Examining guest chefs’ influences on luxury restaurants’ images

Chen, Annie; Peng, Norman; Hung, Kuang‐Peng

doi:10.1016/j.ijhm.2015.12.006

Cited by 4 publications

(7 citation statements)

References 25 publications

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“…Scholars have found that a good fit between both parties strengthens consumers’ positive opinions and improves their attitudes towards both brands (Boo and Mattila, 2002; Ashton and Scott, 2011; Lin, 2013). A better perceived fit between luxury restaurants and their chefs thus enhances both these entities’ perceived image (Lin, 2013; Chen et al , 2016).…”

Section: Study Twomentioning

confidence: 99%

What’s on the menu? How celebrity chef brands create happiness

Rodrigues,

Brochado,

Sousa

et al. 2023

EJM

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Purpose This study aims, first, to understand consumers’ perception of chefs as human brands (i.e. study one). Second, tests were run to assess the validity of a new conceptual model of the relationships between the factors of chef image, luxury restaurant image, both images’ congruity and consumers’ hedonic and novelty experiences and happiness and well-being (i.e. study two). Design/methodology/approach The first qualitative study involved using Leximancer software to analyse the data drawn from 43 interviews with luxury restaurant clients. In the second quantitative study, 993 valid survey questionnaires were collected, and the proposed model was tested using structural equation modelling. Findings The results reveal that consumers perceive chefs as human brands and the associated narratives include both performance- and popularity-based characteristics. The findings support the conclusion that individuals give great importance to chefs’ image and the congruence between chefs and their restaurant’s image. In addition, luxury restaurant image only affects novelty experiences, and both hedonic and novelty experiences have a positive effect on customers’ happiness and well-being. Research limitations/implications This research focused on Portuguese luxury restaurants. The consumers’ happiness and well-being needs to be replaced by other outcomes to confirm if the model produces consistent results. Practical implications The results should help luxury restaurant managers understand more fully which pull factors are valued by their clients and which aspects contribute the most to their pleasure and welfare. Originality/value This study adds to the extant literature by exploring consumers’ perceptions of chefs as human brands and the role these chefs’ image play in customers’ luxury restaurant experiences and perceived happiness and well-being.

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Section: Study Twomentioning

confidence: 99%

What’s on the menu? How celebrity chef brands create happiness

Rodrigues,

Brochado,

Sousa

et al. 2023

EJM

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show abstract

“…Image congruence is defined as the consumer's personal judgment toward the image consistency and compatibility between products and other objects [22]. For example, the restaurant-guest image congruence refers to whether consumers perceive the chef's image as compatible and consistent with the restaurant [21]. In this study, exhibition-park image congruence refers to the visitor's assessment of the alignment between the exhibition's image and the CCP's image.…”

Section: Exhibition-park Image Congruencementioning

confidence: 99%

“…Likewise, consumers' judgment of the degree of suitability of an event held by a particular shopping outlet has an effect on their satisfaction with the event and their shopping enjoyment [23]. Similarly, consumers' perception of the image congruence of a luxury restaurant and a guest chef has an effect on their perception of the restaurant [21].…”

Section: Exhibition-park Image Congruencementioning

confidence: 99%

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Experiential Value of Exhibition in the Cultural and Creative Park: Antecedents and Effects on CCP Experiential Value and Behavior Intentions

et al. 2021

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The protection of industrial cultural heritage is related to sustainable urban development. Cultural and creative parks (CCPs) are a way for many cities to protect their industrial cultural heritage. In the context of CCPs, this study examines the relationships among the antecedents of exhibition experiential value, CCP experiential value, and behavioral intentions. Surveying 428 visitors in two well-known CCPs in Taipei, this study found that the four antecedents (attractiveness, existential authenticity, self-congruence, and exhibition–park image congruence) have a positive impact on exhibition experiential value. Exhibition experiential value has a positive impact on CCP experiential value, which in turn, affects behavioral intentions toward the CCP. In addition, this study finds that exhibition experiential value has a mediating effect between the four antecedents and CCP experiential value. Moreover, CCP experiential value has a mediating effect between exhibition experiential value and behavioral intentions. The findings of this study provide a direction for CCPs to achieve sustainable development through exhibitions that can attract more tourists.

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“…Before long, competence certification for other culinary arts were instituted, such as baking, Chinese rice processing, Chinese noodle processing, bartending, Western cuisine and catering and tourism services. Chen et al (2016) examined the influence of guest chefs on the brand images of luxury restaurants. First, literature on hospitality would benefit from an exploration of guest chefs' influences on staff rather than on customers.…”

Section: Introductionmentioning

confidence: 99%

Development of competences for teppanyaki chefs in food and beverage education

Shyr

Pan

Huang

et al. 2018

BFJ

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Purpose The purpose of this paper is to focus on the development of competences for use by professional teppanyaki chefs in food and beverage education in Taiwan. Design/methodology/approach The research methodology includes the Delphi technique and incorporates interviews with three types of experts: instructors from culinary departments at a university, seasoned teppanyaki professionals and owners of teppanyaki establishments. An analysis of the responses provided by these industry experts led to identification of four dimensions of competences needed by teppanyaki chefs: knowledge, technique, affect and attitude. The K-S test involves using a z-test on ordinal variables for single samples to determine whether the sample distribution diverges from the frequency distribution. The z-score is greater than 1.96 which implies significance and consistency. Findings This study analyzed the responses provided by the interviewed experts to identify and extract competences for teppanyaki chefs. The extracted competences comprise four dimensions (knowledge, technique, affect and attitude), 16 work-related tasks and 74 skills items. Originality/value This study includes 16 work-related tasks, and 74 competences. The study recommends the establishment of an organization for competence certification to act as the authority for teppanyaki skill certification. Such an organization could utilize the results from this study as a reference, as could culinary departments at vocational institutes as well as other teppanyaki training courses offered in Taiwan.

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Examining guest chefs’ influences on luxury restaurants’ images

Cited by 4 publications

References 25 publications

What’s on the menu? How celebrity chef brands create happiness

What’s on the menu? How celebrity chef brands create happiness

Experiential Value of Exhibition in the Cultural and Creative Park: Antecedents and Effects on CCP Experiential Value and Behavior Intentions

Development of competences for teppanyaki chefs in food and beverage education

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