Restaurant Choice Research Articles

Restaurant choice and religious obligation in the absence of halal logo: A serial mediation model

Religion and tradition play a crucial role in influencing food and restaurant preferences in many cultures. This research empirically investigates the role of tacit halal cues (THC) in driving consumers’ intention to patronise halal restaurants and how THC functions in conjunction with the attitude of consumers towards halal. In addition, the study examines the roles of institutional pressure and religious obligations. A serial mediation model was developed to examine the proposed relationships. Data from 329 respondents were analysed using the partial least squares structural equation modelling approach. In the absence of halal certification, THC mediates the relationship between predictor variables, including institutional pressure, religious obligation, and attitude towards halal, and the outcome variable, patronage intention. Although our study found that attitude mediates the link between religious obligation and THC, there was no evidence that attitude towards halal played a role between institutional pressure and THC. Contrary to the findings of previous studies, which have often examined direct relationships, this study highlights the indirect relationships through multiple serial mediation analyses, following the modern-mediation-analysis guidelines.

Racial segregation in urban consumption

ABSTRACT This study presents empirical evidence that demographic aspects of locations have a significant effect on diners’ restaurant choices. Exploiting New York Times restaurant reviews, I find that black diners have stronger preferences for demographic similarities; in response to a review, a larger share of black residents near a restaurant location leads to an increase in the share of black diners. This result implies that the marginal utility of location varies as a function of diner race.

Effect of Online Reviews and Crowd Cues on Restaurant Choice of Customer: Moderating Role of Gender and Perceived Crowding.

This study is aimed to identify the relative (direct) effect of online review ratings and perceived crowding on purchase intentions of a consumer. Our study also investigated the contingent effect of gender and perceived crowding between the relationship of exogenous and endogenous variables. This study was conducted in the Malaysian restaurant industry. We applied the purposive sampling technique to identify respondents, the mall intercept survey method was used for data collection. Smart PLS software was applied for data analysis (200 respondents). This study demonstrates through its results that online review ratings and perceived crowding have a positive effect on purchase intentions of a consumer. Moreover, if a consumer perceives crowding at a restaurant, this has a positive contingent effect on the relationship between review ratings and purchase intentions. This demonstrates that the consumer is more inclined to choose a restaurant with a high online review rating and has high perceived crowding at some unfamiliar place. Lastly, no evidence is found for the gender difference between review rating and purchase intentions; however, gender shows contingent effect and results confirmed that males preferred more crowded restaurants as compared to females. There are theoretical and practical implications for managers in the findings of this study.

The moderating role of mobile promotion during current and subsequent purchasing occasions: the case of restaurant delivery services

PurposeThis study aims to explore the moderating outcomes of mobile promotions in three parts. First, Study 1 is conducted to discover the moderating effect of mobile promotions when consumers initially purchase a restaurant service. Second, Study 2 investigates how the promotion level during subsequent purchasing events moderates the relationship between attitudes toward selecting a restaurant brand (ATRB) and repurchase intentions. Third, the study compares mobile promotion effects between the initial purchase stage and subsequent purchase state.Design/methodology/approachTwo studies are conducted to test the hypotheses. Using a longitudinal survey, Study 1 demonstrates the moderating role of mobile promotions (M-promotions) during the initial restaurant choice stage (T). Study 2 extends these findings to the reordering stage (T+1).FindingsThe results of Study 1 show that price discounts are much more impactful than free delivery when food quality and online reviews are positive. Study 2 shows that price discounts have more substantial effects than gifts at time T+1 when ATRB is positive. The findings are relevant to both scholars and managers, adding insights to discussions on promotions arising from the evolution of consumption experiences.Research limitations/implicationsPromotions differ in financial value; hence, comparisons of promotional packages may vary during subsequent purchase states, helping to explain subsequent promotion stages and enabling scholars to understand their impact on the food reordering context.Originality/valueThe fact that no empirical studies have examined the roles of M-promotions during subsequent purchasing stages constitutes a significant gap in extant promotion research. Therefore, this study seeks to fill this gap by providing robust evidence to demonstrate these effects and related temporal mechanisms. Additionally, although the literature on promotion is used mostly in cross-sectional studies, this study addresses a common challenge to reveal dynamics of promotion levels during subsequent consumption periods.

