This study identified elements leading to memorable food, drink, or culinary experiences while traveling. More than 1,000 respondents in four countries described their most memorable food or drink travel experience. Qualitative analysis found five general elements leading to memorable food travel experiences: food or drink consumed, location/setting, companions, the occasion, and touristic elements (e.g., novelty, authenticity). While these elements were frequently mentioned together, a single element (e.g., extraordinary view or entrée) was sufficient to create a memorable experience. The broad array of memorable experiences ranged from gourmet to simple, intentional to serendipitous. While local or authentic foods were often mentioned, many experiences included foods that were not local. In general, elements leading to memorable culinary tourism experiences were more specific than those for memorable tourism experiences, and a memorable destination was not required for a memorable food/drink experience. Tourism providers can use these elements to better create their destination’s culinary story.

The objective of this research was to examine airline passengers’ service recovery assessments. In addition, the impact of loyalty was examined with relation to postrecovery satisfaction, word-of-mouth communication, and purchase intent. Rawls’s justice theory guided the study. Data were collected via self-reported measure from Mturk and revealed that air travelers’ level of satisfaction of service recovery was impacted by all three justice dimensions. It was further found that the most effective recovery strategy for airline management would likely be to focus on providing compensation beyond expectations. Theoretical and practical implications were discussed.

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Tourism researchers have identified many factors leading to memorable food tourism (culinary tourism) experiences. This research proposes reasons why food experiences while traveling are especially memorable and proposes avenues for future research on food and memory. The act of travel in addition to the act of eating/drinking and individual attitudes and emotions likely work together to create memories. Travelers agreed with many reasons why food travel experiences are connected with memory. These include sensory connections, emotional connections, social and interpersonal connections, novelty and experimental connections, focus and attention, and reflective connections. These connections may also relate to pretrip expectations. Travelers who identified themselves as motivated to travel for food and drink felt more strongly than other travelers about the reasons that food and drink travel experiences were connected with memory. Suggestions are included for researchers to advance understanding of memorable food tourism experiences.

Due to the increasingly competitive nature of the industry, the prevalence of service failure in restaurants has made a satisfactory service recovery critical for retaining customers. However, the success rate of service recovery is far from satisfactory. Informed by Rawls’s justice theory, this study explored service recovery failures (double service failure) in a restaurant setting. Results from our experiment indicate that the effects of different types of service recovery failure on postrecovery evaluations vary across two situational factors: restaurant type and failure severity. Specifically, procedural injustice (low-resolution speed) was found to exert more influence on word-of-mouth intentions in a quick-service restaurant than a full-service restaurant. For failures of high severity (vs. low severity), distributive injustice (no compensation offered) is found to be more impactful. Theoretical and managerial implications are discussed.