It is all in the mix: The interactive effect of music tempo and mode on in-store sales

Though practitioners have relied on tempo as a criterion to design in-store music, scant attention has been devoted to the mode of musical selections, and no consideration has been given to the potential for the interactive effects of low-level structural elements of music on actual retail sales. The current research reports a field experiment wherein the positive main effect of slow tempo on actual sales reported by Milliman (J Marketing 46 (3):86–91, 1982, J Cons Res 13 (2):286–289, 1986) is qualified by musical mode. A significant interaction between tempo and mode was evidenced, such that music in a major mode did not vary in effectiveness by tempo while music in a minor mode was significantly more effective when accompanied by a slow tempo. That is, the Milliman effect was eliminated for music in a major mode. Implications of our findings and directions for further research are discussed.     

Background music tempo effects on food evaluations and purchase intentions

This article is a report of results of three studies investigating effects of fast versus slow background musical tempo on physiology, cognition, and emotions. Two pilot studies first measure consumer perceptions of tempo. In Studies 1 and 2, participants view a short video restaurant advertisement featuring fast or slow background music along with illustrations of food items. Results indicate that fast music is more effective than slow music for evoking positive taste expectations and purchase intentions. Study 3 shows that the effects observed in Studies 1 and 2 occur because fast music enhances self-reported arousal levels that then lead to enhanced moods, taste expectations, and purchase intentions. Theoretical implications regarding effects of music on emotional responses are discussed, as are practical managerial implications for using fast music as a persuasive technique.     

Consumers' Choice Factors of an Upscale Ethnic Restaurant

The demand for ethnic foods has increased worldwide, due to the influences of ethnic diversity, globally sourced food, cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in the popularity of ethnic foods, published research on consumers' restaurant selection behavior that focuses on the ethnic restaurant segment is sparse. This research aims to fill this gap in the literature by empirically identifying the factors (and their relative importance) that influence consumers to dine at an upscale ethnic restaurant.

Focus group discussions and the literature review assist in identifying a set of factors that influence restaurant choice. A mail survey is used to collect the data. Factor analysis is applied to refine the decision factors. Logistic regression analysis identifies five significant factors that influence restaurant choice: dining experience, social status, service quality, food quality, and value for money.     

The Tempo and Cooking Sound of a Gourmet Hamburger

Hamburger is the spontaneous product image that comes to mind for a quick service restaurant. However, current consumer trends are reshaping the idea of fast-food including some gourmet food parameters. Consumers’ preferences are changing as they are aware of the product they are eating, quality and preconsumption practices. The methodology for this study consist of a 2 (fast/slow tempo) x 2 (sizzling sound/not) between group experimental design that takes place in Colombia (South-America). It evaluates the influence of sound (music and cooking) on the conceptual identity of a restaurant. Results show that the express concept increases with fast tempo music and the gourmet concept increases with cooking sound. Moreover, the sizzling sound lowers the perception of express for a hamburger restaurant. Findings demonstrate the importance of taking care of ambient sounds, designing or controlling them, aiming for consistency with the brand concept.     

Examining the healthy food consumption in full-service restaurants: quality or non-quality cues?

The purpose of this research was to examine drivers of perceived value and healthy food consumption within the context of full-service dining restaurant patronage. Specifically, this study examines the influence of quality and non-quality cues on perceived value and the impact of perceived value on postconsumption experience. The model was tested using data collected from a sample of full-service restaurant patrons residing in the United States. Results of a structural equation analysis revealed that restaurant quality cues induce patrons’ perceived value in healthy food consumption. Regarding non-restaurant quality cues, patrons’ health concerns have an impact on perceived value; however the impact of peer pressure and mass media on perceived value did not show significant impact. Data analysis also showed that both perceived value and satisfaction are significant predictors of behavioral intensions. Interpretations of these findings are limited to the full-service restaurant segment and may not be generalized across sectors. The academic and managerial implications of these findings are considered.     

