Effective restaurant rating scale development and a mystery shopper evaluation approach

Dining is a major attraction for tourists visiting Taiwan. In 2008, the Taipei City Government commissioned a project to produce a list of recommended restaurants in Taipei for tourists. To facilitate the selection process, we developed a restaurant rating scale using a mystery shopper approach. This study entailed 20 questions that covered all elements of the consumers’ dining experience in a table-service restaurant setting, as well as a comprehensive mystery shopper training program to ensure consistency of quality in the evaluation process. This research involved the top 500 restaurants in Taipei. The findings revealed that our rating scale achieves internal consistency, validity and model fit. This study provided an important tool for further industrial applications and research opportunities. Further, this study proposes future research directions.     

The cause-effect relationship between negative food incidents and tourists’ negative emotions

Tourists often experience negative food incidents at tourism destinations, which can elicit negative emotional reactions. However, this important topic has been examined only in the narrow context of restaurants with a particular focus on customers’ negative restaurant experiences. This study is the first to incorporate three types of food establishments, namely, full-service restaurants, limited-service restaurants, and street stalls, to investigate the effects of negative food incidents on tourists’ negative emotions. Using a qualitative approach to capture the cause-effect relationship between negative food incidents and tourists’ negative emotions, this study found that food-related issues trigger tourists’ sadness and shame; queue management leads to fear; and high prices, unethical business practices and poor service quality result in anger. The three types of food establishments are correlated with different negative food incidents. In addition to providing theoretical contributions, this study also provides practical suggestions for food outlets at any destination.     

Effects of ethnic restaurant experience on prospective tourist intentions: Mediating role of food image

Study examines the ethnic restaurant experiences' unique outcomes to determine whether they extend to prospective tourism experiences. To further understanding of the ethnic restaurant experience's effects, the experience's influence on perceptions of a destination's food image and mediation effect of this image between the experience and tourist intentions are also examined. Uncertainty reduction theory and cultural loss concept offered a suitable theoretical background for formulating the hypotheses. The sample comprises 387 ethnic restaurant diners in Antalya, Turkey. Hypotheses are tested using PLS-SEM with the hierarchical component modelling approach. Findings help to identify ethnic restaurants' consumer as potential gastronomy tourists since they have desires to taste ethnic food in its original place, where it is called local. Favourable ethnic restaurant experience also provides useful informational inputs for forming food image to reduce perceived risks and to decide whether it is worth visiting the destination from which the ethnic restaurant originates.     

“How was your meal?” Examining customer experience using Google maps reviews

The purpose of this research is to examine the effects of restaurant attributes and the underlying factors impacting overall customer experience within a range of different restaurant types. To understand their experiences, this study analyses online reviews of restaurants which have become important sources of customer experience data. This current research utilises a combination of quantitative analyses to examine 935,386 Google Maps reviews of 5010 restaurants in London, Birmingham, and Manchester. The authors used the VADER sentiment analysis algorithm to measure the sentiment of four key restaurant attributes: food, service, atmosphere, and value. Logistic regression was conducted to test the relationships between these attributes and a 5-star rating. Furthermore, logistic regression was used to compare the changes of odds at different star rating levels. To understand the factors that drive positive and negative reviews, the top 30 food items of 8 types of restaurants were analysed.     

Impact of generativity on museum visitors' engagement,experience, and psychological well-being

The increasing importance of museums has attracted scholars and industry practitioners to focus more on museum tourists. Visiting museums has become a means to meeting the generative needs of tourists. Therefore, this study investigated generativity, defined as guidance and care for the development of the next generation through self-expanding forms, and its impact on engagement, experience, and psychological well-being. Seventeen semi-structured interviews were conducted with tourists at the Macau regional art museums to verify and enrich the generativity measurement scale of museum tourists. Subsequently, structural equation modeling was performed on questionnaire data of 416 art museum tourists in Macau. The results revealed that generativity directly affects engagement, experience, and psychological well-being. Moreover, engagement directly affects experience and psychological well-being, and experience directly affects psychological well-being. Additionally, engagement and experience are mediating variables between generativity and psychological well-being. Theoretical contributions and practical implications are provided accordingly.     

A study of experience expectations of museum visitors

Visitor studies including studies of experience and expectations of visitors are important for museums in terms of management and development, however few studies have been designed to explore the components of experience expectations for museum visitors. This research tried to analyze the experience expectations of museum visitors. Using content analysis of diaries written by museum visitors, a questionnaire of experience expectations of museum visitors was developed. After a survey with 425 valid returns, factor analysis was used to extract 5 types of experience expectations, which included: easiness and fun, cultural entertainment, personal identification, historical reminiscences, and escapism. Moreover, this research analyzed visitors’ preferences for visiting museums and their demographic factors among different types of experience expectations. Finally, some related discussion and suggestions were proposed.     

