Ethnic Restaurants Research Articles

Do authentic dimensions and customer knowledge affect overall authenticity and revisit intention via interacting gastronomic experience? Perspective on ethnic restaurants

Authenticity has been widely acknowledged as a pivotal determinant in the success of ethnic restaurants. This study explores the influence of authentic dimensions and customer knowledge on the overall authenticity and revisits intention of Omani ethnic restaurants by moderating the gastronomic experience. Using a positivist approach, data were collected from 330 customers of Omani ethnic restaurants in Oman. All dimensions of authenticity (atmosphere, food, service, and price) have a positive influence on revisit intention. Concurrently, empirical evidence substantiates that customer knowledge significantly and positively impacts customers' perceptions of authenticity and revisit intention. Gastronomic experience moderates the association between overall authenticity and revisit intention. Overall authenticity mediates the influence of authenticity dimensions revisit intention, except true to self. The study contributes to the literature on the importance of authenticity and customer knowledge in the success of ethnic restaurants. It provides valuable insights for restaurant managers and marketers in Oman.

Entrepreneurial resilience during the time of crises: investigation of ethnic restaurants

ABSTRACT Ethnic restaurants are a significant component of the hospitality and tourism industry. Unlike other entrepreneurial engagements, entrepreneurship in ethnic restaurants follows a different trajectory because of the involvement of individuals from different ethnic backgrounds with an intention to create a unique brand value. Meanwhile, due to the nature and scale of operations (i.e. independent, family-owned, small-scale businesses), evaluating their challenges and entrepreneurial resilience could further enhance our understanding of cultivating a sustainable business environment. Limited resources made these small-scale businesses vulnerable to crises. Using a qualitative approach, this study examined resilience among ethnic restaurant owners through 20 individual interviews. Through the application of Kao’s framework of entrepreneurship, unique themes under entrepreneurship components for ethnic restaurant owners were identified. These findings provide important theoretical and practical implications for promoting a sustainable business environment for ethnic restaurants during crises.

Parallel Mediation of Service Quality and Customer Satisfaction between Restaurant Authenticity and eWOM Intention: A PLS-SEM Approach

The research aims investigate the effect of restaurant authenticity on perceived service quality, customer satisfaction, and electronic word of mouth (eWOM) in the ethnic restaurant context. Additionally, it also examines the mediating role of service quality and satisfaction, and their serial mediating effect in the relationship between restaurant authenticity and diners’ eWOM intention. Data was collected from 279 diners who had experienced services at ethnic restaurants in Ho Chi Minh city, Vietnam. Partial least squares structural equation modelling (PLS-SEM) approach was employed to investigate the relationship among variables in the research model. Restaurant authenticity directly influences perceived service quality, customer satisfaction and customers’ eWOM intention. Customer satisfaction fully mediates the relationship between service quality and eWOM while it partially mediates the effect of restaurant authenticity and customer eWOM. However, the indirect impact of restaurant authenticity on customer eWOM through service quality was not significant. The research provides evidence for the predicting role of restaurant authenticity in the relationship with service quality, customer satisfaction and eWOM intention in the restaurant context. It contributes to the existent literature on consumer behaviours in the hospitality context by conceptualizing the mediating role of service quality and customer satisfaction in the relationship between restaurant authenticity andeWOM intention. The research also extends the Stimuli-Organism-Response model by considering the role restaurant authenticity as a stimulus that directly and indirectly influences service quality (stimuli), customer satisfaction (organism), and customer eWOM intention (response). Practical implications: The ethnic restaurant managers should concentrate on the authenticity of the restaurant to generate more positive outcomes such as customer satisfaction and eWOM intention. The food and atmosphere of the ethnic restaurant should reflect the country/ culture that it represents to increase the authenticity perception among diners.

