Journal articles on the topic 'Restaurant choice factor'
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Chua, Bee-Lia, Shahrim Karim, Sanghyeop Lee, and Heesup Han. "Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-Out Occasions." International Journal of Environmental Research and Public Health 17, no. 17 (August 28, 2020): 6276. http://dx.doi.org/10.3390/ijerph17176276.
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This study investigated restaurant customers’ perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers’ choice of restaurant. First, menu price was customers’ top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was greatest for both quick meal/convenience and social occasion, brand reputation was the most important factor for business necessity, and word-of-mouth recommendation was greatest for celebration.
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Cheng, Ching-Chan, Hung-Che Wu, Ming-Chun Tsai, Yu-Yuan Chang, and Cheng-Ta Chen. "Determinants of customers' choice of dining-related services: the case of Taipei City." British Food Journal 122, no. 5 (March 29, 2020): 1549–71. http://dx.doi.org/10.1108/bfj-07-2019-0566.
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PurposeThis study aims to extract determinants of customers' choice of dining-related services (CDS) to understand their attitudes and habits for dining-related services. Moreover, it classifies restaurant customers into several clusters based on their CDS factors and further analyzes the differences in the preferences and habits for dining-related services among various clusters.Design/methodology/approachThis study extracts the CDS factors using principal component analysis and identifies construct validity of the CDS factors through the results of confirmatory factor analysis. Then, it divides the restaurant customers in Taipei City into different clusters through cluster analysis to explore the habits and preferences for dining-related services in each cluster.FindingsThe study results show that the extracted six CDS factors, including service commitment, dietary preferences, design styles, additional value, delicate information collection, and dining environments. Dietary preferences, service commitment and additional value factor are the most important CDS factors for restaurant customers in Taipei City. This study divides 1,029 restaurant customers in Taipei City into three clusters based on the CDS factors through cluster analysis. The differences in the preferences and habits for dining services among three clusters have been discussed in the context in detail. Finally, this study develops eight service strategies and determines the order of execution of the eight service strategies for each cluster of customers.Originality/valueThe findings will help restaurant operators segment the market, target market customers, carry out service positioning and develop marketing strategies to respond to the highly competitive restaurant market and achieve sustainable restaurant operations.
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Van Heerden, C. N., A. N. Schreuder, and M. Gouverneur. "Factors that determine the corporate image of South African fast food restaurants." South African Journal of Economic and Management Sciences 3, no. 1 (March 31, 2000): 125–42. http://dx.doi.org/10.4102/sajems.v3i1.2603.
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Current operating practices of small businesses indicate that more time is devoted to the cosmetic side of corporate identity than managing service delivery. The main argument pursued in this paper is based on the view that both visual and behavioural corporate identity cues create impressions in the minds of corporate publics to form an overall corporate image. A set of bipolar adjectives was therefore used to test various visual, behavioural and core product elements of restaurant corporate image. A key finding was made that the joint customer service and employee dimension, was rated as the most important factor in the choice of fast food restaurants, which confirms that corporate image is created by visual and behavioural identity.
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Marinkovic, Veljko, Vladimir Senic, and Predrag Mimovic. "Factors affecting choice and image of ethnic restaurants in Serbia." British Food Journal 117, no. 7 (July 6, 2015): 1903–20. http://dx.doi.org/10.1108/bfj-09-2014-0313.
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Purpose – With the expansion of dining out, visiting ethnic restaurants is becoming one of dominant trends worldwide. Given the fact that ethnic restaurants involve a number of peculiar elements that are not present when visiting regular “local” restaurants, the purpose of this paper is to identify the key determinants of choosing a particular ethnic-themed restaurant, as well as factors that have an impact on an ethnic restaurant’s perceived image. Design/methodology/approach – Research was done by conducting two separate studies. The first study identified factors that were generally the most significant to respondents when making a choice of an ethnic restaurant in which to dine. For the second study, a new sample of respondents – consisting of those who had just visited such an establishment – was used in order to determine which factors have the most significant impact on creating an image of ethnic restaurants. The research was therefore directed toward those restaurants where the customers can experience a unique atmosphere and ambiance that are synonymous within a given culture. Findings – The results obtained from the first study show that quality of food and price are the two most significant factors that determine which restaurant will be visited. On the other hand, the interior and exterior ranked as the two least important factors. In addition, the second study revealed that following the visit, the strongest impact on the restaurant’s image was its interior. Following interior, service quality surfaced as the most important antecedent of perceived image, while the impacts of price and exterior were weaker, but still statistically significant. Research limitations/implications – The study itself was done in two stages. In the first stage the analytical hierarchical process (AHP) model was used for ranking factors significant for choosing an ethnic restaurant, while in the second stage, structural equation modeling (SEM) model was used to identify triggers of perceived image after a visit to an ethnic restaurant. Future research should utilize both models to determine antecedents of the variables used. Apart from this, it is recommended to employ new variables that further explore the uniqueness of the ethnic restaurants. Originality/value – One of the main contributions of this work is related to combining of the AHP and SEM models, with the objective of completing a comparative results analysis, identifying in the process the positive aspects of both models and building a foundation for their coordination in terms of future use. This is significant, given that only a few prior studies have used such synergy.
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Matriano, Maria Teresa. "Internal Influences on Consumer Behavior of Burgarooh Restaurant: A Case in the Fast Food Industry of Oman." Advances in Social Sciences Research Journal 8, no. 8 (August 29, 2021): 345–79. http://dx.doi.org/10.14738/assrj.88.10625.
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Internal Influences on Consumer Behavior of Burgarooh Restaurant:
A Case in the Fast Food Industry of Oman
Nasser Juma Al Harthi
MBA, Middle East College
Email: PG19S2039@mec.edu.com
Dr. Maria Teresa Matriano
Assistant Professor, Department of Post-Graduate Studies, Middle East College, Oman
Email: maria@mec.edu.om
Abstract
Purpose:- The Sultanate of Oman is one of the countries where the restaurant and fast food sectors are active. The study aims to analyze the factors affecting customers' choice of fast food. This research measures both personal and psychological elements on buying fast food in the Sultanate of Oman. This project is concerned with the internal influences of personal factors and factors that interact with the individual consumer.
Design / methodology / approach:- The research has attempted to sample 486 customers of the restaurant from its various branches and used survey questionnaire and online interviews for data collection. Interviews were facilitated with group of customers in the restaurant branches in the Governorate of Muscat.
Findings:- The study concluded that the most critical factor in choosing a burger for the consumer is that it is a means for family and friends' participation by 44%. In comparison, 43% of the participants considered that the preparation speed is one of the main factors in choosing burger meals. The study also indicated that the product's price is one of the least influencing factors for selecting the product. Moreover, the study has also concluded that fast food consumption is based on community participation and accessibility rather than direct personal choices.
Research limitation / Implications:- The study indicated that product's price is the least influencing factors for selecting the product and concluded that fast food consumption is based on community participation and accessibility rather than direct personal choices.
Originality / value:- There are no previous studies conducted on internal influences on consumer behavior. The study places psychological factors, which represent convictions and beliefs, at the forefront of the factors affecting the consumer's buying decision.
