Information Technology in Food Industry

This dissertation investigates the use of information technology in the Irish food industry to connect dieters with restaurants that cater to their specific dietary needs. The research explores the importance of dietary food, the effectiveness of IT adoption by restaurants, and the impact of IT on customer preferences. It analyzes data collected through surveys and interviews to provide recommendations for restaurants to better utilize IT and bridge the gap between consumer demand and restaurant offerings.

How can Information Technology be used to
bridge the gap between the food preferences
of dieters and products and services offered
by restaurants in Ireland?

ACKNOWLEDGEMENT
I would sincerely thank my mentor for providing me immense support and guidance
while carrying out the research. I would also like to express my gratitude towards colleagues,
friends and family members who assisted me at every step of the dissertation. With the help of
their guidance and support, I was able to accomplish the dissertation. I would also be greatly
thankful to my team members for the assistance provided by them in collection of data and its
subsequent analysis.

ABSTRACT
Aim: To explore significance of information technology to reduce the gap between preferences
of dieters and products and services offered by food industry in Ireland
Methods: Both primary as well as secondary method will be considered for collecting the
information on uses of information technology within the food industry in Ireland. Primary
information will be collected through survey and semi-structured interview. On the other side,
secondary information will be gain through books, journals and articles.
Findings: Information technology plays significant role for restaurants as well as customers.
There are wide range of services which are provided to customers and it is important to ensure
that all things are as per accordance to needs and wants. There are many customers who prefer
dietary food in their daily meals due to this reason they are now searching for restaurants that can
provide them food which are accordance to their needs and wants. There are different types of
foods and services which are provided by restaurants due to this reason they can retain them for
longer time

Table of Contents
CHAPTER 1: INTRODUCTION....................................................................................................1
1.1 Introduction............................................................................................................................1
1.2 Background of the Research..................................................................................................2
1.3 Research Rationale................................................................................................................3
1.4. Purpose of the study..............................................................................................................4
1.5 Research Aim and Objectives................................................................................................5
1.5 Research Questions................................................................................................................6
1.6 Research Hypothesis..............................................................................................................6
1.7 Dissertation Roadmap............................................................................................................6
1.8 Framework and analysis........................................................................................................7
1.9 Potential Significance............................................................................................................8
1.10 Chapter Summary................................................................................................................8
CHAPTER 2: LITERATUIRE REVIEW.......................................................................................9
2.1 Introduction............................................................................................................................9
2.2 The importance of dietary food consumed by customers......................................................9
2.3 Effectiveness of adopting information technology by food industry in Ireland..................14
2.4 The impact of information technology on customers preference on food industry of Ireland
...................................................................................................................................................15
2.5 Chapter Summary................................................................................................................22
CHAPTER 3: RESEARCH METHODOLOGY...........................................................................23
3.1 Introduction..........................................................................................................................23
3.2 Research philosophy............................................................................................................23
3.3 Research design...................................................................................................................24
3.4 Research approach...............................................................................................................25
3.5 Research strategy.................................................................................................................25
3.6 Data collection methods......................................................................................................26
3.7 Sampling..............................................................................................................................27
3.8 Data analysis........................................................................................................................27

3.9 Ethical consideration...........................................................................................................28
3.10 Research limitation............................................................................................................29
3.10 Validity and reliability.......................................................................................................30
3.11 Chapter summary...............................................................................................................30
CHATPER 4: DATA ANALYSIS................................................................................................31
4.1 Introduction..........................................................................................................................31
4.2 Quantitative analysis............................................................................................................31
4.2 Qualitative analysis..............................................................................................................41
4.3 Chapter Summary................................................................................................................45
CHAPTER 5: DISCUSSION OF FINDINGS IN RELATION TO LITERATURE....................46
5.1 Introduction..........................................................................................................................46
5.2 Discussion of the findings in relation to literature review...................................................46
5.3 Interview finding in relation to literature review.................................................................48
5.4 Chapter summary.................................................................................................................49
CHAPTER 6: CONCLUSION AND RECOMMENDATION.....................................................49
6.1 Linking with the Objectives.................................................................................................49
6.2 Recommendations................................................................................................................50
6.3 Future Application...............................................................................................................51
Reflection.......................................................................................................................................51
REFERENCES..............................................................................................................................53
Appendix........................................................................................................................................59