Beyond Ethnic Dining Experience: The Humanizing Factor

Ethnic restaurants play a crucial role in the hospitality industry as they preserve and bridge the rich cultural heritage of the past with the evolving demands of current and future customers. This study identified key elements that shape the dining experience, providing valuable new insights. This research aims to analyze the role of ethnic food authenticity and customer interaction as antecedents of the ethnic dining experience as well as their impact on customer delight in ethnic restaurants. This study is a quantitative survey utilizing cross-sectional data gathered through the purposive distribution of questionnaires. A total of 428 samples were collected from three types of ethnic restaurants, specifically those with Sundanese, Balinese, and Padang backgrounds. SmartPls was used for the statistical analysis, which followed the PLS-SEM method. The findings of the research confirmed that three hypotheses were supported (p-value < 0.05, CI 95%). The strongest influence was from customer interaction (0.465), followed closely by ethnic food authenticity (0.462). In terms of consumer experience, the ethnic dining experience demonstrated a strong mediating role and direct influence on customer delight (0.871). These results align with previous studies, indicating that customer delight can be predicted and explained adequately (R² = 0.759; Q²_predict = 0.696). These findings offer valuable insights for ethnic restaurant managers in their marketing efforts to retain customers and encourage repeat visits. Managers should also carefully consider the layout and spacing of tables to ensure customer comfort and facilitate interaction with dining companions. A limitation of this study is its focus on restaurants in major cities. To generalize the findings, future research should include samples from ethnic restaurants in tourist destinations where culinary tourism is significant.

Do political conflicts influence daily consumption choices? Evidence from US-China relations

Does political conflict with another country influence domestic consumers' daily consumption choices? We exploit the volatile US-China relations in 2018 and 2019 to analyze whether US consumers reduce their visits to Chinese restaurants when bilateral relations deteriorate. We measure the degree of political conflict through negativity in media reports and rely on smartphone location data to measure daily visits to over 190,000 US restaurants. A deterioration in US-China relations induces a significant decline in visits not only to Chinese but also to other foreign ethnic restaurants, while visits to typical American restaurants increase. We identify consumers' age, race, and cultural openness to moderate the strength of this ethnocentric effect.

Ethnicity on the table: A content analysis of online reviews for Syracuse's cuisines

AbstractThis study examines the influence of race, ethnicity, and immigration on dining experiences through the lens of online customer reviews in Syracuse, New York. Using advanced computational techniques, it explores the nuances of food consumption patterns and their connection to interactions and relationships both within and between migrant and non‐migrant communities. The analysis encompasses reviews of 237 restaurants representing eight distinct types of cuisine, revealing a contrast between themes of authenticity in immigrant cuisine and familiarity in mainstream options. This highlights the intricacies of the “food social space” in American culture. Additionally, the study investigates cross‐cuisine visitation patterns, uncovering specific preferences across ethnic restaurants and offering new perspectives on theories of cultural omnivory and social stratification. This research marks a significant contribution to sociological studies in the age of big data, shedding light on how dining experiences are framed across different cuisines and the wider implications for restaurateurs and urban communities. Future research could extend to comparing reviews from diverse cities and contrasting online reviews with traditional restaurant critiques, thereby deepening the understanding of the food industry's dynamics and the complexities of diverse urban communities.

Service quality and customer loyalty in halal ethnic restaurants amid the COVID-19 pandemic: a study of halal Uzbekistan restaurants in South Korea

Service quality and customer loyalty in halal ethnic restaurants amid the COVID-19 pandemic: a study of halal Uzbekistan restaurants in South Korea

Ethnic Food and Immigrants’ Search for “Home”: Ethnic Restaurants in Çankaya, Ankara

Ethnic Food and Immigrants’ Search for “Home”: Ethnic Restaurants in Çankaya, Ankara

The Influence of Various Factors on Customer Satisfaction in an Ethnic Themed Restaurant with Regards to Authenticity

