ESG themes of the restaurant industry: a comparison between full-service and limited-service restaurants

Seoki Lee, Sunny Ham, Jihwan Yeon, Minwoo Lee

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

Considering the increasing significance of environmental, social, and governance (ESG) in the corporate world, an exploration of ESG reporting in the hospitality context has received limited attention. Accordingly, based on the stakeholder and institutional theories, this study proposes to reveal the overall and contemporary status of the restaurant industry’s ESG practices and further compare the ESG engagements of full-service restaurants and limited-service restaurants. This study collects data from publicly traded restaurant companies’ ESG reports and employs automated content analysis based on a computer-assisted qualitative data analysis approach. The findings of this study provide value to the ESG literature and practical implications.

Original languageEnglish (US)
Pages (from-to)20-34
Number of pages15
JournalJournal of Travel and Tourism Marketing
Volume41
Issue number1
DOIs
StatePublished - 2024

All Science Journal Classification (ASJC) codes

  • Tourism, Leisure and Hospitality Management
  • Marketing

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