CHAPTER 1: INTRODUCTION
1.1 Introduction
In a business world it is important to give preference to customers as they are important
for success. In food industry it is important to conduct market research so that needs and wants
of customers can be identify and products can be prepared accordingly. Changes in consumer
preferences depends on the lifestyle the individual wants to live. In present time, people have
become health conscious due to which majority of population prefer dietary food. It is essential
for restaurants to prepare their menu in accordance with dietary food preferences of customers
(Melia, 2011).
It is identified that there is rise in number of Restaurant in Ireland and customers are not
able to found out which restaurant can serve them dietary foods as per their requirements.
In modern era, people of all ages are now become more aware of healthy diet and they become
health conscious. previously it as assumed that people used to do exercise and want to remain
physically fit due to which they prefer dietary food. However with the changes of time people
are now become health conscious and they prefer healthy food whether they do regular exercise
or not. It is because of increase in knowledge related to the healthy food among people divert
them to consume dietary food. (Pennerstorfer, 2017). It is not easy for customers to resist spicy
food provided by restaurants.
The present research is based on exploring significance of information technology to
reduce the gap between preferences of dieters and products and services offered by food industry
in Ireland. Restaurants have their own unique food concept in which they can add concept of
dietary food so that customers can easily prefer without concerning about their health (Riedl and
Koren, 2014). For restaurants, it is important to understand significance of adopting information
technology which play a crucial role in modern era. There are many information technology
which can help the food business owners in gathering information about customers food
preferences and dietary requirements (Weber, ).
Therefore, restaurants should be aware of healthy diets of people and include them in
their menu which shows that customers preference is important for them in order to retain them
for longer time (Hall, Müller and Saarinen, 2008).
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1.2 Background of the Research
In present time there is increase in demand of dietary food and thus it become important
for restaurant to include it in their food concept. In this regard, the application of information
technology helps food business in improving their products and services. The online platform
play significance role in respect to reduce the gap between the consumer diet need and restaurant
food offerings (Stoyanov et al. 2017). Thus, adoption of information technology help firms in
identifying requirements regarding dietary food of customers and they can easily prepare food
for them in their restaurant. It is important for restaurants to understand the importance of
information technology and adopt them in order to gain benefits. At time of placing order there
are many customers who inquiry about dietary food serviced by then, therefore adoption of
information technology can play important role in fulfilling requirements of customers (Bryson
and Daniels, 2015).
Apart from this, it has been identified that people usually get sick or unhealthy due to
regular consumption of foods offered restaurant. It is because mostly restaurant used to serve
spicy and oily food that indirectly impact health of customers (Badia-Melis et al. 2015).
Therefore, online platform can be developed in respect to communicate with customers to know
their requirements and serve them food accordingly. Further, with the help of information
technology, customers can share their feedback and opinion regarding special dietary
requirements. On the other hand, companies are focusing on creating own websites to manage
effective communication with consumers. The present research is based on exploring
significance of information technology to reduce the gap between preferences of dieters and
products and services offered by food industry in Ireland
Companies operates its business in Ireland and it is a fine dining restaurant that is awarded one
Michelin star for 2017 and 2018. For an organisation to gain competitive advantage it is
important to ensure that its customers remain satisfied with them. For this it is important for food
industry in Ireland to give regular preference to customers’ needs and wants. Therefore, they
should understand the importance of adopting information technology and way it can help in
understanding dieter’s requirement (Lewis, 2018).
Further, for restaurant, it is necessary to develop strong customer base so that sales and
profit can be increased. If customers find that the restaurant is serving them the dietary foods as
per their requirements instead of spicy food, it can help in retaining them for longer period of
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time (Krebs and Duncan, 2015). The online platform can help restaurant, to assess foods recipe
which are liked by customers. Along with this they can easily modify their food recipe according
to the customers review and preference.
1.3 Research Rationale
In present time people are now become more health conscious and they prefer search
restaurant which can serve them healthy and fresh foods. Adoption of information technology
can help both customers and restaurants to understand what company is serving and things
customers prefer most. The present research will help in reducing the gap between preferences of
dieters and products and services offered by restaurants (Mancha, Gordon, and Iyer, 2018).
. The application named "DietEat.ie" help in targeting customers and it is launched in
Ireland market so that customers and restaurants can take advantages from it. (Oliveira, Thomas
and Campos 2016). It can be said that, this application will be useful for the development of the
restaurant business. At present almost all people, rather the potential and the existing customers
of the restaurants are undergoing some kinds of dietary control. It may be because to stay
healthy, or special requirements recommended by the physicians in order to get rid of any
physical health problem. This application will help consumers in locating right restaurant for the
user who will be able to serve the food according to the dietary requirements of customers. This
application will not only save the communication between the customer and the restaurant
owners. But also help in including diversify menu in their food concept. In addition, it can be
said that direct communication with consumers communication will help the restaurant owners to
diversify their menu. Interaction with visitors will help the organisation in attracting more
customers, which results in benefit of the firm. (McKay et al. 2018).
This research will help food industry in Ireland to use information technology in an
effective manner in order to retain customers for longer time. The research will provide deep
understanding about what actually customers want and products which they deliver to customers.
Therefore this research will provide depth knowledge related to the information and its
effectiveness.
The present research is based on exploring significance of information technology to
reduce the gap between preferences of dieters and products and services offered by food industry
in Ireland. It is not possible for the people to find information about the menu of the restaurant.
The application will help in providing the right information of food delivery by restaurants. On
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the other hand, the Die teat application will help in gathering information regarding special
dietary requirements of the consumers. Reason behind conducting this research is to develop
understanding with regard to use of information technology by restaurants. (Cho, Bonn and
Kang, 2016). This investigation will provide vast amount of information on the way companies
can use online platform for providing information to customers about their quality products and
services. Along with this, they will understand customer requirements related to healthy food
they mostly prefer in their regular diet and make changes in their menu accordingly. The
consumers can be benefitted as they would be able to extract the information regarding the
availability of the special; dietary requirements in their preferred restaurants. This will help in
development of the business. Therefore, it can be said that the application will be one of the
useful technologies for people of all age groups (Murphy and Oesch, 2017).
1.4. Purpose of the study
The purpose of the study is understand effectiveness of information technology which
can be used by food business in order to enhance value for its food services. It is important for
restaurants to focus on preparing foods healthier and as per accordance to customers
requirements. Doing this will help in creating a good reputation in market and in gaining
competitive advantage (Vu, Li Law and Zhang, 2017).
The current investigation is based on exploring significance of information technology to
reduce the gap between preferences of dieters and products and services offered by food industry
in Ireland. It is identified that customers are more focused toward healthy food due to this reason
they prefer dietary food over spicy food. The present research will focused on gathering
information in context to way restaurant are using information technology and how they can
improve it for grabbing attention of customers (Martin, Nicklas and Champagne, 2014).
The study will be helpful for understanding information requirements of the companies.
It has been observed that the rate of eating outside has been increased in the society. People of
almost all the age groups are likely to have their foods on eateries rather than eating the home-
cooked foods. Due to regular consumption of restaurant foods can easily increase the chances of
diseases and unhealthy lifestyle.
In order to avoid these situations and manage the health and the fitness of the people, it can be
said that the development of the application will be helpful for the people of all age groups to
understand different dietary food serve by them and way that can be include in their diet
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schedule (Stawarz, Cox and Blandford, 2015). In addition to this, it can be said that advancement
in methods of information technology will help consumers in finding suitable restaurant as per
own dietary requirement.
In this modern era, the instances of requirements of the dietary controls have been
evident among all the people of different age groups. In order to develop these fitness among the
people, it can be said that the dietary requirements should be maintained (DiFilippo and et al.
2015). On the other hand, it is also required that present research will be beneficial for the sick
people who are unable to search restaurants that can serve healthy and fresh food to them.
1.5 Research Aim and Objectives
Aim: To explore significance of information technology to reduce the gap between preferences
of dieters and products and services offered by food industry in Ireland
Objectives
The objectives of the research are as follows-
 To understand the importance of dietary food consumed by customers.
 To identify effectiveness of adopting information technology by food industry in Ireland
 To evaluate the impact of information technology on customers preference in food
industry in Ireland
 To recommend strategies for using information technology successfully to reduce the gap
between preferences of dieters and products and services offered by food industry in
Ireland
Thus, the development of the objectives is associated with ensuring the fact that the
information system must help the consumer base to avail more discounts and offer, it must
promote the health effective recipes, and it must ensure the health situations.
The aim of the research is to generate the benefits of the application, which is able to provide
the menu of the restaurants that provide the foods according to the unique dietary requirements
of the consumers. The research also aims to provide the information related to the menu which
can be customised according to the dietary requirements of the people.
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1.5 Research Questions
Formulation of research questions is considered as important requirement because it help
in building a strong framework for investigation. For the present dissertation there are specific
research questions are formulated by the scholar that are as provided below
 What is the importance of dietary food consumed by customers?
 How information technology can be effective for food industry in Ireland?
 What is the impact of information technology on customers preference of food industry
in Ireland?
1.6 Research Hypothesis
H0: Diet Eat will not help the dieters to choose restaurants
H1: Diet Eat will definitely help the dieters to choose restaurants
1.7 Dissertation Roadmap
 Chapter 1: Introduction: The first chapter is based on background of topic which have
been specified in the present research. The first chapter comprise of the introduction,
backgrounds of study, the rationale of the research, purpose of the study, aim and
objectives of research, the roadmap of the dissertation along with the scope and the
limitation of the study is also there in this chapter
 Chapter 2: Literature Review: The second chapter will be considered as critical review
of the secondary information which will be used in order to conduct the study. These
sources comprise of the relevant books and journals, which will be beneficial for
development of the research. The different aspects regarding the application and the
benefits that can serve to their existing and potential consumers. The sources of the
information will be able to provide the authentication of the concerned subjects. On the
other hand, this chapter help providing information and data which help in understanding
the positive and the negative aspects of the subject, which will be useful for the
development of the application.
 Chapter 3: Research Methodology: The third chapter of research methodology will
develop the ideal framework for the research. On the other hand, it can be said that this
chapter will help in developing the descriptive details for chosen subject. Further in this
chapter, the different methods of the research such as the research philosophy, research
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design and the research approach have been developed. The accurate data collection
options and the development of the practices which would be the best suitable method for
the development of whole research have been determined in this chapter.
 Chapter 4: Data Analysis and Findings: The chapter will focus on collection of primary
data. The data will be collected through the primary and the secondary format. In order to
collect the primary data, the survey and the interview will be conducted and the
descriptive details of the processes will be taken in consideration in this chapter. The
required data has been developed in order to understand the reaction of consumers
regarding the development of this application of dietary food. This section will also help
in understanding the reaction of the potential consumers as it will help in enhance the
further development of the application.
 Chapter 5: Conclusion and Recommendations: This is the last chapter which will
provide conclusion based on secondary research. Further recommendation will be
provided based on findings.
1.8 Framework and analysis
The present research is important in term of developing a depth understanding related to
the impact of information technology on restaurants.
 Design of research– Descriptive research design is considered for the present research by
the scholar. It is effective in order to gain depth and detail information on the selected
topic
 Research approach – For the current study inductive approach is adopted which
emphasise on collecting information from specific to general. The present research is on
investigating significance of information technology to reduce the gap between
preferences of dieters and products and services offered by industry in Ireland It will help
in identifying the impact of information technology on customers preference.
 Research philosophy – Interpretivism philosophy will be applied for the investigation.
 Techniques of research – Qualitative technique will be adopted for the current research.
 Method for data collection – Both primary as well as secondary method will be
considered for collecting the information on uses of information technology within the
food industry in Ireland. Primary information will be collected through survey and semi-
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structured interview. On the other side, secondary information will be gain through
books, journals and articles.
 Sampling technique – Probabilistic sampling method will be considered by scholar. for
survey random sampling method will be used in which questions will be asked from 500
customers who are considering any diet or wish to continue in future. on the other side in
semi-structured interview questions will be asked from 20 restaurant in Dublin Analysis of data – For analysing the data qualitative as well as quantitative technique will
be considered by the scholar. Thematic approach will be adopted to explore the
significance of information technology to reduce the gap between preferences of dieters
and products and services offered by industry in Ireland so t
1.9 Potential Significance
The current research will be significant in respect to develop depth understanding
regarding…. it will also assist in finding out the area on application that could be worked on for
influencing customers at the extent which customers can received products according to their
choices. Here below are provided some potential significance of the following:
 Food firm can gain assistance from the investigation as they can easily gain support from
this research. It will be able to employ information technology through considering its
effectiveness has on customers and restaurant itself.
 this research will be effective for academicians who are used to prepare for Ph.D. to
develop depth understanding in context to use of information technology by companies
for focusing on customer preference in relation to dietary food.
 At last this research will be helpful to the analyst for preparing an overview.
1.10 Chapter Summary
This chapter is the initial part, where scholar focused on developing aim and the
objectives of the investigation. This section helped in signifying the route that the researcher
has aimed to proceed. The aim and the objective of the research have been determined here, and
it would helpful for the researcher to take the right way to enhance the research. It has also been
identified that the initial chapter will help in developing the application according to the
requirements of the consumers.
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CHAPTER 2: LITERATUIRE REVIEW
2.1 Introduction
After the introduction section, second chapter is of dissertation is literature review. It is
most critical part the of thesis. In this part, different scholars’ views and opinions are presented
on the selected topic. All the information in this chapter is collected from secondary sources
which lead to act as basis for continuing further study. Hence, literature review chapter help in
filling the gap which is left by previous researcher in their study. Thus, it will help in building a
strong theoretical base for the selected topic. In this chapter the importance of dietary food
consumed by customers will be covered. Later, it is consisting of effectiveness of adopting
information technology by food industry in Ireland. At last, it includes the impact of information
technology on customers preference in food industry in Ireland.
2.2 The importance of dietary food consumed by customers.
According to the view of Okumus, Ali and Ozturk, 2018 at the time of appealing a
customer, there are many in a business in the hospitality and restaurant industry which much
taken into consideration. People used to dine out for various reasons such as meeting a point to
catch up with friends, or generally to grab a meal. It is not easy to appeal to different kinds of
diners and meet their different level of needs without disaffecting another part of the available
market. Anto Michel and Willecke, (2018)argued that one of the latest consumer trends that
firms are trying to adapting is to emphasise on delivering healthy and dietary food to customers.
It is important for restaurant industry to work on increase of kind of choices of customers so that
they can easily retain them for longer time. Due to increase healthy lifestyles of individual it
become important for companies to adopt information technologies in order to satisfy their needs
and wants
An individual's healthy and active physiology is the underlying over their holistic life
success gets constructed. In order to perform impeccably and deliver optimally in all areas of
life, a person requires to possess an active brain, ever-fit corporal stature and a multiplied
quotient of energy. At par with Fontana and Partridge (2015), achieving these criterions depends
principally upon the eating pattern followed by a person in the cycle of daily livelihood. In this
regard, ‘Eating Good' on a routine manoeuvre is nucleus around which thrives an individual's
quotient of healthiness. The perfect habit not only makes pursuer physically strong and vigorous
—but also patronises a rejuvenated mind and deft cognisance within the one an everyday basis.
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Conlon and Bird (2014) upheld the viewpoint that ‘Eating Good' is all about nurturing
own physical framework with the attention and caring needs. For some, it emerges as the
requisite to lose weight and stay fit, for others the endeavour is about gaining some necessary
body mass and becoming robust. There are many health concerns of individual, who requires to
keep a check upon the health factors that is blood pressure, cholesterol, blood sugar. In
accordance with fitness pros, the most rational way to remain healthy with regards to own
physiological need is by electing and following, specific diet strategy sincerely.
In the views of Marchesini et al., (2016. They are namely the Atkins Diet, Zone Diet,
Vegan, Weight Watchers, South Beach, Raw Food, Ketogenic Diet and Mediterranean Diet. An
insight over these health-fetching stratagems is chronicled below:
Atkins Diet
A brain-child of venerable American cardiologist Dr Robert Atkins, at par with Tan-
Shalaby et al., (2016), the methodology is constructed over the notion that, absorption of
carbohydrates leads to rise and fall in level of insulin.
A increased percentage of insulin impels the body to extract energy from the comestibles
eaten rather than opting for the stored fat as the energy resource. Hence, followers of Atkins Diet
are advised to consume maximum fat and proteins (meats, eggs, cheese, nuts, vegetables) but on
the other hand, are strictly restricted from consuming carbohydrates like grains, pasta, processed
foods and pasta.
Zone Diet
The framer of this particular plan is Dr Barry Sears, who believes that for genuine results,
human-beings needs to follow an eating approach based on gradual evolution of their genetic
structure. Colbert (2017) vows that the Zone diet lays stress over the absorption of opulent
Omega-3 fatty acids, polyphenols and which decreases consumption of carbohydrates.
Objectives of Zone diet are focused on controlling insulin level within the clinical ‘zone', so that
excess body fat is burned and avoided with permanence. Moreover, it diminishes diet-related
body inflammation and redress the process of ageing.
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The dietary chart suggests a balanced intake of 30% protein, 30% fats and 40% carbohydrates in
every plate. The concentration is over lean meat, avocado, natural carbohydrates, nuts and plenty
of water (8 ounces/day).
Vegan Diet
Le and Sabaté (2014) opine that this particular gastronomical strategy is more of a life-
philosophy than a scheme for health maintenance. The concept is based on avoiding the intake of
anything that is animal-produced (including honey and dairy goods). Further the diet focuses on
consumption of specific foods, which are derived from plant sources. Vegan Diet believes that
by opting for more plant-borne comestibles, the global society can reduce animal sufferings,
enrich environmental wellness and permit production of more foods. A natural effect of vegan
diet allows individual to experience physical and mental goodness.
The notion targets the augmented absorption of tofu, mushrooms and tempeh for fetching
the same quotients of meat-based nutrients. Pursuing this meal plan eventually contributes to the
betterment of heart health and bone strength which redresses the probability of cancer
occurrence.
Weight Watchers Diet
One of the most physicians accredited program, and the Weight Watchers strategy is
availed by many numbers of people across 30 countries of the world. The program is available in
various real-life backdrops and online portals which offers personalised coaching by dieticians
for individuals to find best intake plan, on the basis of lifestyle.
The Weight Watchers Community follows a distinctive point system of fat reduction that
evaluates members upon their pattern of palate availed. Taking fat, protein and sugar as the three
main pillars of assessment, the group ranks a member low for higher protein intake. Fat and
sugar-based foods carry more points. ‘Fit points' are furthermore given to people endeavouring
for walking and gardening activities. As highlighted by Barnett (2018), this technique stimulates
members to involve in exercises, intake more of fruits, vegetables and lean proteins and maintain
weight loss.
South Beach Diet
Crafted by Dr Arthur Agatston and nutritionist Marie Almon, this modus operandi
concentrates, over the perks of unrefined slow carbohydrates over their fast-performing
counterparts for authentic long-term weight loss. According to Atallah et al., (2014), South
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Beach Diet breaks the myth that low-in-fat, high-in-carbohydrates diet charts aid in diminishing
obesity, From the study, it has been determined that carbohydrates with high Glycemic Index
eventually led to the amplification of blood sugar level. This, in turn, prompts people to crave
more and end up in consuming, more frequently, in multiplied amount.
The diet chart is classified into three crucial phases of initiating weight loss, acquiring
targeted weight and maintaining right weight. Stage I encourages intake of lean meats, nuts,
beans, low-fat cheese and vegetables, while step II focuses on over whole grains and avocado.
The last phase is about the individual's own choice of ‘good food' and efforts to upkeep up
achieved weight.
Raw Food Diet
In accordance with Comino et al., (2016), rather than losing weight, this specific dietary
plan is more about staying healthy. The idea is constructed over the norm that, at minimum level,
an individual's daily palate should comprise three-quarters of completely uncooked comestibles.
It promotes absorption of plant-derived food and purely organic foods in their original stature.
Globally, there are four main kinds of raw food diet that are—the raw vegetarians (consuming
plant-based victuals with eggs and dairy produces), the raw vegans (completely avoiding any
animal produced food), the raw omnivores (eating both plant and animal based comestibles in
their organic forms) and the raw carnivores (absorbing uncooked meat). This strategy encourages
intake of seaweeds, sashimi, sun-dried fruits, dried wheatgrass, raw nuts, sprouted legumes,
distilled water, young coconut milk, vegetable juices and all other naturally born consumtion
items. It suggests avoiding processed foods, refined sugar, flours coffee and pasta on an
indispensable basis.
Ketogenic Diet
Primarily recognised food plan for healing epilepsy and effectively dealing with
diabetes. Further, the Ketogenic strategy is also popular amongst the common populace for
achieving ensured weight loss in the short-run. Newman et al., (2017) state that the idea endorses
intake of about 75% of fat, 20% of protein and a negligible 5% of carbohydrates on daily basis.
Its objective is to impel the physiology to utilise stored fat as the source of energy instead of
relying upon the glucose from consumed carbohydrates. When body finds less stock of
carbohydrate-based glucose, it opts to break down the lipid deposits and fetch energy from the
triglycerides. This breaking down action leads to the occurrence of an organic metabolic
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procedure called Ketosis. Ketosis has been proven positive for treatment of cardiovascular
ailments, chronic diabetes and metabolic diseases. It furthermore enriches the HDL or Good
Cholesterol level.
The ketogenic diet suggests an amplified consumption of sound fats like coconuts, oily
fishes, Brazil nuts, seeds, olive oil and avocados. Experts vow that it contributes impeccably
towards the maintenance of metabolic health, diabetes real body and leads to positive
metamorphosis of body composition.
Mediterranean Diet
This South European ingesting approach principally suggests the less intake of trans fats,
refined oils and heavily processed meats. The notion is that by avoiding these particular victuals,
agonies of obesity and single heart strokes can be prevented, In addition, Mediterranean Diet
helps in to reducing the chances of cancer. In the view of Sofi et al., (2014), it does not follow
one particular palate but is structured over the nourishment practices pursued by the nationals of
Greece, Southern Italy and Crete. The plan supports consumption of one-third portion of fat on a
daily manoeuvre which provides not more than 8% of saturated fat absorption as a part of total
calorie indigestion.
Author argued that Okumus and Bilgihan, (2014) In the Mediterranean palate plant
victuals, whole grains, beans, seeds and nuts are promoted along with small amounts of fish.
Olive oil is recommended as an alternative of butter and so are highlighted fresh fruits in place of
dessert. Yoghurt and cheese are upheld as important dairy stuff to consume, and also absorption
of measured wine potions is endorsed. Researchers claimed that, when followed for a long time,
the diet leads to enriched and disease free physiology.
All of this information is guaranteed to stimulate any individual venturing upon a weight
loss. But on a pragmatic spectrum, the scenario is not that much bright. On the contrary,
Minihane et al., (2015) voice out that these dietary plans carry certain fatal risks. The Atkins diet
entails the eventual consumption of augmenting fat, while the Ketogenic strategy leads to the
serious risk of diabetic coma and ketoacidosis. The Vegan plan too is said to lower the essential
fibre intake.
Furthermore, diet plan lingers the strongest possibility of weight re-gain. Statistics show
that for about 95% of people, pursuing a certain diet approach has resulted in the weight
‘comeback’ within the following 1-5 years. In relation to this Thompson and Manore (2015)
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vouch that needed is a mindset that does not believe in dieting as a magic wand to shed weight.
Rather it elects such a plan which needs to be fitted to one’s everyday habits and lifestyle Thus,
it essentially allows the one to eat and experience complete wellness.
2.3 Effectiveness of adopting information technology by food industry in Ireland
According to the view of Caspi, Lenk and Laska, (2017) information technology is
known as the use of computers and software in order to manage the information. It can be said
that computer play significant role of information technology. As it is a technology that increase
efficiency and production and improves the work efficiency. All the information can be easily
protected and keep safely. At the when restaurant lead to evaluates that they should adopt
technology-based service innovation. Then they should consider only the cost but and benefits of
that particular technology but also emphasise on customer reactions for the procedural changes
accompanying the innovation. Sturm and Hattori, (2015) argued that any technology which lead
to damage customer satisfaction are not worthwhile. The use of technologies can be done for
handling order, internet-based ordering, payment through SMS, availability of nutritional
information, and virtual menus online with nutritional information. Uses of a research technique
is called as best worst choice analysis. Okumus and Bilgihan, (2014)found that technology can
be used by companies in order to provide information regarding their products and services
which they deliver to customers and other information. It can be said that IT has provide greater
opportunity to firm in order to sales their products and services in effective manner.
Doub, Levin and LeVangie, (2015) stated that there are wide range of benefits which
restaurants can get through adoption of information technology. They can easily send their
products and services information to customers without consuming time. different benefits which
can be gain such as online food ordering, payment, communication etc. Company can easily
communicate with its customers through online which can help in making a strong relation
between customers and firm. The goal of company in relation to customer interactions is to gain
loyalty. There is no effective way instead of offering them dietary products as per their
requirements.
Huang and Agu, (2015) analysed that customers are now diverting themselves toward the dietary
products and services. Therefore, they started searching restaurants who provide them dietary
food as per their requirements. it became important for food and beverage industry to adopt
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information technology in order to provide information related to foods they are serving and how
much nutritional they are.
According to the view of Dimitriou, Giazitz and Boskou, (2017) the rapid technological
developments of the world were represented clearly in the performance of various economic
sectors especially in-service industry. it is identified that importance of information technology is
evident through the supports which is offer to individuals and organisations. Information
technology play significant role as it help to provide access to the means and technologies in
accomplishing objectives. Lacombe and Michels, (2016) argued that importance of information
technology can be more clearly shows through finding out reasons which led to its wide spread
in the productivity and service firm. The reasons are as follows:
 Increasing productivity
 controlling complexity
 improving services
 Flexibility.
2.4 The impact of information technology on customers preference on food industry of Ireland
According to the view of Darby, Strum and Gatwood, ( 2016), the providing of clear and
precise nutrition information is considered as essential method to assist customers follow to these
guidelines and make informed choices. It is identified that providing healthful foods and
nutrition information can improve a restaurant's image. Contradict to this Zia, Schroeder and
Ladabaum, (2016) state that people with highly health conscious are more likely as compared
low health conscious when they think that restaurant are socially responsible at the time of
providing healthy food options. It suggested that highly health conscious people are more
sensitive to being able to gain healthful food within restaurants as compared to less health-
conscious people. Irrespective, nutrition information is provided or not.
Cho, Bonn and Li, (2018)claimed that without providing much information about
nutritional food it is not easy for customers to make comparisons between menu in relation to the
health while making purchase. Hence, adoption of information technology assist in educating
and guiding consumers in relation to the nutritional information and develop awareness.
Therefore, it is expected that at the time when customers look over the calorie content of foods
15

