. C. (1997). Redefining Value: The Hamburger Price War. Cornell Hotel and Restaurant Administration Quarterly, 38(3), 62–73.
19.
SpectorA. (2004a). Jack in the Box pops out fast-casual JBX concept. Nation's Restaurant News, 38(14), 4–57.
20.
As advertising is one of the most visible elements that form consumers perception of brand image (Meenaghan, 1995), a valuable resource to include would be research provided by Nielsen on the most liked restaurant ads. Elements that influence brand image like tangible product attributes and benefits are often portrayed in commercial advertising. An example of restaurant ad comparisons can be found at:.
