Reconstruction of the relationship between traditional and emerging restaurant brand and customer WOM

Zhang, Shuning; Li, Yongquan; Liu, Chih‐Hsing; Ruan, Wen-Qi

doi:10.1016/j.ijhm.2021.102879

Cited by 32 publications

(43 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This was previously showed by Podnar and Javernik (2012), who said that the stronger the attitude towards the brand is, the more positive the WOM about the brand will be. Furthermore, this result also resonates with Martin (2017) and Zhang et al (2021), who identified that if customers had a good brand attitude, it resulted in spreading a positive WOM about the brand.…”

Section: Discussionsupporting

confidence: 73%

“…In the restaurant sector, Jalilvand et al (2016) explored brand preference and its relationships with brand equity, brand personality and WOM. In the same business area, Zhang et al (2021) showed that brand authenticity impacts WOM through perceived value and brand identification. Additionally, this analysed link is positively moderated by cultural involvement.…”

Section: Brand Attitude and Wommentioning

confidence: 99%

“…Due to the rising competitiveness of restaurants in the current scenario, scholars and practitioners need to find strategies and tactics to sustain the profitability of services and brands that are involved in the sector (Erkmen and Hancer, 2019;Liu et al, 2020;Zhang et al, 2021). The achieved results take a significant step in proposing several theoretical contributions into brand attachment, brand characteristics, congruence, brand attitude, revisit intentions and WOM in the restaurant sector.…”

Section: Theoretical and Managerial Implicationsmentioning

confidence: 99%

See 2 more Smart Citations

Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector

Foroudi

Palazzo

Sultana

2021

BFJ

View full text Add to dashboard Cite

PurposeFollowing the planned behaviour theory, the aim of the paper is to analyse the role played by brand attachment, brand characteristics and congruence in enhancing brand attitude while leading to revisit intentions and word-of-mouth (WOM) in the restaurant sector.Design/methodology/approachThe study is based on the quantitative method and considered 464 questionnaires fulfilled by customers of restaurants. The data were explored employing the partial least square–structural equation modelling (PLS-SEM).FindingsThis study expands the literature about WOM and revisit intentions. The paper states that brand attitude positively influenced revisit intentions and WOM. Besides, findings highlighted that analysed concepts were positively correlated and that they played an important role in impacting revisit intentions and WOM, apart from one factor: social self-congruity, which was not significantly related to brand attitude.Practical implicationsThe results of this paper show practitioners how to develop suitable strategies that set the bases for developing customer loyalty and repeat business. By putting into practice these suggestions in the restaurant sector, brands can easily build up their attitude and boost a positive WOM and the intention to revisit.Originality/valueThe study offers a conceptual framework to explore the significance of several factors, including revisit intentions and WOM. In practice, taking into account the proposed framework, it is suggested that restaurant managers should assess these two items using several factors including congruence, brand characteristics and brand attachment.

show abstract

Section: Discussionsupporting

confidence: 73%

Section: Brand Attitude and Wommentioning

confidence: 99%

Section: Theoretical and Managerial Implicationsmentioning

confidence: 99%

See 1 more Smart Citation

Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector

Foroudi

Palazzo

Sultana

2021

BFJ

View full text Add to dashboard Cite

show abstract

“…WOM measures customers' willingness to publicly express positive opinions about a brand or company [59]. Customer loyalty has also attracted attention from tourism and hospitality scholars [60][61][62][63], who have addressed the issue in relation to hotels [64], tourism types [62], Airbnb [63], tourism suppliers [64], and catering enterprises [65]. Furthermore, tourism scholars have extended the concept to destination loyalty [25], which encompasses tourists' willingness to recommend and intention to revisit destinations [66].…”

Section: Perceived Risk In Tourism Researchmentioning

confidence: 99%

“…This may trigger concerns and uncertainty about safety, increasing tourists' perceived risk and reducing their loyalty to the homestay industry in tourist destinations. The direct and indirect negative influence of perceived risk on customer loyalty has been demonstrated in a variety of disciplines, including marketing [65], hospitality [64], and applied sociology [69]. However, the impact of homestay-related perceived risk on tourists' loyalty to the homestay industry has received very limited academic attention.…”

Section: Perceived Risk and Customer Loyalty In Tourismmentioning

confidence: 99%

A Study of Emotional Solidarity in the Homestay Industry between Hosts and Tourists in the Post-Pandemic Era

Tang

2021

Sustainability

View full text Add to dashboard Cite

Tourists’ perceptions of various risks at their travel destinations have crucial implications for destination management organizations and other tourism industry practitioners, which is growing into an unprecedented concern in the post-pandemic era. The Internet has boosted the global homestay industry. The perceived risk of homestay tourists requires further attention from researchers to promote the sustainable development of the homestay industry, especially in the post-pandemic era. To supplement and enrich the literature, this study aims to explore the relationships between tourists’ perceived risk, three dimensions of tourists’ emotional solidarity with hosts (feeling welcome, sympathetic understanding, and emotional closeness), and their customer loyalty towards the homestay industry in the post-pandemic era by taking the homestay industry of Guangzhou, China as the context, and employing SmartPLS for the empirical analysis. The results indicate that perceived risk has a significantly negative impact on emotional solidarity and customer loyalty, while emotional solidarity has a significantly positive impact on customer loyalty and plays a partial mediating role in the relationship between perceived risk and customer loyalty. The theoretical contributions of the article and the practical implications of the findings for the sustainable development of the homestay industry are discussed.

show abstract

Criticality of the third-party partnership in the UTAUT2 framework: an empirical examination of restaurant self-service technology applications

Li,

Weinland,

Zhang

et al. 2024

Univ Access Inf Soc

View full text Add to dashboard Cite

Reconstruction of the relationship between traditional and emerging restaurant brand and customer WOM

Cited by 32 publications

References 61 publications

Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector

Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector

A Study of Emotional Solidarity in the Homestay Industry between Hosts and Tourists in the Post-Pandemic Era

Criticality of the third-party partnership in the UTAUT2 framework: an empirical examination of restaurant self-service technology applications

Contact Info

Product

Resources

About