Consumer-based chain restaurant brand equity,brand reputation,and brand trust

This study develops and tests a consumer-based chain restaurant brand equity(CBCRBE) model and investigates the mediating effects of brand reputation on the relationship between CBCRBE and brand trust. Using a structural equation modeling (SEM) analysis, the four dimensions of CBCRBE- food & service quality, brand affect, brand awareness, and brand association- are found to have positive effects on brand reputation. Moreover, it is demonstrated that brand reputation has a positive effect on brand trust. The results of study confirm that brand reputation partially mediates the effects of food & service quality, brand affect, and brand awareness on brand trust. In addition, the effect of brand association on brand trust is fully mediated via brand reputation. The study of CBCRBE offers insights into the efficient strategies that can be used to enhance brand reputation and secure brand trust in the restaurant industry. Finally, based on the result of the relationship between CBCRBE, brand reputation, and brand trust, the study compares the differences among the groups according to the consumer visit purposes in relation to the CBCRBE dimensions. The results of the study contribute to improve understanding of the complex psychological processes involved in consumer selection criteria for a chain restaurant or relevant service industry.     

Validating a multidimensional perspective of brand equity on motivation,expectation, and behavioural intention: a practical examination of culinary tourism

This study presents a brand equity theory of culinary tourism by integrating behavioural theory with the mediation-moderation model. The culinary tourism brand-equity model underscores the value of tourists’ expectations as a means to enhance the effects of travel motivation on behavioural intention. This study empirically tests this theory using a sample of 513 foreign tourists and provides evidence that travel motivation mediates the relationship between the four critical attributes of brand equity and behavioural intention. Furthermore, the results confirm the interrelationships within brand equity and reveal that tourist expectations positively moderate the relationship between travel motivation and behavioural intention. Implications for theory, research, and practice are discussed.     

Authenticity perceptions,brand equity and brand choice intention: The case of ethnic restaurants

This study examines the relationships between consumers’ authenticity perception and four brand equity dimensions (brand awareness, brand association, perceived quality, brand loyalty), as well as how these four dimensions are interrelated with one another. This study also examines the impact of brand equity on consumers’ brand choice intention for ethnic restaurants. Findings clearly indicate that consumers’ authenticity perception is a critical determinant of brand equity and brand equity has a significant impact on consumers’ brand choice intention. Findings of the present study would provide managers with a better understanding of the important role authenticity plays in ethnic restaurants’ brand equity. Managerial implications for better brand equity management are provided.     

Understanding the impact of culinary brand equity and destination familiarity on travel intentions

This paper explores determinants of brand equity and the role of destination familiarity for travel intentions in culinary tourism from the perspective of foreign tourists. This analysis advocates four elements for brand equity (brand loyalty, brand image, perceived quality and brand awareness) for culinary travel intentions in Taiwan. Building on extensive literature, this study developed and empirically tested a model of the relationship using survey data collected from 407 foreign tourists from ten regions. The results indicate that there is a direct positive relationship between brand equity and travel intentions in culinary tourism. Moreover, the study recognizes the moderating role of destination familiarity, which positively moderates the effect of brand loyalty and perceived quality on travel intentions.     

Reexamination of attendee-based brand equity

The significance of brand concept has been increasingly recognized in the MICE industry due to its ability to create a compelling competitive edge. Complementing the major limitation of a study on attendee-based brand equity [Lee, J. S., & Back, K. J. (2008). Attendee-based brand equity. Tourism Management, 29(2), 331–344], this study reexamines attendee-based brand equity by additionally sampling regional CHRIE conferences (RCs) and comparing the data with I-CHRIE's annual conference (IC) in the context of our theoretical model. This research not only increases the theoretical validity of the previous model of attendee-based brand equity, but also explores brand equity as captured through the differential brand knowledge effect by comparing IC and RCs.     

The roles of brand equity and branding strategy: A study of restaurant food crises

Food crises, such as food borne illnesses, are a major threat to the restaurant industry. However, consumer responses to a food crisis are expected to differ depending on the brand equity and branding strategy of the restaurant involved. In order to test the roles of brand equity and branding strategy in a food crisis situation, this study used a scenario-based experimental survey with a 2 (brand equity: Low/High) × 2 (branding strategy: Corporate branding/House-of-brands) × 2 (presence of crisis: No/Yes) design. The results of the study supported the “amplifying” perspective by providing evidence of the negative role of brand equity during a crisis. Moreover, the three-way interaction between brand equity, branding strategy, and presence of crisis revealed the effectiveness of the corporate branding strategy, which varies depending on the level of brand equity, under crises. The findings of this study will enable marketers to develop appropriate post-crisis strategies based on predicted consumer responses depending on the level of brand equity and branding strategy. Further discussion and implications are provided in the text.     