Research on Factors Affecting the Choice of Vegetarian Restaurants in Vietnam

The purpose of this paper is to identify the factors affecting customers' choice of vegetarian restaurants in Da Nang, Vietnam by surveying 118 people. We modified appropriately through evaluation by Cronbach’s Alpha tool, correlation, regression analysis, EFA exploratory factor analysis, qualitative research, and quantitative research. The results show that four factors of the analysis model affect the intention and behaviour of customers to choose a vegetarian restaurant: (1) Quality of food, (2) Service, (3) Location and (4) Ambience of the restaurant. Since then, the study proposes some implications for restaurant owners to understand their customers' behavioural needs, to successfully market and achieve customers loyalty.

Strategic Expectation Setting of Delivery Time in Platform Marketplaces

Delivery speed is an essential component of the service provided by online delivery platforms. Since improving delivery speed is expensive, platforms can give the appearance of faster delivery by showing a conservative estimate of the delivery duration when the consumer makes an order. We use detailed transaction-level data from a hyper-local food delivery platform to examine the effects of setting delivery speed expectations on consumer's likelihood of future purchases and restaurant choices. When delivery is faster than expected, we find that consumers are more likely to purchase again from the platform. However, the perception of a quicker delivery may not benefit the restaurant that served the order, as consumers may explore other restaurants while buying more from the platform. We find that consumers become more likely to buy from the restaurant that served their order and less likely to purchase from other restaurants. We also find evidence that more experienced consumers are less influenced by delivery performance. We further find that, in line with theory, an increase in consumer satisfaction is the likely reason for the observed behavior.

Making “Sense” of the Middle of the Pyramid Consumer’s Dining Experience

It is assumed that fine-dining creates immersive experiences that could enhance the flavour of a meal or dish by leveraging a combination of multi-sensory stimuli. An exploratory hybrid-study identified multi-sensory dining experience stimuli from scientific literature, namely visual (eyes), haptic (touch), taste, olfactory (smell), auditory (hearing), and design and layout that affect restaurant choice. The purpose of this study was to investigate the important multi-sensory stimuli in the dining experience of middle of the pyramid (MOP) consumers. Data was collected from a convenient sample of 363 respondents representing MOP-consumers who returned an emailed questionnaire or those who completed the same questionnaire while dining at a full-service restaurant in Gauteng Province. The measuring instrument listed multi-sensory dining experience stimuli identified through a literature review. Additional items were generated via personal interviews and comments in dining-related websites that discussed multi-sensory dining. The results suggest that multi-sensory stimuli do contribute to the creation of a comprehensive dining experience. A high premium was placed on tasty and freshly prepared meals; the dining area; pleasant food odours; comfortable and spacious seating; attractive bathrooms; close-by and safe parking; and service staff (pleasant appearance, clean/neatly dressed, a professional attitude, and providing prompt service) that create sociable away-from-home family-orientated experiences. It is concluded that multi-sensory stimulation creates a memorable dining experience, which can create the opportunity to differentiate a restaurant from its closest competitors.

Racism, Ageism and Home:

Despite a sizable literature on home and “place” in later life, few works have specifically focused on the intersection of home, “place,” ageism, and racism. Here, we therefore explore this intersection through a case study of Mr. M., a 69-year-old African American man living in Baltimore, Maryland. Mr. M described a lifetime of experiences with racism and later, ageism, that affected his everyday experiences with home and place. In his earlier life, he described being viewed as less capable by others because of his race. Later, he experienced ageism in his age-segregated public housing complex, where staff exerted control over his day-to-day life and often treated in childlike manner. Although the city provided Mr. M. with some important freedoms (e.g., choice of restaurants, attending a concert), racism and ageism were still present. Overall, the case offers important insight into some of the complexities of home and place and provides some early groundwork for future research.

Always local?: Examining the relationship between peer-to-peer accommodations and restaurants

While researchers recognize the impact of tourism on restaurants, the impact of peer-to-peer accommodations on restaurants has been under-researched. While staying at a peer-to-peer accommodation is inherently choosing local over corporate business, does this behavior hold through to the choice of restaurant? COVID-19's influence on peer-to-peer accommodation guests' dining behaviors is also yet to be studied. Does this accommodation mode affect restaurant employment? Thus, this study examines the impact of peer-to-peer accommodations on restaurant employment, the antecedents of restaurant choice (chain vs. local restaurant) of peer-to-peer guests, and the impact of COVID-19 regulations on this choice. We used ten years of AirDNA and publicly available restaurant employment earnings data in the U.S. to measure the economic impact of peer-to-peer accommodations on restaurant employment. We surveyed 479 peer-to-peer accommodations guests who had traveled in the last two years and analyzed that data using SEM. Authenticity, perceived value, and star ratings impact the choice of chain or local restaurant. Adherence to COVID-19 regulations impacted this choice and risk perception mediated this decision. Guests were more likely to choose chain restaurants after COVID-19.