Ethnic-themed restaurants provide a vast range of cuisines to diners worldwide. Customer happiness depends on authenticity, which helps these businesses succeed. This abstract discusses the many aspects that determine ethnic-themed restaurant authenticity and consumer happiness. First, the menu determines authenticity in such restaurants. For an authentic dining experience, a well-researched and diversified menu of traditional and regional cuisines produced with authentic ingredients and cooking methods is vital. Chefs and kitchen workers that know the food and culture help retain authenticity. Dishes that don't match the homeland's tastes and appearance might disappoint customers. Interior design and décor also contribute to authenticity. The restaurant's artwork, decor, and style must reflect the culture. By taking customers to the culture's heartland, this makes eating more enjoyable. Overambitious decorating may become caricature, losing genuineness. In ethnic-themed restaurants, service is crucial to client happiness. Culturally aware staff who can walk guests through the menu and give recommendations create a genuine eating experience. Friendly and attentive service ensures customer happiness and memory retention. Ingredient sourcing affects authenticity too. Real, high-quality, and, if feasible, local ingredients give meals their true flavor. Customers who want authentic food may be disappointed when restaurants cut corners on ingredients for cost or convenience. The restaurant's cultural expression and environment should also be courteous and devoid of stereotypes and cultural appropriation. Misrepresentation or appropriation might hurt customers' authenticity and satisfaction as they become more culturally sensitive. Ethnic-themed restaurants must retain authenticity via food, design, service, ingredient sourcing, and cultural portrayal, yet consumers' expectations might differ. Customers' authentic impressions are influenced by their origins, cultures, and experiences. Thus, restaurant owners must combine serving a varied audience with preserving the food and culture. Finally, ethnic-themed restaurant authenticity is a complicated interaction of elements that affects consumer happiness. These businesses must provide authentic cuisine, ambiance, service, and ingredients while respecting ethnic differences and meeting client expectations to prosper. Achieving this balance is a constant challenge that rewards diners seeking a genuine culinary experience. Authenticity in Ethnic Restaurants and Customer Satisfaction

South African Food Studies

Abstract Introducing a special issue of Matatu titled “South African Food Studies,” this essay argues for the importance of food as a lens for understanding contemporary culture and society. More specifically, the essay advocates for recentring Global South contexts—in this case South Africa—in a ‘food studies’ conversation that has often been dominated by the American academy; it also underscores the vitality of the humanities, qualitative social sciences, and creative arts for transcending reductive ‘food security’ paradigms often applied in the Global South. The essay first examines the short story “Water No Get Enemy” by South African writer Fred Khumalo, introducing how a focus on food and eating can illuminate globalisation, xenophobia, resource conflict, and environmental change. From here, the authors introduce the evolving field of ‘food studies,’ then outline the eight academic, personal, and creative pieces that constitute this special issue, all authored by contributors from the African continent. Issues raised include the gendered and queer politics of food, breastmilk, and soil; the ongoing coloniality of neoliberal approaches to food inequality; the burdening of Black bodies; the role of so-called ‘ethnic restaurants’ in building transnational and multi-ethnic communities; and the heightened stakes of food access during the COVID-19 pandemic.

The Languages of Food and Imagined Communities at a Somali Restaurant in Bellville, South Africa

Abstract This study is an ethnographic account of an ethnic restaurant of the Somali immigrant community in South Africa. It seeks to examine the role that a Somali restaurant plays with regard to the food cooked, served, and consumed as well as the linguistic and non-linguistic ways in which the guests, Somalis and non-Somalis, negotiate their ethnic and national identities and communities in relation to the food and the wider physical and social context of the restaurant, located in the Bellville region of South Africa. A secular environment, South Africa can also be described as fairly xenophobic and Afrophobic. For the collection of data, the study focused on the restaurateur, employees, and guests. The findings indicated that through food memories, habits, and practices, and an aura of conviviality and homeliness, the Somali and non-Somali immigrants developed and sustained a sense of community and solidarity. This is as opposed to the mainly commercial and uniform feel of western (or American) (or) fast food restaurants. As a corollary of this, it is the case that immigrants carry with them norms and values which ought to be drawn from by the host society.

Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’

Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.

Customer Perceived Value in Ethnic Japanese Restaurants: Which Factors are Considered?

Ethnic restaurants are currently a fascinating topic, as they promote specific ethnic cultures and provide customers with a chance to try something new and different. Ethnic restaurants often offer flavours that are truly representative of a certain culture. This research investigates the factors that influence customer perceived value in Japanese ethnic restaurants. Data were collected through an online survey completed by customers who had visited a Japanese ethnic restaurant, Marugame Udon, in Indonesia. The Structural Equation Model (SEM) was applied to test the hypotheses. The findings of this study demonstrate that food quality, employee service quality, and price fairness positively affect customers’ perceived value. In contrast, the dining atmospheric quality and restaurant authenticity do not affect customers' perceived value. Studies on customer perceived value in ethnic Japanese restaurants are still incredibly rare in the literature., especially in Indonesia and Malaysia. Thus, this study aims to fill that gap, providing valuable insights for future research and restaurant management.JEL Classification: M10, M11, M21

