Journal of Foodservice Business Research最新文献

{"title":"The barriers and enablers affecting innovation in hotel gastronomy and its impact on performance","authors":"Tomás F. Espino-Rodríguez, Ana Verónica Berdejo-Fariña","doi":"10.1080/15378020.2023.2275513","DOIUrl":"https://doi.org/10.1080/15378020.2023.2275513","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136103938","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}

{"title":"An exploratory study of daily deal sites and its impact on consumers’ impulse buying behavior – application of the technology acceptance model","authors":"Sungpo Yi","doi":"10.1080/15378020.2023.2259783","DOIUrl":"https://doi.org/10.1080/15378020.2023.2259783","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"83 3-4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135217914","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}

{"title":"An analysis of the factors influencing sustainable online food delivery","authors":"Arjun Krishna, Mithun Suresh, Rohith Sankar P, Mohit V Shah, Anbuudayasankar SP, M.S. Narassima, M. Thenarasu","doi":"10.1080/15378020.2023.2272550","DOIUrl":"https://doi.org/10.1080/15378020.2023.2272550","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"47 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135216811","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}

{"title":"Factors influencing QSR guests’ acceptance of robotic technology","authors":"Dina Marie Zemke, Carola Raab, Wenjia Han","doi":"10.1080/15378020.2023.2265795","DOIUrl":"https://doi.org/10.1080/15378020.2023.2265795","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"29 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135216025","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}

{"title":"What motives U.S. restaurant customers to choose plant-based meat alternative dishes?","authors":"Yeon Ho Shin, Seung Eun Jung, Haemi Kim, Jinyoung Im, Hhye Won Shin, Savannah Wilson","doi":"10.1080/15378020.2023.2271297","DOIUrl":"https://doi.org/10.1080/15378020.2023.2271297","url":null,"abstract":"ABSTRACTThe purpose of this study is to examine how different consumption values influence consumer intentions to choose a dish featuring plant-based meat alternatives at a restaurant by applying the theory of consumption values. The present study also investigates the mediating role of attitude in the relationships between values and consumer intentions. Responses were collected through the Qualtrics panel service and structural equation modeling was employed to analyze the data. The results, based on a total of 682 usable panel responses, indicate that emotional and epistemic values acted as significant driving forces, directly promoting consumers’ intention. Attitude was aroused by distinctive, functional, emotional, and conditional values and in turn, significantly impacted intention. Furthermore, it was found that attitude fully mediated the relationship between conditional value and intention. The results offer useful implications for restaurants that offer menus with plant-based meat alternatives.KEYWORDS: Plant-based meat alternativestheory of consumption valueconsumer behavioral intentionrestaurant consumer attitude Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"13 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135366393","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}

{"title":"Investigating the interaction effects of Halal label and green label by price on the purchase intention of Halal organic food","authors":"Manijeh Bahrainizad, Fateme Abedini","doi":"10.1080/15378020.2023.2265797","DOIUrl":"https://doi.org/10.1080/15378020.2023.2265797","url":null,"abstract":"ABSTRACTThe increase in demand for Halal and green foods, which is the inclination of their final costs, has highlighted the need to scrutinize the pricing for these products. This study aims to measure the effect of differences in price levels, Halal label, and green label on the purchase intention of Halal organic food. The present study is an experimental study. As a between-subject study, the experiment is 2 (price level: high vs. low) × 2 (green label: green vs. non-green) × 2 (Halal label: Halal vs. non-Halal). The findings indicated that the difference between price levels of the Halal/non-Halal pair leads to a difference in the intention to purchase. Furthermore, the difference between price levels of the green/non-green feature leads to a difference in the intention to purchase. As a result, price, Halal, and green label interact with the purchase intention of Halal organic food. Business owners and marketers could employ the findings of this research in determining the appropriate price levels of products with differing green and Halal features to improve the purchase intention of potential customers. This is the first study to examine the effect of price on green and halal products.KEYWORDS: PricingHalal labelgreen labelHalal organic food Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135858194","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}