The impact of social media use on restaurant choice

ABSTRACT This paper aims to examine the impact of social media use on consumers’ restaurant choices. It presents data from a questionnaire developed for examining social media use and restaurant choice on a trip and home. Exploratory factor analysis was performed to explore the underlying theoretical structure of the phenomena. Four social media use factors were extracted. Then the measurement model and the structural model were tested. Findings show that three social media use factors (searching for services, social interactions, and searching for products) influenced individuals’ restaurant choices on the trip (more) and at home. Based on the results, restaurants should appear more on social media. Restaurants are recommended to share the ambiance, foods, and menus on social media frequently.

Increasing availability of lower energy meals vs. energy labelling in virtual full-service restaurants: two randomized controlled trials in participants of higher and lower socioeconomic position

BackgroundThere are a range of interventions designed to promote healthier food choices in full-service restaurants. However, it is unclear how these interventions affect dietary choices in people of lower and higher socioeconomic position (SEP).MethodsA total of 2091 US participants recruited online completed Study 1 (n = 1001) and Study 2 (n = 1090). Recruitment was stratified by participant highest education level, resulting in higher SEP and lower SEP groups. In a between-subjects design, participants made hypothetical food choices (main dish, plus optional sides and desserts) from six restaurants menus in the absence vs. presence of menu energy labelling and from menus with baseline (10%) vs. increased availability (50%) of lower energy main dishes. Data were collected and analysed in 2019. Two studies were conducted in order to examine replicability and generalisability of findings across different restaurant menu types.ResultsAcross both studies, increasing the availability of lower energy main menu options decreased the average energy content of the ordered main dish (− 129 kcal, 95% CI [− 139; − 119]) and total energy ordered (− 117 kcal, 95% CI [− 138; − 95]) in both higher and lower SEP participants. Energy labelling significantly reduced the energy content of ordered main dishes in higher SEP participants (− 41 kcal, 95% CI [− 54; − 29]), but not lower SEP participants (− 5 kcal, 95% CI [− 22; 11]). However, energy labelling reduced total energy ordered (− 83 kcal, 95% CI [− 105; − 60]) irrespective of SEP.ConclusionsIn two virtual experiments, increasing the availability of lower energy restaurant main menu options impacted on main menu dish choice and decreased total energy ordered irrespective of SEP. Energy labelling had a less pronounced effect on total energy ordered and had a larger impact on the energy content of main menu dish choice in higher as opposed to lower SEP participants.Trial registrationClinicaltrials.gov NCT04336540 retrospectively registered (7 April, 2020).

PERCEPTION OF CONSUMERS TOWARDS FAST FOOD EATING JOINTS: A STUDY IN JORHAT TOWN

The changing life style and increasing disposable incomes had led to a tremendous growth of the restaurant industry. One of the restaurant formats attracting a larger section of consumers is the fast food eating joints or quick service restaurants. Fast food refers to the kind of food which can be quickly made and served in no time. One of the biggest merits of these restaurants is that it saves a lot of time thereby enabling the customer to get into multitasking.With the introduction of famous international franchises it has been noticed that consumers are day by day more inclining towards them. Consumers' choice of a particular restaurant depends on various factors like food quality, service quality, consistency in maintain quality and services , location, price, environment, parking facility and many more aspects. Therefore,consumer evaluation is very important to understand their attitude and the factors which determine their visit to the Fast Food Eating Joints. The present study is an attempt to understand the perception of consumers visiting the quick service restaurant in Jorhat town. The research also tried to highlight and study various factors which force the consumers to visit such eateries.For the fulfillment of the objectives of the study a well structured questionnaire is framed highlighting all possible factors which might influence a consumer visiting fast food eating joints. The structured questionnaire survey is done among 226 respondents and evaluation of the responses is done with the help of statistical tools and techniques.

Antecedents of behavioral intention to use online food delivery services: An empirical investigation

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.

Antecedents of behavioral intention to use online food delivery services: an empirical investigation

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.

