An examination of executive compensation in the restaurant industry

Basak Denizci Guillet, Deniz Kucukusta Seyidir, Qu Xiao

Research output: Journal article publicationJournal articleAcademic researchpeer-review

30 Citations (Scopus)


The purpose of this empirical study is to examine executive compensation in the restaurant industry. The effects of a set of accounting-based performance measures, market-based performance measures, and executive-related factors on the compensations of firm CEOs, other senior executive managers, and board members were examined. Drawn from 16 consecutive years of data and a sample of over 2200 observations from restaurant companies, the findings revealed that determinants of equity based compensation vary by different types of executives. In addition, this study supports the notion that executive compensation in the restaurant industry is determined not only by firm performance measures but also by executive-related characteristics such as tenure.
Original languageEnglish
Pages (from-to)86-95
Number of pages10
JournalInternational Journal of Hospitality Management
Issue number1
Publication statusPublished - 1 Mar 2012


  • Executive characteristics
  • Executive compensation
  • Firm performance
  • Restaurant industry

ASJC Scopus subject areas

  • Tourism, Leisure and Hospitality Management
  • Strategy and Management


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