{"title":"Business model shift in independent restaurant operation: the COVID-19 impacts","authors":"Robert Laporte, Nelson Théberge, Sophie Veilleux","doi":"10.1080/15378020.2023.2264883","DOIUrl":"https://doi.org/10.1080/15378020.2023.2264883","url":null,"abstract":"ABSTRACTRestaurant operators adapted their business practices and concepts during the COVID-19. The aim of this research is to identify the transformation of key components of independent restaurant business models. We used a reference framework comprising three key variables—Process, People and Profit—used to distinguish the influence of fast failure concept and the necessary adaptation of the traditional revenue model. The impact of this crisis on their business models and the decisions on which some practices are grounded have allowed us to review traditional processes and assess their relevance. This research is based on 10 interviews with restaurant operators located in various regions of Québec (Canada). The results show that, in this period of insecurity shared by customers and restaurant operators, processes were the components most affected by this upheaval. These processes were characterized by sharing of responsibilities among team members, speed of deployment of tests, and the importance of three elements: partners with multidisciplinary skills, stakeholders, and financial performance centered on profit margins instead of the usual volume aspect. Organic adaptation centered on experimentation and mutual adjustment of resources are what characterized an emergent form of business model in the restaurant industry.KEYWORDS: COVID-19business modelpivotindependent restaurant AcknowledgementsWe would like to thank Jean-Charles Marin, PhD, Alain Girard, PhD, both professors at ITHQ and Ivan Luciano Avaca, Research Advisor Senior Directorate of Academic Studies and Research at ITHQ, whose sharp advice allowed us to strengthen the structure of the article and to criticize our reflections to refine the study’s contribution. We would like to thank, all the business managers who participated in this study. Also, special thanks to Institute (ITHQ) and CRSH for allowing resources for this research. For further information, please correspond with the authors at robert.laporte@ithq.qc.caDisclosure statementNo potential conflict of interest was reported by the author(s).Notes1. See Appendix 1 – Coding Table2. See Appendix 2 – Certificat d’approbation éthique.Additional informationFundingThe work was supported by the The Social Sciences and Humanities Research Council of Canada(SSHRC).","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135592746","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}

{"title":"The impact of using food influencers on consumer purchase intention with attitude toward influencers as mediator","authors":"Mai Ngoc Tran","doi":"10.1080/15378020.2023.2261831","DOIUrl":"https://doi.org/10.1080/15378020.2023.2261831","url":null,"abstract":"ABSTRACTSocial media influencers have cemented their place as pivotal elements within the broader marketing matrix, gaining recognition from corporate entities and academic circles. Notwithstanding, scholarly discourse on this phenomenon remains somewhat underdeveloped, requiring more comprehensive studies. This study is conducted to identify the main factors affecting consumers’ attitudes toward influencers and the impact of attitudes toward purchase intention. The population in this study is 333 university students in Hanoi following food influencers. The data analysis method used in this study is Structural Equation Modeling (SEM) with the SPSS & AMOS 22 program. The results reveal that various factors, such as trust, social attractiveness, specialization, experience, and perceived usefulness, significantly influence consumers’ attitudes. Customers’ attitudes, perceived usefulness, and credibility significantly influence consumers’ purchase intention. The research results will be helpful to businesses as well as individuals in understanding consumer behavior, thereby improving marketing and service strategies and attracting more potential customers.KEYWORDS: Social mediainfluencerfood industrypurchase intention AcknowledgementsThe author gratefully acknowledges the financial support from the Banking Academy of Vietnam. The author is thankful to the dedicated students from the Banking Academy of Vietnam for their invaluable help with survey distribution and data collection (Hien Le, Thao Pham, Hoang Dang, Hoa Vu, Thuong Ha).Disclosure statementNo potential conflict of interest was reported by the author(s).Ethical approval and consentAll participants were informed about the purpose of the research, their participation was voluntary, and they were assured that their responses would remain confidential and be used solely for the purpose of this study. Informed consent was obtained from all participants.Additional informationFundingThis study is funded and approved by the Banking Academy of Vietnam under Research Working Group NCM.04/2023.","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135926112","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}

