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.     

Restaurant Managers’ Adoption of Sustainable Practices: An Application of Institutional Theory and Theory of Planned Behavior

The restaurant industry uses vast amounts of resources, but only a paucity of research discusses sustainability issues from restaurant management point of views. By applying both institutional theory and theory of planned behavior, this study addresses this gap by asking casual restaurant managers what motivates them to adopt and implement sustainable practices and by examining managers’ behaviors when facing environmental pressures. The study revealed restaurant managers were most influenced by pressures from their suppliers, customers and to a lesser extent from their employees and by expectations of society at large. Future research should investigate a nationwide sample of restaurant managers.     

Multiple reference effects in service evaluations: Roles of alternative attractiveness and self-image congruity

Customer satisfaction and service evaluation research has examined the reference effect but largely adopted an expectancy-disconfirmation paradigm that focuses on referents centered on the product or service in question. This study examines two additional reference effects, alternative attractiveness and self-image congruity, and their interaction. The framework of multiple reference effects in service evaluations integrates insights from regret theory, the investment model of interpersonal relationships, and self-image congruity theory. An empirical study of a hairstyling service confirms that comparisons involving other-object and self-based reference points contribute significantly to consumer service evaluations. Self-image congruity has the most significant impact on both customer satisfaction and commitment judgments. In general, the negative effect of alternative attractiveness on both customer satisfaction and commitment becomes weaker as the level of self-image congruity increases; as long as consumers find a good fit between their self-image and the service image, they are less likely to consider alternative services. However, for consumers with high self-image congruity with the focal service, the presence of an attractive alternative may induce them to exhibit an enhancement bias or “play up” effect (i.e., report higher satisfaction with the focal service).     

Commitment and conflict in the restaurant industry: Perceptions from the Generation Y viewpoint

This study investigates Generation Y restaurant employees’ perceptions of conflict and the extent to which the presence of management team conflict influences employee organizational commitment. Regression analysis found that perceptions of task and process conflict negatively impact organizational commitment, while relationship conflict was not found to have a statistically significant impact on organizational commitment. This study represents the first attempt to understand the carryover effects of management team conflict on employees and offers insights into the perceptions of the Generation Y restaurant worker. Theoretical and managerial implications of the empirical findings as well as directions for future research are discussed.     

Locally Sourced Restaurant: Consumers Willingness to Pay

This study tested (1) the theory of planned behavior to identify factors influencing customers’ willingness to pay more when visiting a locally sourced restaurant, and (2) assesses the effect of health consciousness and community attachment on willingness to pay more through attitude, subjective norms, and perceived behavioral control in visiting a locally sourced restaurant. A total of 423 responses were analyzed using a two-step approach of structural equation modeling. The findings indicated that health consciousness and community attachment positively influences attitude, subjective norm, and perceived behavioral control in visiting a locally sourced restaurant, which ultimately influence willingness to pay more.     

Three country study: impact of support on employee attitudes

This study examined the mediating effects of perceived organizational support and affective commitment in the relationships among perceived supervisor support, organizational citizenship behavior (OCB) (individual and organizational), and turnover intentions. The proposed relationships were tested by conducting the same study involving restaurant employees in three different countries – India, USA, and South Korea. The mediating effects of perceived organizational support and affective commitment between perceived supervisor support and turnover intentions were found to be consistent across the three countries. However, the relationships among OCBs differed. While affective commitment was significantly related to both OCBs in the South Korean sample, affective commitment was significantly related only to OCBs towards organization in the US sample, and neither relationship was found to be significant in the Indian sample. This study helps to explain how contextual factors influence responses to each study variable and the proposed relationships.     

“Why do you dine at Korean restaurants?” An ethnic food consumption model approach

This study aimed to examine how people choose an ethnic restaurant based on the theory of planned behavior (TPB) to uncover factors that influence consumer decision-making in ethnic food consumption situations, particularly Korean food. Specifically, this study extended the original TPB model by incorporating consumer values and other variables that are theoretically related to the attitude formation, including familiarity and affective country image. The results showed that economic value, quality value, epistemic values, and familiarity were significant factors affecting consumer attitudes toward dining at Korean restaurants. Also, attitude, subjective norm, and perceived behavioral control significantly influenced consumer intentions to dine at Korean restaurants.     