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ÇAKICI, A. Celil, and Erşan YILDIZ. "THE IMPACT OF HEALTH VALUE ON FOOD CHOICE IN RESTAURANT CUSTOMERS: A COMPARISON IN TERMS OF BODY-MASS INDEX (BMI)." Volume 5, Issue 3 5, no. 3 (July 31, 2020): 269–84. http://dx.doi.org/10.26809/joa.5.020.
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The best method to maintain a healthy life is healthy food choice. As for the healthy food choice itself, it is related to placing value on health. The aim of the study is to determine the impact of health value on healthy food choice in restaurant customers. The data were gathered through a questionnaire, which was developed based on the literature review. The questionnaire was conducted on 01.05-31.07.2018 on restaurant customers between the ages of 20-69, who lived in Kayseri, and dined out at least once a year. Quota sampling was employed in the implementation of the survey on the basis of towns and age groups. A total of 1286 surveys were analysed via factor, regression and variance analysis, as well as single sample t-test. Health value had a positive impact on healthy food choice among the underweight participants (β: 0,339), the participants with normal weight (β: 0,143), the overweight participants (β:-0,684), and the participants with the 1st degree of obesity (β: 0,152) while it had a negative impact on healthy food choice among the participants with the 2nd degree of obesity (β: 0,162). As for the participants with the 3rd degree of obesity, health value was found out to have no impact on healthy food choice.
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Hatjiathanassiadou, Maria, Sthephany Rayanne Gomes de Souza, Josimara Pereira Nogueira, Luciana de Medeiros Oliveira, Virgílio José Strasburg, Priscilla Moura Rolim, and Larissa Mont’Alverne Jucá Seabra. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil." Sustainability 11, no. 19 (September 20, 2019): 5157. http://dx.doi.org/10.3390/su11195157.
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The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.
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Guzek, Pęska, and Głąbska. "Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women." Nutrients 11, no. 11 (November 1, 2019): 2622. http://dx.doi.org/10.3390/nu11112622.
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Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.
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Kim, Jun-Hee, and Hee-Yong Noh. "A Study on the Customer's Menu Choice Factor For Italian Restaurant in Hotels -Based on the greater Seoul Metropolitan Area-." Journal of the Korea Contents Association 14, no. 11 (November 28, 2014): 430–37. http://dx.doi.org/10.5392/jkca.2014.14.11.430.
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P, Vinish, Prakash Pinto, Iqbal Thonse Hawaldar, and Slima Pinto. "Antecedents of behavioral intention to use online food delivery services: an empirical investigation." Innovative Marketing 17, no. 1 (January 13, 2021): 1–15. http://dx.doi.org/10.21511/im.17(1).2020.01.
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The online food delivery market in India perseveres to grow at a sustained pace. The business has unique dynamics and challenges with the spike in orders during weekends, meeting delivery schedules during peak demand, offering deep discounts to address wavering customer loyalty, reducing cash burns, and managing food quality inconsistency. In contrast, the fast-paced life and the rise of millennials in the workforce is likely to assure a promising future for the food aggregators. The above backdrop has led the researchers to pursue this study. An empirical study was carried out to explore the consumption occasion and the antecedents of online food ordering in the select cities in Karnataka, India. The data was collected from 385 respondents through telephonic and mail survey using a structured questionnaire. The responses were analyzed using exploratory factor analysis and multiple regression. The result of the study indicated a positive association between the constructs ‘buying motives’, ‘aggregator attractiveness’, and customer satisfaction. The variation in customers` satisfaction is largely attributable to the convenience of order placing, food quality, availability of food and restaurant reviews, offers and discounts, faster home delivery, and the wide choice of restaurants listed on the aggregator’s website. Additionally, the aggregator attractiveness showed a higher impact on customer satisfaction as compared to buying motives.
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Jeong, EunHa, SooCheong (Shawn) Jang, Carl Behnke, James Anderson, and Jonathon Day. "A scale for restaurant customers’ healthy menu choices: individual and environmental factors." International Journal of Contemporary Hospitality Management 31, no. 1 (January 14, 2019): 217–46. http://dx.doi.org/10.1108/ijchm-06-2017-0377.
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Purpose The purpose of this study is to explore the dimensions of restaurant customers’ engagement or disengagement with healthy eating in terms of individual and environmental factors to develop a scale. The results identified the underlying constructs of customers’ individual motives for and perceived barriers to healthy eating, as well as environmental elements of restaurants that encourage or discourage healthy eating. Design/methodology/approach To develop an appropriate set of measures to assess factors influencing customers’ healthy eating behaviors at restaurants, the current study undertook the five steps of scale development suggested by Churchill (1979): specifying the domain of constructs, generating a pool of initial measurement items, assessing content adequacy, administering questionnaires (an online survey method) and purifying and finalizing the measurement (via exploratory factor analysis (EFA) using 410 samples and confirmatory factor analysis (CFA) using 423 samples). Findings The results revealed ten individual factors (health, body image, weight control, feeling better, unappealing food, cost perception, lack of knowledge, state of mind (stress), lack of self-control and negative influences) and five environmental factors (healthy indications, social impact, availability of healthy menu, price policy and unhealthy indications) influencing customers’ healthy eating behaviors at restaurants. Originality/value This study developed an appropriate set of measures to assess individual and environmental factors influencing restaurant customers’ healthy eating behaviors, along with identifying underlying sub-constructs. The reliability and validity of the scale and the factor structure are presented and potential applications and theoretical contributions of the scale are provided as well.
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Scozzafava, Gabriele, Caterina Contini, Caterina Romano, and Leonardo Casini. "Eating out: which restaurant to choose?" British Food Journal 119, no. 8 (August 7, 2017): 1870–83. http://dx.doi.org/10.1108/bfj-12-2016-0591.
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Purpose The purpose of this paper is to answer the following research questions: which are the main drivers in the choice of a restaurant for Italian consumers? Are local, organic and GMO-free foods important attributes in the choice of a restaurant? Design/methodology/approach In order to answer the research questions, a discrete choice experiment was applied. In particular, the authors opted for the application of a latent class model to identify any differences in the behavioural structures of the various consumers. This approach is, in fact, based on the assumption that the choices of the subjects depend on observable and unobservable heterogeneity that vary with factors not directly detectable. Findings People show different preferences when they choose a restaurant. Regarding the choice experiment, the analysis of the importance of the attributes for the final choice highlights how price and service quality are always considered as the most important ones. The presence of menu with local foods, organic foods and OGM-free products is never decisive for the final choice but it is a very appreciated attribute for almost 30 per cent of consumers. This group of consumers (named local oriented) show a willingness to pay (WTP) of 11 euro for local foods, eight euro for organic products and 3.5 euro for OGM-free ingredients. For the locavores, the likelihood of choosing a restaurant offering local products is three times higher than that of a restaurant not possessing this type of certification, all other conditions being equal. Research limitations/implications Restaurant owners can differentiate their offerings also considering the local foods and organic products. On the other hand, the restaurants can become powerful marketing channels for local producers. The consumption of organic foods can be increased given the wide WTP displayed. This could positively impact in the promotion of healthier and sustainable diet. Practical implications The conditions therefore exist for developing a restaurant offer consisting of a basic menu with local foods, capable of integrating in a virtuous manner with the organic farm productions, which keep an eye on sustainable development and the wholesomeness of foods. If this virtuous process takes root in the restaurant sector, it could certainly represent an important opportunity for the agricultural producers as well, especially in the tourist areas. In order for this opportunity to materially be implemented in a development process, it is, however, necessary to develop certifications and brands capable of constituting credible guarantees for the consumer, as well as strengthening the information and communication campaigns among the younger consumers. Social implications The development of a segment of restaurants that support local foods and organic products would have positive impacts both from the social and territorial point of view. Originality/value This is the first paper that considers and evaluate the impact of local foods, organic foods and GMO-free foods in the choice of a restaurant. Findings demonstrate how the probability of choosing restaurants that offer local products, compared to the other conditions, is always higher than those focussing on organic or GMO-free products. The choice probability of the restaurant with local products is three times greater than that of a restaurant without local products, all other variables being equal.
