Delving into the Role of Celebrity Chefs and Gourmets in Culinary Destination Marketing

Demirkol, Şehnaz; Çifçi, İbrahim

doi:10.54055/ejtr.v26i.1934

Cited by 12 publications

(7 citation statements)

References 111 publications

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“…trustworthiness, leading, and reliability), and supportiveness (i.e. localism and match-up) (Demirkol and Cifci 2020 ). Besides, Vrontis et al ( 2021 ) suggest that the support interactions between destination managers and stakeholders by using online technology; can be transformed into a word-of-mouth source that could affect perceptions and sustainable development of the territory producing the place brand.…”

Section: Resultsmentioning

confidence: 99%

Food and social media: a research stream analysis

García-León

Teichert

2023

Manag Rev Q

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Interest in food and online communication is growing fast among marketing and business scholars. Nevertheless, this interest has been not exclusive to these areas. Researchers from different disciplines have focused their research on different concepts, target populations, approaches, methodologies, and theoretical backgrounds, making this growing body of knowledge richer, but at the same time difficult to analyze. In order to have a broader overview of this topic, this study analyzes the existent literature regarding food and social media in social sciences in order to identify the main research streams and themes explored. With this purpose, the present paper uses bibliometric methods to analyze 1356 journal articles by means of factor and social network analysis. The study contributes by revealing 4 clusters containing 11 dominant research streams within the social sciences, determining the linkages among the main research discourses, and recommending new future topics of research.

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Section: Resultsmentioning

confidence: 99%

Food and social media: a research stream analysis

García-León

Teichert

2023

Manag Rev Q

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“…Overcoming this may be easier than one would expect if the cooking of food is presented as something that is fun to watch and can result in a tasty result. Demystifying the cult of the celebrity chef will face an uphill battle, though, as it may be that the public has a love for their celebrity chefs, seeing them as entertainment (Caraher et al, 2000;Demirkol and Cifci, 2020), so it may be that robotic chefs may also be used as entertainment. This feeds into a larger issue with regard to automation versus authenticity in service industries (Seyito glu, 2021), with different markets and different consumers demanding automation or authentic service provision by humans.…”

Section: Discussionmentioning

confidence: 99%

Restaurants and robots: public preferences for robot food and beverage services

Иванов

Webster

2022

JTF

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PurposeThe hospitality industry in developed countries is under pressure due to labor shortages and it is likely more food and beverage operations will have to be automated in the future. This research investigates the public’s perceptions of the use of robots in food and beverage operations to learn about how the public perceives automation in food and beverage.Design/methodology/approachData were collected from a survey disseminated online in 12 languages, resulting in a sample of 1,579 respondents. The data were analyzed using factor analysis and OLS regressions.FindingsThe data also reveal that generally positive attitudes toward the use of robots in tourism and hospitality is a strong indicator of positive attitudes toward the use of robots in an F&B setting. The data also illustrate that the public’s perception of appropriateness of the use of robots in F&B operations is positively related to robots’ perceived reliability, functionality and advantages compared to human employees.Research limitations/implicationsThe implications illustrate that the public seems to be generally accepting robots in food and beverage operations, even considering the public’s understanding and acceptance of the limitations of such technologies.Practical implicationsThe research suggests that a critical element in terms of incorporating automation into future food and beverage operations is encouraging consumers to have generally positive attitudes toward the use of robots in hospitality and tourism industries.Originality/valueThis survey is based upon the data gathered in multiple countries to learn about how individuals perceive the use of robots in food and beverage operations, illustrating the attitudes that will assist or hinder the automation of this service industry.

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“…They are known for pushing culinary boundaries and setting food trends. People are often curious to try the latest food trends or creations made famous by these chefs, leading them to the associated restaurants [ 17 ]. They also often have a strong presence on social media platforms, where they share insights, recipes, and restaurant recommendations.…”

Section: Literature Review and Conceptual Research Modelmentioning

confidence: 99%

“…The prestige of a restaurant guarantees the elevation of the consumers’ status and focuses all efforts on them to ensure maximum satisfaction [ 15 ]. The needs, preferences, and desires of consumers are not the only determinants of a restaurant’s offerings, as new forms of reaching customers are becoming increasingly important [ 16 , 17 ]. One such method is registering the restaurant for a television program to become a filming location or a subject for transformation [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services

Gajdzik,

Jaciow,

Wolniak

et al. 2023

Foods

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In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers’ choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled “Kitchen Revolutions”. The study revealed that almost 3/4 of the respondents chose restaurants based on the program’s recommendations. Although there was a strong emotional connection with this program—nearly half of the respondents expressed delight in the taste of snacks and main courses—this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.

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Delving into the Role of Celebrity Chefs and Gourmets in Culinary Destination Marketing

Cited by 12 publications

References 111 publications

Food and social media: a research stream analysis

Food and social media: a research stream analysis

Restaurants and robots: public preferences for robot food and beverage services

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services

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