Advancing laddering and critical incident technique to reveal restaurant niches

This study, based on means-end chain and dramaturgical theories, aims to reveal critical attributes/incidents that influence consumers to dine in a restaurant and proposes a complete picture for restaurant operators to understand consumer inner thinking that can be used to carve out their restaurant niches. By using the laddering and the critical incident techniques, this study proposes a theoretical explanatory scheme to identify the most critical attributes/incidents for the restaurant operators. From the perspective of dramaturgical theory, the results of the hierarchical value map show that the most common attributes/incidents dining in the restaurant are related to the physical facilities or customer–staff interaction system. Such a map can help restaurant operators easily and quickly capture their strengths and weaknesses from the relationship between restaurant features and customer value demands. If managers would like to know more specific critical attributes/features for their restaurants, they may simply follow the same procedure outlined in this work to find out what is the niche for their services and establishments, in order to survive in a highly competitive environment.     

Owner Commitment and Relational Governance in the Privately-Held Firm: An Empirical Study

This paper examines owner commitment and relational governance in the privately-held firm. The proposed model goes beyond agency theory to include research on organization commitment and organization citizenship behaviors, as well as stewardship theory, organizational social capital theory, social identity theory and social exchange theory. Results support predictions of stewardship theory and organizational social capital theory that owner commitment and firm performance are positively related.      

Keeping anger in check: The role of personal and organizational characteristics on behavioral outcomes

ABSTRACT

The food and beverage sector of the hospitality industry is known for being an emotionally labor-intensive environment. The events that transpire over the course of a shift lead to various emotions, which ultimately dictate the behaviors of the employees working in this industry. Of particular interest to this study was the interplay between environmental antecedents (power and distributive justice) and their influence on a negative emotion (anger) and a positive emotion (affective organizational commitment). Additionally, this study sought to understand how anger and affective organizational commitment influenced positive (organizational citizenship behavior) and negative (counterproductive work behavior) workplace behaviors using the lens of the affective events theory. The results of this study revealed that anger had the strongest effect on counterproductive work behavior and that all of the relationships were significant except from anger to affective organizational commitment and affective organizational commitment to counterproductive work behavior.     

The Foodservice Supplier's Sales Environment

ABSTRACT

This study is designed to assist small meat processors seeking to expand their sales volume. The analysis pertains to a procurement survey of 191 restaurants. Fifty-one different variables are analyzed by means of cross-tabulations among different restaurant groups. For example, three restaurant annual sales groupings (under $500,000, $500,000 to $2,000,000, and over $2,000,000) are used to examine which of these fifty-one restaurant variables significantly differ by group. Other cross-tabulations are also presented regarding dinner ticket price levels, management structure, and chain affiliation, respectively. Many significant differences are found to exist in terms of food quality, delivery methods, product types, and more. Small meat processors will be able to develop more effective sales growth strategies through gaining an understanding of such differences. This study should be of value to small food manufacturers interested in direct marketing to restaurants. For example, based on the general findings of this study, small food manufacturers should place greater emphasis on product quality rather than price when selling their products to larger restaurants since supply quality is of greater importance than cost to these restaurants.     

Effects of ideal image congruence and organizational commitment on employee intention to leave

The purpose of this study was to investigate the relationships among employee self-image/store image congruence, employee–store commitment, and employee intention to leave within the context of retail stores. Data were collected using a survey method. Usable questionnaires were completed by 276 retail store employees. Path analysis was used to test the hypotheses. Results revealed employee self-image/store image congruence was positively related to store image attractiveness. In turn, store image attractiveness was positively related to employee–store commitment both directly and indirectly through intrinsic job satisfaction. Lastly, both intrinsic job satisfaction and employee–store commitment were negatively related to employees’ intention to leave.     