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Bruwer, Johan, Justin Cohen, and Kathleen Kelley. "Wine involvement interaction with dining group dynamics, group composition and consumption behavioural aspects in USA restaurants." International Journal of Wine Business Research 31, no. 1 (March 11, 2019): 12–28. http://dx.doi.org/10.1108/ijwbr-06-2018-0027.
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Purpose The importance of the wine involvement construct in explaining consumers’ wine consumption behaviour is widely acknowledged in the literature, as is the social nature of dining out with others. Yet, there is a paucity of research examining the relationships between how this construct interacts with dining group dynamics and wine consumption behavioural aspects in the restaurant environment. This study aims to investigate these aspects in US restaurants. Design/methodology/approach Utilising an online survey that yielded a sample of 513 respondents from across the USA who frequented all the recognised restaurant categories, respondents are segmented into low and high wine involvement categories using a reliable wine involvement scale. The authors examine differences between various dining group dynamics, dining group composition, main choice factors when ordering wine and method of ordering wine in US restaurants. Findings The authors find that diners’ level of involvement with wine provides sharp insights into several significant differences between involvement and dining group dynamics, group composition, choice factors when ordering wine and method of ordering wine in restaurants. High involvement diners dine out in larger groups, order more wine, spend more money on wine, are more often the main decision-maker ordering wine for the dining group and use wine menus and wall board displays more often when ordering than low involvement diners. They are also more discerning about the taste of wine, grape variety and wine style in terms of choice factors when ordering. Practical implications The nature and dynamics of dining groups are aspects that have profound implications, in various ways, for the restaurant industry. The level of involvement diners have with wine is a strong predictor of various outcomes in terms of dining group behavioural aspects regarding wine. Wine-related restaurant category-specific profile descriptions, such as those developed in this study, can be helpful for restaurants when creating business strategies. Originality/value The authors make a substantive contribution by being the first study to examine the relationships between dining group dynamics, dining group composition and behavioural aspects concerning wine consumption and involvement in the restaurant environment. The authors then map this information to derive wine-related profile descriptions for all US restaurant categories.
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Ivanova, Ludmila, Julieta Trifonova, and Ilinka Terziyska. "Study on some factors for healthy nutrition environment in restaurants in Southwestern Bulgaria." Tourism and hospitality management 18, no. 2 (2012): 259–66. http://dx.doi.org/10.20867/thm.18.2.6.
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The purpose – The purpose of the study is to conduct a regional survey in tourist companies in Southwestern Bulgaria for examining some key factors for building/forming a healthy nutrition environment. Design – The special focus is given to analysis of the key factors for creating healthy nutrition environment in restaurants. Methodology – A cross sectional survey conducted including 34 respondents from 120 operating hotels with restaurants in Southwestern Bulgaria and 30 independent restaurants in Blagoevgrad, Kyustendil and Samokov – the three main towns in the area. The level of knowledge on healthy nutrition and healthy foods was assessed using a 5-rank scale and the healthy practices was conducted in the aspects: availability of healthy options, point-of-purchase information to facilitate healthy choices and promotion and communication of healthy foods. Approach- Implementation of healthy eating practice is studied in restaurants as the restaurant is one of the most important public places that form a healthy nutrition environment and create conditions for implementation of initiatives to support healthy food choices. Findings – It is indicated that the management staff of the surveyed tourist companies shows good level of knowledge and awareness on healthy nutrition issues. Despite good theoretical knowledge, however, the implementation of healthy practices in the restaurant business is insufficiently developed. There is no clear concept for introduction of healthy eating practice in restaurants and there is no active communication with the client in this regard either. The main conclusion focuses on the need of collaboration between nutrition specialists, academic institutions in tourism, and restaurant and hotel entrepreneurs to implement the principles of healthy eating in out-of-home settings. The originality of this research – The originality of the study lies in the fact that for the first time in Bulgaria the preconditions for the formation of a healthy environment in restaurants are explored.
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Fuster, Melissa, Enrique Pouget, Eddie Nelson Sakowitz, Kayla Halvey, Krishnendu Ray, Brian Elbel, Margaret Handley, and Terry T.-K. Huang. "Examining Community Restaurant Nutrition Environments for Cardiovascular Health: An Assessment of Hispanic Caribbean Restaurants in New York City." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 184. http://dx.doi.org/10.1093/cdn/nzaa043_035.
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Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Results No restaurant offered dishes labeled as healthy and almost none (2%) offered whole grains or fruit. Half of the restaurants (52%) had menus with a large proportion (>75%) of nonfried (NF) main dishes and three-quarters (76%) offered at least one vegetarian option. The most common environmental facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1–55.2 (mean = 39.7). Scores varied by cuisine and size category, but not by restaurant type (sit-down vs fast casual). Puerto Rican restaurants had the lowest mean score, compared with Dominican and Cuban restaurants (33.7 ± 6.8, 39.6 ± 6.4, 43.3 ± 6.9, respectively, P < 0.001). Small restaurants (<22 seats) had significantly lowest scores, compared with large and medium sized (36.7 ± 7.1, 41.3 ± 7.2, 41.6 ± 6.1, respectively, P < 0.05). Multivariate regression indicated that HC cuisine, restaurant size, and price were significantly associated with the score (P < 0.05). Price was found to have a significant quadratic association, where lower scores were found among lower and higher priced restaurants. Conclusions HC communities present more dietary risk factors than other Hispanic groups. Our study is the first to adapt and apply the NEMS-R to HC restaurants. Restaurants are increasingly important daily sources of food. As interventions targeting individual behavior change have shown limited impact, restaurants represent an important environmental target for health promotion. The assessment showed areas for potential improvements in food offerings and environmental cues to encourage healthful choices in HC restaurants. Funding Sources CUNY PSC Award and NIH/NHLBI Career Development Award (K01).
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Liu, Pei, and Eliza Ching-Yick Tse. "Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes." British Food Journal 120, no. 10 (October 1, 2018): 2289–303. http://dx.doi.org/10.1108/bfj-10-2017-0561.