they can change their purchasing decision. Apart from these new technologies also in educating
customers about healthy food.
Restaurants and Health Food
The wisdom comprise within the diverse meal methods inscribe most impulsively
dilemma in the mind of people influences their views over dining out. At par with Kang et al.,
(2015) for committed dieters it appears to be no less than sin in breaking the pursued-norm and
indulging in some delicious treats even once in a while. With an increasing percentage of the
global population, people are becoming committed towards one or another distinctive dietary
strategy. The individuals crop up the likelihood of a significant gap between what restaurants are
serving and the real desire of consumers.
According to the view Lupton, (2017) in order to prevent that, famous restaurants and
universally popular fast-food chains are concentrating more over the creation dishes that
highlights the aspect of healthiness to the optima. Recognizing guests as their prime priority, the
establishments are serving palates with as low-calorie count as 275kcl. As a result, the plan is
attracting sincerest of dieters to set foot into their ambiences. Nevertheless, the factor of
delectability is not getting compromised to the least while actualising this particular endeavour.
The main target of these bistros and joints is to cater such victuals, which are rich in taste,
enhanced with healthy goodness and are capable of creating a vast repeat-customers base.
Hillier‐Brown et al., (2017) herald that the establishments are making progress towards their
principal goal at the most standardised pace.
This New York-based ultra-modern restaurant has been one of the primary patrons to
venture out for serving ‘good eats' to guests. Spread across multiple cities throughout the globe,
Freshii proudly welcomes universal dieter's community with palates such as piquant lemongrass
soup, spinach salads nurtured with honey and Dijon, walnut and mango dressed probiotic
yoghurt (frozen), teriyaki brown rice and such other doses of health. The bistro also offers in-
house juice product known as Red Power, which is a strong and sane mix of beet, ginger, carrot
and lemon and prevails as an essential part of 5 Day Cleanse Diet Chart.
Next in the list emerges, elebrated Olive Garden bistro. Wansink and Love, (2014)
illustrated that this international based dine-out fulfils the criterion of each conscious person with
the serve of Herb Tossed Grilled Salmon. Nurtured with Parmesan Cheese, Broccoli and Garlic,
this palate consists of a negligible quotient of saturated fat (8 gram) and an exact amount of
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carbohydrates as well. It furthermore allows guests to cherish the virtue of Omega-3 fatty acids
present in profusion within the Salmon.
The bistro fetches a dieter's attention with the offering of Buddha's Feast Steamed. A
delight of health mentors like Martínez-Donate (2015), this gets dish enhanced with zero
presence of saturated fat and a moderate prevalence of 72g of carbohydrates. The serving permits
the customers to treat their taste buds with a safe quotient of deliciousness. The palate gets
dressed-up with asparagus, baked tofu, shiitake mushrooms, carrots and broccoli and is presented
with a fresh-made soy sauce.
Though hard to anticipate, yet the Fast Food Networks too are quite promisingly endeavouring in
crafting comestibles that keep a check on the weight gain facet. The original note in here must be
taken about the Mediterranean Shrimp Naan patronised by T.G.I Fridays. Doub et al., (2015)
voice out that this dish with its dietary quotients of 54 grams carbohydrates and 3.5 grams
saturated fat makes for the wisest selection of a meal at any time in a day. The grilled-style
shrimp gets enhanced with balsamic vinegar and is presented over‘Naan' bread accompanied by
mixed greens and cucumber yoghurt sauce.
As for lunching or dining at a Fast Food joint, McDonald's too caters a sound server. Its
palate of Grilled Chicken and Southwest Salad (sans any dressing) carries a calorie count as
redressed as 290kcal. Another appropriate healthy choicewhich can be consider is Egg White
Delight McMuffin, which comprises a total of manageable 16grams fat (6 grams of saturated
fat).
This discussion is sure to remain incomplete without the mention of Spinach, Egg White
and Feta Wrap from Starbucks. Revolutionizing the concept of ‘Fast Food', Starbucks crafts this
dish with a minimum calorie count of 290kcal and 3.5 grams of saturated fat.
Dieters can also opt for the Flat Bread Sammies (250kcal) and Honey Bourbon Chicken Sub
(275kcal) presented by Quiznos and the ‘Fresco'-themed food produces (each owning a less than
a count of 180kcal) of Taco Bell.
Though these good efforts effectively appear to narrow down the space between health-
alert individuals and ‘taste' catering bistros— Mishra (2015) suggests for double checking before
17