Assessment of Food Service Quality of Chicken Republic and Mega Chicken Restaurants, Lagos, Nigeria

In this project, assessment of food service quality of two restaurants in Lagos was carried out. The study assessed quality of food served in Chicken Republic compared with Mega Chicken. Three hundred (300) copies of questionnaires were administered to the customers in Chicken Republic Restaurant while two hundred (200) copies questionnaires were administered to the customer in Mega Chicken Restaurant. In order to analyze the data, simple percentage method was adopted in which the respondents responded to variables like, quality of services, quality of food, healthy food, price and value and condition of environment as factors that determine their patronage. The result of the study showed that the customers prefer Mega Chicken. It also showed that there is a relationship between the customers’ satisfaction and customer patronage in a choice of restaurant. The result of the project could be of use to the intending restaurants’ operators to understand the trend and determinants of customers’ patronage. Recommendation is made that restaurant’s operation should intensify effort for training and retraining of the staff on customer delight.

A Brief Explanation of the Logic behind the Location Choice of Fast Food Restaurants in China

Chinese market is relative new for fast food chains. In this article, we will explore the competition between the McDonald’s and KFC. We will review two papers, each one focusing on one different aspect of the competition mode we are studying. For the Mayer’s model, we can apply the profit’s concept into our Hotelling model. For the electoral vote model, we can incorporate the concept of market share. We will try to quantify the variables involved in the real world fast food market. We will assume an imaginary line of positions for the firms to choose. Then, in the section of Theoretical Nash Equilibrium, we will try to solve the strategic setting and apply the principles further in the extensions. Finally we will find empirical evidence, which conforms perfectly to our propositions. To sum up, we propose that KFC and McDonald’s clustering at the center are of reason, generating maximum profit and market share, creating a stable Nash Equilibrium.

Antecedents of Behavioral Intention to Use Online Food Delivery Services: An Empirical Investigation

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.

한정식 레스토랑의 유형에 따른 고객의 선택속성에 대한 연구 : IPA 분석을 기반으로

This study is to figure out the customers’ choice attributes for the type of Korean restaurants using the importance-performance analysis (IPA) methodology. In this study, we classified the Korean restaurants into three groups by the type of food quality, employee service quality, physical environment, price and value; fine, modern, and casual restaurant. This study used the Likert 7-point scaled questionnaires measuring customers’ choice attributes such as sixteen restaurant attributes, and employed the IPA methodology to map out the importance that customers place on individual restaurant attributes and how they affect customer satisfaction by the type and gender of Korean restaurants. The results address strategic operational plans tailored to individual type of Korean food restaurant to reduce the customers’ perception gap on restaurant attributes between customer’s importance and their satisfaction. This study offers strategic alternatives for managing customers’ restaurant choice attributes that are suitable for multiple types of Korean food restaurants, including fine, modern, and casual restaurant types that are categorized by the food quality served, employee service procedures employed, physical internal and external environment, and price and value.

The Role of Personality in Restaurant Choice: Case of Sakarya

İnsan yaşamında görülen refah ve boş zaman artışı, bireylerin dışarıda daha fazla vakit geçirmesine dolayısıyla daha fazla etkinliğe katılmasına olanak sağlamıştır. Bu etkinlikler içerisinde en sık tercih edilenlerden birisi ise insanların dışarıda yemek yemesidir. Restoranlarda yemek deneyimi yaşayan insanların restoran tercihleri kişilik özelliklerine göre farklılaşabilmektedir. Restoran tercihleri kapsamında; restoran özelliklerine atfedilen önem ile belli bir bölgedeki restoranlara atfedilen nitelik öne çıkmaktadır. Bu kapsamda çalışmanın amacı, kişilik ile restoran özelliklerine atfedilen önem ve Sakarya restoranlarının algılan niteliği arasındaki karşılıklı ilişkileri incelemektir. Araştırma bulguları yenilikçi, sempatik ve dışa dönük kişilikler için personel tutum ve davranışları, restoranın konforu ve yemeğin özelliklerinin öne çıkan özellikler olduğunu göstermektedir. Gelenekçi ve sessiz kişilikler için ise restoranın fiziksel özellikleri önemli görülmektedir. Ayrıca, Sakarya restoranlarını nitelikli görme konusu en fazla oranda yenilikçi kişilik özelliği ile ilişkilidir. Dolayısıyla, sonuçlar tüketicilerin kişilik özelliklerine göre restoran özelliklerine önem ve nitelik atfettiğini doğrulamaktadır.

A Case Based Reasoning System For Recommendation Of Restaurant In Jimbaran Using K-Nearest Neighbor

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.