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Purpose The purpose of this paper is to identify the importance and performance of customers’ full-service restaurant selection factors in the USA using the importance-performance analysis model. Design/methodology/approach An online survey was distributed to participants who were 19 years of age or older and had dined at a full-service restaurant in the past month. A total of 413 valid surveys were collected. Descriptive statistics were used to summarize the demographic information, satisfaction of restaurant attributes, revisit intention, and scores of importance-performance items. Path analysis was applied to group customer’s perceived importance of restaurant attributes and was used to analyze relationships among five attribute dimensions, satisfaction and revisit intention. Findings “Accurate guest check,” “prompt service,” “overall value of the dining experience,” and “lighting” were very important to customers but the restaurants’ performances in these areas were not satisfactory. Three attribute dimensions (food, service, and price and value) were positively and directly related to customer satisfaction and their effects are partially mediated. However, atmosphere and satisfaction are negatively and partially mediated in this study. Practical implications Food, service, price and value, and atmosphere dimensions have larger direct effects than indirect effect on revisit intentions. Their impacts on revisit intentions are partially mediated by satisfaction. Thus, great performance alone may not significantly improve revisit intentions. However, great performance can increase customer satisfaction, which has a stronger influence on revisit intentions. Originality/value This research explored the mediating effects of satisfaction between five restaurant dimensions and behavioral intentions.
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Kapera, Izabela. "Hotel gastronomy as viewed by customers." British Food Journal 117, no. 12 (December 7, 2015): 2993–3002. http://dx.doi.org/10.1108/bfj-02-2015-0077.
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Purpose – The purpose of this paper is to discuss the significance of hotel restaurants from the customer perspective, assess customer expectations, and provide guidelines for growth in the hotel restaurant industry. Design/methodology/approach – A total of 301 hotel guests staying at 26 hotels located in Malopolskie Voivodeship were surveyed. The research study also evaluated customer opinions of hotel restaurants and specific customer suggestions in the area of service quality. The survey participants were asked to rate the hotel in which they had actually stayed and its accompanying restaurant. Findings – Research has shown that 96 percent of hotel guests took advantage of hotel restaurant services while staying at their hotel. Breakfast was the most common service rendered by each studied hotel restaurant (90 percent). In addition, 44 percent of survey participants said that their choice of hotel is in part driven by the quality of restaurant services. The two key factors for hotel restaurant patrons are food quality and courteous service. Research limitations/implications – These type of data are very valuable to the hotel industry, as the number of hotel restaurant studies is limited. Practical implications – An understanding of customer expectations with respect to hotel restaurants, which are today perceived as integral parts of the total hotel experience, is useful in terms of developing the total offering for each given hotel in order to build competitive advantage. Social implications – Such research also has implications for hospitality and tourism in that it relates to the understanding of host-guest relationships. Originality/value – A review of the research literature suggests that hotel restaurants are not studied very often and shows the lack of research papers in this area.
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Xie, Ran, Olga Isengildina-Massa, and Carlos E. Carpio. "The Biggest Bang for the Buck: Valuation of Various Components of a Regional Promotion Campaign by Participating Restaurants." Journal of Agricultural and Applied Economics 46, no. 2 (May 2014): 193–208. http://dx.doi.org/10.1017/s1074070800000730.
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This study examined how various components of the Certified South Carolina campaign are valued by participating restaurants. A choice experiment was conducted to estimate the average willingness to pay (WTP) for each campaign component using a mixed logit model. Three existing campaign components—Labeling, Multimedia Advertising, and the “Fresh on the Menu” program—were found to have a significant positive economic value. Results also revealed that the type of restaurant, the level of satisfaction with the campaign, and the factors motivating participation significantly affected restaurants' WTP for the campaign components.
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Rahimi, Sohrab, Sam Mottahedi, and Xi Liu. "The Geography of Taste: Using Yelp to Study Urban Culture." ISPRS International Journal of Geo-Information 7, no. 9 (September 13, 2018): 376. http://dx.doi.org/10.3390/ijgi7090376.
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This study aims to put forth a new method to study the sociospatial boundaries by using georeferenced community-authored reviews for restaurants. In this study, we show that food choice, drink choice, and restaurant ambience can be good indicators of socioeconomic status of the ambient population in different neighborhoods. To this end, we use Yelp user reviews to distinguish different neighborhoods in terms of their food purchases and identify resultant boundaries in 10 North American metropolitan areas. This dataset includes restaurant reviews as well as a limited number of user check-ins and rating in those cities. We use Natural Language Processing (NLP) techniques to select a set of potential features pertaining to food, drink and ambience from Yelp user comments for each geolocated restaurant. We then select those features which determine one’s choice of restaurant and the rating that he/she provides for that restaurant. After identifying these features, we identify neighborhoods where similar taste is practiced. We show that neighborhoods identified through our method show statistically significant differences based on demographic factors such as income, racial composition, and education. We suggest that this method helps urban planners to understand the social dynamics of contemporary cities in absence of information on service-oriented cultural characteristics of urban communities.
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Azevedo, Lorna das Graças Martins Rosa P. Pinheiro de, Luiz Rodrigo Cunha Moura, and Gustavo Quiroga Souki. "Choosing a Restaurant: important attributes and related features of a consumer’s decision making process." Revista Turismo em Análise 28, no. 2 (August 23, 2017): 224–44. http://dx.doi.org/10.11606/issn.1984-4867.v28i2p224-244.
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The identification of the attributes considered by consumers in their decision-making process is a competitive factor for organizations and consists of a field of research on the products and services available on the market. This study aimed at identifying which are the attributes and related features taken into account by consumers in their decision-making process for choosing a restaurant. Two studies were thus conducted, the first being a qualitative study based on interviews with 23 restaurant consumers. The research contributions were used for the development of a questionnaire for the second study carried out in the city of Belo Horizonte, Brazil, in March 2014, which consisted of a survey made up of a sample of 600 customers of fast-food restaurants, continuous service (all-you-can-eat restaurants), buffet, and a la carte, totaling 438 valid questionnaires analyzed statistically, obtaining 12 groups with 46 attributes (service, beauty, comfort, nearby location, convenient location, choices, children, convenience, offers, perceived value, entertainment, and queue). On food evaluation, two groups were identified (organoleptic and presentation), regarding beverages, a single group was formed for seven indicators. The attributes on hygiene, food quality, service, and price made up the list of the most important aspects in the consumers’ decisionmaking process for choosing a restaurant (fast-food, continuous service – “all-you-caneat restaurants” –, buffet and a la carte). The identification of these attributes showed similarities between the restaurants surveyed and allowed the comparison of results with other surveys conducted in that field.
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Lee, Kyung Hee, Mark A. Bonn, and Meehee Cho. "Consumer motives for purchasing organic coffee." International Journal of Contemporary Hospitality Management 27, no. 6 (August 10, 2015): 1157–80. http://dx.doi.org/10.1108/ijchm-02-2014-0060.