ordering. They advise avoidance of any such ‘healthy' palate that is accompanied by sauces since
those are sure to contain ample preservatives and artificial colourings.
Bread and pasta can be remitted too as the promise of ‘whole grain' do not turn out to be
authentic in most scenarios and as a ground norm lettuce in salads should be done away with
given to the element's multiplied water storage, which exceeds even the content in vitamins and
calories.
The Digital Aid
As much as is mentioned about the ‘good food’ spreads served by some well-known
eateries in the afore-chronicled section; there prevail multiple numbers of other similar sites
where the options to choose from various healthy and delish victuals are endless. The hindrance
that appears in here is the lack of enlightenment amongst the consumers with regards to the
presence of such bistros. Tran et al., (2017) opines that the workaholic and pressure-loaded
livelihood of contemporary times leaves no individual of any age-group with the desire or energy
to undertake a manual search about restaurants with lesser fat and reduced carbohydrate food
serves.
To resolve this trouble come to the virtual platforms, which interlink a ‘netizen' with that
very dine-out that fulfils all of the one's criterions. These cyber mediums dwell as a significant
knowledge bank of data with regards to certain restaurants' menu, hours of operations, present
and upcoming offers and time-to-time alterations and introductions. While the heightened
evolution of information technology has to lead to the development of many such portals, two
within the throng are vowed by Gundle et al., (2016) as the much promising ones:--
Zomato application
At present, this application are most popular virtual assistance for searching dine-out in
accordance with standards of cuisine and situation. Established in the year 2008 by two visionary
Indian entrepreneur’s MR Pankaj Chaddah and MR Deepinder Goyal, the portal presently
operates in 24 countries (including Ireland and the United States of America), and this network
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spread around 10,000 metropolises within these nations. With a human capital strength of 2000,
Zomato provides facilities like Bistro Browsing, Online Ordering, Table Reservation Real-Life
Customer Reviews and related eating-out services.
On an average scale, the portal acquires over 90 million visits from the ‘netizen'
community. In order to serve with more excellence this app are effective enough, the firm
maintains its very own mobile-based application that is compatible with Android, Windows
Phone, iOS and Windows 10. Though in terms of fast service rendering and database updating,
Zomato emerged is one of the effective apps which can help making right choices to customers.
Rodgers et al., (2015) cited the event of 4th June 2015, when the website got hacked by an Indian
cyber security researcher and the personal data and Instagram photos of its 62.5 million users
were accessible by hacker. A similar incident took place in May 2017 with the email and
password 17 million registered are hacked by hackers. For proving own position as a true world-
class portal, Zomato needs to adopt a more rigorous security applications and ensure enhanced
protection for consumers.
DIET-EAT application
Inspired by the structure of Zomato (and eBay as well), the DIET-EAT portal has come
into existence. It is a separate application which focuses on the specific objectives of endorsing
dietary food.
In accordance to Jiang et al., (2017) this app is effective enough in order to understand
what all type of food mostly customer prefer in their diet. In this a visitor is first provided with
the option to select the specific diet pursued by them. Then further individual need to select a
location. Based on the location different restaurants websites appears which serve diet food in
the particular area. Based on the restaurants issues customers can easily purchase diet food as per
their preference.
In accordance to Jiang et al., (2017) the idea's exquisiteness is contained in the specially-
devised search medium. In here, a visitor is first provided with the option to select the specific
diet pursued by them. Then the individual gets to define the preferred location. Based upon these
criterions, a list of bistros appears that cater dishes relevant to the specific diet plan followed.
Selecting one particular dine-out, the consumer is also able to surf through the catered menu and
customise own palate with other ingredients (if available).
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When such replies are fetched from more than one bistro, the consumer is rendered with
the chance to scrutinise each of them. These communications from the restaurant's side are to
arrive at the client via comments, emails, push messages or any and every communicative way
opted by the one.
DIET-EAT is also going to introduce the ‘bidding' perk for consumers at the time of bulk
ordering. The bidding position will exhibit information of every eatery responding to the order
along with its offered prices. In accordance with Okumus et al., (2018) this strategy is guaranteed
to stimulate the vibe of healthy competition within restaurant community—which will eventually
profit the customers.
DIET-EAT ultimately promotes the bistros endeavouring towards formulating and
maintaining own diet menu in the global diet-pursuing community. This entails in multiplying
the business base for different types of customers. A definite advantage that DIET-EAT brings
for the restaurants' management is the scope to evaluate the portal guests based upon their
behavioural gestures and authenticity. This, in effect, aids restaurants to prevent the dilemma of
order cancellation and fake calls for on-site delivery.
In the view of Lewis (2018), upon its official introduction, DIETEAT will assuredly
promote dining-out habits in dieters in the company of their non-dieter relatives and pals—since
they no more will need to ‘adjust’ on their food choices. This will spontaneously augment
commerce in the bistro business and simultaneously encourage more eateries to devise enticing
proposals for diet-followers. As a cumulative effect of all these, more of the global society will
feel inclined to take up a specific dietary strategy.
The Business Benefit Derived
While the digital search tools fetch advantages for customers in more than one excellent
way and enrich their eating-out experience to the height of immaculacy, the question that arises
there is that what specific perk they fetch the restaurant authorities. Strom and Brodsky (2014)
suggest that in order to get an idea over this notion, a wise step will be taken to analyse the chart
exhibited below:
According to the opinion of Sturm and Hattori, (2015) present generation elects the
mobile-based applications as the most trusted aid to plan for dinner out. Basically, they used to
search for types of restaurants that can services them best foods. As a matter of fact, in modern
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times, the market share of eatery-specific digital apps adds up to an amount of more than $160
million.
The Fast Food titan MacDonald's sales increased by a phenomenal percentage of 174% as
they offer mobile coupons facilitating within the store. Likewise, Domino's Pizza experienced an
overall growth of orders by a scale of 40% on providing scope to make new orders through the
mobile and have that home delivered. By the simple installation of the amenity of ‘paying
through phone', Subway received around 300 million orders and accompanying transactions
without any hazards. . Whether an age-old dinner that follows a standard menu or a new-fangled
eatery promising to offer futuristic gastronomical doses, having own Android presence is an
indispensable requisite for all restaurants.
A mobile application enacts like an eloquent e-brochure for an eatery and aids it to keep
most updated track over customer feedback. Further, it helps in recognising specific palate
desires and process payment easily without thinking again. It furthermore permits a bistro owner
to customise high-quality solutions for guests and eventually create a repeat customer base in
addition to ensuring the most effective ‘word of mouth' publicity for self.
One mobile app also assists management to vigil over staff productivity and have a check on cost
effectiveness of services.. Moreover, it provides chances to synchronise the app with a prevalent
IT advantage and obtain a most adaptable combination in accompaniment of multiple facilities.
To cite an instance, during the requisite to alter cost list modify palate names, introduce or
obliterate certain items, there appears no essentiality for hoarding a stock list again.
As through a mobile app, the facility of automatic updating is realised, once a order is received,
it gets confirmed by staff and is transferred to POS terminal that brings out the print out a
receipt in no time. In this way, orders achieved via mobiles are fulfilled within natural jiffies.
Nevertheless, at par with Mancha et al., (2018) while devising own mobile presence, a restaurant
must pay concentration to the aspect of undertaking loyalty programs through it in a scheduled
fashion. This allows strengthening present customer list and gaining new ones more rapidly.
Furthermore, guests will be given secured procedure for registration and an optimally friendly
interface. Procedures regarding site browsing and transaction processing should remain
transparent too.
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2.5 Chapter Summary
This chapter provides view of different authors on the use of information technology by
restaurants in Ireland. Further, opinions of different authors help in developing a depth
understanding related to the selected topic. Further, views of articles are critically analysed in
order to understand the effectiveness of adopting information technology by food industry in
Ireland.
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CHAPTER 3: RESEARCH METHODOLOGY
3.1 Introduction
Research methodology is known as the important chapter which help in carrying out
research in a right direction. There are various methods presented in this chapter which are used
for conducting a research in an effective manner such as data collection, research approach etc.
Selection of the research method is done based on aims and objectives which is formed by the
scholar in an effective manner. These are various types of methodologies that help in developing
a depth understanding for the same. Step by step researcher was able to present the information
which is collected from different sources. Here, below are provided different methodologies
which are undertaken for conducting investigation in an effective manner.
3.2 Research philosophy
Research philosophy is known as the belief of the scholar in related to gathering of
information, analysing and evaluation of it. Along with this, it leads to make easier proper
analysis of selected sources which assist in developing nature of study. At the time when
researcher make use of appropriate research philosophy the is can easily come up with valid
conclusion for the investigation (Kerr, Eckert and Wandwabwa, 2016). It is classified into two
types that are interpretivism and positivism. Selection of positivism philosophy is done at the
time when objectives are assessed. In this all false facts are eliminated through the help of this
study. It helps in carrying out structural way which enable to combine all the logical aspect ands
emphasise on experimental observation (Wright, Wahoush. and Jack, 2016). Furthermore, it
assist investigator to minimise work of collecting data and information. on the other hand,
interpretivism is selected when subjective part of the study is considered by scholar. in this
different theories and models which are related with the nature of study are focused. Along with
this, it is also dependent on the interpretation which is done by the scholar. It can be said that
both these philosophies have some benefits which are effective enough to conduct research in
effective and systematic manner. The present research is based on exploring significance of
information technology to reduce the gap between preferences of dieters and products and
services offered by industry in Ireland, therefore interpretivism philosophy is selected by scholar.
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3.3 Research design
Research design is known as the plan that support scholar to incorporate different
elements of the study in a logical manner. Further it is known as theoretical analysis which is
effective enough to make research more efficient (Bailly and Comino, 2017). Selection of
research design help in applying different theories which are suitable as per the topic of the
research. Three different kinds of research design are known as descriptive, exploratory and
explanatory.
Exploratory research design is conducted for a problem which has not been studies yet
more clearly and intended to establish priorities, develop operational definitions and help in
improving final research design (Mebius, Kennedy and Howick, 2016). It assist in determining
best research design and data collection method in accordance to subject matter. on the other
side, explanatory research design focus on those aspects of the study which are not researcher
well. It focus on explaining the aspects of the study in a well detailed manner. Here, the scholar
start with the general idea and use investigation as a tool which could lead to the subjects which
can be dealt with the incoming future (Winit‐Watjana, 2016). Descriptive research design is used
basically for describing the population which is covered within the study. In this data collection
lead to allow collecting in depth information which can be either qualitative (case studies) or
quantitative (surveys).
The present research is based on exploring significance of information technology to
reduce the gap between preferences of dieters and products and services offered by industry in
Ireland, therefore descriptive research design. It aid in defining the characteristics of the
population which is being part of the investigation (Edson, Henning and Sankaran, 2016). reason
for selecting this design is that it is important for those topics in which description can be
provided in order to gain results. Further, it assist in understanding the significance of
information technology for reduce the gap between preferences of dieters and products and
services offered by industry.
The main rationale for selecting this design is that it assist in defining the situation in
more effective and efficient manner (Creswell and Poth, 2017). Along with, this it also helps in
collecting the crucial and factual data from various sources which assist in reaching the aim and
objectives of the research. Thus, it implies that descriptive research design is suggested to
completing the research which is based on theoretical knowledge and data.
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3.4 Research approach
It is considered as type of research that enable to determine the way through which
scholar is able to present the information in form “specific to general” or “general to specific”.
The type of approaches which are included are effective enough for carrying out research in an
effective manner (Tight, 2016). Research approach help in increase the knowledge related to the
theories and models which are incorporated in the study. Two type of research approach are
known as inductive and deductive. Inductive is effective as it focusses on gathering information
from general to specific. In inductive approach focus on moving from specific observations to
broader generalisation and theories.
On the other side, deductive approach is that which willing to present information
specific to general. All the existing theories related to the selected topic are collected first then
move toward the general information (Toye, Williamson and Lamb, 2016). All the specific
aspects are focused on first then generalised content is covered. Hence, these both research
approach are effective enough that enable scholar to ensure that aims and objectives are attained
in an effective manner.
For the present research topic that is exploring significance of information technology to
reduce the gap between preferences of dieters and products and services offered by industry in
Ireland inductive approach is selected by scholar which enable focus on theories which are
involved in the study. Along with this, it helps in developing a depth understanding for the
selected topic. All the specific information is covered and analysed which assist in presenting the
information in systematic manner.
3.5 Research strategy
For investigator it is important to select an appropriate technique or strategy which make
easier to attain the aim and objectives of the investigation. It is selected in order to fulfil the
requirement of the investigation (Cooper, Desjardins and Croll, 2016). Two different types of
strategy are known as qualitative and quantitative.
Quantitative strategy
This research has maintained the focus towards the organisation of casual-comparative/quasi-
experimental research with the aid of survey conductance (Bathelt and Glückler, 2017). The
consumer base has been approached for the participation towards the survey for closed-ended
answers. Further it assists in making proper analysis with the help of mathematical and statistical
25