Moderating effects of self-image congruity on the relationship between advertisement message strength and revisiting intention

This research note delineates the effect of restaurant customers’ perceived self-image congruity (i.e., the match between the image of a product or brand and customers’ image of themselves) on the relationship between the strength of a restaurant advertisement and customers’ intention to revisit that restaurant. This study posits that customers’ preference for a restaurant brand, formed by their perceived self-image congruity, can alter the effects of ad message strength on their revisiting intention. More specifically, due to the biasing effect caused by self-image congruity, the effect of an ad’s argument strength on behavioral intentions may be diminished when customers have a high perceived level of self-image congruity. The findings indicate that strong ad messages elicit significantly higher revisiting intentions than weak ad messages when customers perceive a mismatch between the image, the brand, and themselves; however, no significant difference in revisiting intentions was detected between strong and weak ad messages when customers perceived a match between image and restaurant brand. Furthermore, this study examines how gender-based information-processing tendencies influence this effect of self-image congruity on the relationship between ad message strength and revisiting intention. Overall, this study provides a theoretical understanding of the biasing effect of self-image congruity on customers’ information processing and has important managerial implications for restaurant marketing.     

With or without you: The positive and negative influence of retail companions

This study evaluates whether the influence of shopping with a companion is consistent across retail contexts with service components or between genders. An experiment asked participants to recall and evaluate their most recent solo or joint restaurant or shopping experience. Results demonstrate that for restaurant experiences, there is a positive influence of others on individual time spent, money spent, satisfaction, and attitude toward the act. For shopping experiences, however, these effects were either strengthened or reversed dependent upon gender. For (males) females, joint shopping experiences are linked to (increased) decreased amount paid, attitude toward the act, and re-patronage intentions.     

Attitudes of Korean College Students Towards Quick-Service,Family-Style,and Fine Dining Restaurants

Abstract

A research instrument was developed to identify attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants. Of the 350 questionnaires distributed, 292 (83%) were returned and usable. Respondents had the most positive attitudes toward fine dining restaurants, followed by quick service and family-style restaurants. Family-style restaurants, however, were most frequently patronized by respondents for their regular meals. “Good taste” was found to be the determining factor in selecting a restaurant for regular meals among Korean college students. Implications for Korean restaurant operators, researchers, and restaurant operators in other countries were provided.     

How do restaurant atmospherics influence restaurant authenticity? An integrative framework and empirical evidence

The study proposes an integrative conceptualization to capture the theoretical notion of perceived restaurant authenticity (PRA). It conceptualizes PRA as a multidimensional construct consisting of four dimensions. Furthermore, the study proposes a conceptual model that includes three main restaurant atmospheric aspects (i.e., design, ambiance, and social) as exogenous antecedents affecting the four restaurant authenticity dimensions. These PRA dimensions are hypothesized to positively influence restaurant attachment, which in turn, positively predicts restaurant patronage. To test the proposed model, structural equation modeling (SEM) is applied to data collected from patrons of two dining restaurants. The results are broadly supportive of the proposed model. Theoretical and managerial implications are discussed.     

Urban design and tenant variety influences on consumers' emotions and approach behavior

This paper extends Mehrabian and Russell's Stimulus-Organism-Response framework to investigate the influence of two selected environmental variables – esthetic design and tenant variety – relating to an urban shopping area on consumers' emotional states and actual shopping responses. Results of a survey conducted in an Italian town center show that the variety of tenant-mix positively affects both pleasure and arousal while esthetic design has a significant influence only on pleasure. Moreover, emotional states induced by the urban environment exert a different influence on shopping outcomes, with pleasure increasing the amount of money and time spent, and arousal positively influencing unplanned shopping and negatively affecting time and money. The paper concludes by discussing managerial and research implications for both retailing and urban marketing.     

Which Is the Better Option? Quicker or Cheaper?