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Purpose – This study aims to investigate consumer choice motives for purchasing organic coffee by applying the Theory of Planned Behavior (TPB) approach and how those are influenced by different degrees of ethical concern and price sensitivity to gain a better understanding about consumer behavior related to the rapidly growing demand for this unique product. Design/methodology/approach – Data were collected from consumers at cafés (n = 482) located in seven metropolitan cities in South Korea using a self-administered questionnaire. Data were analyzed using descriptive statistics, confirmatory factor analysis and structural equation modeling. Findings – Results documented that health and environmental protection were predictors of purchase attitude and subjective norm. Environmental protection was found to be a predictor of perceived behavioral control. TPB antecedents were significantly related to purchase intention. Ethical concern and price sensitivity documented the significant moderating roles upon organic coffee purchasing behavior. Research limitations/implications – Findings further contribute to a better understanding about influential choice motives regarding organic coffee and their effect upon consumer purchase behavior. Practical implications – Findings assist in understanding the roles ethical concerns and price sensitivity play upon consumer behavior issues specific to purchasing organic coffee. New research findings assist with marketing and promoting the social benefits associated with organic coffee while also offering pricing strategies for café and restaurant businesses to optimize their organic coffee sales revenue potential. Originality/value – This study is one of the first to clarify consumer motives for purchasing organic coffee, and to ascertain whether consumer purchase attitudes and intentions regarding organic coffee are influenced by different degrees of ethical concern and price sensitivity.
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Romaniv, Oksana, Halyna Tarasiuk, and Illya Korniychuk. "CONSUMER BEHAVIOR IN THE MARKET OF RESTAURANT SERVICES OF ZHYTOMYR." GEOGRAPHY AND TOURISM, no. 45 (2018): 100–111. http://dx.doi.org/10.17721/2308-135x.2019.45.100-111.
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The purpose of this research is to establish the principles of consumer behavior in the market of restaurant services of Zhytomyr and to segment the market of consumers of restaurant business services of the city on a number of criteria to provide producers with reliable information about the structure of demand, tastes and desires of consumers. Such information should be the basis for creating a restaurant product that will maximally meet the requirements of the market. The research methodology includes marketing research methods. These methods were applied by conducting an online survey of potential consumers of restaurant services in Zhytomyr. Thanks to the use of Internet technologies, the fundamental principle of marketing research (randomization) was ensured and enough respondents were reached. This allowed us to obtain an acceptable accuracy of research results. Statistical and graphical methods have been used in Microsoft Excel to process and visualize the results of marketing research. Results. The demographic and social portrait of a typical consumer of restaurant services in Zhytomyr is as follows: they are mostly people aged 18-29, most often men, not married, without children, with incomplete higher education (less often with full higher education), mostly students and housewives. The preferences, wishes and habits of respondents when visiting restaurants were determined by the survey results. 51% of respondents visit such facilities several times a month. At the same time, the largest share of respondents (45.8 %) identify themselves mainly as passive visitors to restaurants. Scientific novelty of the work: we established five most important factors of consumer choice of restaurant facilities (menu, prices, cleanliness of premises, politeness of personnel, speed of service). However, the role of these factors is different for different visiting purposes. The factors in case of family vacation situations, romantic, business meetings, meetings with friends, and banquet were deduced. The practical value of the work is that on the basis of a composite portrait of the consumer, the institutions of the restaurant business of the city can implement the development of differentiated marketing activities. And not only to strengthen the desirable competitive advantages, but also purposefully inform about the competitive advantages existing and potential consumers through effective means of marketing communications.
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Gregorash, Bill J. "The modern Canadian restaurant: food for thought." Worldwide Hospitality and Tourism Themes 9, no. 4 (August 14, 2017): 442–50. http://dx.doi.org/10.1108/whatt-04-2017-0016.
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Purpose The purpose of this paper is to present the key food experience factors that affect a consumer’s restaurant meal enjoyment. It considers the effects on the dining experience that come from enhancements in today’s restaurants and the advent of the foodie customer. The paper reviews the modern restaurant scene in Canada and how best practices have created non-events despite differentiation attempts among producers of hospitality experiences. Design/methodology/approach In this paper, the literature regarding current practices in modern restaurants is reviewed, along with a discussion of the foodie consumer. Analysis draws on the theory that many transactions in hospitality are mundane and few offer meta-hospitality memorable moments. Findings With the expanding range of restaurant choice across Canada – serving better-than-ever food options in green environments in unique servicescapes – it would appear that these are the golden years of the food service industry. Yet the reality could be that consumers are walking away feeling that all gastronomic experiences are equally mundane. Practical implications An examination of the way we approach food service as entertainment and escape is called for. Examining hospitality trends is part of what makes the industry a source of fascination for consumers and researchers. Originality/value The author’s culinary background as a professional chef and his recent academic experience, including his doctoral research in a related topic, enriches the originality of this article.
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Lin, Michael S., Amit Sharma, and Yuxia Ouyang. "Role of Signals In Consumers’ Economic Valuation of Restaurant Choices." Journal of Hospitality & Tourism Research 44, no. 7 (May 31, 2020): 1080–100. http://dx.doi.org/10.1177/1096348020926238.
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While businesses provide “signals” related to products/services to alleviate information asymmetry and facilitate consumers’ economic valuation of their offerings, it is not always clear which of these signals is more effective. This study investigated the comparative effectiveness of signals on influencing consumers’ choices and their willingness to pay (WTP) for a restaurant meal. Results of an online stated choice experiment (N =328) suggest that local independent ownership, local sourcing, and food quality significantly influenced individuals’ choices and increased WTP for a meal. Higher food quality signal in a local and independently owned restaurant was associated with a 40% WTP price premium than in a national chain restaurant. Findings of this study contribute to our understanding of signaling factors’ relative influence on an individual’s decision. The study also offers management implications for restaurant owners on how to effectively align signals to target potential consumers.
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Clemes, Michael D., Christopher Gan, and Chirawan Sriwongrat. "Consumers' Choice Factors of an Upscale Ethnic Restaurant." Journal of Food Products Marketing 19, no. 5 (October 2013): 413–38. http://dx.doi.org/10.1080/10454446.2013.724364.
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Kim, Hwa-Kyung, Timothy Jeonglyeol Lee, and Seung-Hyun Yoon. "Factors Affecting Consumer's Choice of Ethnic Restaurants." Tourism Analysis 17, no. 3 (August 1, 2012): 377–83. http://dx.doi.org/10.3727/108354212x13412775928104.
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Qu, Hailin. "Determinant Factors and Choice Intention for Chinese Restaurant Dining." Journal of Restaurant & Foodservice Marketing 2, no. 2 (March 28, 1997): 35–49. http://dx.doi.org/10.1300/j061v02n02_03.
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Blešić, Ivana, Jovanka Popov-Raljić, Tatjana Pivac, and Milan Ivkov. "Factors influencing students' choice of fast food restaurants." Ekonomika poljoprivrede 65, no. 1 (2018): 257–68. http://dx.doi.org/10.5937/ekopolj1801257b.
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Prin, Nicola. "A Case Study of Code-Switching among Thai Waiters in a Cambridge, UK Restaurant." MANUSYA: Journal of Humanities 24, no. 1 (June 14, 2021): 106–25. http://dx.doi.org/10.1163/26659077-02401004.
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Abstract This study explores Thai bilingual speakers’ code-switching in a formal work setting. Although code-switching may appear to be random, there is an underlying choice which speakers decide upon when switching between languages: Language proficiency, the initial speaker’s language choice, the setting, and role relationships all contribute to these choices. This study investigates the factors contributing to code-switch decisions by participants within their specific work environment. The main findings show that adopting one language over the other depends on two main factors: first, the initial sequence of the interaction; second, the role relationship that the participants wish to maintain. This study has drawn upon the conversational approach and Auer’s sequential analysis to collect and interpret data from ethno-graphic observations, questionnaires, and semi-structured interviews.
