Ethnic Restaurants Research Articles

Capital Transformation in the Ethnic Restaurant Brand in Pekanbaru, Indonesia

Abstract This study aims to examine the capital form and transformation in ethnic restaurant brands in Pekanbaru, Indonesia. Bourdieu’s concept of forms of capital was used to appraise cultural production in six ethnic restaurant brands, including Kim Teng, Ayam Penyet Pemuda Semarang, Bare Solok, Sultan Resto, Pondok Patin, and Koki Sunda. Direct observations and in-depth ethnographic interviews with restaurant owners were conducted. The results revealed that the forms of capital in ethnic restaurant brands are closely related to ethnicity and the restaurant industry forms a culture of production. Moreover, the six restaurants produce four different aspects of cultural production, including community, identity, culture and history, and partnership. Their transformation forms economic capital as the restaurants were established for financial benefits. Hence, it can be inferred that economic capital needs to be supported by symbolic, social, and cultural capital for financial benefits.

The Influence of Ambient Cues on Customer Behavioral Intentions

This study examines the influence of ambient cues on customers’ emotions, perceived experiential value, and behavioral intentions. Data are collected from 447 individual customers of midscale ethnic restaurants that specialize in national/local cuisine and offer servicescapes inspired by the local culture in Hanoi, Vietnam. This research reveals that though ambient cues have no significant direct impact on intentions, they can significantly impact on emotions and perceived experiential value, which in turn affect behavioral intention. This study adds to the existing liturature of ambient cues by extending the Stimulus, Organism, Response model to examine the role of perceived experiential value as the “organism” in the impact of the ambient cues on behavioral intentions.

The Influence of Ambient Cues on Customer Behavioral Intentions

This study examines the influence of ambient cues on customers’ emotions, perceived experiential value, and behavioral intentions. Data are collected from 447 individual customers of midscale ethnic restaurants that specialize in national/local cuisine and offer servicescapes inspired by the local culture in Hanoi, Vietnam. This research reveals that though ambient cues have no significant direct impact on intentions, they can significantly impact on emotions and perceived experiential value, which in turn affect behavioral intention. This study adds to the existing liturature of ambient cues by extending the Stimulus, Organism, Response model to examine the role of perceived experiential value as the “organism” in the impact of the ambient cues on behavioral intentions.

Practices of Halalan Thayyiban Aspect in Japanese Restaurants in Brunei Darussalam

The halalan thayyiban concept has been mentioned in al-Quran and sunnah. The popularisation of Japanese cuisine is a global phenomenon and Brunei Darussalam is not an exception. With the growing number of non-Islamic food products dominating the halal food industry, the status of halal food has become uncertain and controversial. The Brunei Government has emphasised the importance of Brunei restaurants complying with the requirements of halal eligibility and shariah law. Therefore, the need for Japanese restaurant management to comply with the halal norm is inevitable. This study has been conducted in an attempt to explore halalan thayyiban practices that are being implemented in Japanese Restaurants in Brunei Darussalam. Data was collected from six participants who were involved in semi-structured interviews. The major findings have shown that respondents were excellent in practising halālan thayyiban in terms of healthy food, food safety, and hygiene in Japanese restaurants. These findings are very important and hopefully can be used as a guide to restaurant employees in other ethnic restaurants and also greatly benefit Muslim and non-Muslim readers who consume halal food.

Tracing knowledge evolution flows in scholarly restaurant research: a main path analysis.

Restaurant research has received significant attention globally. This article aims to examine the evolution and the knowledge structure of restaurant research over the past decades. We also investigate the restaurant research hotspots and knowledge diffusion paths based on 1489 articles extracted from the Web of Science database. Furthermore, we conduct a keyword co-occurrence network analysis and four different types of main path analyses to scrutinize the historical formation of the restaurant research. Results revealed that restaurant research mainly focused on five research themes: consumer behavior, consumer satisfaction, social media, green restaurants, and authenticity. While consumer behavior has been the mainstream topic, the focus of this line of research has recently shifted from traditional to luxury and ethnic restaurants. Furthermore, our analysis has detected several recent changes in response to the COVID-19 pandemic. By examining the knowledge structure of restaurant research, we reveal its knowledge diffusion paths and provide avenues for future research in this vast and interdisciplinary research field.