approach. All the information which is collected by the scholar is evaluated with the support of
this technique.
Qualitative research strategy
For the qualitative research semi-structured interview and focus groups have been performed
(Peter, Werner and Alavi, 2017). The in-depth data has been collected from the restaurant
managers, chefs and waiters. For semi-structured interview, a series of open-ended questions
have been asked towards the managers and for a focus group of 6 members has been developed
with chefs, and kitchen staffs to gather the information through questions.
These both the research strategy is used by scholar for the present research
Further,
3.6 Data collection methods
Data collection is known as one of the effective methods and important part in the
research because without collecting data from appropriate sources research can’t be completed.
There are two significant sources of data collection that are primary and secondary. Primary
sources is that in which all the information which is collected is new and fresh. Further, that can
be considered as highly valid information (Médici and Allen, 2016). Different tools and
techniques that can be used to collect primary information are survey method, questionnaire,
interview etc. Interview is known as type of method in which scholar selected respondents who
can easily provide appropriate answers on the selected topic. All the respondents are called
personally and open-ended questions are asked from them.
While secondary information is that which is old and already published by different authors in
their books and journals. This is considered as second-hand information and they do not remain
much reliable after a fixed period of time. But this information can be used for supporting the
findings of the research. Secondary information can be collected from various sources such as
books, articles, journals, internet etc (Attar, Haghighat. and Ghassemi, 2016).
In accordance to the research topic that is exploring significance of information technology to
reduce the gap between preferences of dieters and products and services offered by industry in
Ireland, both primary and secondary method has been selected used by scholar. More
specifically, primary information is collected through interview and survey method. In survey
questions are asked from customers who prefer diet food more in their menu. While, in interview
26

questions request for interviews will be send to the top 20 restaurants in Dublin. Target response
rate is minimum 10 interviews. If target not achieved, then more requests will be sent to other
restaurants. However, for survey questions will be asked from 500 dieters. Reason for selecting
customers is that they are now become more health conscious and they can easily provide
information related to issues they faced in restaurant while ordering food choices.
3.7 Sampling
For the scholar it is not easy to carry out research from large number of populations. It is
important to applied sampling method for gathering primary information. There are two different
types of sampling method that are probabilistic and non-probabilistic. Non probabilistic sampling
method is that in which researcher has proper understanding of the selected participants (Raynor,
Ayubcha and Alavi, 2017). Along with this it is effective enough for choosing respondents as per
their own preference. On the other side, probabilistic sampling method is also known as random
sampling method. To conduct a survey random sampling method will be used by scholar. reason
for selecting this method is that is will provide equal chance of being selected in the survey.
further it also help in reducing the chances of bias. 500 customers are selected as they can
provide valid answer related to issues the faced while consuming dietary food from Ireland
restaurant.
Qualitative methods, interviews will be conducted with restaurant managers. Request for
interviews will be send to the top 20 restaurants in Dublin. The category of food or services
offered by these restaurants do not matter. Target response rate is minimum 10 interviews. If
target not achieved, then more requests will be send to other restaurants (Muriana and Vizzini,
2017).
3.8 Data analysis
After collection of all the information it is important for scholar to properly analyse the
information in order to gain value outcome. It help in covering raw data in meaningful and useful
information. It is done in order to make analysis and present in such a manner that viewers can
be easily understand them (Mammen, Norton and Butz, 2016). In order to analyse the
information, there are two types of techniques which can be used by scholar that are qualitative
and quantitative. These both techniques are effective enough for making sure that information is
properly analysed and evaluated for reaching the valid outcome.
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In qualitative method is consist of the way of making analysis of the questions which are
asked by the scholar in interview of questionnaire. It leads to include thematic analyses based on
responses of participants (Hwang, and Anzai, 2016). It is effective enough for understanding the
requirements and type of perception which are carried out by the respondent. Thus, it is effective
enough for understanding the requirements and type of perceptions which are carried out by the
each of the participants. It can be stated that thematic is effective enough to collect the data in the
form of charts, tables, and graph. Next step in qualitative method is collecting data from the
employees of these restaurants. Employees including Chefs, other kitchen staffs and waiters of
each restaurants will be put in to focus groups. Ideal number of participants in each group will be
between 6 and 10 because smaller groups tend to limit the potential of the information collected
and larger groups make it difficult for the interviewer to interact with all members of focus
groups. Larger number also makes it difficult for the participants to understand the topic of
research as the participation and interaction will be limited (Landau, Mitnik and Lev-Ari, 2016).
Semi structured interview is known as the focused interview in which interviewer can ask
a series of both open-ended questions which are based on selected topic area (Kalra, Phadnis and
Joshi, 2017). It is known as the structure of interview which can help both the interviewer and
interviewee in order to discuss the topic in more detail. It is one of the effective methods for the
scholar at the time of researching on new topic. As it leads to help in rethinking the possibilities
while carrying out the process and include and exclude various aspects. On the other side in
quantitative method it leads to use of various statistical tool which are more effective to
understand the view of respondents.
3.9 Ethical consideration
There are various types of ethical considered that scholar need to undertake while
carrying out research in an effective manner. Without considering ethics research can be
completed or specified effective for viewers (Kerr, Eckert and Wandwabwa, 2016). Therefore,
scholar is accountable to ensure that all the aspects of the research are satisfied. Investigator need
to provide different types of information which consist main cause for which research is
conducted. It is effective enough for getting right answers from the participants. Information
which is provided by scholar need to be kept safely and securely so that no other person can
misuse it. In respect to reduce the chances of misuse of information only one person should be
authorised for accessing the information (Wright, Wahoush. and Jack, 2016). Along with this, it
28

should be destroyed when information is no longer in use fixed period of time.
On the other side, secondary information is required to be write in own words as it helps
in avoiding the chances of plagiarism. all the information needs to be collected from proper
sources and cited properly in order to make sure that information is appropriate for the present
research.
3.10 Research limitation
There are some limitations that can be faced by scholar while carrying out research.
Therefore, proper consideration needs to be made so that limitation can be overcome. Regarding
this here below are some of the limitation that researcher need to overcome for making research
effective.
Aim and objectives: Aims and objectives are known as base of the study and it should be framed
properly in order to make proper analysis of the research. Therefore, aims and objectives need to
be framed properly (Bailly and Comino, 2017). If it is not done by researcher then it may be
failed in attainment of the aim and objectives.
Selection of methodologies: There are various type of methods and technique which is required
to be selected in systematic manner for attaining the goal. if methodologies are not selected in
proper manner then it may be put negative impact on the research. there are different sources
from where data can be collected and researcher need to be careful while selecting sources
(Mebius, Kennedy and Howick, 2016). At last appropriate selection of the respondents need to
be made so that collected information can be analysed in proper manner.
 Limitation of time: There are wide range of activities which should be completed on time.
Thus, it is important to complete all the activities on time as delay in one activities can
affect the entire research (Winit‐Watjana, 2016). Limitation of resources: There are some cost which are involved with each of the
activity. Therefore, proper planning need to be done so that all the activities can be
completed in less cost. Along with this, all the data need to be evaluated with proper
technique so that proper outcome can be gain.
Getting information: There are about 500 customers and 10 restaurants are selected in Dublin in
order to gain information on selected topic. It is important to provide appropriate time to the
participants for filling the questionnaire. if they not able to provide adequate information then is
29

can become limitation for the scholar (Mebius, Kennedy and Howick, 2016).
3.10 Validity and reliability
In order to raise validity and reliability of the study there are different aspects which can
be undertaken by the researcher. Thus, with the aim of conducting a study in an right manner all
the data is collected by the scholar from different sources. for collecting secondary information
all the copyright protected information is gathered to make it highly reliable (Winit‐Watjana,
2016). It leads to assist in gaining appropriate solution of the selected problem. Apart from this,
all the secondary data help in directly addressing the aim and objective of the research.
Therefore, different themes are prepared by the scholar in accordance to the aim. This factor lead
to shows that all the appropriate data is collected by the researcher on the selected subject matter.
furthermore, all the latest books and journals are considered by the scholar with the goal of
gaining knowledge about effectiveness of information technology. These al aspects shows that
all the data is highly reliable and valid. Apart from this, different research tools and techniques
are considered by the scholar. Information is analysed by the scholar with the help of thematic
technique and all the tools and techniques are logically related to the research type and design at
large extent (Creswell and Poth, 2017).
3.11 Chapter summary
This chapter consist of different types of tools and techniques which can be used by
scholar. Detailed information and justification related to the methods which are used in the
present research are provided in detail. Further, ethics followed by researcher while conducting a
research is described in detail.
30

