The coauthored article “Buffet vs. Set Meal —Comparing the Attractiveness of Hotel Breakfasts in the Social Media Era—” by research group including KATO Takumi (Associate Professor at the School of Commerce, Meiji University), TSUKAMOTO Shinobu (Daisan Inc.), KASAHARA Kenta (hootfolio Co., Ltd. ) and KOIZUMI Masaki (NEC Corporation) was published on “International Journal of Affective Engineering.”
Abstract: The food waste problem in the hotel industry is serious, with a heavy environmental impact and high economic costs. As a result, there is active research into ways to reduce the environmental impact of buffets. Existing literature has accumulated knowledge such as explaining the health aspects to customers, devising ways to serve the food, offering discounts for finishing the meal, and understanding the characteristics of consumers who are prone to food waste. However, with the spread of Instagram, the main purpose of today’s travelers has changed to taking photos that they can show off to others. In this situation, the appeal of buffets themselves may be declining. Therefore, this study demonstrated that food sets are more attractive than buffet venues and dishes that can be photographed in reality. The effect is more pronounced the more involved the hotel is and the more frequently Instagram is used.
DOI: https://doi.org/10.5057/jjske.TJSKE-D-25-00010
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