The Effects of Voluntary Versus Mandatory Menu Calorie Labeling On Consumers’ Retailer-Related Responses

Restaurants with 20 or more locations will soon be required to disclose calorie information on menus and menu boards. Retailers not included in this mandate can choose to voluntarily provide calorie information. To better understand the implications of this major policy change for food retailers, this research examines how consumers’ retailer-related responses are affected by menu calorie labeling. A framework based on the attribution theory and the health halo literatures is developed, and three primary studies, including a field experiment, are used to test the proposed direct, moderating, and mediating effects derived from this conceptualization. Findings across the studies show that menu calorie labeling has a positive direct effect on perceptions of the restaurant’s concern for customers’ well-being and positive indirect effects on attitudes toward the restaurant and patronage intentions. However, these direct and indirect effects are attenuated when the restaurant is perceived to be more (vs. less) healthful and when menu calorie labeling is mandatory (vs. voluntary). The implications of these findings for retail and restaurant management are discussed.     

The influence of music tempo and musical preference on restaurant patrons' behavior

The article reports research into the effect of music tempo and musical preference on consumer behavior in a restaurant. The research investigates the extent to which these two variables influence actual and perceived time spent dining, the amount of money spent, and outcomes in terms of enjoyment of the experience and future behavioral intentions. The results show that music preference provided a better explanation of actual time spent dining than tempo, although neither variable had a significant effect on perceived time. Time spent in the restaurant was the most powerful predictor of money spent in the restaurant. Finally, the outcomes of the restaurant encounter were found to be significantly related to musical preference, but the effects of music tempo were nonsignificant. © 2002 Wiley Periodicals, Inc.     

“To buy or to pirate”: The matrix of music consumers' acquisition-mode decision-making

The decision to engage in music piracy may be preceded by consumer consideration of a range of issues. The determinants of such piracy as embedded in a large matrix of acquisition-mode decision factors relevant to exchange theory, including economic, legal, ethical, network and consumer behavior aspects, are investigated here. This matrix depicts numerous interrelated factors and makes assessing the decision-making process regarding music piracy more contextual than previously considered. A study of 204 American business students was conducted to test this matrix and assess the impact of the various factors. Implications and future research regarding this decision-making matrix and exchange theory are provided. The significant factors predict whether an exchange takes place between music consumers and the music industry.     

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.     

Maximising business returns to corporate social responsibility communication: An empirical test

Based on a classic conceptual model of corporate social responsibility (CSR) communication, we developed an empirical research study to test how several aspects of CSR message content (i.e., issue importance, impact, motives, fit, commitment) are associated with external support responses (i.e., purchase, advocacy). We also tested the moderating role of stakeholder‐ and company‐specific factors (i.e., issue support and industry, respectively) in the proposed model. Data were collected from 302 participants who evaluated the same CSR information displayed in the websites of a fictitious bank and a fictitious restaurant chain. The findings suggest that better perceptions on how the CSR message reinforces issue importance, corporate CSR impact and altruistic motives lead to higher purchase and advocacy intentions. CSR fit is related only to advocacy, while CSR commitment does not have any significant impact on participants’ responses. Some new interdependence relationships are also identified among issue importance, motives, fit, and commitment. The moderating role of issue support and industry is confirmed.     

The Impact of Ethical Behavior and Facets of Job Satisfaction on Organizational Commitment of Chinese Employees

This study examines factors impacting organizational commitment of 214 employees working at a Chinese state-owned steel company. Ethical behavior of peers and ethical behavior of successful managers had a significant impact on organizational commitment. The four facets of job satisfaction (pay, coworker, supervision, and work itself) had a significant impact on organizational commitment. Respondent’s age also significantly impacted organizational commitment. Perceptions of ethical behavior of successful managers, satisfaction with work, and gender were significantly correlated with social desirability bias.     

The Relationship between Consumers' Unethical Behavior and Customer Loyalty in a Retail Environment

This paper investigates the relationship between two outcomes of relationship marketing – affective commitment and behavioral loyalty – and consumers' unethical behavior. The main objective of the study is to assess whether affective commitment and behavioral loyalty to a store translate into more ethical behavior towards that store, controlling for the variables of age, gender, and ethical beliefs. The study does not rely on a single measurement tool, but is based on ten months' panel data and three different mail surveys targeted at 359 Belgian households. The results provide support for our hypothesis that affective commitment is indeed negatively correlated with consumers' unethical behavior. The same conclusion could not be drawn for the relationship between behavioral loyalty and consumers' unethical behavior. No significant relationship was detected, not even in situations where affective commitment was high. The results hold major implications for retailing practice.     

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.