Restaurants’ outdoor signs say more than you think: An enquiry from a linguistic landscape perspective

Building on the linguistic landscape theory and literature on customers' experience with restaurants' authenticity and status, this study investigates whether restaurants' outdoor signs influence customers' perceptions and behavioral intentions. Using an experimental design comprising two studies, supported by data collected from Chinese consumers, we test how display characters and text flow may jointly impact on customers' perceptions of the status and authenticity of ethnic (Japanese and Taiwanese) restaurants, thus influencing their visiting intentions and willingness to pay. We find that display characters influence Chinese customers' perceptions of authenticity and status in both Japanese and Taiwanese restaurants in Mainland China. There is an interaction effect between display characters and text flow on customers' perception of authenticity and status in Japanese restaurants in Mainland China. This study applies the linguistic landscape theory to a restaurant context and examines how such features may influence customers’ perceptions and decisions. The findings have important practical implications on managing customer experiences and perceptions via effective restaurant sign designs.

Unstacking the Russian Doll: An Integrative Interdisciplinary Analysis of Restaurant Operations

Russian Doll, an independently owned and operated small ethnic restaurant serving handcrafted Russian food, opened its doors on January 1, 2015 in a rural river town in Southeast Missouri. The owner, Ana, had mastered many of her home country’s recipes and excelled in the kitchen. Her restaurant focused on introducing American audience to Russian culinary delights and culture, featuring authentic, made-to-order fare and a neighborly atmosphere. Ana had long dreamed of her own restaurant but without prior industry experience or formal training running the business wasn’t easy. In December 2015, after 1 year of operations, Ana found herself wondering how to proceed. Was Russian Doll a feasible entrepreneurial enterprise to begin with? Could Ana’s business be saved or was it time to call it quits and shut down?

The effect of servicescape on place attachment and experience evaluation: the importance of exoticism and authenticity in an ethnic restaurant

PurposeUnder the growing preference for ethnic food and an increase in ethnic restaurants, it is crucial to understand the value of restaurants gaining a competitive edge for their customers. Therefore, this study aims to investigate how exposure to the servicescape affects the formation of emotion and behavior.Design/methodology/approachThis study is based on online survey results pertaining to the servicescape of ethnic restaurants and diners’ evaluations of their experience. The survey items were developed from previous related literature. For accurate data collection, the survey respondents were limited to consumers who had dined in an ethnic restaurant at least once within the previous six months.FindingsThe results reveal that substantive and communicative servicescape had a positive influence on both exoticism and authenticity; moreover, exoticism positively affected authenticity. In turn, exoticism and authenticity had a positive influence on place attachment. It also appears that place attachment positively affected experience intensification and extension.Practical implicationsThe findings of this study are expected to contribute to competitive management strategies to expand ethnic restaurants. Based on the results, managerial strategies will be set up, focusing on which aspects should receive attention to ensure the intensification and extension of diners’ experiences at ethnic restaurants.Originality/valueThere has been very little research on ethnic restaurants in relation to the integrated relationship between servicescape, authenticity, place attachment and postexperience behavior. This study assumes that the overall service experience of customers of ethnic restaurants can be perceived and evaluated based on substantive and communicative servicescape and that such restaurants can benefit by understanding the specific factors that will give them a competitive edge in running their business.

