Pub Date : 2023-12-14DOI: 10.1080/15378020.2023.2294415
Sebastian Joy Panattil, Anoop George, Muhammed Sajid, M. Joy
{"title":"Driving affective commitment among food delivery executives towards an online food delivery partner platform through gamification","authors":"Sebastian Joy Panattil, Anoop George, Muhammed Sajid, M. Joy","doi":"10.1080/15378020.2023.2294415","DOIUrl":"https://doi.org/10.1080/15378020.2023.2294415","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"1997 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139002214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-13DOI: 10.1080/15378020.2023.2294413
Kristin Ransome, James Lappeman
{"title":"Drivers of meat-reduced diets: applying the integrative model of behavioral prediction to isolate key salient beliefs","authors":"Kristin Ransome, James Lappeman","doi":"10.1080/15378020.2023.2294413","DOIUrl":"https://doi.org/10.1080/15378020.2023.2294413","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"1 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139005578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-13DOI: 10.1080/15378020.2023.2294406
Nor Hasliza Md Saad, Farn Mei Nie, Zulnaidi Yaacob
{"title":"Exploring sentiment analysis of online food delivery services post COVID-19 pandemic: grabfood and foodpanda","authors":"Nor Hasliza Md Saad, Farn Mei Nie, Zulnaidi Yaacob","doi":"10.1080/15378020.2023.2294406","DOIUrl":"https://doi.org/10.1080/15378020.2023.2294406","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"94 1‐2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138976808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-12DOI: 10.1080/15378020.2023.2294404
Alei Fan, Anna S. Mattila, Laurie Wu, Han Shen
{"title":"The role of service guarantees in contemporary foodservice encounters","authors":"Alei Fan, Anna S. Mattila, Laurie Wu, Han Shen","doi":"10.1080/15378020.2023.2294404","DOIUrl":"https://doi.org/10.1080/15378020.2023.2294404","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139009317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-12DOI: 10.1080/15378020.2023.2281196
Fatemeh Binesh, Amanda Belarmino, Yunmei (Mabel) Bai
ABSTRACTWhile hospitality researchers have examined what impacts willingness-to-pay in restaurants, they have yet to determine if willingness-to-pay varies by menu course. The impact of sustainability messages and historical information on willingness-to-pay has also not been explored. This study used choice-based conjoint analysis to examine the effects of food quality, service quality, ambiance, sustainability information, historical information, and price on willingness-to-pay for three different courses in a restaurant: appetizer, entrée, and dessert. The choice of menu items and prices was based on an examination of casual dining restaurants in the U.S. The results indicate that while food quality, ambiance, and service quality were significant for all three courses, there were some interesting differences by course. While food quality was consistently the highest-rated antecedent, demographic information significantly changed the value of other antecedents for appetizers. For desserts, the uncommon menu item was the most chosen item. The sustainability and historical information messages were not significant, indicating that consumers may be experiencing information overload.KEYWORDS: Perceived valuewillingness-to-payrestaurantschoice-based conjoint analysis Disclosure statementNo potential conflict of interest was reported by the author(s)Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/15378020.2023.2281196.Additional informationFundingThis work was supported by the William F. Harrah College of Hositality.