The interplay of sensory and non-sensory factors in food tourism experiences

PropósitoLa comida es un elemento clave en las experiencias turísticas. Este estudio investiga la interacción de factores sensoriales y no sensoriales en las experiencias de turismo gastronómico y modela su influencia en la satisfacción y las intenciones de comportamiento.Diseño/metodología/enfoqueEl estudio se centra en las experiencias culinarias de 304 turistas que cenan en restaurantes étnicos y utiliza modelos de descubrimiento de relaciones causales para analizar los datos.ResultadosLos factores sensoriales son importantes en las experiencias culinarias de los turistas con la limpieza, los niveles de ruido y la temperatura ambiente en la parte superior de la cadena causal. Los resultados también indican la interacción entre factores sensoriales y no sensoriales para explicar la satisfacción general, la intención de regresar y la intención de decir cosas positivas.Originalidad/valorUtilizando la teoría de la cognición incorporada, el estudio ofrece nuevos conocimientos sobre el papel de los sentidos en las experiencias de turismo gastronómico en destinos rurales.

Delicious – but is it authentic: Consumer perceptions of ethnic food and ethnic restaurants

PurposeThe aim of the study is to capture consumers' conceptualization of ethnic food and ethnic restaurants, focusing on what it takes for ethnic restaurants to be perceived authentic.Design/methodology/approachQualitative research, based on semi-structured in-depth interviews which were transcribed and subjected to inductive thematic analysis.FindingsThe findings conceptualize what ethnic food and ethnic-authentic restaurant are, leading to formulating the criteria that authentic ethnic restaurant should meet.Research limitations/implicationsFindings have practical implications for restaurateurs interested in establishing themselves as ethnically authentic and for businesses focusing on ethnic food. This study was based on Israeli-Jewish participants; studies with other populations will contribute to the findings' trustability.Originality/valueThis study provides novel and critical insights into ethnic restaurant managements and to the customer conceptualization of the concept of ethnic authentic, demonstrating it being a multifaceted concept.

Fabio Parasecoli ile Söyleşi

As many Italians, I grew up in a house where my mother cooked every day. When we get together, we eat food. So there was already that, but that's part of everybody’s experience around the Mediterranean. I think in Turkey it may be basically the same. Later, when I was working as a journalist in international affairs, I traveled around the world, mostly Asia. And while I was traveling, I was eating, of course, and exploring new places. I started being surprised by the variety of food and the different traditions; I got interested in food as a way to also understand the way people lived. When I was doing this work in international affairs, I started collaborating with a food and wine magazine in Italy called Gambero Rosso. At first, they asked me to write little reviews of ethnic restaurants in Italy, because I had lived in China and Japan, traveled anywhere from Turkey and Syria, to the Philippines. And so I started writing these little texts, professionally. Later, the publisher Stefano Bonilli (who sadly passed away a few years ago) asked me to write longer feature pieces and he sent me to Spain, France, and England. The fact that I spoke different languages helped, of course.

From Ethnic to High-End Cuisine: Recategorization and Status Change Among Restaurants in Global Cities

This article examines the strategies used by individuals within cultural fields to make a transition from previously low-status categories to high-status categories, in order to rise in the status hierarchy. Using the case of gastronomy in the global cities of London and New York, we investigate how the once strict boundary between high-end and ethnic restaurants is being breached, leading to field transformations. An analysis of the process of recategorization undertaken by chefs and restaurateurs reveals how strategies of category detachment and emulation are employed simultaneously: on the one side, to achieve a distancing from those held to be lower in the culinary hierarchy (ethnic restaurants/chefs) and, on the other side, to emulate those perceived to be above them in status (high-end restaurants). A third strategy identified is horizontal differentiation within the category – initiated by newcomers to ensure distinction and further secure their membership to the higher status category. Our analysis reveals the agency of producers in enacting status change by a focus on mainly material practices, while showing that recategorization is made possible by external societal and cultural transformations.