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Krisnatalia, Heni. "MARKETING MIX 7P DIBALIK SUKSESI KREATIF BISNIS KULINER BERTEMA ETNIK SEOUL PALACE SEMARANG (7P-Marketing Mix Behind The Creative Succession of Culinary Business with Ethnic Theme in Seoul Palace Semarang)." ETNOREFLIKA: Jurnal Sosial dan Budaya 10, no. 1 (March 1, 2021): 76–85. http://dx.doi.org/10.33772/etnoreflika.v10i1.1068.
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This study aims to determine the effect of 7P-Marketing Mix Elements (Product, Price, Place, Promotion, People, Process, and Physical Evidence) on the "Seoul Palace" Semarang Restaurant to identify the concept of an ethnic-themed restaurant and to analyze it based on a study using a qualitative descriptive approach , carried out through observation, interview with restaurant managers, and documentation. Based on the research carried out on the concept of an ethnic-themed restaurant, it can be stated that there are 3 basic aspects supporting the restaurant's existence, including an atmosphere that is characterized by ethnicity, especially Korea in accordance with the theme it carries as an attraction to its visitors. The quality of the product is maintained with a variety of selected imported ingredients to produce the taste of ethnic dishes. Guidelines “first-come, first-served visitors always” puts first-arriving visitors first. Meanwhile, the results of the 7P marketing mix of products, in terms of product itself, its quality, brand, packaging, label, and type of product have been fully fulfilled, pricing is measured by the cost of competing products through cost-based pricing, with a variety of payment systems offered from the cost of competing products, strategic choice of place and supported by word of mouth promotion, publicity, to sales promotion with human resources (people) understanding the menu and cooking procedures for Korean food. The process (the process) offers open kitchen facilities and self-service cooking which is a series of physical evidence replete with supporting factors.
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Mahardika, I. Gede Teguh, and I. Wayan Supriana. "A Case Based Reasoning System For Recommendation Of Restaurant In Jimbaran Using K-Nearest Neighbor." JELIKU (Jurnal Elektronik Ilmu Komputer Udayana) 9, no. 2 (November 24, 2020): 267. http://dx.doi.org/10.24843/jlk.2020.v09.i02.p14.
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Culinary is one of the favorite businesses today. The number of considerations to choose a restaurant or place to visit becomes one of the factors that is difficult to determine the restaurant or place to eat. To get the desired place to eat advice, one needs a recommendation system. Decisions made by the recommendation system can be used as a reference to determine the choice of restaurants. One method that can be used to build a recommendation system is Case Based Reasoning. The Case Based Reasoning (CBR) method mimics human ability to solve a problem or cases. The retrieval process is the most important stage, because at this stage the search for a solution for a new case is carried out. The study used the K-Nearest Neighbor method to find closeness between new cases and case bases. With the selection of features used as domains in the system, the results of recommendations presented can be more suggestive and accurate. The system successfully provides complex recommendations based on the type and type of food entered by the user. Based on blackbox testing, the system has features that can be used and function properly according to the purpose of creating the system.
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Hjalager, Anne-Mette. "Technology domains and manpower choice in the restaurant sector." New Technology, Work and Employment 14, no. 1 (March 1999): 62–74. http://dx.doi.org/10.1111/1468-005x.00053.
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Guzek, Dominika, Duy Nguyen, and Dominika Głąbska. "Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study." International Journal of Environmental Research and Public Health 18, no. 6 (March 12, 2021): 2925. http://dx.doi.org/10.3390/ijerph18062925.
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One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.
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Kim, Eun-Jung, and Loren V. Geistfeld. "Consumers' Restaurant Choice Behavior and the Impact of Socio-Economic and Demographic Factors." Journal of Foodservice Business Research 6, no. 1 (January 2003): 3–24. http://dx.doi.org/10.1300/j369v06n01_02.
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Duarte Alonso, Abel, Martin O'neill, Yi Liu, and Michelle O'shea. "Factors Driving Consumer Restaurant Choice: An Exploratory Study From the Southeastern United States." Journal of Hospitality Marketing & Management 22, no. 5 (July 2013): 547–67. http://dx.doi.org/10.1080/19368623.2012.671562.
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Were, Simon O., M. N. Miricho, and N. V. Maranga. "STUDY OF FOOD SECURITY THROUGH FOOD WASTE AND LOSS CONTROL MECHANISM IN KENYA." International Journal of Tourism & Hospitality Reviews 5, no. 1 (January 26, 2018): 09–21. http://dx.doi.org/10.18510/ijthr.2018.512.
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Food waste within the hospitality’s restaurant operations contribute immensely to the global food wastes, and studies reveal that it contributes 45% of wastes through food preparation and production processes, 21% through food spoilage as a result of poor storage and 34% through food leavers as observed from customer plates. Further, research confirms that food wastage has directly resulted in the starvation of over 842 million people, with over 1.3 billion tons documented as food wastages, while substantial amounts of this food waste and losses taking place within the larger hospitality restaurant’s operations.
The factors influencing these food waste generation included; the type of service, the type of food served, the expected and actual numbers of customers, the season and the food service organization, which are addressed by this study in an attempt to propose ways of reducing food waste and losses, and hence promoting food security.
The study narrows down to the prevention solutions approach, which was employed on the basis of; menu design, portion choices and customized dishes, use of smaller plates during service, procuring optimized quantities, proper application of product specifications, and employment of waste tracking and analytics methodologies, which when appropriately applied in the restaurant food operations business will significantly reduce food waste and losses, and by extension global food insecurity.
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Zhong, Yongping, and Hee Cheol Moon. "What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender." Foods 9, no. 4 (April 8, 2020): 460. http://dx.doi.org/10.3390/foods9040460.
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The fast-food service industry has been growing rapidly across China over the last few decades. In accordance with the rising consumption level in the country, Chinese customers care increasingly about their food choices. The purpose of this study is to investigate the factors that can influence customer satisfaction, loyalty, and happiness, with a particular focus on the moderating role of gender. Data were collected through an online survey completed by customers who visited Western fast-food restaurants (KFC, McDonalds, etc.) in China. The structural equation model was applied to test 12 hypotheses. Results showed that perceived price, food, service, and physical environment quality positively affected customer satisfaction. Perceived price can significantly influence customers’ judgement of the quality dimensions of a restaurant. Moreover, customer satisfaction and happiness can lead to a sense of loyalty. Happiness functions as a mediator between satisfaction and loyalty. Nonetheless, our findings indicated that customers’ perceptions of food quality based on price and satisfaction levels based on service quality differ significantly between the genders, which demonstrated that gender moderation exists in food consumption. This study will contribute to a better understanding of managerial and theoretical perspectives, which will be beneficial for subsequent research.
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Ali, Jabir, and Tribhuvan Nath. "Factors Affecting Consumers' Eating-Out Choices in India: Implications for the Restaurant Industry." Journal of Foodservice Business Research 16, no. 2 (April 2013): 197–209. http://dx.doi.org/10.1080/15378020.2013.782243.