Both time and money are valuable scarce resources, but their different characteristics lead to different perceived value in saving time and saving money. The perishability and fixed supply associated with time may enhance its value; however, its inherent nature, difficulty accounting for value of time, infungibility, and perceived slack may weaken its value. Drawing on theories and findings in the domains of temporal and monetary judgment, this research study posits that people usually underappreciate the value of time because the information pertinent to the value of time is less accessible in peoples’ memory compared with monetary value. Hence, prompting people regarding the value of time and the value of money could make their preference for saving time similar to that of saving money. Additionally, people typically expect more time slack than money in the future, thereby discounting their preference for saving time faster than for saving money. The results of a series of experiments support these hypotheses.     

The influence of tempo,loudness, and gender of listener on responses to music

This study explores the impact of gender and two psychophysical stimulus properties of instrumental music (tempo and loudness) on hedonic responses, including judgments of music's affective character and behavioral intentions toward the music. Digital recording technology was used to create multiple versions of an original musical score that varied tempo but held pitch constant. A 2 (slow/fast) by 2 (soft/loud) by 2 (male/female) between-Ss factorial experiment was conducted. Results indicate that gender moderates the influence of loudness, such that females respond more positively to music at lower volumes. Implications for the differential targeting of men and women through music in ads and in retail environments are discussed. (c) 1993 John Wiley & Sons, Inc. © 1993 John Wiley & Sons, Inc.     

Consumers' Online Information Search for a New Restaurant for Dining-Out

ABSTRACT

By Nelson (1970)'s categorization, purchasing a service such as dining-out at a new restaurant is ‘experience-oriented’ in its nature, and its quality cannot be easily searched before the actual consumption. However, it has been suggested that the interactive nature of the Internet will improve market efficiency by creating a new channel of communication that allows the provision of information about experience attributes in a readily available format (e.g., other consumers' rating online). The paper empirically investigates this notion by exploring consumers' online information search behavior for a new restaurant for fine dining. The extent of usage of various online information sources and the perceived importance of each source are investigated in the United States and in Taiwan. Results show that information from other consumers is considered more important than information from sellers, but that US consumers favor non-Internet sources of information while Taiwanese consumers favor online sources.     

Store environment and consumer purchase behavior: Mediating role of consumer emotions

This article presents a large-scale cross-sectional field study of the effect of store environment on consumer emotions and the resulting influence on aspects of consumer behavior with actual shopping behavior used as an example. Cast into a stimulus–organism–response framework, the results suggest that a consumer's emotions can be a mediating factor in the purchase process. In this study, we identify and explore how store environment and emotional states may influence various dimensions of purchase behavior. This research confirms that although cognitive factors may largely account for store selection and for most planned purchases within the store, the environment in the store and the emotional state of consumers may be important determinants of purchase behavior. This research has many pragmatic applications, because pleasure was associated with the amount of money spent and affinity for the store, whereas arousal was associated with money spent in the store, time spent in the store, and the number of items purchased in the store. © 1997 John Wiley & Sons, Inc.     

A Thirst for the Real Thing in Themed Retail Environments

ABSTRACT

The restaurant industry is experiencing a trend toward “authentic” ethnic restaurants that promise not only authentic food from a specific culture, but also an authentic dining experience and decor. For many consumers, these ethnic dining experiences constitute their sole contact with foreign cultures. This paper explores the importance of authenticity in ethnicthemed restaurants. It considers the methods employed and the frames of reference used to create these themed environments, consumers' abilities to delineate the real from the fake and the importance of authenticity as a component of the consumption experience. This exploratory study used qualitative research methods to report emerging themes derived from one type of ethnic restaurant, Irish pubs in Savannah, Georgia during St. Patrick's Day festivities. Managerial and research implications are offered.     