【摘要】虽然酒店业研究人员已经研究了影响餐馆消费意愿的因素，但他们尚未确定消费意愿是否因菜单种类而异。可持续性信息和历史信息对支付意愿的影响也没有得到探讨。本研究采用基于选择的联合分析方法，考察了食品质量、服务质量、氛围、可持续性信息、历史信息和价格对餐馆三种不同菜肴(开胃菜、开胃菜和甜点)的支付意愿的影响。菜单项目和价格的选择是基于对美国休闲餐厅的调查。结果表明，虽然三道菜的食物质量、氛围和服务质量都很重要，但各道菜之间也存在一些有趣的差异。虽然食品质量一直是评价最高的前因，但人口统计信息显著改变了开胃菜的其他前因的价值。对于甜点，不常见的菜单项目是选择最多的项目。可持续性和历史信息消息并不显著，表明消费者可能正在经历信息过载。关键词:感知价值餐厅支付意愿基于选择的联合分析披露声明作者未报告潜在的利益冲突补充材料本文的补充数据可在https://doi.org/10.1080/15378020.2023.2281196.Additional information网站上获得资助本工作由William F. Harrah College of hospitality提供支持。
{"title":"Exploring which factors impact restaurant willingness-to-pay by menu course","authors":"Fatemeh Binesh, Amanda Belarmino, Yunmei (Mabel) Bai","doi":"10.1080/15378020.2023.2281196","DOIUrl":"https://doi.org/10.1080/15378020.2023.2281196","url":null,"abstract":"ABSTRACTWhile hospitality researchers have examined what impacts willingness-to-pay in restaurants, they have yet to determine if willingness-to-pay varies by menu course. The impact of sustainability messages and historical information on willingness-to-pay has also not been explored. This study used choice-based conjoint analysis to examine the effects of food quality, service quality, ambiance, sustainability information, historical information, and price on willingness-to-pay for three different courses in a restaurant: appetizer, entrée, and dessert. The choice of menu items and prices was based on an examination of casual dining restaurants in the U.S. The results indicate that while food quality, ambiance, and service quality were significant for all three courses, there were some interesting differences by course. While food quality was consistently the highest-rated antecedent, demographic information significantly changed the value of other antecedents for appetizers. For desserts, the uncommon menu item was the most chosen item. The sustainability and historical information messages were not significant, indicating that consumers may be experiencing information overload.KEYWORDS: Perceived valuewillingness-to-payrestaurantschoice-based conjoint analysis Disclosure statementNo potential conflict of interest was reported by the author(s)Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/15378020.2023.2281196.Additional informationFundingThis work was supported by the William F. Harrah College of Hositality.","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"78 17","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135036985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-10DOI: 10.1080/15378020.2023.2279002
Shiwen Lu, Jiseon Ahn
ABSTRACTDue to the growth of self-service technology (SST) in the service setting, in this study we propose and test a comprehensive model that captures the relative impacts of SST-related drivers (functionality, enjoyment, security/privacy, assurance, design, convenience, and customization) of customer attitude and behavioral intention in the restaurant setting. We surveyed 312 restaurant customers using SST and analyzed our proposed model using partial least squares structural equation modeling. Our results demonstrate, first, that the factors influencing customer attitudes toward SST are functionality and convenience. Second, customer attitude influences customer intentions to use SST in the future. Third, there are differences among SST attributes on customer behavior across gender, age, and income. There are significant impacts of enjoyment on attitudes among male, young, and high-income customers. This study contributes to the existing hospitality literature by examining the relative roles of various SST attributes as well as the demographic factors in the restaurant service context.KEYWORDS: Self-service technologyattitude toward SSTintention to use SSTdemographic characteristics Disclosure statementNo potential conflict of interest was reported by the author(s).
{"title":"An integrated model for understanding the role of self-service technology attributes and customers’ demographic characteristics in the restaurant service context","authors":"Shiwen Lu, Jiseon Ahn","doi":"10.1080/15378020.2023.2279002","DOIUrl":"https://doi.org/10.1080/15378020.2023.2279002","url":null,"abstract":"ABSTRACTDue to the growth of self-service technology (SST) in the service setting, in this study we propose and test a comprehensive model that captures the relative impacts of SST-related drivers (functionality, enjoyment, security/privacy, assurance, design, convenience, and customization) of customer attitude and behavioral intention in the restaurant setting. We surveyed 312 restaurant customers using SST and analyzed our proposed model using partial least squares structural equation modeling. Our results demonstrate, first, that the factors influencing customer attitudes toward SST are functionality and convenience. Second, customer attitude influences customer intentions to use SST in the future. Third, there are differences among SST attributes on customer behavior across gender, age, and income. There are significant impacts of enjoyment on attitudes among male, young, and high-income customers. This study contributes to the existing hospitality literature by examining the relative roles of various SST attributes as well as the demographic factors in the restaurant service context.KEYWORDS: Self-service technologyattitude toward SSTintention to use SSTdemographic characteristics Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"120 47","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135137881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-02DOI: 10.1080/15378020.2022.2056396
T. Le, Van Ky Long Nguyen, Thị Thu Hiền Lê, Thi Thanh Huong Nguyen, Khoa Nguyen Vu
ABSTRACT The fast-food industry has grown in popularity in the last few decades around the world. In Vietnam, the demand for fast food is increasing. Moreover, fast-food restaurants are popular in Vietnam, especially in Da Nang. The purpose of this research is to use the DINESERV scale to evaluate the factors that impact customer satisfaction in fast-food restaurants in Da Nang. A total of 184 respondents of a university in Da Nang, Vietnam from an online survey were used to assess customer satisfaction in fast-food restaurants. The findings revealed that food quality is not a significant influence on customer satisfaction but service quality, price and physical environment have positive impacts. This paper provides potential ways for restaurateurs to improve customer satisfaction by improving their understanding of the roles of the price, service quality, and physical environment.
