Corporate Social Responsibility in Quick Service Restaurants: An exploratory study of social responsibility activities applied in global and local restaurant chains in Egypt

Hany Kozmal, Amira Abd El-Monem

Abstract


Ordinarily business is aimed at maximizing their profits, sometimes disregarding its impact on the environment and the society in which they are located. Many researchers have confirmed that Corporate Social Responsibility (CSR) is an integral part of the business strategy and corporate identity. Because management and operating systems of Quick Service Restaurants (QSRs) differ from one chain to another, it was necessary to identify their CSR programs and activities. For that, this research aims at understanding CSR by identifying the social responsibility activities and programs implemented in Global Chain Restaurants and local Chain Restaurants. This aim is based on the assumption that unfair CSR is divided based on the size of the company. Quantitative approach was used. A questionnaire was designed to fulfill the research objectives. It was distributed to QSR's managers in Egypt such as McDonalds, KFC, Burger King as global restaurant chains, and Mo'men, Cook Door as local ones. The overall results indicated that CSR is a leading principle of top management at both of the global and local restaurant chains. Their programs are characterized by strategic planning that seeks to achieve both society and environment service and the goals of the operation.

Keywords


CSR, QSRs, Global restaurant chains, Local restaurant chains, Society, Environment.

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