Understanding Halal Restaurant Patronage Intention: The Role of Perception, Culture and Religiosity

Abstract

Restaurants providing halal (permissible according to Islamic jurisprudence) food are important to Muslims. However, many factors influence customers' intention to patronise halal restaurants. This study examines the antecedents of patronage of halal restaurants. The study questions whether there is an effect of perceived value, perceived usefulness and culture on the intention to patronise halal restaurants and whether religiosity moderates the relationship among these variables. The purpose of this study is to explore the factors that influence Muslim customers' intention to patronise halal restaurants. The study specifically investigates the relationships among perceived value, perceived usefulness, culture, religiosity and intention to patronise halal restaurants. The study is based on a sample of 323 halal restaurant consumers. The questionnaire measures the following variables: perceived value, perceived usefulness, vertical collectivism, horizontal collectivism, vertical individualism, horizontal individualism, religiosity and intention to patronise halal restaurants. The study shows that both perceived value and perceived usefulness have a direct influence on behavioural intention to patronise halal restaurants. In regards to the effect of collectivism and individualism, only horizontal collectivism and vertical individualism have a direct influence on purchase intention. The current study also finds that religiosity moderates the relationship among perceived value, perceived usefulness, horizontal collectivism and horizontal individualism with respect to behavioural intention. The study shows that the Muslim intention to patronise halal restaurants is influenced by the perceived value, perceived usefulness of halal restaurants and culture which is also moderated by the Muslim level of religiosity.

Religiosity and Its Consequences in Halal Food Purchasing Behaviour: An Empirical Evidence From Tarakan, Indonesia and Tawau, Malaysia

“…Previous studies that related to consumer behaviour towards purchasing halal products found that religiosity was an antecedent of behavioural intention and proven to significantly, positively, and directly influenced behavioural intention (Alam, Janor, Zanariah, Wel, & Ahsan, 2012;Ahmad et al, 2015;Kusumawardhini, Hati, & Daryanti, 2016;Varinli, Erdem, & Avcilar, 2016). However, those findings were not supported by Fara, Hati, and Daryanti's (2016), their findings revealed that religiosity did not directly influence behavioural intention to patronize the halal restaurant. Therefore, religiosity role as the antecedent of behavioural intention in purchasing and consuming halal food cannot be generalized yet.…”

What Non-Muslims Say About Halal-Certified Products?

“…Perception is essentially a cognitive process experienced by everyone in understanding information about their environment. both through sight, hearing, appreciation, feeling and smell (Fara et al, 2016;Naylor & Frank, 2000;Rafiki, 2019;Simbolon, 2008). Perception is also defined as a process that makes us aware of the many stimuli or stimuli that affect our senses.…”

Understanding the Awareness of the Importance of Halal Labels to Business Actors Based on Range of Long Business Variations

“…According to Rahimah Mohamed Yunos (2013) Overall, the success of the halal industry requires coordination and participation of various parties and strategic marketing strategies in addition to various other factors that contribute to placing "Halal" as one of the attributes consumers consider to buy products/services. Andreina Fara (2016) shows that halal certification in restaurants produces a better opinion of restaurants among consumers. In addition, halal certification is also seen as useful for consumers in determining consumer behavior.…”