Segmenting Dissatisfied Restaurant Customers Based on Their Complaining Response Styles

ABSTRACT

This study attempts to segment dissatisfied restaurant customers based on their complaining response styles and to identify socio-demographic variables that discriminate those segments. Findings suggest the presence of two customer clusters with distinct response styles; namely “talkers” and “voicers.” The results indicate that all restaurant customers respond to a dissatisfactory dining experience. Most of them utilize multiple responses to dissatisfaction. Of the demographic variables examined, only dining out frequency and marital status were found to be potent variables.     

In-store music and aroma influences on shopper behavior and satisfaction

Retail markets are increasingly competitive and retailers continuously look to differentiate their retail offering. One way to differentiate is by providing a pleasant and exciting shopping ambience. This paper experimentally tests the effects of music (volume high or low) and aroma (vanilla scent present/absent) on young fashion shoppers in a real retail setting. Results show that volume of music and the presence of a vanilla aroma both have a significant impact on shoppers' emotions and satisfaction levels. Additional analysis reveals that the arousal induced by music and aroma results in increased pleasure levels, which in turn positively influences shopper behaviors, including time and money spend, approach behavior, and satisfaction with the shopping experience. Direct effects of arousal on behaviors as well as an interaction effect between music and aroma on pleasure and time spent in the store are also present. The paper contributes to the better understanding of shoppers' emotions and shopper behaviors in response to in-store atmospherics and offers retailers practical insights into how to create competitive advantage by customizing the atmosphere in their stores.     

Dining Chinese

Abstract

With the growing popularity and consumption of Chinese cuisine, it is crucial for restaurateurs to acquire knowledge of consumer expectations and dining satisfaction. The purposes of this study were: to determine patrons' perceptions and attitudes Chinese restaurant dining and to determine if there is a difference between diners of Chinese descent, other Asians, and all other patrons with regard to their expectations concerning dining at Chinese restaurants. A structured questionnaire was used to determine the dining preferences of 192 customers of eight full service Chinese restaurants. The results indicated that slightly over 60% of the respondents considered themselves to be knowledgeable of Chinese regional cooking. Fifty-one percent of the respondents felt that the food in the restaurants was similar to the food prepared in restaurants in China, Hong Kong, and Taiwan; however, 53% said the food was adjusted for American taste. Over 63% of the respondents wanted the restaurant to appear somewhat authentic. It was found that there were no significant differences between the subgroupsstudiedonthe questions.     

Impact of Multiple Perceived Value on Consumers' Brand Preference and Purchase Intention: A Case of Snack Foods

This study explores product value with reference to brand development. The question of which perceived product value acts dominantly has received very little attention, in particular, whether multiple product value may importantly enhance consumers' brand preference/purchase. This research investigates relationships between multiple perceived snack foods' product value, brand preference and purchase intention. Findings show significantly positive effects of brand preference on purchase intention, and brand preference as a mediator between multiple perceived product value and purchase intention. Findings also reveal multiple value perceptions of snack foods, (e.g., functional-price/value for the money and performance/quality, emotional, and social dimensions) be significant in the formation of brand preference, whereas only functional-price/value for the money and emotional value relate to purchase intention directly.     

Interpersonal Orientation of Spouses and Household Purchase Decisions: The Case of Restaurants

Buyer Behaviour does not occur in isolation, but within a larger social context. The family being a social unit, its members are constantly influenced by a number of external agencies, including peers, friends and relatives. This paper investigates how interpersonal orientation of spouses affects their roles, children's and others' roles in five sub-decisions of visiting a fine dining restaurant. Data were collected from young, educated couples of Singapore, who, due to their affluence and spending power are the focus of marketers in the region. Interpersonal Orientation was measured by 'Susceptibility to Interpersonal Influence', as proposed by Bearden, Netemeyer and Teel [1989]. Results showed that interpersonal orientation of spouses is an important determinant of their influence in the decision of visiting a fine dining restaurant. Also, children and 'others' were seen to play negligible roles in the service sub-decisions. Implications for restaurant marketers are discussed.