CHATPER 4: DATA ANALYSIS
4.1 Introduction
Data analysis is one of the important parts in the entire dissertation in which researcher
used to extract valid outcome and reach the aim of the study. The present research is based on
both qualitative and quantitative technique. Therefore, thematic technique is considered by
scholar in order to extract the collected information. For survey, questionnaire method is adopted
and based on views of respondents each theme is framed. Along with this, all the research
themes are supported through proper evidence.
4.2 Quantitative analysis
Thematic analysis is one of the effective techniques that help in analysing the subjective
information in appropriate manner. It leads to includes different themes, charts, and graphs that
assist in attaining different objectives of the research in an effective manner.
Theme 1: Customers consume dietary food in your daily meals
1. Do you consume dietary food in
your daily meals? No. of
respondents Percentage
Yes 350 70
No 100 20
Do not know 50 10
Total 500 100
Interpretation and analysis: Based on interpreting the above acquired reactions given by the
study participants in survey, it has been exposed that there are many customers who used to
consume dietary food in their daily meals. Out 500 respondents, 350 state that they consume
31

dietary food. They are health conscious and they want maintain their physical health. While 100
replied that no and remaining 5 do not know about it. Hence, it is analysed that people are
become more become health conscious. Due to this reason they avoid eating junk food and
search restaurant that can serve them nutritional food.
Theme 2: Twice a month customer visit restaurant
2. In a month how many times you
visit restaurant? No. of
respondents Percentage
Once 100 20
Twice 250 50
More than twice 150 30
Total 500 100
Interpretation and analysis: At the time when question is asked related to the how many times
they visit restaurant within a month. It is interpreted that out of 500 respondents, 250 used to
visit twice. As they wish to visit in restaurant 100 said once a month and 15 are there who used
to eat food in restaurant more than twice in a month as they go with their friends or family
member. Hence, it is analysed that, there are most of the customers who eat in restaurant many
times in a month. It is because they lived far from their home and they have no more option
instead of visiting a restaurant.
Theme 3: Customers concern about daily calories intake when choosing something to eat
from restaurant
3. Do you concern about your daily
calories intake when choosing No. of
respondents Percentage
32

something to eat from restaurant?
Highly agree 100 22.
Agree 150 33.
Neutral 50 11.
Disagree 50 11.
Highly disagree 100 22.
Total 450 100
Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 50 has skipped the questions and remaining 150 highly agreed and 100 only agreed
that they are concern about daily calories intake when choosing something to eat from restaurant.
While 100, highly disagreed and 50 only disagreed with the given statement. However,
remaining 50, are neutral as they neither agreed nor disagreed with the above question.
Theme 4: Mediterranean diet customer prefer.
4. What type of diet you prefer? No. of
respondents Percentage
Raw Food Diet 50 11.
Mediterranean diet 200 44.
South Beach Diet 50 11.
Weight Watchers Diet 150 33.
Total 450 100
33

Interpretation and analysis: When questions asked from personnel regarding the diet which
they prefer out of 500, 50 has skipped the questions, 200 are Mediterranean diet Mediterranean
Diet helps in to reducing the chances of cancer it does not follow one particular palate but is
structured over the nourishment practices pursued by the nationals of Greece, Southern Italy and
Crete. 150 stated raw food diet and remaining 50 said weight watches diet. The Weight Watchers
Community follows a distinctive point system of fat reduction that evaluates members upon their
pattern of palate availed. It can be said that there are different types of diet which are preferred
by customers as per based on their needs. Hence, restaurant should know different types of
dietary food which are liked by customers and it can be included in their menu so that customers
can easily prefer their restaurant for food consumption.
Theme 5: Prefer online platform for selecting diet-based restaurant
5. Do you prefer online platform
for selecting diet-based restaurant? No. of
respondents Percentage
Highly agree 150 40
Agree 100 26
Neutral 50 13
Disagree 50 13
Highly disagree 25 6.
Total 375 100
34

Interpretation and analysis: As per accordance to the gathered information it is found that, out
of 500 respondents 125 has skipped the questions and remaining 150 highly agreed and 100 only
agreed that they prefer online platform for selecting diet-based restaurant. As through the help of
information technology they can easily get wide range of information related to the restaurant
that can serve them food according to their diet preference. Through online they get information
related to different types of food which are available and they can also order as per their needs
and wants. While 50, highly disagreed and 25 only disagreed with the given statement. They may
be not much aware of diet-based restaurant due to which they do not prefer online platform.
However, remaining 50, are neutral as they neither agreed nor disagreed with the above question.
Hence, it can be said that online platform is effective in order to gain knowledge related to the
diet-based restaurant and they easily order food from them without harming their health.
Theme 6: Customers agree that online diet information application provide accurate
information
6. How far do you agree that online
diet information application provide
accurate information? No. of
respondents Percentage
Highly agree 75 1.
Agree 100 25
Neutral 50 12
Disagree 125 31
Highly disagree 50 12.
Total 400 100
35

Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 100 has skipped the questions and remaining 75, highly agreed and 100 only agreed
that they are agreed that online diet information application provide accurate information. As per
their views, online diet is information application can assist customers to know which food are
healthier for them and the way can include in their daily menu.
While 125, highly disagreed and 50 only disagreed with the given statement. However,
remaining 50, are neutral as they neither agreed nor disagreed with the above question. Hence it
is analysed that online app such as Just eat, calorie counter and food diary etc. are preferred by
most of the customers. from the finding of literature review it is identified that mostly people
tend to eat from restaurant and also remain health conscious. Many restaurants offer healthy options
that align with even the strictest eating plans. Just eat helps them to find them. It provides access to
menus of local restaurants, and matches items on their menu to your dietary needs and preferences.
Hence it shows the consistency between primary research and secondary. There are many customers
who have ordered from this app and they get right information related to the healthy food which
is served in restaurant.
Theme 7 Just eat application you mostly prefer for gaining dietary information
7. Which application you mostly
prefer for gaining dietary
information?
No. of
respondents Percentage
Zomato 25 6.
Just eat 250 66.
Calorie counter and food diary 50 13.
Urban spoons 50 13.
Total 375 100
36

Interpretation and analysis: From the above collected information it is interpreted that out of
500, 125 has skipped the questions. 250 respondents state that they prefer Just eat app in order to
gain information related to dietary food. On the other side, 50 replied, calorie counter and food
diary, 50 said Urban spoons and 25 stated that Zomato. Hence, it can be stated that there are
various apps which are preferred by customers for gathering information related to restaurant
which serve them healthy diet. Companies should regularly updated information on these apps of
their healthy food menu. This will make easier for customers to choose restaurant as per their
preference after comparing with others.
Theme 8: Agree that the Just eat diet application is aiding the Irish dietary food lovers
8. How far do you agree that the Just
eat diet application is aiding the Irish
dietary food lovers? No. of
respondents Percentage
Highly agree 150 37.5
Agree 75 18.75
Neutral 25 6.25
Disagree 100 25
Highly disagree 50 12.5
Total 400 100
37

Interpretation and analysis: According to the collected information it is found that, out of 400
respondents 50 has skipped the questions and remaining 150 highly agreed and 100 only agreed
agree that the Just eat diet application is aiding the Irish dietary food lovers. They are using it on
regular basis due to this reason is provide lots of benefit to them. So, they highly agreed with this
statement.
While 100, highly disagreed and 50 only disagreed with the given statement. It is because
they do not prefer spicy and other fast foods. Due to this reason they do not need to much use
Just eat application for searching restaurant. However, remaining 50, are neutral as they neither
agreed nor disagreed with the above questions. It is analysed that there are many Irish people
who are not preferring healthy diet application as because it help them in identifying which
restaurant is better for them in order to provide information about healthy diet food served by
them in their locations.
Theme 9: Restaurant offers the demand services through internet
9. Does restaurant offers the demand
services through internet? No. of
respondents Percentage
Highly agree 200 47.
Agree 100 23.
Neutral 50 11.
Disagree 25 5.
Highly disagree 50 11.
Total 425 100
38

Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 75 has skipped the questions and remaining 200 highly agreed and 50 only agreed
that restaurant offers the demand services through internet. While 50, highly disagreed and 25
only disagreed with the given statement. However, remaining 50, are neutral as they neither
agreed nor disagreed with the above question. Hence, it is analysed that there are various
restaurants in Ireland who are using application to provide information related to the healthy
food they served in their restaurants. Along with this, they also used to give preference to
customers who demand any new diet menu online. Thus, it shows that information technology is
used by companies in order to reduce the gap between customers preference of customers dietary
food and products which are offered by them in their restaurants. It shows the findings of
primary research is linked with the literature review.
Theme 10: Easily get dietary food easily in Ireland restaurants as per your preference
10. Do you easily get dietary food
easily in Ireland restaurants as per
your preference? No. of
respondents Percentage
Highly agree 100 23.
Agree 75 17.
Neutral 50 11.
Disagree 150 35.
Highly disagree 50 11.
Total 425 100
39

Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 50 has skipped the questions and remaining 150 highly agreed and 100 only agreed
that easily get dietary food easily in Ireland restaurants as per your preference. As they used to
make search on smartphone app restaurants that can served them dietary food. While 100, highly
disagreed and 50 only disagreed with the given statement. However, remaining 50, are neutral as
they neither agreed nor disagreed with the above question. It is analysed that with the increase of
demand of dietary food and new technologies customers can easily search restaurant online and
order their foods.
Theme 11: Restaurant provides proper information related to the dietary food they serve
11. Does restaurant provides proper
information related to the dietary
food they serve? No. of
respondents Percentage
Highly agree 100 23.
Agree 50 11.
Neutral 25 5.
Disagree 150 35.
Highly disagree 100 23.
Total 425 100
40

Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 75 has skipped the questions and remaining 100 highly agreed and 50 only agreed
that restaurant provides proper information related to the dietary food they serve. At the time
when they visit any restaurant they get appropriate information related to all the dietary food
which is served in restaurant. Further, on different online application they are providing valid
information related to the foods menu. While 100, highly disagreed and 50 only disagreed with
the given statement. However, remaining 25, are neutral as they neither agreed nor disagreed
with the above question. Hence, it is analysed that, due to gaining proper information from
restaurant people are now easily order food from restaurant. It made easier for customers to
choose food as per their preference in restaurants.
Theme 12: Improvement in information technology need to be made related to providing of
nutritional information
12. Do you think in information
technology improvement in
information technology need to be
made related to providing of
nutritional information?
No. of
respondents percentage
Highly agree 100 27.
Agree 150 40.
Neutral 50 13.
Disagree 40 10.
Highly disagree 30 8.
Total 370 100
41

Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 130 has skipped the questions and remaining 150 highly agreed and 100 only agreed
that information technology improvement need to be made related to providing of nutritional
information. As per their views, there are many new technologies introduced and companies
should use them for providing and communicating information related to diet food they are
serving. They faced lots of trouble at the time of searching restaurant for searching food. While
50, highly disagreed and 30 only disagreed with the given statement. However, remaining 50, are
neutral as they neither agreed nor disagreed with the above question. Hence, it is analysed that
restaurants who are operating their business in Ireland need to ensure that they are using updated
technologies. Further, it is analysed that people are know using information related t
Theme 13: Customers considered virtual menu that have nutritional information of the
restaurant menu
13 Do you considered virtual menu
that have nutritional information of
the restaurant menu? No. of
respondents percentage
Strongly agree 100 28.
Agree 150 42.
Neutral 25 7.
Disagree 50 14.
Strongly disagree 30 8.
355 100
42

Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 145 has skipped the questions and remaining 150 highly agreed and 100 only agreed
that considered virtual menu that have nutritional information of the restaurant menu. They are
using wide range of services in order to ensure that people are visiting. There are wide range of
services which can be provided to customers through virtual menu due to this reason customers
prefer this method. While 30, highly disagreed and 50 only disagreed with the given statement.
However, remaining 25, are neutral as they neither agreed nor disagreed with the above question.
It is analysed that virtual menu is one of the effective methods for company in order to
understand different nutritional food which are served by restaurant to them.
Theme 14: Frequently visit restaurants that provide nutrition information and dietary
foods
14. Do you frequently visit
restaurants that provide nutrition
information and dietary foods? No. of
respondents percentage
Strongly agree 125 39.
Agree 110 34.
Neutral 20 6.
Disagree 55 17.
Strongly disagree 10 3.
Total 320 100
43

Interpretation and analysis: According to the collected information it is found that, out of 500
respondents 180 has skipped the questions and remaining 125 highly agreed and 110 only agreed
that they frequently visit restaurants that provide nutrition information and dietary foods. People
like to visit restaurant for dinner or lunch purpose. At the time, when company served that
healthy food and provide all information about it then, they frequently used to visit restaurant.
While 55, highly disagreed and 10 only disagreed with the given statement. However, remaining
20, are neutral as they neither agreed nor disagreed with the above question. Hence, it is analysed
that all the restaurant who want to retain customers and increase sales they need to keep update
to their customers about their healthy diet.
4.2 Qualitative analysis
Qualitative technique is one of the effective methods that help in analysing the
information in a systematic manner. It is important for researcher to analyse all the information
so that valid outcome can be easily gain. Further, thematic technique will be used for analysing
the information so that all the findings of interview can be present in an effective manner.
Interview questions and analysis
1. Does your Organisation use internet-based application?
2. Does your restaurant customer based reduced due to avoidance of dietary food in menu?
3. Does providing nutrition information and dietary food can improve a restaurant image?
4. Do you think information technology can help in reducing the gap between customer diet
preference and products served by them?
44

5. Does your organisation know about different types of dietary food?
6. Do you aware about the Just eat applications?
7.Does your restaurant update information regarding healthy diet menu on information
applications such as Just eat etc.
1. Organisation use internet-based application
Interpretation:
At the time when question is asked from respondents related to the use of internet-based
applications in their restaurant. Different participants provided different views in respect to the
use of internet-based applications. Most of the respondent’s state that they use internet-based
applications. They know about the effectiveness of using it which help them in selling products
and services in an effective manner. Furthermore, they know that in present time adoption of
information technology is important in order to deliver innovative products and services to
customers. Apart from this, there are few respondents who state that they do not use information
technology in their restaurants. It is because they are less aware of new technologies and do not
have idea of the way of operating it. Furthermore, few employees do not in IT department as due
to which they are not much aware that their company is using internet-based applications or not.
2 Restaurant customers based reduced due to avoidance of dietary food in menu
Interpretation and analysis:
When question asked in interview regarding the restaurant customer based reduced due to
avoidance of dietary food in menu there are many respondents who agree that they yes its get
impacted. They said people are now become more health concern and due to this reason, they
started avoiding eating food in restaurant as because of they are oily and spicy. However, they
also prepare diet food but customers do not have much knowledge about it due to which they
avoid eating from there. Along with this dietary food is now become trend as more and more
people came to know about its benefit started preferring them more over other types of food.
However, few of respondent’s state that it does not impact customer base as because their foods
are not much spicy and they ensure that it do not impact their health. They know that customers
are important for the firm so they make sure that their requirements get fulfilled on time.
3. Providing nutrition information and dietary food can improve a restaurant image
45

Interpretation:
At the time when question is asked from respondents related the type of food serve in
restaurant. Different participants provided different views in respect to providing nutrition
information and dietary food can improve a restaurant image There are more that 50 respondents
who think providing information help in improving the image of the brand. It is because people
who prefer healthy diet food it create good image for them because they received food as per
their requirements. Furthermore, people are now become more health conscious so they wish that
companies serve them healthy food instead of spicy of junk food. It assists in creating positive
image in their market. However, on the other side, there are about 20 respondents who said
serving nutritional food do not help in creating image of restaurant. According to their view
restaurant image can be created if they deliver food as per the demand of customers in reasonable
price. Further, to make good image restaurant can focus on innovating their products as per
preference of customers which also help in retaining them for longer time.
4. Information technology can help in reducing the gap between customer diet preference and
products served by them?
Interpretation:
At the time when question is asked from respondents related to the use of information
technology can help in reducing the gap between customer diet preference and products served
by them. There are about 55 respondents who said that information technology is effective
enough to overcome the gap between customers diet food preference and foods offered by them.
Further, they stated that information technology hep in keeping update customers regarding food
the mostly prefer. Further they can easily keep up record of all the information related to
customer needs and wants and current trend in market. These all help company in gaining large
amount information. At the same time remaining respondents provide different opinion in
relation to the use of information technology. They do not consider information technology as
effective tool because of various reason. They are not much aware of use of new technologies
along with it they do know give much preference to dietary food. Hence it can be stated that
there are many restaurants in Ireland who ensure that they their customers received diet foods
and services.
5. Organisation know about different types of dietary food?
Interpretation:
46

At the time when question is asked from respondents related to information regarding
dietary food they have different respondents provided different views. Among 100, 20 said that
they know about Atkins diet and they used to serve it in their restaurant mostly. They stated that
Atkins Diet are advised to consume maximum fat and proteins. An increased percentage of
insulin impels the body to extract energy from the comestibles eaten rather than opting for the
stored fat as the energy resource. On the other side, there are 50 respondents who replied that
Mediterranean diet is one which they know about and it is effective because mostly people liked
them. As per their view it helps in reducing the chances of cancer. Further under the plan of
Mediterranean diet it used to support consumption of one-third portion of fat on a daily. Yoghurt
and cheese are upheld as important dairy stuff to consume. However, remaining 30 know about 2
to 3 dietary foods such as South Beach diet, Raw food Diet, and weight watchers’ diet. However,
among three of them they used to serve in their restaurant South Beach diet. It is because as per
their preference it is because South Beach Diet breaks the myth that low-in-fat, high-in-
carbohydrates diet charts aid in diminishing obesity. The diet chart is classified into three crucial
phases of initiating weight loss.
6. Aware about the Just eat applications?
Interpretation: When question asked in interview regarding the awareness about there are many
respondents who agree that they know about it. There are many respondents who know about the
Just eat applications that is effective enough in serving customers food in accordance to their
needs. They used this app in order to updated information about their restaurants and healthy
food which is served by them in regular basis. Further they said that they are aware about the
healthy food which mostly customers prefer due to this reason they used these applications so
that more and more people came to know about their restaurants when they search out
restaurants. On the other side, there are 10 respondents who said that they do not know about the
Just eat application. As they do not used any application in relation to provide information to
clients. It can be said they used to include healthy diet in their food menu but do not provide
information to customers on internet. Hence it can be said that due to this problem customers are
not much more aware about healthy food served in their restaurant. Lack of gap of information
technology lead to increase gap between customer choices related to dietary food and products
offered within the restaurants.
47

7. Restaurant update information regarding healthy diet menu on information applications such
as Just eat etc.
Interpretation:
At the time when question is asked from respondents related to information regarding
restaurant update information regarding healthy diet menu on information applications such as
Just eat etc, different respondents provided different views. There are 15 who said that they used
different applications for updating information regarding the dietary food they served. Further,
they are much aware of the effectiveness of all such applications due to which they are using it in
respect to meet the requirements of customers and fulfilled their demand. They know that
customers mostly visit on those application to know which hotel can serve them better food. On
the other side 10 respondents who do not regularly update information regarding healthy diet
menu in information application. They are aware about it but use in rare cases because of lack of
much knowledge about effectiveness of these applications such as Just eat… etc.
4.3 Chapter Summary
From chapter 4th it is summarised that there are two techniques that can be used for
analysing the collected data qualitative and quantitative. Further, different themes are prepared
based on the views of respondents and interpretation is done. This section, covers the views of
respondents in an effective manner.
48

CHAPTER 5: DISCUSSION OF FINDINGS IN RELATION TO
LITERATURE
5.1 Introduction
The chapter of discussion and findings lead to start after completion of the data analysis
chapter. This is important chapter because it sheds light on findings of the study in which detail
discussion is done in relation to literature review. At this juncture al the collected information is
presented in efficient manner in order to carry out depth analysis and bring valid outcome in
effective manner. Along with this, discussion chapter assist in making sure that consistency of
primary and secondary in relation to the fulfilment of aim and objectives. Along with this, all the
findings are described in relation to completed gathered information as per accordance to the
objectives. Therefore, this would be effective in order to propose the suggestion for the study in
an effective manner in the line of present study aim and objectives.
5.2 Discussion of the findings in relation to literature review
According the data analysis chapter, it was found that information technology plays
significant role for restaurants as well as customers. There are wide range of services which are
provided to customers and it is important to ensure that all things are as per accordance to needs
and wants. There are many customers who prefer dietary food in their daily meals due to this
reason they are now searching for restaurants that can provide them food which are accordance
to their needs and wants. There are different types of foods and services which are provided by
restaurants due to this reason they can retain them for longer time. This finding is consistent with
literature review as because it shows that due to increase healthy lifestyles of individual it
become important for companies to adopt information technologies in order understand and
satisfy customers’ needs and wants. It can be said that people are now become more health
conscious.
Furthermore, the findings from literature review shed light on different types of diet which are
preferred by customers such as Mediterranean diet, weight watchers’ diet, south beach diet etc. It
is important for restaurant to ensure that they include different types of diet in their food menu.
Different types of people prefer different diets as per their needs. For restaurant it is important to
ensure that they gain knowledge about different types of diets and prepare in their daily meals.
Along with this, they can also focus on preparing food as per the demand of customers. This is
one of the effective ways through which restaurants can easily gain profit.
49