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Smith, Claire, Andrew Robert Gray, Elizabeth Ann Fleming, and Winsome Ruth Parnell. "Characteristics of fast-food/takeaway-food and restaurant/café-food consumers among New Zealand adults." Public Health Nutrition 17, no. 10 (October 8, 2013): 2368–77. http://dx.doi.org/10.1017/s1368980013002681.
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AbstractObjectiveTo investigate: (i) the percentage of the New Zealand (NZ) population reporting fast food/takeaway food and restaurant/café food per day; (ii) examine demographic factors associated with their use; (iii) quantify their contribution to energy intake; and (iv) describe the specific types of foods reported from both sources.DesignTwenty-four hour diet recalls from the cross-sectional 2008/09 NZ Adult Nutrition Survey were used to identify fast-food and restaurant-food consumers.SettingNZ households.SubjectsAdults aged 15 years and older (n 4721).ResultsOverall 28 % reported consuming at least one fast food and 14 % a restaurant food within the 24 h diet recall. Fast-food consumption was not associated with level of education or an area-based measure of socio-economic status, but a higher education was positively associated with restaurant-food consumption. Individual factors such as ethnicity, household size, age, sex and marital status were found to be important influences on the use of fast food and restaurant food. Fast-food consumption was more prevalent among participants living in urban areas, young adults (19–30 years) and Māori compared with NZ European and Others. The most frequently reported fast foods were bread-based dishes, potatoes (including fries) and non-alcoholic beverages.ConclusionsGiven the high reported consumption of fast food by young adults, health promotion initiatives both to improve the nutritional quality of fast-food menus and to encourage healthier food choices would likely make a large impact on the overall diet quality of this group.
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Yang, Song, Songshan (Sam) Huang, and Gang Shen. "Modelling Chinese consumer choice behavior with budget accommodation services." International Journal of Culture, Tourism and Hospitality Research 11, no. 3 (August 7, 2017): 341–54. http://dx.doi.org/10.1108/ijcthr-02-2016-0019.
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Purpose This study aims to identify key factors influencing Chinese domestic travelers’ behaviors in hotel selection from a pool of budget hotel attribute-based factors and customer personal characteristics and determine the extent to which these factors impact on domestic Chinese travelers’ hotel selection preferences. Design/methodology/approach This study uses a discrete choice experimental design and a multinomial logit model to examine the key influential factors contributing to Chinese domestic travelers’ choice behavior to budget hotels. Both hotel attribute-based and personal trait factors were tested. Findings Results indicate that location, price and business functions were factors influencing guest choice behavior. For budget hotels, being located in the traditional central business districts and having a restaurant would leverage guest preference to stay. Among consumers’ personal characteristics, income, occupation, purpose of travel, personal attitude and past experience were found to be determinants of guest choice behavior. Practical implications This study contributes to the understanding of Chinese domestic travelers’ choice behaviors toward budget hotels and offers insights for industry practitioners to better design budget hotel products and service. Originality/value This research is the first that integrates hotel attributes with travelers’ characteristics and quantitatively evaluate the determinants affecting hotel choice behavior in China. The insights are of value academically to our understanding of cognitive mechanism underlying choice behavior.
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Tommasetti, Aurelio, Pierpaolo Singer, Orlando Troisi, and Gennaro Maione. "Extended Theory of Planned Behavior (ETPB): Investigating Customers’ Perception of Restaurants’ Sustainability by Testing a Structural Equation Model." Sustainability 10, no. 7 (July 23, 2018): 2580. http://dx.doi.org/10.3390/su10072580.
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In the modern competitive scenario, all companies seek to understand how to achieve success. One of the keys to conquer/maintain market shares is sustainability, which is a hot topic of numerous studies that have focused on its use as a solution to obtain social, environmental, economic, and cultural benefits. To this end, the present work aims to identify the variables able to guide consumers towards the choice of sustainable restaurants through the conceptual extension of a theoretical model known in literature as Theory of Planned Behavior (TPB). The authors propose an Extended Theory of Planned Behavior (ETPB), consisting of seven variables: attitude; subjective norm; perceived behavioral control; perceived usefulness; curiosity; behavioral intention; and behavior. The authors used a quantitative approach based on the test of a Structural Equation Model (SEM). Overall, 1023 questionnaires were analyzed. The results of the analysis provided empirical evidence for the hypotheses formulated suggesting that attitude, subjective norm, perceived behavioral control, perceived usefulness, and curiosity affected the consumers’ behavioral intention to prefer sustainable restaurants and that behavioral intention affected their actual behavior. Based on what emerged from the analysis, the work could be understood as a useful tool for scholars and practitioners, suggesting interesting theoretical and managerial implications. In fact, on the one hand, it contributes to the enrichment of scientific literature related to the factors triggering human choices, and, on the other, it helps maximize the success of the restaurants by highlighting the levers to be actioned to improve business performances. However, the paper presents a main limit, linkable to the fact that, whilst the use of questionnaires represents an advantage in terms of sample size, on the other hand, it does not allow us to go deeper in understanding the reasons why people prefer restaurants that adopt sustainable practices.
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Świątkowska, Monika, Dagmara Stangierska, and Yauheniya Ulyanitskaya. "Czynniki wyboru i satysfakcji z usług świadczonych przez lokale fast food w świetle badań klientów i pracowników." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 119 (September 18, 2017): 181–93. http://dx.doi.org/10.22630/eiogz.2017.119.33.
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The aim of the study was to compare the consumers’ choice and satisfaction factors with provided services and product quality on the example of a fast food restaurant chain. Based on the research of both clients and employees, attempts were made to clarify which factors affect the customers choice and satisfaction and staff in this type of gastronomy. It was found that both for customers and employees, the most important factors in the selection and satisfaction of the gastronomy services are the taste of the offered products, the time of order fulfillment and location. High importance for customers also has a favorable price relationship to the quality of the offered dishes. The differences observed are most closely related to the assessment of the service aspects, which are assessed above by the staff. Customers in their opinions show rationalism, their opinions are stronger polarized and the differences between the most important and least important factors are very clear. Employees tend to consider both the choice and satisfaction factors more broadly, which is reflected in the smaller differences in evaluations of individual factors.
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Abo El enen, mostafa, and Hanan El-Gamel. "Studying some factors related to food choice and eating at fast food Restaurants Universities students." Journal of Association of Arab Universities for Tourism and Hospitality 8, no. 1 (June 1, 2011): 15–26. http://dx.doi.org/10.21608/jaauth.2011.61410.
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Hladkyi, Oleksandr, Alla Rasulova, Ramis Rasulov, and Vitalii Stefurak. "Scientific-practical approaches to justification of location of quick service restaurants." Journal of Geology, Geography and Geoecology 28, no. 4 (December 22, 2019): 649–60. http://dx.doi.org/10.15421/111962.
