Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University

Feldman, Charles; Su, Haiyan; Mahadevan, Meena; Brusca, Joseph; Hartwell, Heather

doi:10.1080/15428052.2013.798605

Cited by 12 publications

(10 citation statements)

References 41 publications

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“…There is high heterogeneity in the restaurant sector and various customer segments have different expectations about the type and extent of food information required (Elbel et al, 2011). For example, while menu information had a significant effect on promoting healthy choice in Quick Service Restaurants (QSR) (Hur and Jang, 2015), it did not have the same effect in other settings such as college cafeteria (Feldman et al, 2014),…”

Section: Cross-sector Analysismentioning

confidence: 98%

“…A major limitation of previous studies is the use of experimental research designs often conducted in a narrow context and limited to homogenous groups from University colleges, health clinics, or small local communities (see, Feldman et al, 2014;Yoon and George, 2012;Wei and Miao, 2013). Although scenario based experiments have their value in exploring new phenomenon, such approaches allow researchers to manipulate variables to causal inference (Wei and Mao, 2013).…”

Section: Introductionmentioning

confidence: 98%

“…Feldman et al (2014), for example, found that restaurants, through menu psychology can be part of the solution in dealing with obesity. Wansink and Love, (2014) found that menu psychology can enable businesses to promote healthy food items with high margins.…”

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Fakih

Assaker

Assaf

et al. 2016

International Journal of Hospitality Management

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a b s t r a c tThis research looks at how consumer desires for restaurant menu information including "nutritional information", "product characteristics", and "preparation and ingredients" influence customers' attitudes and behavioural intentions toward restaurants. A theoretically derived model is empirically tested on data collected from 293 customers from three segments of the restaurant sector − High-Scale, Mid-Scale and Low-Scale. Partial least squares structural equation modelling (PLS-SEM) and multigroup analysis confirms that the relationship between menu information and behavioural intentions is mediated by consumers' attitudes toward the restaurant. Furthermore, 'preparation and ingredients' and 'nutritional information' were the two strongest predictors of attitudes and behavioural intentions for high-and midscale restaurants, whereas 'product characteristics' was the most significant for low-scale restaurants. These findings present new knowledge on how different types of information drive consumers' purchase intentions across different segments of the industry.

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Section: Cross-sector Analysismentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Fakih

Assaker

Assaf

et al. 2016

International Journal of Hospitality Management

View full text Add to dashboard Cite

show abstract

“…Wansink and Love (2014) recommend four types of words which can influence consumer choice in restaurants: words with sensory appeal, words that trigger happy memories, geographic or location names with positive associations, and the names of well-liked brands. Besides manipulating food descriptions, attracting attention to menu items by adding boxes around them can increase the sales of these items (Feldman et al, 2011;Feldman, Su, Mahadevan, Brusca & Hartwell, 2014). Also, associating foods with certain symbols or colors can make people more likely to select these foods relative to simply providing information about the foods (Wagner, Howland, & Mann, 2015).…”

Section: Contextual Influences On Food Consumptionmentioning

confidence: 99%

“…This treatment was selected because previous research suggests that attracting attention to menu items can increase the likelihood of their choice (e.g. Feldman et al, 2011Feldman et al, , 2014. The 'descriptive' treatment involved changing the description of the dish to increase sensory appeal.…”

Section: Study Overviewmentioning

confidence: 99%

(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice

2018

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Previous research has shown that restaurant menu design can influence food choices. However, it remains unknown whether such contextual effects on food selection are dependent on people's past behavior. In the present study, we focused on vegetarian food choices, given their important implications for the environment, and investigated whether the influence of different restaurant menus on the likelihood of selecting a vegetarian dish is moderated by the number of days on which people reported eating only vegetarian food during the previous week. In an online scenario, participants were randomly assigned to four different restaurant menu conditions-control (all dishes presented in the same manner), recommendation (vegetarian dish presented as chef's recommendation), descriptive (more appealing description of vegetarian dish), and vegetarian (vegetarian dishes placed in a separate section)-and ordered a dish for dinner. The results showed that the recommendation and descriptive menus increased the likelihood of vegetarian dish choices for infrequent eaters of vegetarian foods, whereas these effects tended to reverse for those who ate vegetarian meals more often. The vegetarian menu had no impact on the infrequent vegetarian eaters' choice but backfired for the frequent vegetarian eaters and made them less likely to order a vegetarian dish. These findings indicate that people's past behavior is an important determinant of the impact of nudging on food choices, and that achieving sustainable eating may require more personalized interventions.

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Nudging towards sustainable dining: Exploring menu nudges to promote vegetarian meal choices in restaurants

Weijers,

Claessens,

Gillebaart

et al. 2024

Appetite

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Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University

Cited by 12 publications

References 41 publications

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice

Nudging towards sustainable dining: Exploring menu nudges to promote vegetarian meal choices in restaurants

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