Consumer Behaviour in Restaurants: Assessing the Importance of Restaurant Attributes in Consumer Patronage and Willingness to Pay

Parsa, H. G.; Gregory, Amy; Self, John T.; Dutta, Kirti

doi:10.1201/9781315366227-9

Cited by 19 publications

(21 citation statements)

References 1 publication

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“…These studies add to the studies exhibited in Table 1 that explore the factors influencing the customer's restaurant evaluation in general (Gupta et al, 2007;Hyun, 2010;Jeong and Jang, 2011;Liu and Jang, 2009;Namkung and Jang, 2008;Parsa et al, 2012;Ryu and Han, 2010;Wall and Berry, 2007;Yan et al, 2015;Zhang et al, 2014). Most researchers agree that the overall dining experience is best conceptualized as a function of food, service atmosphere and price, but the importance assigned to these factors differs according to the method used, the geographical area examined and whether a distinction was made between locals and visitors (Table 1).…”

Section: Overall Restaurant Evaluationsmentioning

confidence: 98%

Which factors influence locals’ and visitors’ overall restaurant evaluations?

Pezenka

Weismayer

2020

IJCHM

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Purpose Few studies to date have explored factors contributing to the dining experience from a visitor’s perspective. The purpose of this study is to investigate whether different restaurant attributes are critical in evaluating the restaurant experience in online reviews for visitors (non-local) and local guests. Design/methodology/approach In all, 100,831 online restaurant reviews retrieved from TripAdvisor are analyzed by using domain-specific aspect-based sentiment detection. The influence of different restaurant features on the overall evaluation of visitors and locals is determined and the most critical factors are identified by the frequency of their online discussion. Findings There are significant differences between locals and visitors regarding the impact of busyness, payment options, atmosphere and location on the overall star rating. Furthermore, the valence of the factors drinks, facilities, food, busyness and menu found in the reviews also differs significantly between the two types of guests. Practical implications The findings of this study help restaurant managers to better understand the different customer needs. Based on the results, they can better decide which restaurant aspects should receive the most attention to ensure that customers are satisfied. Originality/value Research on online reviews has largely neglected the role of different visitation motives. This study assumes that the reviews of local and non-local restaurant visitors are based on different factors and separates them to gain a more fine-grained and realistic picture of the relevant factors for each particular group.

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Section: Overall Restaurant Evaluationsmentioning

confidence: 98%

Which factors influence locals’ and visitors’ overall restaurant evaluations?

Pezenka

Weismayer

2020

IJCHM

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“…In studies where the food quality and customer satisfaction are examined, a positive relation has been identified (Namkung and Jang, 2007;Huang and Shanklin, 2008;Ha and Jang, 2010). Also, food quality renders the customer and brand relationship permanent, provides the continuity of purchase intention and contributes to the enterprise's being recommended to others, as well (Bowden, 2009, Jeong andJang, 2011;Parsa, Self, Gregory and Yoon, 2012). Food quality affecting directly the restaurant image is important for perceived value and satisfaction of customers.…”

Section: Food Qualitymentioning

confidence: 99%

Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation

Solunoğlu¹

2020

Journal of Yaşar University

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In this study, the interaction in between recommendation intention and perceived food quality, satisfaction, brand image is examined. The relations among stated variables are statistically analysed with structural equation modelling. Conceptual framework is formed by having literature review and a questionnaire is applied to 361 consumers dined at Köfteci R. restaurant located in İzmir, with convenience sampling method. In the study, descriptive (percentage, average, standard deviation) and predictive statistics methods are used. Also, structural equation model is benefited to test the relation among latent variables. In the light of acquired results, it has been identified that food quality positively and strongly affects the brand image, satisfaction and recommendation intention. In addition to this, it has been also identified that consumer satisfaction has significant and positive effect on brand image and recommendation intention. The research has been concluded with the recommendation to various stakeholders and other researchers in the light of acquired results.

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“…To increase accuracy in classifications of restaurants at which respondents most recently dined, definitions, examples and average check per person were provided. Based on a comprehensive review of previous studies (DiPietro and Gregory, 2013; Hanks et al , 2017; Hwang and Ok, 2013; Parsa et al , 2012), a quick-service restaurant was defined as a restaurant with limited and quick service, low cost and an average guest check of $5 to $15 (e.g. McDonald’s), whereas a restaurant with full service, dedicated food, high-quality service and an average guest check of $50 and above was considered a fine-dining restaurant (e.g.…”

Section: Methodsmentioning

confidence: 99%

Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions

Jeong

Baiomy

et al. 2020

IJCHM

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Purpose This study aims to investigate consumers’ intention to use onsite restaurant interactive self-service technology (ORISST) using a modified value attitude-behavior model. To extend the understanding of how consumers’ dining value focus could influence their intention to use ORISST, this study examines the conditional indirect effects of restaurant type (quick-service vs fine-dining) within the proposed model. Design/methodology/approach An online survey was developed and distributed to randomly selected respondents in the USA. A total of 588 (quick-service: 295; fine-dining: 293) responses were used for the data analysis. Structural equation modeling with a robust maximum likelihood method was used to examine the proposed model. To investigate the moderated effects of restaurant type, a latent moderated mediation model was used. Findings The results showed that consumers’ value perceptions toward technology use in restaurants influenced their intention to use ORISST via both hedonic and utilitarian expectations. Latent moderated mediation analyzes revealed that the mediation effect of hedonic expectation between perceived value and the intention was stronger in fine-dining than in quick-service restaurants. Originality/value This study extends the understanding of consumer intentions to use interactive self-service technology in restaurants by building on a model that is customer-oriented instead of tech-specific. Furthermore, the conditional effects of restaurant type are investigated using the latent moderated structural equation method. The findings of this study provide guidelines for managers of quick-service and fine-dining restaurants to better incorporate ORISST in their restaurants, to boost customer experiences and to increase operational efficiency.

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Consumer Behaviour in Restaurants: Assessing the Importance of Restaurant Attributes in Consumer Patronage and Willingness to Pay

Cited by 19 publications

References 1 publication

Which factors influence locals’ and visitors’ overall restaurant evaluations?

Which factors influence locals’ and visitors’ overall restaurant evaluations?

Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation

Investigating onsite restaurant interactive self-service technology (ORISST) use: customer expectations and intentions

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