Dr Ben Nemeschansky

Senior Lecturer

Email: ben.nemeschansky@aut.ac.nz

ORCID: ORCID logo https://orcid.org/0000-0001-7212-7551

Qualifications:

  • Doctor of Business Administration, Southern Cross University
  • Master of International Hospitality Management, Sheffield Hallam University
  • BSc (Hons) In Hotel and Catering Management, University of Surrey

Overview:

Ben completed his Doctoral thesis in 2017. He developed a new, holistic, customer-driven menu analysis (CDMA) model that incorporates a version of restaurant profitability analysis based on experience accounting and value-based cost management. The new model is a practical tool for management to view their businesses cost structure in a fully customer-driven and nuanced way and facilitates improved operational and financial decision-making for enhanced restaurant performance

Research interests:

Restaurant operational management - focusing on menu analysis, the meal experience and cost accounting. Ben's practical experience in the industry (twenty years in middle and senior management in upmarket hotels, restaurants and managed service operations in Europe), means that he always undertake research with strong practical implications that focus on restaurant financial management.

Teaching summary:

Finance for Hospitality, Tourism and Events - a practical approach
Hospitality & Tourism Financial Management
Profitable Financial Strategies for Responsible Enterprises

Fields of research:

  • Business and Management
  • Hospitality Management
  • Marketing

Professional activities:

    Research outputs:

    Featured research outputs

    • Nemeschansky, B., von der Heidt, T., & Kim, P. B. (2019). Customer-driven menu analysis (CDMA): Capturing customer voice in menu management. International Journal of Hospitality Management. doi:10.1016/j.ijhm.2019.102417

    Journal articles

    • Nemeschansky, B. (2020). Listen to your customer - how to manage your restaurant more effectively. Journal of Foodservice Business Research, 23(1), 17-45. doi:10.1080/15378020.2019.1671119

    • Nemeschansky, B., von der Heidt, T., & Kim, P. B. (2019). Customer-driven menu analysis (CDMA): Capturing customer voice in menu management. International Journal of Hospitality Management. doi:10.1016/j.ijhm.2019.102417

    • Nemeschansky, B., Neill, L., Wright, S., & Brocx, M. (2017). His own kind of honour: Reluctant celebrity chef Michael Van de Elzen. Celebrity Studies, 8(3). doi:10.1080/19392397.2017.1288579

    • Kim, B. P., Nemeschansky, B., & Brandt, L. (2017). An exploratory study of determinants for restaurant servers' actual tip earnings: Individual characteristics and work conditions. Journal of Foodservice Business Research, 20(1). doi:10.1080/15378020.2016.1192883

    • Nemeschansky, B. (2011). Everyday tools for maximising profitability. Hospitality Report, 1.

    Conference contributions

    • Nemeschansky, B., Kim, P. B., & von der Heidt, T. (2015). Menu analysis – how deep do I need to dig?. In Proceedings of the 13th Asia Pacific CHRIE Conference (pp. 740-744). Auckland.

    • Nemeschansky, B., von der Heidt, T., & Kim, B. P. (2015). Customer value attributes in restaurant dining experience: Scale development and validation. In Proceedings of the 25th Annual CAUTHE Conference (pp. 642-646). Gold Coast: School of Business and Tourism, Southern Cross University.

    • Kim, B. P., Nemeschansky, B., Hemmington, N., & Lim, Y. (2014). Diners’ evaluation on food healthiness and its impact on the dining experience: A cross-national study. In Global Tourism & Hospitality Conference and Asia Tourism Forum. Hong Kong.

    • Neill, L. J., Brocx, M., Wright, S., Nemeschansky, B., & Hamilton, P. (2014). The Reluctant Celebrity: Fame its not for me!. In International Food Studies Conference: Food Studies: A Multidisciplinary Menu. Adelaide Australia.

    • Hamilton, P., Nemeschansky, B., Neill, L., Wright, S., & Brocx, M. (2014). Celebrity chef: A case of addiction. In International Food Studies Conference 2014 - Food Studies: A Multidisciplinary Menu. Adelaide.

    • Kim, B. P., Lim, Y., Nemeschansky, B., & Hemmington, N. (2014). The impact of a primary service provider on customer satisfaction and engagement behaviour in dining experience: A cross-national study. In The 12th Asia-Pacific CHRIE Conference. Kuala Lumpur. Retrieved from http://www.apacchrie.org/conferences/

    • Nemeschansky, B., & Williamson, D. (2014). Listening to the consumer voice - A customer-driven approach to restaurant analysis. In Proceedings of the 24th Annual Conference (pp. 1050-1054). Brisbane: School of Tourism, The University of Queensland.

    • Nemeschansky, B., & von der Heidt, T. (2013). The future of restaurant analysis: A customer-driven approach for an experience economy. In ANZMAC 2013 Conference Proceedings (pp. 1-8). Auckland. Retrieved from https://epubs.scu.edu.au/bus_pubs/967/

    • Kim, B. P., Nemeschansky, B., & Brandt, L. (2012). The relationship of restaurant servers’ tip size with work hours and job satisfaction. In Book of Proceedings: The New Golden Age of Tourism and Hospitality - Book 1 Vol. 1 (pp. 303-313). Melbourne: CAUTHE. Retrieved from http://cauthe.org/services/conferences/conference-2012/

    • Nemeschansky, B., & Brandt, L. (2012). Menu analysis – an art or a science?
      I know what my overall food cost is and I can calculate my gross profit so why should I spend any more time with the calculator?. In Book of Proceedings: The Golden Age of Tourism and Hospitality - Book 2 Vol. 2 (pp. 446-452). Melbourne: CAUTHE.

    • Matthews, S., Williamson, D. D., Nemeschansky, B., Brandt, L., & Harris, C. (2011). Labour Turnover in a New Zealand Hotel Company: The Gordian Knot? Initial Results from a Decade of Exit Interviews.. In World Research Summit for Tourism and Hospitality. Hong Kong.

    • Nemeschansky, B., Brandt, L., & Williamson, D. D. (2011). A Silver Bullet or Just Extra Work? A Study of Current Menu Analysis Practices. In World Research Summit for Tourism & Hospitality. Kowloon.

    • Nemeschansky, B., & Brandt, L. (2010). Menu analysis today and what the future might hold. In Proceedings of the New Zealand Tourism and Hospitality Research Conference, 2010 (pp. 295). : AUT University.

    • Brandt, L., & Nemeschansky, B. (2010). From 'one night stand' to long-term beneficial relationships. In Work Integrated Learning (WIL) National Showcase 2010. Australia.

    • Nemeschansky, B. (2008). How sharp is your axe? A study of menu analysis in independent restaurants in Dunedin, New Zealand. In CAUTHE 2009: See Change: tourism & hospitality in a dynamic world. Freemantle. Retrieved from http://www.cauthe.com.au/proceedings.html

    Theses

    • Nemeschansky, B. (2017). The development of customer-driven menu analysis (CDMA) and its application: A constructive research approach. (Southern Cross University, Lismore, Australia). Retrieved from http://epubs.scu.edu.au/theses/558/

    • Nemeschansky, B. (2005). How sharp is your axe? A study of menu analysis in independent restaurants in Dunedin, New Zealand. (Sheffield Hallam University, Sheffield, United Kingdom).

    Other outputs

    • Nemeschansky, B. (2012). Restaurant profitability. Restaurant Association of New Zealand & AUT University.

    • Nemeschansky, B. (2011). Everyday Tools for Maximising Profitability.