Analysis of factors influencing USA households' choice of ethnic restaurants

PurposeThis study empirically identifies household demographic and socioeconomic characteristics as well as restaurant characteristics that affect the probability of households choosing an ethnic restaurant (American, Asian, European, Mexican and other) in the USA.Design/methodology/approachA multinomial logistic regression model is applied using the data derived from the information from the National Household Food Acquisition and Purchase Survey conducted between April 2012 and January 2013.FindingsThe empirical findings suggest that such factors as the unit cost on away-from-home food items (i.e. price), region of residence, primary respondent's ethnicity, race, education level, marital status and employment status as well as such restaurant characteristics as availability of loyalty program and presence of coupons significantly affect the probability of households choosing a particular ethnic restaurant in the USA.Research limitations/implicationsThe original dataset employed in this study does not permit the quantification of information associated with size, location, and number of years in operation for the ethnic restaurants considered. Also, the dataset does not permit the classification of the ethnic restaurants included in the “other” category.Originality/valueTo the best of the authors' knowledge, there has been no empirical micro-level analysis associated with determining factors impacting households' choice of ethnic restaurants using a polytomous logistic regression model allowing for a wide range of ethnic restaurants and covering the entire USA, based on an extensive set of household demographic and socioeconomic factors and restaurants characteristics. As such, the current study plugs this research gap, with the empirical findings furnished by this study being of importance to ethnic restaurant operators (owners) in the operators' effort to develop effective marketing strategies.

Illegal slaughter of sheep for “smokies” production and for the Muslim sacrifice of Qurbani in the UK: animal welfare and food safety implications

Purpose It is the expectation of Halal consumers that the meat they buy in retail shops and restaurants are ethically and legally reared and slaughtered in approved premises to protect animal welfare and public health. While this may be the case in multinational and well-established supermarkets due to due diligence on the part of retailers, there is evidence to suggest that some independent retail shops and ethnic restaurants in the UK partake in selling meat from illegally slaughtered animals. It is a crime that involves many players, but usually masterminded by rural entrepreneurs, including rogue farmers who supply the animals for illegal slaughter and further processing into smokies, or as part of the Islamic festival of Qurbani, in makeshift abattoirs. The purpose of this paper is to highlight illegal slaughter of sheep for the Halal market and how these impacts on food integrity and animal welfare.Design/methodology/approachThis paper examines the legality of slaughter in accordance with UK animal welfare and food safety legislations. The documentary research approach is adopted to examine available information on the activities of organised criminal gangs in the production of smokies and their possible involvement in Qurbani fraud.FindingsThis paper demonstrates the involvement of some rogue farmers who are facilitating the smokies trade and illegal slaughter of sheep during the Qurbani sacrifice. It is worth noting that while these illegal activities occur in the Halal sector, the perpetrators are not always Muslims. The processing of illegally slaughtered sheep takes place in unhygienic conditions which is of food safety, public health concern and may violate the religious rules around slaughter.Originality/valueIllegal slaughter for the Muslim sacrifice of Qurbani is underreported, this paper aims to highlight the animal welfare and food safety aspects of this type of slaughter, in addition to those slaughtered for smokies production.

Food neophilics' choice of an ethnic restaurant: The moderating role of authenticity.

This study attempts to identify the salient factors affected by food neophilia and its interaction with demand authenticity in the choice of an ethnic restaurant. By undertaking a series of multivariate and univariate analyses between these two predictors and five key dining attributes: food quality, service quality, FLEs attitude, atmosphere, and price, it is revealed that restaurant customers consider different factors in their buying decision process, depending on individuals' food neophilia level, needs for authenticity, and demographic characteristics. The results show that authentic quality of food, authentic atmosphere, friendly and prompt service encounters are the most important factors. The findings further suggest that price sensitivity is higher in the market with a low to moderate need for authenticity. Cultural backgrounds, on the other hand, seem to influence how customers embrace roles and professional skills of the frontline staff rather than customer-employee relationship. Given the lack of research in examining food neophilia in the ethnic restaurant selection empirically, this study allows a better understanding of this market segment which contributes to the body of knowledge in the field of food consumption and preferences as well as offers useful insights for ethnic restaurant businesses.