Restaurant Authenticity: Factors That Influence Perception,Satisfaction and Return Intentions at Regional American-Style Restaurants

This study assessed perceptions of authenticity and its relationship with satisfaction and return intentions for regional American-style restaurants using randomly selected customers at a Southern-style country-cooking restaurant. Results showed that personal and restaurant attributes influenced perceived restaurant authenticity, with a restaurant’s food and beverage and local community marketing having the strongest influences. Results also showed that perceived authenticity influences restaurant satisfaction and return intentions. Findings suggest restaurants should ensure their food and beverage meets customers’ authenticity standards and that they should promote their community connections in order to enhance diner loyalty and return patronage. Implications are discussed in detail.     

Customer Satisfaction with Korean Restaurants in Australia and Their Role as Ambassadors for Tourism Marketing

This is the first study to explore the connection between Australian residents’ satisfaction with Korean cuisine, the various characteristics of the restaurant experience, and Australians’ intention to visit Korea. Data was collected from customers of 16 Korean restaurants in the state of Queensland, Australia. While four factors (facility, menu, service, and food) were derived as selection attributes, menu factors had the most positive effect on customer satisfaction. The study found a positive correlation between satisfaction with local Korean food and the propensity of diners to think about visiting Korea. The results of this study can be used to enhance competitiveness and tourist marketing for Korea. The results reported here may have a broader application to provide effective managerial and marketing information to many other ethnic restaurants in Australia and beyond.     

Tourists as Story-Builders: Narrative Construction at a Heritage Museum

Although tourism scholarship supports the idea that the appreciation of a tourism experience depends on the availability and communication of stories, attention has been paid almost exclusively on marketers and tourism organizers as the main designers and promoters of narratives, ignoring the role of tourists themselves in this process. Using heritage museums as an empirical context, this research suggests that the success of a narrative presentation in tourism destinations also depends on the tourists' involvement, willingness, and ability to actively participate in the storytelling experience. In this sense, tourists act as story-builders whose main task is to construct a historical narrative based on the selection and integration of the available sources. The findings show that museum visitors go through a three-stage process during their effort to complete a heritage narrative and make sense of their tourism experience. This work sheds light on the coconstruction of tourism experiences and provides marketing direction for the successful narrative staging of museums and tourism places in general.     

Reconstruction of the relationship between traditional and emerging restaurant brand and customer WOM

Customer word of mouth (WOM) is the focus of restaurant research. However, until now, few empirical studies with integrated perspectives have explored whether traditional and emerging restaurants have different paths. To fill this research gap, Study 1 examined 546 customers of time-honored restaurants and proved that brand authenticity affects customer WOM through perceived value and brand identification. Furthermore, that process is positively moderated by cultural involvement. Study 2 conducted a survey of 571 customers in an Internet celebrity restaurant and found that brand personality could promote customer WOM through perceived coolness and brand experience. Moreover, food quality enhanced the process of coolness perception and brand experience. These findings highlight that different paths of brand characteristics lead to a high level of customer perception and brand behavior. In other words, brand psychology and brand behavior occupy different core positions in traditional and emerging restaurants.     

People with disabilities visit art museums: an exploratory study of obstacles and difficulties

Visits to art museums are a major component of culture and heritage tourism. This study focuses on the obstacles that Israelis with disabilities – 30 people who use wheelchairs or crutches and 15 visually impaired people – face while visiting art museums. The in-depth interviews revealed that people with disabilities are not able to experience the museum as they wish, despite museum efforts toward becoming accessible to all. Participants emphasize the non-physical elements of the museum environment (e.g. staff attitudes and interaction with other visitors), as being major difficulties in achieving a full museum experience. The study shows that visitors often turn the barriers they confront into a difficulty, nevertheless the struggle itself has a negative effect on the visit experience.     

Measurement of Satisfaction with ICT Services Implementation and Innovation in Restaurants (Case Study: Isfahan,Iran)

Nowadays, Restaurant is one of the most important factors in the choice of holiday destinations for tourists and contributes to the development of the local economy. This research is an initial attempt to investigate consumer behavior (tourist behavior) and the attitude of restaurant managers to the application of innovation and information and communication technology (ICT) in hotel restaurants. On the basis of the results of this study it can be concluded that tourists and restaurant managers in the city of Isfahan are interested in exploiting the application of innovation and ICT in hotel restaurants.     

Dimensionality of ethnic food fine dining experience: An application of semantic network analysis

This study attempts to find the underlying dimensionality in online reviews of fine-dining ethnic food restaurant experiences in Hong Kong. This research adopted semantic network analysis with Clauset–Newman–Moore clustering. Consequently, diverse and specific dimensionality was explored in this research, including ambiance, service, food, drinks, desserts, view, location, occasions, reputation and price. The content of the reviews on five types of ethnic restaurants was different in some dimensions. Marketers of fine-dining ethnic restaurants can select a particular focus when they promote their restaurants, develop menu plan and train staff members. This study implies that the quality dimensions of traditional restaurants may not accurately represent the factual dimensions, thereby resulting in implications for developing a new index of restaurant quality.     

