Using IT to Align Dieters' Preferences with Irish Restaurant Services

This report investigates the significance of information technology in bridging the gap between the dietary preferences of customers and the products and services offered by restaurants in Ireland. The research employs both primary and secondary data collection methods, including surveys, semi-structured interviews, and literature review. The findings highlight the crucial role of IT in enhancing customer service and satisfaction by enabling restaurants to better understand and cater to dieters' needs. The study explores how online platforms and applications like "DietEat.ie" can facilitate communication, provide dietary information, and allow for personalized food choices. The report delves into the background of the research, rationale, objectives, and methodology, including research philosophy, design, approach, strategy, and data analysis. It also discusses the importance of considering ethical aspects and potential limitations. The report concludes with recommendations for future applications and emphasizes the need for restaurants to adapt to the changing consumer preferences in order to remain competitive and build a strong customer base. The study emphasizes the importance of market research and the need to include dietary food options in the menu.

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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