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Research on specifics of selecting locations for QSR and assessing their potential is becoming increasingly vital in the conditions of high uncertainty and risks associated with the restaurant business. Therefore, the investigation of theoretical and applied fundamentals for justifying factors influencing the choice of QSR location is becoming more urgent. The aim of this investigation is to consider the development of recommendations on the ways of applying the above mentioned fundamen- tals .Decisions on deployment of the operating system of service facilities including restaurants are strategic in nature. The key factors affecting location of projected QSR can be divided into general and specific, which consider the requirements for the territorial location of the facility in the city/area and the development site. Among them are: proximity to residential areas and other objects necessary for potential employees and consumers; availability, capacity and significance of transport routes, vehicle speed; volume of transportation of potential consumers, convenient access roads; composition and territorial dispersion of a cluster of product form and territorial com- petitors; availability of a high-professional competitive supply network; availability and proximity to traffic generators (magnets); size, configuration, relief and other technical features; its visibility; zonal restrictions (norms for development of the territory, consistency with neighbouring objects, possibility of organizing a parking lot); appropriate format of quick-service; possibility of reconstructing leased premises. Important variables in the decision to choose a QSR location include analysis of: 1) the routes of potential customers, their initial and final destination before/after visiting a QSR with «HOUSE», «WORK», «SHOPPING (ENTERTAINMENT) « AND OTHERS» being most decisive; 2) the size of the QSR’s commercial area defined as the distance customers are mentally prepared to cover for visiting a restaurant; 3) focal distance providing division of the commercial area into sectors of 5, 10, 15, 20 and 30 minutes of accessibility and showing contribution of the inhabitants of each sector to the overall structure of the QSR sales; 4) existing and potential generators of QSR customer flows, requirements for their mutual location. When choosing a QSR location it is necessary to provide a realistic assessment of the market opportunities and threats to the QSR’s further development; take into account sector speci- ficity in determining the intensity of competition and market capacity; analyze flows of customers; substantiate the focal distance and the size of the QSR’s commercial area; consider generators of QSR customer flows and specifics of their mutual placement.
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정현영. "A Study about Korean Restaurants Choice Factor for Putting Korean Food into USA: Foused on American Customers in USA." Culinary Science & Hospitality Research 24, no. 10 (December 2018): 21–28. http://dx.doi.org/10.20878/cshr.2018.24.10.003.
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Mahadevan, Meena, and Charles Feldman. "Factors Influencing the Food Choices and Eating Habits of Restaurant Chefs in Northern New Jersey: A Pilot Study." Ecology of Food and Nutrition 50, no. 1 (January 10, 2011): 69–97. http://dx.doi.org/10.1080/03670244.2011.539162.
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Steenhuis, Ingrid HM, Wilma E. Waterlander, and Anika de Mul. "Consumer food choices: the role of price and pricing strategies." Public Health Nutrition 14, no. 12 (July 14, 2011): 2220–26. http://dx.doi.org/10.1017/s1368980011001637.
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AbstractObjectiveTo study differences in the role of price and value in food choice between low-income and higher-income consumers and to study the perception of consumers about pricing strategies that are of relevance during grocery shopping.DesignA cross-sectional study was conducted using structured, written questionnaires. Food choice motives as well as price perceptions and opinion on pricing strategies were measured.SettingThe study was carried out in point-of-purchase settings, i.e. supermarkets, fast-food restaurants and sports canteens.SubjectsAdults (n 159) visiting a point-of-purchase setting were included.ResultsPrice is an important factor in food choice, especially for low-income consumers. Low-income consumers were significantly more conscious of value and price than higher-income consumers. The most attractive strategies, according to the consumers, were discounting healthy food more often and applying a lower VAT (Value Added Tax) rate on healthy food. Low-income consumers differ in their preferences for pricing strategies.ConclusionsSince price is more important for low-income consumers we recommend mainly focusing on their preferences and needs.
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Cizek, Erin, Patrick Kelly, Kathleen Kress, and Mildred Mattfeldt-Beman. "Factors Affecting Healthful Eating Among Touring Popular Musicians and Singers." Medical Problems of Performing Artists 31, no. 2 (June 1, 2016): 63–68. http://dx.doi.org/10.21091/mppa.2016.2013.
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Maintaining good health is essential for touring musicians and singers. The stressful demands of touring may impact food choices, leading to detrimental effects on health and performance. This exploratory pilot study aimed to assess factors affecting healthful eating of touring musicians and singers. A 46-item survey was used to assess food- and nutrition-related attitudes, knowledge and behaviors, and environmental factors, as well as lifestyle, musical background, and demographic data. Participants (n=35) were recruited from a musicians’ assistance foundation as well as touring musical theater productions and a music festival. Results indicate that touring musicians and singers had positive attitudes regarding healthful foods. Of 35 respondents, 80.0% indicated eating healthful food was important to them. Respondents reported feeling confident selecting (76.5%) and preparing (82.4%) healthful foods; however, they showed uncertainty when determining if carbohydrate-containing foods should be consumed or avoided. Respondents indicated environmental factors including availability and cost of healthy food options and tour schedules limited access to healthful foods. Venues (73.5%), fast food restaurants (67.6%), and airports (64.7%) were the most frequently identified locations in need of offering more healthful food choices. Respondents (52.9%) indicated more support from others while touring would help them make healthier food choices. More research is needed to develop mobile wellness programs as well as performance-based nutrition guidelines for musicians and singers that address the unique demands associated with touring.
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Hora, Matthew. "Identifying Effective Promotional Strategies for Farmers Markets Through the Integration of Ethnography and Geographic Information Systems (GIS)." Practicing Anthropology 26, no. 4 (September 1, 2004): 18–22. http://dx.doi.org/10.17730/praa.26.4.x7238j688026v131.
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Food and nutrition are public health issues with almost daily media coverage of the latest research breakthrough, diet fad, or epidemic. A particularly pressing issue is the dramatic increase in obesity, with responses ranging from an emphasis on personal responsibility and food labeling in restaurants to the re-location of supermarkets in low-income urban neighborhoods. However, the debate over obesity is characterized by a narrowly defined view of human food behavior that is based primarily upon individual choice. Such a position contradicts the anthropological perspective of food behavior as a notoriously complex topic, with structural, cultural and socio-economic factors contributing to daily eating habits.
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Yuliarini, Titik, Soeharsono Soeharsono, Mirni Lamid, Mohammad Anam Al Arif, Sarmanu Sarmanu, and Sri Hidanah. "Analysis of Marketing Opportunity Increase based on Consumer Criteria for Hydroponic Vegetable Producers in Surabaya." Caraka Tani: Journal of Sustainable Agriculture 35, no. 2 (September 18, 2020): 278. http://dx.doi.org/10.20961/carakatani.v35i2.29622.
Full textAbstract:
Consumer is one of the influential factors in marketing. The study was conducted to analyze the increase in marketing opportunities based on consumer criteria for hydroponic vegetable producers in Surabaya. The research was carried out in Surabaya from Mei to June 2018. This type of research is observational analysis with survey methods on three producers about the relationship between producers and consumers according to their respective producers. Data were analyzed with AHP (Analysis Hierarchy Process) and the process used Expert Choice 2000. Data were examined using descriptive or qualitative analysis and quantitative analysis. Quantitative analysis includes a scale of trust and commitment measurement. The distribution of hydroponics vegetables at “Kebunsayur Surabaya” prioritizes ‘restaurant’ and ‘hotel’, “JawaRa Farm” prioritizes ‘kale suppliers’ and “One STOP Hydroponics” prioritizes ‘individual customers’ (vegetable displays).