{"title":"Customer satisfaction and fast-food restaurants: an empirical study on undergraduate students","authors":"T. Le, Van Ky Long Nguyen, Thị Thu Hiền Lê, Thi Thanh Huong Nguyen, Khoa Nguyen Vu","doi":"10.1080/15378020.2022.2056396","DOIUrl":"https://doi.org/10.1080/15378020.2022.2056396","url":null,"abstract":"ABSTRACT The fast-food industry has grown in popularity in the last few decades around the world. In Vietnam, the demand for fast food is increasing. Moreover, fast-food restaurants are popular in Vietnam, especially in Da Nang. The purpose of this research is to use the DINESERV scale to evaluate the factors that impact customer satisfaction in fast-food restaurants in Da Nang. A total of 184 respondents of a university in Da Nang, Vietnam from an online survey were used to assess customer satisfaction in fast-food restaurants. The findings revealed that food quality is not a significant influence on customer satisfaction but service quality, price and physical environment have positive impacts. This paper provides potential ways for restaurateurs to improve customer satisfaction by improving their understanding of the roles of the price, service quality, and physical environment.","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"8 1","pages":"771 - 792"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139290872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-01DOI: 10.1080/15378020.2023.2275514
Dick M. Carpenter, Kyle Sweetland
ABSTRACTThis article examines whether growth in the food truck sector in the United States harms restaurants, as restaurateurs and their allies often claim. Using 12 years of nationwide data in a dynamic panel data analysis, we explore whether more food trucks in a county in one year equates to fewer restaurants in the same county in the following year. Results indicate the number of food trucks in one year is not significantly related to fewer restaurants in the next year. However, the number of food trucks in one year is positively – and significantly – related to the number of restaurants in the same year. For every additional food truck in a county, we would expect to see about three additional restaurants. We provide some possible reasons for these findings and conclude restrictions on food trucks are likely unnecessary and perhaps even economically unproductive. Policymakers may find such results informative when considering the adoption of new regulations governing food vendors. Researchers may find the results helpful when creating new studies on how food vendors affect neighborhoods or the extent to which the vending and brick-and-mortar sectors are complementary or competitive.KEYWORDS: Food trucksrestaurant closuresstreet vendingstreet food Disclosure statementNo potential conflict of interest was reported by the author(s).
{"title":"Does the growth of food trucks threaten the sustainability of restaurants? Evidence from a nationwide analysis of U.S. businesses","authors":"Dick M. Carpenter, Kyle Sweetland","doi":"10.1080/15378020.2023.2275514","DOIUrl":"https://doi.org/10.1080/15378020.2023.2275514","url":null,"abstract":"ABSTRACTThis article examines whether growth in the food truck sector in the United States harms restaurants, as restaurateurs and their allies often claim. Using 12 years of nationwide data in a dynamic panel data analysis, we explore whether more food trucks in a county in one year equates to fewer restaurants in the same county in the following year. Results indicate the number of food trucks in one year is not significantly related to fewer restaurants in the next year. However, the number of food trucks in one year is positively – and significantly – related to the number of restaurants in the same year. For every additional food truck in a county, we would expect to see about three additional restaurants. We provide some possible reasons for these findings and conclude restrictions on food trucks are likely unnecessary and perhaps even economically unproductive. Policymakers may find such results informative when considering the adoption of new regulations governing food vendors. Researchers may find the results helpful when creating new studies on how food vendors affect neighborhoods or the extent to which the vending and brick-and-mortar sectors are complementary or competitive.KEYWORDS: Food trucksrestaurant closuresstreet vendingstreet food Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"207 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135371167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-31DOI: 10.1080/15378020.2023.2265794