On the other hand, research findings show that people prefer to visit those restaurants for their
lunch and dinner where they get healthy diet as per their needs and demands. Due to this reason
they used various applications such as Just eat app etc for searching a restaurant nearby their
location. Mediterranean diet is one of the famous diets which is preferred by restaurants in their
food menu because in this diet people used to intake less trans fats, refined oil and heavily
processed meats. There are wide range of services which can be provided to customers as
because it assists in increasing the sales and profit of the firm.
Apart from this, by reviewing previous studies it was discovered that there are large number of
healthy apps that can be considered by customers at the time of searching of restaurant. These
applications are most popular virtual assistance for searching dine-out in accordance with
standards of cuisine and situation. Customers are taking advantages from this and easily visit
restaurant to consider food as per their preference. Through the help of this they understand
about different types of healthy diets and prefer which can intake in their daily life.
It shows that consistency between collected primary and secondary data. Information technology
has provided many benefits to company as well as customers. As it assists in developing a deep
understanding related to different types of healthy diet and products delivered by different
restaurant. Company can also used that for keeping record of information and review provided
by customers in relation to the diet food they preferred most. With the help of this technology
they can easily gain trust of customers through delivering them food according to their
requirements. This proves to that information technology play significant role in present time in
respect to carry reduce the gap between customers demands and restaurants products offered by
them. It is important for restaurant to understand benefits of information technologies and
properly use it in relation to carry out their business in an effective manner.
From the findings of primary research, it shows that customers considered mostly virtual
menu that have nutritional information of the restaurant menu. It is important for restaurant to
ensure that they implement virtual menu in their restaurants that used to grab attention of most of
the customers. Further, it is identified that customers usually faced issues while searching
restaurant that can deliver them dietary food. It leads to waste their lots of time and no surety that
they can easily find out restaurants. With the implementation of this information technology it
become easy for them to easily search restaurants by sitting their home and visit whenever they
want. In addition to this, the data collected from secondary research also reveal that wide range
50

of benefits which restaurants can get through adoption of information technology. Company can
easily communicate with its customers through online which can help in making a strong relation
between customers and firm. The goal of company in relation to customer interactions is to gain
loyalty. At this juncture, information technology is just like an opportunity for them that can help
in grabbing attention of customers and make them loyal toward their firm. For example, majority
of participants who prefer online platform for gaining information about products and services
and to purchase them through making online transaction. Therefore, collected primary and
secondary are related to each other and both directed towards the same aspect.
5.2 Discussion of the findings in relation to literature review
As per the results of interview findings it can be said that there are many restaurants in
Dublin knows about the information technology that can help them in keeping customers up to
date about their all products and services information. Along with this, they can easily
understand types of benefits which they can gain from adoption of information technology. They
know that adoption of information technology can help in creating an innovative products and
services for customers. This directly indirectly can help company in creating a good image in
market. Furthermore, it is identified that there are many restaurants who used to serve different
types of dietary food to customers as per their needs and wants. They first gain information
related to different types of dietary food which mostly customer prefer through research. It
assists in understanding. Companies know very well that delivering healthy diet is effective
strategy to ensure that customers visit again and again in their firm for making purchase of
products and services. It creates a good image in mind of customers regarding company.
Furthermore, companies can easily ensure that their customers are satisfied with them or not.
Moreover, findings of the studies done previously shed light on way hotels are mobile
application enacts like an eloquent e-brochure for an eatery and aids it to keep most updated
track over customer feedback. Further, it helps in recognising specific palate desires and process
payment easily without thinking again. It is analysed from the literature review findings that
companies used to gain information related to dietary food and update it websites and
applications so that they customers can know about it. Findings shows that companies are putting
lots of efforts in order to adopt information technology for customers and own benefits. Apart
from this, respondents stated that they their customer base is getting affected as because they do
incorporate healthy menu diet in their restaurant. Due to this reason, companies are now more
51

focusing on virtual menu and healthy diets so that customers need and wants can be fulfilled on
time. Apart from this, it is identified that regular updating information on online applications can
help customers to make easily search of restaurant as per their choices. Furthermore, there are
wide range of services which are offered in restaurant and customers do not know about it.
Therefore, updating of information help customers in keeping informed about services so that
they can easily visit their without preferring any other restaurants.
5.4 Chapter summary
This chapter consist of discussion of findings in relation to the literature review. The
chapter focused on discussing the results and linked with secondary results in order make proper
conclusion and recommendation.
CHAPTER 6: CONCLUSION AND RECOMMENDATION
6.1 Linking with the Objectives
From the first objective that is “To understand the importance of dietary food consumed
by customers” it is concluded that there are lots of benefits of eating dietary food. An individual's
healthy and active physiology is the underlying over their holistic life success gets constructed.
one of the latest consumer trends that firms are trying to adapting is to emphasise on delivering
healthy and dietary food to customers. Due to increases of importance of dietary food among
customers it become important for restaurants to adopt such trend in their restaurant also. There
are different types of diets which are now undertaken by customers in order to remain fit and
healthy. Furthermore, it is important for customers to know that there are many people who are
know become more aware of the way of working with people in order to accomplish.
From the second objective that is “To identify effectiveness of adopting information
technology by food industry in Ireland” it is concluded that, the use of smartphone apps helps in
promoting a healthy behaviour within customers. It can offer large number of opportunities to
customers as well as company. It assists users to choose restaurant in their location who can
serve them healthy and nutritional food. The use of technologies can be done for handling order,
internet-based ordering, payment through SMS, availability of nutritional information, and
virtual menus online with nutritional information. Companies understand importance of adopting
information technologies and they can easily adopt them in order to serve healthy food to
customers and gain competitive advantages. At present, Just eat application is most popular
virtual assistance for searching dine-out in accordance with standards of cuisine and situation.
52

There are many apps that provide nutritional information and can be adopted by the firm which
can help restaurant’s in Ireland.
From the third objective that is “To evaluate the impact of information technology on
customers preference in food industry in Ireland” it is concluded that their various restaurants
who can gain advantage from booming of the smartphones through developing apps which can
offer nutritional information related to their menu items. It leads to provide opportunity to
customers to see out which option is healthier and suit their diets better. Further smartphone
owner can easily skip the long lines through ordering their lunch or dinner from smartphone and
they can easily provide chance to check calorie and fat amount of their lunch. Therefore,
integrating a nutritional fact with the delivery apps can easily enable customers to compare the
menu items. Smartphone app are known as optimum channel for restaurants that can provide
knowledge to customers and connect them with various features such as easy access to their full
menu, nutrition facts, online coupons and push notifications. present generation elects the
mobile-based applications as the most trusted aid to plan for dinner out. Basically, they used to
search for types of restaurants that can services them best foods.
.
6.2 Recommendations
Based on the above findings here below are provided following recommendation to
restaurants that are as follows
It is recommended that there are large number of growing free apps within the market
which reflects the nutritional fact of popular menu restaurants items, mostly for chain
restaurants. It can bring the issue of avoidance of the unhealthy menu items. Thus, restaurants in
Ireland are advised to be aware about customers who are empowered with nutritional
information.
Further, it is recommended that, restaurant can create their own company name app in
which information related to nutritional food they served is provided. It is one of the effective
methods because smartphone can provide them opportunity to keep regular communication
between company and customers. Along with this, additional requirements of customers related
to ordering food diet can be fulfilled on time. Apart from this, company can easily take review
from customers and make modification in their way of working.
53

Restaurants in Ireland can focus on preparing different types of healthy diet such as Raw Food
Diet, Ketogenic Diet, Mediterranean Diet etc. which can help in incorporating them in their daily
menu. Companies can understand types of diet food which customers mostly prefer and make
them available so that consumer base can be increase.
At last it is recommended that, while devising own mobile presence, a restaurant must
pay concentration to the aspect of undertaking loyalty programs through it in a scheduled
fashion. This allows strengthening present customer list and gaining new ones more rapidly.
6.3 Future Application
Future application which can be adopted my restaurant’s in Ireland such DIEAT-EAT
app. This app is effective enough in order to understand what all type of food mostly customer
prefer in their diet. DIET-EAT is also going to introduce the ‘bidding' perk for consumers at the
time of bulk ordering. The bidding position will exhibit information of every eatery responding
to the order along with its offered prices.
Reflection
At the time of carrying out the dissertation I gained lots of new information related to the
dietary food which are consumed by customers. Along with this the way restaurants can use
information technology so that customers can gain wide range of information regarding food
they are served. Further, I learned the way dissertation can be carried out in a systematic manner.
I analysed that it is not easy to identify problem faced in food industry and framed aim and
objectives. It is because the outcome of the entire dissertation is depended on aim and objectives.
Further I developed my understanding related to the way primary as well as secondary research
can be conducted. To Prepared a questionnaire is not easy task, as it is important to understand
types of questions which can be asked from customers and framed them properly. Further I
learned that there is different way through which primary information can be collected. As to
prepare interview questions and analyse views of each respondents. The present dissertation also
helps in developing different types of skills and knowledge. Such as my research skills is
improved as I can know conduct research in more effective manner. Furthermore, I learned the
way all the work can be managed in an effective manner. I identified that in dissertation each and
every activity is important and it need to be completed on time in order to reduce the chances of
inappropriate results. At the time of carrying out primary research it is important to ensure that
selected respondents’ size is appropriate as because it will help in gaining specific information
54

related to the selected subject issues. Further to collect information from secondary sources and
to critique is not easy task. I learned the way different authors view can be presented in literature
review chapter. It is important for scholar to ensure that all the collected information is analysed
in appropriate manner. There are two different tools which can be used such as qualitative and
quantitative. Qualitative tools are those in which all the collected information is presented with
the help of thematic analysis. Thematic technique is known as appropriate technique which can
be used by scholar in order to conducted depth analysis. At last I understand that information
technology is one of the effective techniques which can be considered by restaurants for
retaining them longer time. Further, due to increases in awareness about the dietary food it
become important for restaurants to include dietary food in their daily schedule. The present
dissertation was effective in order to enhanced my knowledge related to the way of restaurant
can incorporate diet food in their menu and make aware to customers about it so that they can
easily prefer it while carrying out research.
There are different restaurants who do not display any nutritional information for the
menu items listed with few exceptions. However, calorie posting in chain restaurants are
mandated.
.
55

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Appendix
1. What is your gender
Male 30
Female 50
2. Do you consume dietary food in your daily meals?
Yes
No
Do not know
2. In a month how many times you visit restaurant?
Once
Twice
more than once
3 Do you concern about your daily calories intake when choosing something to eat from
restaurant?
Strongly agree
Agree
Neutral
Disagree
Strongly disagree
4 What type of diet you prefer?
Raw food diet
Mediterranean diet
South beach diet
Weight watchers’ diet
5 Do you prefer online platform for selecting diet-based restaurant?
 Strongly agree
 Agree
 Neutral
 Disagree
62

 Strongly disagree
6. How far do you agree that online diet information application provide accurate
information?
 Strongly agree
 Agree
 Neutral
 Disagree
 Strongly disagree
7. Which application you mostly prefer for gaining dietary information?
 Zomato
 Just eat
 Calorie counter and food diary
 Urban spoons
8. How far do you agree that the Just eat application is aiding the Irish dietary food lovers?
 Strongly agree
 Agree
 Neutral
 Disagree
 Strongly disagree
9. Does restaurant offers the demand services through internet?
 Strongly agree
 Agree
 Neutral
 Disagree
 Strongly disagree
10. Do you easily get dietary food easily in Ireland restaurants as per your preference?
63

 Strongly agree
 Agree
 Neutral
 Disagree
 Strongly disagree
11. Does restaurant provides proper information related to the dietary food they serve?
 Strongly agree
 Agree
 Neutral
 Disagree
 Strongly disagree
12. Do you think in information technology improvement need to be made related to
providing of nutritional information?
 Strongly agree
 Agree
 Neutral
 Disagree
 Strongly disagree
13 Do you considered virtual menu that have nutritional information of the restaurant menu
Strongly agree
Agree
Neutral
Disagree
Strongly disagree
14. Do you frequently visit restaurants that provide nutrition information and dietary foods.
Strongly agree
Agree
Neutral
64

Disagree
Strongly disagree
65