Effect of Information on Consumer Perception: Evidence from Restaurant Hygiene Grade Cards in New York City

Kang, Danyang

doi:10.22004/ag.econ.231156

Cited by 1 publication

(1 citation statement)

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“…Though unable to obtain direct physical experience about taste during online food-ordering, consumers could form taste perception by referring to the reviews posted by other consumers. Hygiene is an important characteristic linked to food safety and consumer health ( Kang, 2015 ). Food manufacturers and restaurants have been trying to brand their healthy image and sell their products through a hygiene perspective ( Chandon and Wansink, 2007 ).…”

Section: Introductionmentioning

confidence: 99%

How Are Consumers Affected by Taste and Hygiene Ratings When Ordering Food Online? A Behavioral and Event-Related Potential Study

Wang

Luo

et al. 2022

Front. Neurosci.

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With the rapid development of the take-out industry, taste and hygiene ratings as social-based information have been frequently used by online food-ordering platforms to facilitate consumer purchases. The present study aims to uncover the effects of taste and hygiene ratings on online food-ordering decision by incorporating behavioral and neural approaches. The behavioral results showed that a high taste rating induced a higher ordering intention than a low taste rating, and that a high hygiene rating induced a higher ordering intention than a low hygiene rating. The effect of hygiene rating on ordering intention was moderated by taste rating. Hygiene rating had a greater impact on ordering intention when the taste rating was high (vs. low). In addition, inconsistency between taste and hygiene ratings increased the cognitive load and took more time for decision-making. The event-related potential (ERP) data revealed that consumers paid more attention to a high (vs. low) taste rating in the early cognitive process, which was reflected by a larger P2. Subsequently, a more negative N2 was elicited by conflicting ratings than consistent ratings when the taste rating was low. In the relatively late decision-making process, a larger P3 was evoked by consistent than conflicting ratings, suggesting that consumers had more confidence in their decisions for consistent ratings. These findings could help restaurants understand the roles of taste and hygiene rating cues in affecting consumer behavior and prompt those restaurants to adopt effective measures to increase online sales.

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Section: Introductionmentioning

confidence: 99%