Effects of ingredients, names and stories about food origins on perceived authenticity and purchase intentions

Abstract

The current study examines the influence of unfamiliar food-related attributes (i.e., ingredients and food names) and stories about food origins on consumers’ perceptions of authenticity and their purchase intentions. The results show that unfamiliar ingredients, unique food names, and stories about food origins increase consumers’ perceptions of authenticity. In ethnic restaurants, authenticity has been emphasized as a critical factor for ensuring customer satisfaction and purchase intentions. The mediating role of customers’ perceptions of authenticity is confirmed in the current study. The findings of the current study suggest that the management of Chinese restaurants should develop unique food names and stories about a dish’s origin, as these are pivotal elements contributing to customers’ perceptions of authenticity and purchase intention.