Examining the influence of multiple dimensions of authentic dining experiences

ABSTRACT This study tested multiple constructs of authenticity (i.e. true-to-ideal, true-to-fact, and true-to-self) and examined the structural relationships among authenticity perception, perceived value, positive emotions, and revisit intentions. Gilmore and Pine’s authenticity model suggests that authenticity is strongly related to customers’ trust. Customers tend to perceive chain restaurants as more credible than independent restaurants. Thus, this model contradicts the widespread argument that independent organizations reflect authenticity. Further investigation is needed to verify the relationship between restaurant ownership type and authenticity perception. Data were collected from 491 Chinese ethnic diners and analyzed using a structural modeling analysis. All three authenticity dimensions significantly influence overall authenticity perceptions. Furthermore, individuals’ authenticity perceptions affect revisit intentions through perceived value and positive emotions. Additionally, the ownership type of ethnic restaurants moderates the effects of the three authenticity dimensions on overall authentic dining experiences. Thus, ethnic restaurateurs should emphasize different authenticity dimensions of uniquely positioned restaurants.

Predicting Customer Loyalty of Ethnic Restaurant through Satisfaction with Marketing Mix

Ethnic restaurants are the most popular restaurants in Indonesia. This study aims to analyze the effect of satisfaction with the marketing mix, namely satisfaction with the product, satisfaction with the price, satisfaction with the location, satisfaction with the promotion, satisfaction with the employee, satisfaction with the process, and satisfaction with the physical evidence on customer loyalty. The sample in this study were 200 respondents. The analysis technique used is path analysis. The results prove that satisfaction with the product, satisfaction with the price, satisfaction with the location, and satisfaction with the employee affect customer loyalty, while satisfaction with the promotion, satisfaction with the process, and Satisfaction with the physical evidence do not affect customer loyalty of ethnic restaurant. This study provides an understanding that the customer satisfaction with the marketing mix offered by ethnic restaurants will create loyalty.

Effects of history, location and size of ethnic enclaves and ethnic restaurants on authentic cultural gastronomic experiences

PurposeThe extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are unique gastronomic and cultural destinations providing ethnic cuisine and cultural experiences to visitors, have been under-researched. Thus, this study aims to address this knowledge gap.Design/methodology/approachUsing a 2 (history: long vs short) × 2 (location: Central Business District vs rural; main street vs alleyway) × 2 size/ownership type (big vs small; chain vs independent) between-subjects design, two experiments were conducted using a sample of 557 British consumers to test the effect of history, location and size of ethnic enclaves and ethnic restaurants on consumers’ authentic cultural and gastronomic experiences in a UK context.FindingsIn Study 1, ethnic enclave’s size affected consumers’ authentic cultural experiences. In Study 2, restaurants’ history and ownership type positively influenced consumers’ authentic gastronomic experiences. Both studies consistently reported the positive relationship between authentic experiences and behavioural intentions.Practical implicationsFor ethnic enclaves, the management team may consider expanding the size of ethnic enclaves to increase consumers’ authentic cultural experience. For those ethnic restaurants within the ethnic enclave, any independent or old ethnic restaurants should actively promote both characteristics in their marketing materials to create a feeling of offering authentic gastronomic experiences to customers.Originality/valueThis study identified important ethnic enclave-related factors and ethnic restaurant-related factors forming consumers’ authentic cultural and gastronomic experiences.

Living apart together: The economic value of ethnic diversity in cities

In consumer cities, the presence and location of immigrants impacts house prices through two channels, which both can be valued positively as well as negatively: (i) their presence and contribution to population diversity and (ii) the creation of immigrant-induced consumer amenities like those associated with ethnic restaurants in terms of both their quantity as well as diversity. We hypothesize that these two mechanisms create a trade-off in which city dwellers want to live apart yet consume together. We use unique microdata of house prices and ethnic restaurants in the city of Amsterdam over the 1996–2011 period and a generalized propensity score (GPS) matching technique for multiple continuous treatments to estimate the trade-off between consumers’ love for ethnic goods and their variety on the one hand, and ethnic residential composition on the other hand. We find evidence for the existence of such a trade-off: proximity to ethnically diverse restaurants indeed compensates for a negative correlation between the presence of immigrants and house prices. This trade-off mostly holds for neighborhoods featuring both a diverse population and a high level of amenities in terms of restaurants.

