What do we really know about the sales records of student-run restaurants (SRRs)?

The study addresses a gap in the literature on student-run restaurants (SRRs), emphasizing the lack of discussion surrounding the analysis of sales data to predict patrons’ purchasing behaviors. Combining theoretical frameworks from the theory of dining and socio-economic theory, the research aims to deepen our understanding of how patron groups and menu price formats influence operational outcomes in SRRs, specifically, the total number of menu items purchased and average per-person spending. Utilizing sales data from an SRR (<italic>n</italic> = 1,114) affiliated with a Midwest public university in the US, this study reveals crucial insights into SRR dynamics. Model 1 uncovers how menu price formats, patron groups, and menu categories shape average per-person food spending. Model 2 highlights the revenue advantage of prix-fixe over à la carte formats. Additionally, Model 3 illustrates how patron groups influence menu choices and purchasing spending. Given the results, this study enriches our understanding of SRR operations by integrating both the theory of dining and socio-economic theory and contributes valuable insights to enhance the sustainability of SRR operations through refining menu planning and profit strategies. [ABSTRACT FROM AUTHOR]