Evaluating museum visitor experiences based on user-generated travel photos

ABSTRACT

This research introduces online travel photos published on social media platforms as a complementary data resource to examine the behavior and experience of museum visitors. The practical value of online travel photos is demonstrated through a case study of popular Hong Kong museums, particularly by using the photo content and metadata available from the Flickr platform. The proposed approach is a generic method for understanding museum visitor behavior and preferences, and supports museum practitioners in developing improved products for visitors. The case study findings are particularly beneficial for tourism managers, especially those in Hong Kong, in promoting and attracting tourists to visit local museums.     

Impact of Restaurant Experience on Brand Image and Customer Loyalty: Moderating Role of Dining Motivation

This study seeks to determine which restaurant experiences influence the image of a restaurant's brand and formation of customers' loyalty. The research examines the connections among restaurant experiences, brand image, satisfaction, and loyalty in the context of full-service restaurants. This study also investigates the moderating effect of customers' dining motivations on the formation of brand image. The results of this study suggest that: (a) A restaurant's environment and food quality positively influences brand image and customers' satisfaction, (b) customers' perceptions of price fairness do not influence brand image but does affect customers' satisfaction, (c) development of customers' positive brand image does not drive satisfaction but does influence loyalty in full-service restaurants, and (d) customers' dining motivations moderate the relationship between restaurant experiences and perceptions of brand image. These results provide a basis for investigating which restaurant experiences are critical in eliciting development of a positive brand image and which have behavioral consequences. This study also offers mangers a perspective for developing marketing strategies to strengthen brand image in full-service restaurants.     

Effects of message framing on food allergy communication: A cross-sectional study of restaurant customers with food allergies

The prevention of allergy reactions to food requires communication between individuals with food allergies and restaurant employees. This study investigated the effectiveness of framed messages (gain-framed versus loss-framed) in encouraging food allergy communication and explored factors that influenced customers’ intentions to communicate with restaurant staff about their food allergies. A total of 291 valid survey responses were collected. Approximately 70% of the participants had experienced food allergy reactions in restaurants, but less than 15% of them could always communicate with restaurant employees before placing food orders. Overall, participants perceived dining out as somehow risky. Gain-framed messages were more persuasive than loss-framed messages in encouraging food allergy communication. Fear, attitudes toward the messages, the perceived effectiveness of the messages, and the severity of one’s food allergies were significant predictors of customers’ intentions to communicate. Customers’ attitudes toward the messages mediated the relationship between message format and the behavioral intention to communicate.     

Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations

This study empirically examined which restaurant experiences trigger customers to engage in positive electronic word-of-mouth (eWOM), where the quality of restaurant service (food quality, service quality, atmosphere, and price fairness) is the antecedent of eWOM communication. The results of this study suggest that (1) restaurants’ food quality positively influences customers to spread positive eWOM, motivated by their desire to help the restaurant; (2) satisfactory restaurant experiences with service employees triggered positive eWOM, motivated by the need to help the restaurant or to express positive feelings; (3) a superior atmosphere in restaurants elicited positive eWOM motivated by a concern for others; and (4) price fairness in restaurants did not drive restaurant customers toward eWOM. Additionally, this study investigated sources of positive eWOM and types of eWOM media used among opinion leaders in the restaurant industry to enhance the practical implications of the study regarding online marketing. Because of the small number of opinion leaders in the study sample, specifying who the opinion leaders were (the source of eWOM) and the type of eWOM media the opinion leaders used had no effect. Further discussion and implications are provided in the text.     

Free Time in an Art Museum: Pausing,Gazing and Interacting

Art museums are popular places where people choose to spend free time. Leisure in art museums may be characterized by silence, contemplation, reaction to art, and interaction with other visitors. The purpose of this exploratory investigation was to understand more about the nature of the art museum experience, using as a setting the Kunsthistorisches Museum (KHM) in Vienna, Austria. Between 2006 and 2008, a total of 100 adults who visited this museum engaged in conversational interviews with the researcher. Conversations showed that visits to art museums during free time stimulate complex interactions between visitors and art. Patrons consider art museums to be spaces for visual contemplation and playful leisure behavior, and sites of continued education that can inform our understanding of serious leisure.     

Critical food safety violations in Florida: Relationship to location and chain vs. non-chain restaurants

This study explores the relationship between the number of critical food safety violations and the restaurant's status as either a chain or independent foodservice provider and location. The State of Florida categorized the restaurant operations according to the type of license obtained, chain or independent. Chain restaurants are defined as multi-unit restaurants owned or operated by the same company or individual that total seven locations or more. Data for the current study was retrieved from the public records for the fiscal years 2009–2010 and 2010–2011. The study found that both the aggregate number of critical violations and risk factors and the number of individual critical violations and risk factors were significantly different among chain and non-chain restaurants in the state of Florida. Results indicate that the number of critical violations received is impacted by both the location of the restaurant and whether the restaurant is independently operated or a chain. The current study assists in explaining underlying reasons for repeated food safety violations despite Florida's required food safety training certification of restaurant managers and training of their staff; providing implications for academics and foodservice practitioners alike.