Producing authenticity in restaurant experiences: interrelationships between theconsumer, theprovider, and theexperience

Abstract

In the context of the advent of the experience economy, conceptualisations of authenticity are often both perplexing and uncertain. This paper argues for a nuanced understanding of the multi-dimensional nature of authenticity of restaurant experiences from the production perspective. It does this by proposing a framework to produce authenticity using the interrelationships of three fundamental elements of a restaurant experience, the Consumer, the Provider, and the Experience, and by discussing the consumers' experiential outcomes resulting from such interrelationships. By applying the interrelationships to reconceptualise the existing authenticity approaches in tourism and hospitality contexts, this paper suggests that direct interaction between the provider and the consumer can enhance authenticity of restaurant experiences. As a result, incorporating such direct interaction supports the multidimensional approach to authenticity in restaurants. The three outcomes resulting from the interrelationships can further strengthen perceptions of authenticity in restaurant experiences. The paper offers both theoretical and practical insights which advance the production of authenticity in restaurants.

The Effects of Types of Service Providers on Experience Economy, Brand Attitude, and Brand Loyalty in the Restaurant Industry

“…First, this study applied the concept of the experience economy to the restaurant industry and presented a theoretical extension that proves the causal relationship between the experience economy and brand attitude. As experiential benefits become more important in restaurants, this study interpreted the phenomenon as “experience economy” [ 14 , 15 , 16 ]. Additionally, based on the review of previous studies, the four sub-dimensions of the experience economy were applied to human-serving restaurants and robot-serving restaurants [ 15 , 16 , 18 , 19 , 20 , 21 ].…”

“…Consumers consider functional aspects, such as taste and portion size when eating at a restaurant, but they also value how much experiential benefits the restaurant provides [ 14 ]. The concept of experiential benefits has been studied for a long time because it provides customers with an unforgettable experience, which also significantly impacts their behavioral intentions [ 15 ].…”