Consumer behaviour in the food service industry: a review

Johns, Nick; Pine, Ray

doi:10.1016/s0278-4319(02)00008-7

Cited by 144 publications

(91 citation statements)

References 64 publications

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“…There is a general consensus in literature that consumer food choice is difficult to predict as it represents a product of a complex decision-making process where both rational (for instance, available budget and personal health issues) and irrational (for example, food aesthetics and its presentation on a menu) factors play a role (Auty 1992;Johns and Pine 2002;Myung et al 2008). Culture adds further complexity to consumer choice when eating out (Chang et al 2010) and so does the growing effect of media (Ramsden 2014).…”

Section: Consumer Choice When Dining Outmentioning

confidence: 99%

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Filimonau

Krivcova

2017

Journal of Cleaner Production

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The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus 'nudge' selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers.

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Section: Consumer Choice When Dining Outmentioning

confidence: 99%

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Filimonau

Krivcova

2017

Journal of Cleaner Production

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“…Seminal contributions include, but are not limited to, the works by Auty (1992); Johns and Pine (2002); Kivela (1997); Yüksel and Yüksel (2002). A number of common and contradictory themes have emerged from research which underlines the complexity of the issue under review and emphasises the cumbersome process of analysing and predicting consumer choice when eating out.…”

Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

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“…Pesquisas desenvolvidas em diferentes países caracterizaram os tipos de estabelecimentos mais frequentados na alimentação fora do domicílio e os fatores que influenciam essa escolha [7][8][9] [13][14][15] e a associação da prática de se alimentar fora do domicílio com a obesidade 16 .…”

Section: N T R O D U ç ã Ounclassified

“…Esses resultados seguem a mesma tendência dos encontrados em outras pesquisas 10,12,27 . Uma revisão da literatura aponta que os atributos relevantes para a seleção de estabelecimentos podem variar de acordo com o tipo de restaurante e ocasião 9 .…”

Section: I S C U S S ã Ounclassified

Alimentação fora do domicílio de consumidores do município de Campinas, São Paulo

Sanches

Salay

2011

Rev. Nutr.

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ObjetivoAvaliar, em uma amostra não probabilística de indivíduos, a frequência de consumo de refeições realizadas fora do domicílio e os tipos de estabelecimentos mais utilizados para realizar o almoço. MétodosEntrevistou-se, em janeiro de 2006, por meio de questionário pré-testado, uma amostra por probabilística de 250 consumidores -125 do sexo masculino e 125 do sexo feminimo -, adultos, residentes no município de Campinas. Para identificar diferenças significativas entre a frequência com que o consumidor costuma almoçar em diferentes locais e sua opinião com relação aos fatores que influenciam a escolha dos estabelecimentos de acordo com variáveis socioeconômicas e demográficas, foram utilizados o teste t de Student, a análise da variância e o teste Least Square Difference de Fisher. ResultadosDos entrevistados, 38,8% e 30,4%, respectivamente, relataram almoçar de quatro a sete vezes e jantar de uma a três vezes por semana fora do domicílio. Uma parcela de 35,2% dos consumidores apontou almoçar frequentemente e muito frequentemente em restaurantes a quilo e self service. Entre os fatores importantes para a escolha dos estabelecimentos, destacou-se, como muitíssimo importante, a higiene dos funcionários e do local. Foram observadas diferenças estatisticamente significantes (p<0,05) entre as frequências e as opiniões estudadas de acordo com características socioeconômicas e demográficas dos indivíduos. ConclusãoNo âmbito do consumo alimentar fora do domicílio, destaca-se, em termos de frequência, o almoço em restaurante tipo self service e a quilo. É pertinente viabilizar programas de informação nutricional para consumidores sobre a alimentação fora do domicílio. Termos de indexação:Alimentação. Comportamento alimentar. Hábitos alimentares. Serviços de alimentação.

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Consumer behaviour in the food service industry: a review

Cited by 144 publications

References 64 publications

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Alimentação fora do domicílio de consumidores do município de Campinas, São Paulo

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