Using the OKR Method and Fuzzy Logic to Determine the Level of Sustainability in Restaurants

Round 1

Reviewer 1 Report

The manuscript is well structured, contains terms of the specialty and has a good sense of its argumentation.

Author Response

"Please see the attachment."

Author Response File: Author Response.pdf

Reviewer 2 Report

Dear authors, I think that the article is suggesting an interesting methodology, but comparing ony 5 restaurants would make very difficult to reach conclusions, and in this case the fact that the restaurants are so different is making more difificult.

A restaurant in the University may have a contract in which environmental aspects are included, it is different to independent restaurants. Restaurants in the centre or far away from it attract different public that may have different views on sustainability

 

In the introduction you mention how sustainability can be so positive for firms, then , why are not firms more involved in sustainability practices? Sustainability can be expensive and not always rewarded by costumers and your article has a bias in that sense.

 

The main issue is you cannot reach conclusion with 5 restauarants

Author Response

"Please see the attachment."

Author Response File: Author Response.pdf

Reviewer 3 Report

Dear authors and Editors,

I appreciate the opportunity to review this article. The writers of "Determining the Sustainability Level in Restaurants: Modeling Using OKR Method and Fuzzy Logic" have addressed pertinent and contemporary concerns in their article. I also believe that Journal readers will find this work to be of interest. Using the objective and critical results (OKR) approach to pick one hundred crucial results from the environmental, social, and economic aspects and the fuzzy direct rating method to validate and weigh those key findings, this study intends to establish the level of sustainability in restaurants.

 

I recommend a major revision before further consideration, along with my constructive comments in the attachment.

Comments for author File: Comments.pdf

Author Response

"Please see the attachment."

Author Response File: Author Response.pdf

Reviewer 4 Report

The authors provide a methodological study to assess the sustainability level of restaurants. The topic is of high interest, as the authors state to date there is no systematic, standardized method for such evaluation. The authors identify a number of key results in different dimensions, which have been weighted by external experts and discussed with restaurant managers. Whilst the width and the scope of those key results have a level of great detail, I would see a major weakness in the fact that it remains unclear how the fulfillment or the level of fulfillment of a certain feature has been judged by individual restaurant managers. The outcome will be highly dependent on the judgement of individual restaurant managers. But, in context of no more systematic method being available so far the paper provides a good starting point. I would suggest to address such weaknesses in the discussion, e.g. by adding some ideas how to use the method, how to standardize responses e.g. by benchmarking studies, sending our experienced auditors or even measuring numbers and data for the different points. I would also appreciate a discussion on suggested use of the method developed, e.g. within a software tool or audit process.

Author Response

"Please see the attachment."

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Thank you for your revision

Reviewer 3 Report

Dear authors and Editors,

Thank you for your effort in revising the paper. I am now confident to recommend acceptance of your paper.