2019 Volume 74 Issue 4 Pages 218-234
Since the 2000s, the period of food service industry restructuring is considered that a sharp decline in small independent restaurants, and an increase in chain restaurants of larger scale employees (The number of the employees per restaurant).
This paper studies the causes of the change of location characteristics of restaurants, based on the number of restaurants and the number of the employees per restaurant in small-area 500 m mesh in Keihanshin metropolitan area.
As a result, in the suburbs of Keihanshin metropolitan area, we are seeing the extensive spread of regions with a large number of employees per restaurant. Moreover, there has been a significant decrease in the number of restaurants in urban centers, which used to be excellent locations for such stores.
In addition, the results of negative binomial regression analysis with "number of restaurants" and "scale of employees" as dependent variables suggest that the number of restaurants has increased in areas where establishments and night-time population are concentrated, but the number of the employees per restaurant in these areas is not necessarily expanding.
This increasing trend in the number of employees per restaurant has been confirmed in regions with several stations as well as in shopping centers. This is presumed to be due to the significant decrease in independent restaurants in regions with several stations, as well as the increase in chain restaurants, triggered by the establishment of shopping centers.