{"title":"Cumulative information on quality and willingness to pay: a study on wine evaluation","authors":"Francesco Angelini, Massimiliano Castellani, Massimo Ventrucci","doi":"10.1080/15378020.2023.2259315","DOIUrl":"https://doi.org/10.1080/15378020.2023.2259315","url":null,"abstract":"ABSTRACTAvailability of information about a good with uncertain quality can influence the way consumers perceive its quality, hence, their willingness to pay (WTP) for it. We present a study to investigate whether and to what extent WTP is impacted by the degree of information available to consumers who are exposed first to extrinsic and then intrinsic information regarding a variety of Italian wines. We implement linear mixed models in a Bayesian framework, which provides a flexible tool to account for different sources of heterogeneity, e.g. correlation within groups of observations and spatial correlation between participants sitting nearby. Based on data collected in Italy, results show that the availability of extrinsic and intrinsic information yields relevant changes in WTP, but this effect also depends on age, gender, drinking habits, wine quality, and connoisseurship of the agents. According to the findings, the analyzed wines cannot be considered search goods, although this might not hold for more experienced consumers.KEYWORDS: Wine qualitywillingness to paylinear mixed modelinformation asymmetryINLA Disclosure statementNo potential conflict of interest was reported by the author(s).Ethical statementThe participants to the study had to book it (for free) on a website, knowing that they would have been part of a data collection process and to a wine tasting event, with an expert speaking. During the event, they got to know that their data will be used for a statistical analysis. They were able to leave the event whenever they wanted.Supplementary dataSupplemental data for this article can be accessed online at https://doi.org/10.1080/15378020.2023.2259315Notes1. Though in literature it is unclear which good characteristics consumers find most relevant to evaluate its quality, consumers’ quality perception is modeled within several contexts such as marketing, psychology, business, and economics. For instance, within the economic literature, theoretical foundations of the approach based on the characteristics of the good have been provided by Lancaster (Citation1966), Muth (Citation1966), and Becker (Citation1965), and this approach has been empirically tested in several studies using hedonic techniques (e.g., Muellbauer, Citation1974).2. A search good is a good whose quality can be evaluated by the consumer before its consumption (Stigler, Citation1961). An experience good is a good whose quality can only be evaluated by the consumer after its consumption (Nelson, Citation1970). A credence good is a good whose characteristics cannot be evaluated by the consumer even after its consumption, and the evaluation of its quality requires further information that could be costly to obtain and can be collected from experts (Darby & Karni, Citation1973).3. Similar to the market for lemons (Akerlof, Citation1970), the negative effect of (ex-ante) asymmetric information is due to the adverse selection mechanism, whereby an agent who possesses more i","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136155035","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}

{"title":"Seeing red: color effects on restaurant tipping may not be as significant as thought","authors":"Kenneth Gourlay, Zachary W. Brewster","doi":"10.1080/15378020.2023.2260276","DOIUrl":"https://doi.org/10.1080/15378020.2023.2260276","url":null,"abstract":"ABSTRACTPrevious research found that female restaurant servers displaying the color red, either on their lips or shirts, tended to receive higher tips from their male patrons, in theory because the color red is thought to enhance perceptions of sexual attractiveness. This study reports findings from two survey experiments that were administered to a sample of MTurk workers to test the causal process linking red lipstick and, alternatively, a red face mask with customers’ tips. We are not able to replicate the previously observed red lipstick effect on customers’ tipping practices, although some evidence for the underlying attraction-based theory is offered. The findings related to red masks suggest that red masks are not equivalent to red lips and more closely align with alternate theories suggesting that clothing color may signal competence or professionalism rather than attractiveness.KEYWORDS: TippingmaskCOVID-19restaurantcustomer servicetipping motives AcknowledgementsThe authors wish to thank anonymous reviewers for JFBR and David Merolla for helpful feedback on earlier drafts of this manuscript.Declaration of conflicting interestsThe authors have no relevant financial or non-financial interests to disclose.Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1. This study was performed with approval from the Wayne State University Institutional Review Board (IRB-20-12-3056). In lieu of written documentation of consent, to better preserve anonymity, participants were informed of the procedures, intent of the study, and potential risks at the very beginning of the survey with an information sheet and will be asked to indicate their agreement to participate in the study by clicking “I agree to participate”.2. Workers were requested from the MTurk platform who reside in the U.S. Worker screening on the MTurk platform includes validating worker identity for tax purposes. Respondents were further asked at the end of the survey to report the state wherein they currently reside, and “I do not live in the United States” was an option in the dropdown menu. None reported that they do not live in the United States.3. Of 1642 participants recruited, 1524 completed the survey. Of these, 96 were excluded because of missing data on the analyzed variables (including 7 who did not report their sex as either male or female). An additional 113 were excluded on the basis of outlying tip amounts. While the decision to exclude so many outlying cases was difficult, we chose the cutoff of 55% based on two factors. First, higher tips (both in dollar value and in percent) appeared increasingly random and less principled. For example, a large number of cases had tips reported around 100% of the bill amount, which suggests that respondents may not have understood the question and were reporting the bill amount rather than a tip. We also saw many very high tips of exactly $10 or $20, suggesting that those respondents may not have give","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135149615","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}