TO EAT OR NOT TO EAT? MENTAL BUDGETS HELP LIMIT OVERCONSUMPTION, MARKETING PROF. SAYS
A professor from the University of Houston C. T. Bauer College of Business may have the answer to saying “no” to triple-chocolate cake and other tempting treats. A study recently published in the Journal of Consumer Research by associate marketing professor Partha Krishnamurthy, who is also director of the college’s Institute for Healthcare Marketing, focuses on the benefits of what he calls “mental budgets” — limits that help consumers avoid overindulging in high calorie foods and keep track of the food choices they’ve made.
To schedule an interview with Krishnamurthy, see Media Contacts section to the left.
IS BETTING ON A NEW RESTAURANT A TOTAL LONG SHOT?
Chris Tripoli, a Houston restaurant consultant who is teaching courses on how to open a restaurant this summer at the University of Houston Small Business Development Center, has heard the old saying that 90 percent of all new restaurants fail in the first year. And he can tell you otherwise. A study by the trade magazine Restaurant Startup and Growth put the failure rate at around 35 percent — a lot less than 9 out of 10, but it is still riskier than most retail businesses, Tripoli says. Tripoli can serve as a resource for stories on everything from writing menus to growing businesses. His consulting firm is called A’la Carte Foodservice Consulting Group, and his next class on restaurant marketing begins June 9 at UH SBDC.
To schedule an interview with Tripoli, see Media Contacts section to the left.