Establishing Loyalty from Consumers’ CSR Perception toward the Restaurants Offering Nutritional Information

Rehman, Mohsin Abdur; Park‐Poaps, Haesun; Lodhi, Rab Nawaz; Amaad, Hafiz

doi:10.1080/15332969.2021.1987612

Cited by 1 publication

(4 citation statements)

References 38 publications

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“…Meanwhile, inclusive design to address the needs of society will demonstrate a commitment to CSR (Maignan et al, 2005). For example, hospitality literature on healthy eating indicates that nutrition information presented on the restaurant's menu directly impacts consumers' perceived CSR and their consequential cognitions and behaviors, such as brand attitudes and purchase intentions (Kim and Ham, 2016;Lee et al, 2014;Rehman et al, 2022). In short, menu designs that identify allergens give consumers a sense that their needs are being taken into account (Gassiot Melian et al, 2016), contribute to the CSR image of a restaurant, improve the brand attitude, and encourage consumers to dine in a restaurant.…”

Section: Discussionmentioning

confidence: 99%

“…For example, hospitality literature on healthy eating indicates that nutrition information presented on the restaurant's menu directly impacts consumers' perceived CSR and their consequential cognitions and behaviors, such as brand attitudes and purchase intentions (Kim and Ham, 2016; Lee et al. , 2014; Rehman et al. , 2022).…”

Section: Discussionmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

“…Allergen transparency shows that the restaurant cares about its consumers and is socially responsible. In previous health literature, the disclosure of nutritional information on restaurant menus has been viewed as a CSR initiative (Kim and Ham, 2016;Rehman et al, 2022). Due to the number of food-related allergic reactions observed in restaurants, having clear communication strategies in place for consumers with food hypersensitivity can showcase that a restaurant is committed to consumer safety, which builds trust and loyalty (Antico, 2016).…”

Section: Dining Out With Adverse Food Reactionsmentioning

confidence: 99%

See 3 more Smart Citations

Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study

Lee,

Wei

2024

BFJ

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PurposeThis study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus.Design/methodology/approachThis study used an online survey with open-ended and ranking questions, combined with eye-tracking technology, to explore participants' visual attention and design preferences regarding four menus. This study utilized one-way repeated measures analysis of variance (RM-ANOVA) and heat maps to analyze participants' menu-reading behaviors. A content analysis of survey responses and a ranking analysis of menus were conducted to understand the reasons behind consumers' preferred menu designs.FindingsThe advisory statement was not much attended to. Participants identified food allergen information significantly quicker with the directive labeling system (icons) than the other two systems, implying they were eye-catching. Semi-directive labeling system (red text) has lower visit count and was more preferred than two other systems; each labeling system has its strengths and limitations. Participants viewed restaurants that disclosed food allergen information on menus as socially responsible, and they would revisit those restaurants in the future.Originality/valueThis study was one of the first to explore, through use of eye-tracking technology, which food allergen labeling systems were attended to by consumers with food hypersensitivity. The use of triangulation methods strengthened the credibility of the results. The study provided empirical data to restauranteurs in the US on the values of food allergen identification on restaurant menus, although it is voluntary.

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