[CHRIBA BRIEF | Volume 13] The Effect of Digital Transformation: Boosting Productivity in the Restaurant Industry

[CHRIBA BRIEF | Volume 12] Decoding the information quantity-quality paradox: How eWOM volume influences consumption value uncertainties

[CHRIBA BRIEF | Volume 11] Plant-based food is unhealthy—that’s not true! How can corrective messages help promote plant-based menus in quick-service restaurants?

[CHRIBA BRIEF | Volume 10] The Effect of COVID-19 on hotel booking intentions: Investigating the roles of message appeal type and brand loyalty

[CHRIBA BRIEF | Volume 9] Dividend and investment decisions in asymmetric information environments: Evidence from the restaurant industry

[CHRIBA BRIEF | Volume 8] How to maintain sustainable consumer behaviors: A systematic review and future research agenda

[CHRIBA BRIEF | Volume 7] Is a high pay disparity harmful to productivity? Findings from the restaurant industry

[CHRIBA BRIEF | Volume 6] Diaspora’s intuitive role as cultural ambassador : toward a new cultural sustainability perspective

[CHRIBA BRIEF | Volume 5] Are franchise royalty fees related to franchisors’ support of franchisees? Evidence from the restaurant industry

[CHRIBA BRIEF Volume 4] Impact of Minimum Wage Increases in the Hospitality Industry: New Insights II

[CHRIBA BRIEF Volume 3] Impact of Minimum Wage Increases in the Hospitality Industry: New Insights I

[CHRIBA BRIEF | Volume 2] Do coffee chains have strategic superiority? An examination of the intra-regional and size strategies of coffee chains

[CHRIBA BRIEF | Volume 1] A Sustainable Franchisor-Franchisee Relationship Model: Toward the Franchise Win-Win Theory