Dine-in or take-out: Modeling millennials’ cooking motivation and choice

Namin, Aidin; Ratchford, Brian T.; Clair, Julian K. Saint; Bui, My; Hamilton, Mitchell

doi:10.1016/j.jretconser.2019.101981

Cited by 33 publications

(34 citation statements)

References 69 publications

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“…They see food as a method of personal storytelling and self-expression. Generation Yers spend a greater proportion of their income on prepared foods and cook at home from scratch less frequently than earlier cohorts (Namin et al, 2020). They also eat out more, and spend more when they do, than other cohorts.…”

Section: Generation Y and Foodmentioning

confidence: 94%

“…Despite the prominence of Millennials in the US restaurant industry, little research has solely been conducted about their dining out behaviors. Existing studies on Millennials and their food and beverage consumption behaviors has focused on food trucks (Yoon and Chung, 2018), menu information preferences (Hammond et al, 2013), food choices and technology (Saulo, 2016;Okumus et al, 2018;Okumus and Ozturk, 2020), and cooking preferences (Namin et al, 2020). Against this backdrop, the current research specifically aims to study Gen Y's dining out preferences to comprehend changes in views over time and document technological, economic and social shifts across this generational cohort.…”

Section: Introductionmentioning

confidence: 99%

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Generation Y's dining out behavior

Okumuş

Ozturk

Bilgihan

2021

IHR

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PurposeThe purpose of this research is to examine the dining out activities of Gen Y's in the United States. In particular, it focuses on dining frequency, restaurant selection, restaurant segments and demographic features of Gen Yers.Design/methodology/approachEmpirical data for this study were collected from 631 Gen Y's living in the United States.FindingsThe research findings reveal a nascent exploration of eating out preferences of the Gen Y population in an industrialized country in the food service context.Research limitations/implicationsGeneration Y is a lucrative and growing customer group for the US foodservice industry. They dine out more frequently than the rest of the population and their dining out preferences are different from other cohorts.Originality/valueThis study offers some practical implications on Gen Y's dining out behavior for food service industry and restaurateurs.

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Section: Generation Y and Foodmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Generation Y's dining out behavior

Okumuş

Ozturk

Bilgihan

2021

IHR

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“…In addition to consumers’ internal motives and values, studies have also been conducted to investigate consumers’ patterns of behavior, such as millennials’ motivation and choice to dine-in or take-out [ 51 ]. The results inform marketing strategies for restaurants, grocery stores, and health food products [ 50 , 51 , 52 ]. In essence, the focus on values and motives in individual consumer settings has been useful for informing behavioral change.…”

Section: Previous and Potential Future Uses Of Food Motives And Values Assessmentsmentioning

confidence: 99%

Measuring and Leveraging Motives and Values in Dietary Interventions

et al. 2021

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Why measure and leverage food motives and values? Every failure and every success in dietary change can be connected to motivation. Therefore, this research question naturally arises: How can food motives and values be measured and leveraged to improve diet outcomes from the individual to populations? There are four ways that food motives and values (FMVs) can assist researchers and health professionals. First, FMVs can help to create a personalized approach to dietary change. Second, FMVs can inform content for dietary interventions. Third, these FMV measures can be used in data analysis to elucidate differences in adherence and outcomes among participants. Fourth, public health nutrition messages can be tailored using information on FMVs. Each of these uses has the potential to further the literature and inform future efforts to improve diet. A central aim of our study is to provide specific examples and recommendations on how to measure and leverage FMVs. To do so, we reviewed 12 measures included in the literature citing the Food Choice Questionnaire by Steptoe, Pollard, and Wardle, which was identified as the earliest, highly cited article appearing under the search terms “food motives” AND “food values” AND “eating behavior” AND “measure”. Specific details on how articles were selected from the citing literature are described in the Methods section. We also expound on our reasoning for including the Three-Factor Eating Questionnaire, which made for 13 measures in total. Our main finding is that each measure has strengths and shortcomings to consider in using FMVs to inform nutritional recommendations at different levels.

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“…В них мотивация самореализации была определена как важный внутренний фактор среди особой группы населениятак называемых миллениалов. Причем отдельно была отмечена важность предпочтения этой группой выбора опции самостоятельного приготовления пищи вместо заказа еды навынос [Namin et al, 2020]. Было выявлено, что владение кулинарными навыками положительно влияет на частоту приготовления еды в домашних условиях.…”

Section: внутренние факторыunclassified

“…Получение удовольствия от приготовления и потребления пищи отражает потребность в автономии, которая опирается на внутреннюю осознанную мотивацию и стимулирует потребителей обращаться к базовым ценностям при выборе продуктов питания [Lang, Heasman, 2004] Вторичная информация (метаанализ) [Namin et al, 2020] Заявленные данные (фокус-группы)…”

Section: заключениеunclassified

Сonsumer food choice: Factors, current state and expected changes

Nedelko¹,

Tretyak²,

Lavrova³

2020

RMJ

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Consumer food choice is based on many factors. As income-related restrictions decrease, the range of factors ceases to be limited only by price factors and is complemented by a number of non-price factors. The article provides a critical literature review of internal and external factors affecting consumer choice, including the proposed transformation of the composition and priority of factors in an economic recession and pandemic. As a result, authors obtain classification with factors considered in terms of declared, behavioral and physiological types of information. The allocation of various information types allows to focus on factors that require additional research using different methods of information collection. Specific factors that influence the food choice among youth, which are necessary for the formation and adjustment of food habits during adulthood, are considered separately. The authors propose a starting point for a comparative analysis of the factors influencing the consumers food choice, particularly in case of rapid environmental changes. In the article, a new research agenda, requires additional discussion and attention, is proposed and structured. The results could be useful for brand manufacturers and retailers developing their marketing strategies, as well as for adjusting government restrictions on the consumption of unhealthy and stimulating healthy foods.

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Dine-in or take-out: Modeling millennials’ cooking motivation and choice

Cited by 33 publications

References 69 publications

Generation Y's dining out behavior

Generation Y's dining out behavior

Measuring and Leveraging Motives and Values in Dietary Interventions

Сonsumer food choice: Factors, current state and expected changes

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