Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania

Chiciudean, Gabriela O.; Harun, Rezhen; Mureșan, Iulia C.; Arion, Felix; Chiciudean, Daniel; Ilieș, Garofița Loredana; Dumitraş, Diana E.

doi:10.3390/ijerph16122224

Cited by 18 publications

(6 citation statements)

References 56 publications

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“…It seems to be that food in staff canteens is the most important for consumers. Based on the research result, the expectation of consumers in staff canteens is different from customers of a full-service restaurant, especially for upscale restaurants, which clients usually use for social contact [ 61 ]. Customers use canteens to eat meals; thus, food is important to them.…”

Section: Discussionmentioning

confidence: 99%

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Czarniecka-Skubina

Górska-Warsewicz

Trafiałek

2020

IJERPH

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The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.

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Section: Discussionmentioning

confidence: 99%

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Czarniecka-Skubina

Górska-Warsewicz

Trafiałek

2020

IJERPH

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“…Their conclusions highlight that younger individuals appreciate the sustainable measures adopted in the restaurant industry (i.e., digital menus), and quality and food freshness are also pointed out as more important than price . In their assessment of the health attributes, Chiciudean et al (2019) concluded that this represents the most important factor for the largest segment of consumers in their sample.…”

Section: Consumer Perception Of the Restaurants That Implement Green ...mentioning

confidence: 99%

Exploratory Study of Romanian Generation Z Perceptions of Green Restaurants

Chiciudean,

Shonkwiler,

Mureșan

et al. 2024

Administrative Sciences

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The hospitality industry has taken advantage of consumers’ increasing concerns regarding environmental issues. Worldwide, green restaurants have increased their profitability by using environmental attributes as a competitive advantage. In Romania, restaurants could profit from this new trend. This study aims to determine the perception of Generation Z consumers regarding green restaurants, since these younger consumers seem to have adopted more eco-friendly behavior compared to previous generations. Another objective of the study refers to assessing the importance of attributes relating to environmental protection and organic food when choosing a restaurant, consequently revealing a suitable market segment for this type of restaurant. In order to determine their degree of knowledge related to the concept of green restaurant, potential consuming behavior if implemented, and identifying the factors considered important when choosing a restaurant, this research compiles information from individuals belonging to Generation Z. Using principal component analysis, five factors were obtained, among which the “health and fresh food” was the most important. Based on the five dimensions, K-means cluster analysis led to three profiles of consumers. “Pro-environmental and convenience seekers” represent the largest cluster and should be considered the main target for future green restaurant practitioners. Additionally, our study finds an overall positive attitude toward green restaurants among the respondents and, more specifically, opinions on how these restaurants could address environmental issues and offer organic food, both important factors for Generation Z. This translates into a strong incentive for future entrepreneurs considering this business model in Romania.

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“…In short, this consumer preoccupation with health in general, having transcended the “healthy lifestyle” trend [ 31 ], has now grown to become the main motivator for buyers or as the most highly valued attribute in the purchase of foods for consumption at home [ 32 , 33 , 34 , 35 ] and also when eating out [ 36 , 37 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

Do Chefs Value Health in Their Olive Oil Purchasing Decisions?

et al. 2021

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Amidst the public’s growing preoccupation with healthy eating, both inside and outside the home; an increase in people eating out; and the importance that olive oil has acquired in the markets due to its health benefits, the aim of this study is to find out whether health is also a relevant criterion for chefs in their olive oil purchase decisions. To this end, a survey was conducted of 400 chefs in Spain belonging to the international chefs’ association Euro-Toques. The results show that only 2% of the sample consider health to be a relevant criterion in the purchase of olive oils and that the attribute of “health” is not used by restaurants as an element of differentiation by which to position themselves in the market. These results lead us to conclude that the consumer demand for healthy foods (in this case, olive oils) is not being met by the restaurant sector. Moreover, this raises the question as to whether chefs actually make good opinion leaders, with all that this social role implies.

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Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania

Cited by 18 publications

References 56 publications

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Exploratory Study of Romanian Generation Z Perceptions of Green Restaurants

Do Chefs Value Health in Their Olive Oil Purchasing Decisions?

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