Ethnic restaurants’ outdoor signage: the effect of colour and name on consumers’ food perceptions and dining intentions

PurposeOutdoor signage, a key aspect of store atmospherics which influence consumer perceptions and behaviour, is largely overlooked in research on restaurants. Studies show that food perceptions relate positively to restaurant choice, but how outdoor signage influences these perceptions is unclear. Hence, the study aims to investigate the effect of signage colour and restaurant name on consumers' attitudes and purchase intentions.Design/methodology/approachThis study uses a two (signage colour: blue-white vs. red-yellow) by two (restaurant name: typical vs. atypical) experimental design to investigate the impact of two key elements of corporate visual identity – logo colour and corporate name – on consumers’ attitudes (perceptions of food tastiness and healthiness) and purchase intentions. Two-way analysis of covariance, confirmatory factor analysis and PROCESS are used for data analysis.FindingsThere is a main effect of signage colour on consumers’ perceptions of food healthiness and purchase intentions, and restaurant name significantly affects consumers’ purchase intentions. In addition, there is an interaction effect of signage colour and restaurant name on food healthiness and purchase intentions, and food tastiness and healthiness are associated with purchase intentions.Practical implicationsA key managerial insight emerging from this study is that restaurants’ outdoor signage may be manipulated by restaurateurs to enhance consumers’ perceptions of food healthiness and tastiness, as well purchase intentions.Originality/valueThis study adopts a new angle on corporate visual identity and links existing theories with research on restaurant atmospherics, to explore how brands employing national identity symbols leverages consumers’ prior knowledge to enhance the influence of outdoor signage on their food perceptions and purchase intentions.

Motivation to Visit Ethnic Restaurants and its Relationship with Travel Intention

Purpose - The purpose of this study is to explore 1) what motivates people to visit ethnic restaurants, 2) to explore if there is any direct link between those motivations and travel intention to visit the origiin country of the restaurants and 3)if there is any influence of ethnic restaurant experience on the link between them. Design, data, and methodology -Target population was those who had eaten in at least one of ethnic restaurants in Korea. The data was obtained through online survey and a total of 428 valid cases were obtained. Motivations to visit ethnic restaurant were measured by items adopted from previous studies, and factor analysis was performed. Stepwise regress ion analyses were performed to explore relationships between motivations and intention, and the influence of ethnic resturant experience. Result - General restaurant attributes were found to be a critical factor that motivates people to visit the ethnic restaurants and that has influence on customers’ intention to visit the origin country along with cultural elements. Conclusions - The results offer some insights to owners of ethnic restaurants and marketer s in tourism indutry who hire food as their marketing tool. Theoretically, this study provides motivational factors that attract people to visit ethnic restaurants. This study attempted empi rical test to see if there is any direct link between motivational factors to visit ethnic restaur ants and travel intention.

Come Dine with me! Exploring the Behavioural Involvement of Culinary Tourists in Zimbabwe

Restaurants in Zimbabwe have various gastronomic opportunities as Zimbabwean cuisine as it is represented by different ethnic groups, presenting an array of traditional cuisine. At the same time, gastronomic tourism needs to be innovative to survive the harsh travel restrictions and economic downturn caused by the Coronavirus pandemic. As Zimbabwe’s culinary tourism is still in its infancy it will require a post-pandemic recovery strategy. As aspect of this is the attitudes of diners. Thus, the purpose of this study is an examination of the relationship between the Culinary Tourist Value Scorecard (CTVSC) and the behavioural involvement of culinary tourists after visiting Zimbabwean ethnic restaurants. A cross-sectional survey, using a seven-point Likert scale, was employed to generate the data from 500 culinary tourists through convenience sampling. The scores between CTVSC and Culinary Tourist Behavioural Involvement (CTBI) were statistically significant (r = .80, n = 500, p<.001). Thus, hospitality managers must monitor and improve their culinary products while also meeting the needs of first-time and returning diners. It is recommended that state-of-the-art ethnic cuisine menus and refined the service offerings are adopted.