Components of art exhibition brand equity for internal and external visitors

This paper aims to explore determinants of brand equity for cultural activities from the perspective of internal as well as external visitors. Our analysis advocates four elements for brand equity in artistic and cultural activities (loyalty, brand image, perceived quality and brand values) and assesses them for the case of an itinerant art exhibition staged over the past twenty years in a region of Spain. Building on extensive literature, a model of the relationship is developed and empirically tested using survey data collected from 406 visitors. Data are analysed through Partial Least Squares. Findings suggest that external visitors attach greater importance to brand image as a determinant of value than do internal visitors, whereas for the latter brand values are the main source of value.     

The effect of Cultural Intelligence on consumer-based destination brand equity

Achieving destination appeal and competitiveness is a major priority of tourist destination managers. They must implement new strategies that are distinct from those of their competitors and that influence tourists’ perceptions, attitudes and behaviors and reinforce the brand equity of the destination. The present work focuses on Cultural Intelligence (CQ). CQ increasingly features in business strategy due to the effect of cultural differences and diversity on tourist behavior. The aim is to propose and validate a model that captures the effect of tourists’ CQ on their evaluation of the destination. Using a sample of 503 tourists visiting Spain, the study demonstrates that a tourist’s CQ influences their assessment of destination brand equity and that this relationship is moderated by tourism type. The paper presents a series of implications of interest both to scholars and professionals in the tourism sector.     

Creating a model of customer equity for chain restaurant brand formation

The purpose of this research was to create and test a model of customer equity for chain restaurant brand formation. It has long been acknowledged that managing and enhancing customer equity influences a company's shareholder value, which is a reflection of long-term financial performance. A review of the current literature revealed three key determinants of customer equity: (1) value equity, (2) brand equity, and (3) relationship equity. Six hypotheses were derived and, based on data analysis, all six were supported. Value, brand, and relationship management were all confirmed to be important factors in enhancing customer equity in the chain restaurant industry. Further, brand equity has the strongest impact on the development of customer equity in this particular industry. Relationships among value equity, brand equity, and relationship equity were also identified. Managerial implications are discussed.     

Assessing equivalence of hotel brand equity measures in cross-cultural contexts

The authors synthesize the measurement equivalence or invariance literature and illustrate how to conduct equivalence analyses by using a hotel brand equity model as an example. The illustration focuses on how to assess the model's generalizability across three selected cultural or cross-country factors: the hotel's brand identity (domestic vs. foreign), the customer's first language (Mandarin vs. English), and the customer's country of residence (Asia vs. Europe vs. North America). Results support the model's configural and metric generalizability across the three cross-cultural contexts. The authors show how to interpret the results of equivalence analyses and discuss a few related methodological issues.     

The interaction between individual cultural values and the cognitive and social processes of global restaurant brand equity

The aim of this study is to increase understanding of the relationship between brand equity and individual cultural values in the marketing strategies of global restaurant brands. The study developed three research models and investigated global brand equity from the perspective that global brand equity has an impact on individual cultural values. The three models were tested using structural equation modeling (SEM) analysis. The findings indicate that both cognitive process and the social process of brand equity have an effect on cultural values. In particular, social process elements such as brand prestige and brand identification can reduce the risk of consumer uncertainty. This study contributes to the understanding of the relationship between global restaurant brand equity and individual cultural values, and the hierarchy of individual cultural values that has not, to the best of our knowledge, been explored in previous research.     

It affects,it affects not: A quasi-experiment on the transfer effect of co-branding on consumer-based brand equity of hospitality products

Although co-branding is postulated to be beneficial for hospitality brands, empirical test of either transfer effect or spillover effect of co-branding on consumer-based brand equity (CBBE) of hospitality brands is yet to receive attention from researchers. A quasi-experiment design was applied to test the transfer effect of co-branding on the CBBE of the composite brand, controlling for the familiarity, compatibility (fitness) and complementary of the partner brands. A within-subject (repeated measures) design with four steps measuring the CBBE of internationally known and compatible hotel and restaurant brands and their co-brand, as well as respondents’ own most familiar hotel and restaurant brand and their co-brand was applied in four steps to a class of 46 students enrolled for a tourism and hospitality class at a Tourism and Hotel Management School based in Asia. The t-test of differences revealed that the co-brand of the internationally known and compatible hotel and restaurant brands lead to synergy with both brands being winners and none losers, while the co-brand of respondents’ own most familiar brands lead to losses mostly, despite their high ratings individually. Implications and future research suggestions are provided.     