Julie Kellershohn, Natalia Lumby, Mariana Kozar
ABSTRACTThe purpose of this study was to examine how Canadian Millennial/Gen Z wine consumers use packaging cues when purchasing wine. Focus groups (ages 19–33) were used to qualitatively evaluate package design preferences. A simulated shopping experience was combined with a series of led discussion questions and sorting exercises. The results showed that when considering wine packaging, Millennials/Gen Z show a preference for simple and modern packaging. They were more likely to experiment with products with non-traditional designs when consuming wine at home or casually with friends. They are concerned with value over quality and expect and perceive modern designs to be well-priced. When the aspirational nature of being a wine drinker and the importance of family and professional recommendations are combined, it was observed that traditional wine labels are still important in this market. Designs that appeal to this age group for personal/casual consumption are simple and streamlined. As this consumer group matures, observing and discussing the shopping behaviors of wine in real time can provide unique insights into their potential shift from traditional to more modern packaging design in the Canadian wine industry.KEYWORDS: WinelabelingMillennials/Gen Zpackaging designconsumer shopping behavior AcknowledgementsThe authors would like to thank Mitacs Global Link and Toronto Metropolitan University for providing funding to support this study.Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/15378020.2023.2265794Additional informationFundingThis work was supported by the Mitacs [2018GRI].
摘要本研究的目的是研究加拿大千禧一代/ Z世代葡萄酒消费者在购买葡萄酒时如何使用包装线索。焦点小组(年龄19-33岁)用于定性评估包装设计偏好。模拟购物体验与一系列引导讨论问题和分类练习相结合。结果显示，在考虑葡萄酒包装时，千禧一代/ Z一代倾向于简单和现代的包装。当他们在家或与朋友随意喝酒时，他们更有可能尝试非传统设计的产品。他们关心的是价值而不是质量，期望并认为现代设计价格合理。当成为葡萄酒饮用者的理想本质与家庭和专业推荐的重要性相结合时，我们发现传统的葡萄酒标签在这个市场上仍然很重要。吸引这个年龄段的个人/休闲消费的设计是简单而流线型的。随着这一消费群体的成熟，实时观察和讨论葡萄酒的购物行为可以为加拿大葡萄酒行业从传统包装设计向现代包装设计的潜在转变提供独特的见解。关键词:葡萄酒标签千禧一代/ z世代包装设计消费者购物行为致谢作者感谢Mitacs Global Link和多伦多城市大学为本研究提供资金支持。披露声明作者未报告潜在的利益冲突。补充材料本文的补充数据可在https://doi.org/10.1080/15378020.2023.2265794Additional information网站在线获取。
{"title":"Label design, packaging, and the Canadian Millennial/Gen Z wine consumer","authors":"Julie Kellershohn, Natalia Lumby, Mariana Kozar","doi":"10.1080/15378020.2023.2265794","DOIUrl":"https://doi.org/10.1080/15378020.2023.2265794","url":null,"abstract":"ABSTRACTThe purpose of this study was to examine how Canadian Millennial/Gen Z wine consumers use packaging cues when purchasing wine. Focus groups (ages 19–33) were used to qualitatively evaluate package design preferences. A simulated shopping experience was combined with a series of led discussion questions and sorting exercises. The results showed that when considering wine packaging, Millennials/Gen Z show a preference for simple and modern packaging. They were more likely to experiment with products with non-traditional designs when consuming wine at home or casually with friends. They are concerned with value over quality and expect and perceive modern designs to be well-priced. When the aspirational nature of being a wine drinker and the importance of family and professional recommendations are combined, it was observed that traditional wine labels are still important in this market. Designs that appeal to this age group for personal/casual consumption are simple and streamlined. As this consumer group matures, observing and discussing the shopping behaviors of wine in real time can provide unique insights into their potential shift from traditional to more modern packaging design in the Canadian wine industry.KEYWORDS: WinelabelingMillennials/Gen Zpackaging designconsumer shopping behavior AcknowledgementsThe authors would like to thank Mitacs Global Link and Toronto Metropolitan University for providing funding to support this study.Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/15378020.2023.2265794Additional informationFundingThis work was supported by the Mitacs [2018GRI].","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"48 77","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135814042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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