Food allergen labeling of commonly used ingredients in Chinese restaurants in the United States

This study aimed to create a food allergy reference resource to identify food allergens in commonly used Chinese restaurant packaged foods to create an initial reference database. Ninety-nine commonly used packaged foods in Chinese restaurants were identified, and their ingredient labels collected for analysis for major allergens, adherence to Food Allergen Labeling and Consumer Protection Act labeling regulations, and use of voluntary allergen advisories. Analyzed data was used in the creation of a food allergen reference resource of packaged Chinese restaurant ingredients to extend the knowledge of allergens commonly found in Chinese restaurants. Wheat (71.7%) and soy (53.5%) were the commonly found allergens on ingredient labels. The manner in which allergens were listed varied among ingredient labels. Food allergen labeling legislation that provides standard guidelines on allergen labeling for easy identification of food allergens and providing food allergy training to foodservice workers about reading ingredient labels could help restaurants, especially Chinese restaurants to better serve customers with food allergies. • Food allergies remain a challenge for consumers when dining out. • Ethnic restaurants are a concern because of a various ingredients that are used. • Allergens in commonly used ingredients in Chinese restaurants was compiled.

Customer satisfaction basis for sustainable traditional authentic ethnic restaurants in Ilocos Sur

Customer satisfaction basis for sustainable traditional authentic ethnic restaurants in Ilocos Sur

The Effect of Experience Quality on Customer Loyalty Mediated by Emotion and Perceived Authenticity: Study on Ethnic Restaurant Consumers in Malang City, Indonesia

The food and beverage industry is one of the industries driving the economy in Indonesia which will always grow and stay alive. This research will look at aspects that can influence consumer behavior regarding dining places. This research uses experience quality as an independent variable that affects customer loyalty with emotion and perceived authenticity as mediating variables. This research is categorized as explanatory research. Respondents in this research were consumers who had visited Ethnic Restaurants in Malang City and the determination of the number of samples in this research used a purposive sampling technique with a total sample of 200 respondents. The data collection method used a questionnaire and the data were analyzed by PLS-SEM. The findings of this research indicate that experience quality and emotion have a significant effect on customer loyalty. Emotion also plays a role in mediating the relationship between experience quality and customer loyalty. Meanwhile, perceived authenticity has no significant effect on customer loyalty and cannot mediate the relationship between experience quality and customer loyalty.

Examining Customers’ Perceptions of High-end Ethnic Dining in the United States: An Application of Importance-Performance Analysis

ABSTRACT The present study explores customers’ perceptions of high-end ethnic restaurant patronage in the United States utilizing importance-performance analysis (IPA). The study examines which attributes of such restaurants have the greatest impact on diners’ perceptions and evaluations. A total of 222 online survey responses were obtained. The results indicate that delivering an authentic and unique dining experience was the most important area in which high-end ethnic restaurants need to improve more, while food, professional service, and appealing flavors were the key attributes for success. Based on the importance diners assigned to specific factors and the perceived performance of the establishments, the IPA results can be used as an effective management tool for high-end ethnic restaurants in the United States.

The Impact of Ethnic Restaurant Menu Visual Appeal and Informativeness on Customers’ Desire to Order

As restaurant menus play a critical role in customers’ perceptions and behavioral intentions, this study examined the effect of ethnic restaurants’ menus’ visual appeal and informativeness on customers’ perceived authenticity, quality, and desire to order. This study also examined the mediating role of the menus’ informativeness between the menus’ visual appeal and customers’ perceived authenticity. Data were obtained from 416 customers who had visited an ethnic restaurant one month prior to the data collection. Based on the structural equation modeling results, this study found that only the menus’ informativeness increased these customers’ perceived authenticity. Also, the indirect effects of visual appeal on perceived authenticity through the menus’ informativeness were discovered. Lastly, perceived authenticity is an antecedent of the customers’ desire to order and perceived quality. These findings suggest that ethnic restaurants should carefully encourage customers to read the information provided in menus to positively increase their perception of authenticity. Theoretical and managerial implications are also provided.