Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants

Jang, Yoon Jung; Kim, Woo Gon; Bonn, Mark A.

doi:10.1016/j.ijhm.2010.12.012

Cited by 274 publications

(244 citation statements)

References 20 publications

(38 reference statements)

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“…Externally, the restaurant's reputation improves the customers' perceptions of it [60][61][62][63], so green practices could be a good way to maintain positioning in the market during times of crisis [64]. Furthermore, the adoption of these measures can be used to attract a new type of customer to the restaurant by offering new menu selections according to their preferences and concerns thereby increasing sales more than the competition does [65,66]. Second, when the ability of suppliers of green and green capability is higher degree, it will contribute to organizational performance, namely environmental and economic performance which supported by Bowen et al and Tseng et al [34,35].…”

Section: Discussionmentioning

confidence: 99%

The Impact of Restaurants’ Green Supply Chain Practices on Firm Performance

Chiu

Hsieh

2016

Sustainability

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This study investigated crucial green supply chain management (GSCM) practice dimensions and firm performance based on restaurants firms in Taiwan. On the basis of a factor analysis, four green supply chain management dimensions were identified: corporate environment policy, green packing, green product, and economic transport. This study investigated crucial GSCM practice dimensions (including corporate environment policy, packaging waste, economic transport, and product recycling), green capability and organizational performance. The results shown: first, green practices in restaurants in Taiwan have an indirect effect on firm performance through green capability; second, when the ability of suppliers of green and green capability is at a higher degree, it will contribute to organizational performance, namely environmental and economic performance. Finally, green practices could be a key driver of green capability and it should be a priority in restaurants.

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Section: Discussionmentioning

confidence: 99%

The Impact of Restaurants’ Green Supply Chain Practices on Firm Performance

Chiu

Hsieh

2016

Sustainability

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“…customer perception of sustainability-related practices adopted by food service operators (see, for example, DiPietro et al 2013b;Dutta et al 2008;Jang et al 2011); consumer willingness to pay for environmentally-benign products and environmental management initiatives applied by restaurateurs (see, for instance, DiPietro et al 2013a;Frash et al 2015;Kim et al 2015); and customer attitudes to the use of 'green' marketing tools by catering establishments (see, for example, Hu et al 2010;Jeong et al 2014;Vieregge et al 2007). …”

Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

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“…Various studies have used lifestyle as a segmentation variable (Bruwer & Li, 2007, Choe & Cho, 2011Jang, Kim & Bonn, 2011;Wycherleya, McCarthy & Cowan, 2008). The work of Wycherleya et al (2008) used a scale of food-related lifestyles and identified six categories of consumers: "adventurers", "rational", "sloppy", "likes a snack", "conservative", and "not involved".…”

Section: The Segmentation Of Markets In the Restaurant Industrymentioning

confidence: 99%

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Ramón

Fransi

Ferrer-Rosell

et al. 2018

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Purpose: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service. FindingsThe results reveal the existence of two segments whose behaviour is different, where the individuals of the first consider the culinary experience as the main reason for their tourist visit to the destination. In contrast, the second segment considers that their visit to the destination is the main reason for their tourism. Moreover, the diners from both segments display different behaviour in terms of their post-purchase, recommendation and intention to return behaviour and the perception of the status with which their visit to the restaurant provides them. Research limitations/implications:The main limitation of this research is the fact that only the responses of tourists who have visited top-level restaurants in Spain have been studied Practical implications:The results of this study may help both the managers of restaurants of a certain level and the public authorities responsible for tourism to make decisions, since these types of restaurants are becoming tourist resources of the first order. Social implications:Knowledge of the diner could facilitate the optimal management of the restaurant and help orient it as a tourist resource. In certain areas such a resource can become a pole of tourist attraction and contribute towards territorial balance thanks to the positive externalities it generates in the territory where such establishments are located.Originality/value: the present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development. Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few researches that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.-332-Intangible Capital -https://doi

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Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants

Cited by 274 publications

References 20 publications

The Impact of Restaurants’ Green Supply Chain Practices on Firm Performance

The Impact of Restaurants’ Green Supply Chain Practices on Firm Performance

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

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