Identification of Delighters and Frustrators in Vegan-friendly Restaurant Experiences via Semantic Network Analysis: Evidence from Online Reviews

Oh, Munhyang; Badu‐Baiden, Frank; Kim, Seongseop; Lema, Joseph

doi:10.1080/15256480.2021.1981186

Cited by 16 publications

(9 citation statements)

References 91 publications

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“…The proposed attributes were found to have a significant relationship, with health and beauty being the most crucial factor. This result supports previous studies by Oh et al ( 31 ) and Larsson et al ( 79 ) on the choice attributes of vegan restaurants. In addition, it was found that the multiple attributes ascribed to vegan restaurants improved customer engagement, with identification being the most important factor.…”

Section: Discussionsupporting

confidence: 93%

“…Vegans are often viewed as judgmental, are frequently confronted about their meat-free lifestyles, and are unable to eat at most establishments ( 30 ). Nevertheless, as people have specific reasons to adopt veganism, they tend to prefer to visit vegan restaurants for health, nutrition, socializing, and to have a positive experience ( 31 ). Previous research found that the main motivations for choosing to eat at vegan restaurants were health and beauty ( 32 – 34 ), guilt ( 10 , 28 , 35 ), curiosity ( 10 ), and environmental concerns ( 36 , 37 ).…”

Section: Literature Reviewmentioning

confidence: 99%

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Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors?

Park

2022

Front. Nutr.

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Over the past decade, there has been an increased interest in veganism in several nations across the world. In 2021, there were around 79 million vegans. While veganism is growing, it still covers only 1% of the global population. But if the diet keeps its steady growth rate, it's predicted to increase to one in 10 people within the next 10 years. However, in addition to the traditional, though poorly studied, multiple attributes ascribed to vegan restaurants, there may be other factors influencing the approach intentions of vegan restaurant customers. Within this context, this study investigated the psychological resilience associated with customer engagement (identification, enthusiasm, attention, absorption, and interaction) with the vegan movement for Korean vegan customers. The analysis was conducted using SPSS 22.0 and AMOS 22.0. The results revealed that numerous attributes ascribed to vegan restaurants positively affected customer engagement, especially identification, and strongly influenced psychological resilience as well. However, the identification customer engagement factor did not significantly affect the approach intentions of vegan restaurant customers. The study results suggested that when eliciting customer engagement to increase approach intentions toward vegan restaurants, it is necessary to emphasize customer psychological resilience, enthusiasm, attention, absorption, and interaction. This study contributes to food and consumer behavior literature on the approach intentions toward vegan restaurants.

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Section: Discussionsupporting

confidence: 93%

Section: Literature Reviewmentioning

confidence: 99%

Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors?

Park

2022

Front. Nutr.

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“…From the hotel management’s perspective, this means that the challenge is to go beyond the gimmicks of marketing (e.g., simple references to green and eco-friendly services on websites) and approach sustainability in a more focused, concerted, holistic manner than prior to the pandemic. This may include activities such as educational campaigns for customers and staff on sustainability practices, using digitalized communication platforms (social media networks or online workshops and programs; Chi et al, 2022; Choi et al, 2020; Oh et al, 2022: Wong & Kim, 2020). Educational initiatives may help impart knowledge, create greater awareness about sustainable consumption, and attract new, environmentally aware and enlightened customers.…”

Section: Discussionmentioning

confidence: 99%

Threat-Induced Sustainability: How Covid-19 has Affected Sustainable Behavioral Intention and Sustainable Hotel Brand Choice

Kim

Lee

et al. 2022

Journal of Hospitality & Tourism Research

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The purpose of this research was to explore the influence of the COVID-19 pandemic on consumers’ sustainable consumption behavior. It investigated whether the perceived threat of COVID-19 increased their intention to choose a sustainable hotel brand option. It examined whether environmental concern and the perceived value of patronizing a sustainable business mediated the relationship between the perceived threat of COVID-19 and sustainable behavioral intention. Five experimental studies indicated that the pandemic contributed to elevating sustainable behavioral intention. Environmental concern and the perceived value of patronizing a sustainable business played a mediating role in the relationship between the perceived threat of COVID-19 and sustainable behavioral intention. Another important outcome was that customers showed a preference for choosing a sustainable hotel brand over a non-sustainable brand, even when the price was higher.

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“…Response occurs as a result of organismic arousal and involves elements such as behavior, intention, support or decision (Fiore and Kim, 2007). Based on the complex psychological nature of local food experience and its outcomes (Badu-Baiden et al , 2022; Oh et al , 2021), this study uses the ABVI framework to explain and provide a deeper understanding of the internal and external mechanisms of tourists’ local food experiences within an exotic African tourism context. Further details of the ABVI connection are presented below.…”

Section: Literature Review and Hypothesesmentioning

confidence: 99%

International tourists’ local African food consumption

Badu‐Baiden¹,

Kim

Otoo

et al. 2022

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Purpose This study aims to examine international tourists’ local African food consumption experiences by using an attribute–benefit–value–intention (ABVI) framework. Design/methodology/approach A total of 336 respondents were collected in Ghana, Africa. A series of quantitative research methods were used in the data analysis to explicate the relationships. Findings By assessing critical structural relationships, 8 out of 14 hypothetical relationships were found to be empirically supported. They include the paths between food novelty, restaurant quality and food quality as antecedents of epistemic value, the path between restaurant quality and food quality and the path between restaurant quality and consumption value. Originality/value This study establishes the psychological mechanism behind tourists’ local food consumption experiences and further extends the utility of the consumption value theory and ABVI framework into the local food experience context. It confirms that tourists’ local food consumption experiences involve a sequential psychological process involving local food attribute evaluation, benefits sought, consumption values and future intention. This study offers a thorough explanation of variables that are crucial to promoting indigenous ethnic food consumption experience.

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Identification of Delighters and Frustrators in Vegan-friendly Restaurant Experiences via Semantic Network Analysis: Evidence from Online Reviews

Cited by 16 publications

References 91 publications

Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors?

Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors?

Threat-Induced Sustainability: How Covid-19 has Affected Sustainable Behavioral Intention and Sustainable Hotel Brand Choice

International tourists’ local African food consumption

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