Abstract
BACKGROUND/OBJECTIVES: Research on restaurants has traditionally emphasized business operations. Considering restaurants' growing role in shaping dietary patterns and public health outcomes, this study aimed to map the scope, trends, and gaps in scholarly research addressing food-related aspects of restaurants, excluding business-oriented topics. METHODS: A bibliometric analysis was conducted using the Web of Science and Scopus databases. Search terms encompassed multiple restaurant categories, including fast food, fast casual, casual dining, and fine dining. After screening, 956 peer-reviewed English-language journal articles were included. Descriptive performance metrics were calculated, and keyword co-occurrence analysis was conducted. RESULTS: Findings revealed that nutrition-related studies dominate the literature, particularly research linking fast food consumption to obesity and the impact of menu labeling policies on consumer behavior. Food science research was comparatively limited and concentrated primarily on food safety and uses for degraded frying oil. The analysis also highlighted a strong research focus on fast food, while fast casual and fine dining restaurants were notably underrepresented. CONCLUSIONS: Future studies should move beyond short-term, cross-sectional designs and incorporate longitudinal approaches to better capture how policy interventions, such as menu labeling and reformulation incentives affect consumer food choices and restaurant offerings over time. Understanding how to reduce restaurants' contribution to the incidence of diet-related noncommunicable disease risk factors such as obesity and hypertension will require research trials that jointly manipulate key factors such as economic (prices and incentives), structural (recipes, assortment, and operations), and behavioral (choice architecture). Research could also investigate strategies to reduce allergen risks by evaluating standardized training programs and integrated menu/POS disclosure systems. In addition, examination of consumer acceptance of sustainable ingredient substitutions and packaging methods is needed.