The relationship between involvement with travelling to Islamic destinations and Islamic brand equity: a case of Muslim tourists in Malaysia

The growing number of Muslim tourists in the world has urged many destinations to embrace the concept of Islamic tourism. Malaysia as an Islamic country has been serious on establishing a halal hub for tourism products, however, activities such as drinking alcohol, wearing scanty clothing, sun bathing naked, and serving pork in restaurants are found in this country. Therefore, it is vital to explore on how Muslims who are involved with travelling to Islamic destinations evaluate the country’s Islamic brand equity. A number of 384 Middle Eastern tourists were surveyed in Malaysia. Using structural equation modelling, the relationships between Muslims’ involvement with travelling to Islamic destinations and dimensions of brand equity (awareness, image, quality, value, and loyalty) were explored. Results showed that involvement positively influences all five dimensions of brand equity. The strongest relationship was found between involvement and awareness followed by involvement-quality, involvement-image, involvement-value, and involvement-loyalty.     

Tell us your concern,and we shall together address! Role of service booking channels and brand equity on post-failure outcomes

The extant literature on service failure and recovery has overlooked the post-service failure evaluations when customers interact through different online service booking channels, such as direct websites (Direct) and online travel agents (OTAs). In this study, following the attribution theory and the expectation disconfirmation framework, we analyse the impact of service failure across service booking channels (direct vs. OTA) and its influence on post-service failure outcomes. Besides this, the study also examines the moderating roles of co-created service recovery and brand equity between channel type and post-recovery outcomes. A between-subjects experimental design revealed that when a service failure occurs in a direct (vs. OTA) website, it creates adverse outcomes of higher magnitude. The results also suggest that, in the case of a direct channel, co-created service recovery generates favourable service outcomes when the channel carries low brand equity. However, in the case of an OTA, the use of co-created service recovery works better when that OTA carries high level of brand equity. Further, the results also supported that these post-recovery outcomes are driven by recovery satisfaction and channel engagement. Thus, this study findings offer novel insights into online service recovery literature and managerial practice, primarily for efficient design and execution of recovery efforts across channels.     

Dental tourism: Examining tourist profiles,motivation and satisfaction

Despite the overwhelming interest in medical tourism research, knowledge in dental tourism, which is its subspecialty, remains limited. This study is the first to measure tourist profiles, travel motivation and satisfaction among inbound dental tourists in Malaysia. We purposely sampled twelve selected private dental clinics in Kuala Lumpur, Selangor, Melaka and Penang; and distributed the questionnaires to their inbound dental tourists. A total of 196 inbound tourists responded to the questionnaire, mainly from Southeast Asia, Australia, New Zealand and Europe. In order of importance, the main motivation factors were dental care quality, dental care information access, and cost-savings. Tourists were extremely satisfied with dental care services received in the country. While dental care quality, dental care information access and supporting services positively influenced tourist satisfaction; cost-savings and cultural similarities had negative influences. Based on the research findings, we propose some managerial and marketing recommendations.     

The financial impact of online customer reviews in the restaurant industry: A moderating effect of brand equity

The salient impact of electronic Word-of-Mouth (eWOM) on firm performance has been widely noticed by scholars and practitioners. While eWOM serves as an important source of information that helps reduce perceived uncertainty risks in service purchases, it is highly likely that other sources of information are simultaneously used with eWOM in the purchase decisions. Thus, this study empirically examined the financial effects of restaurant eWOM (review volume and review rating) and their changes in the presence of brand equity. Three-stage least squares analysis was employed in the empirical investigation. Our findings revealed that review volume and review rating contributed to restaurant profitability. Brand equity was found to moderate the effects of the review attributes on restaurants profitability, which implies that eWOM has a greater influence on the financial performance of weak-branded restaurants than strong-branded ones. Implications for researchers and practitioners are discussed.     

An exploratory study of the relationship between customer-based casino brand equity and firm performance

This exploratory study examines the relationship between customer-based casino brand equity and firm performance using Macau casinos as a sample. The results indicated that better-performing casino brands were associated with greater customer-based brand equity, which comprises brand loyalty, brand image and brand awareness. Furthermore, Asia Pacific-based casino brands in Macau outperformed their U.S.-based counterparts in terms of customers’ perceived quality, suggesting the need for U.S.-based casino brands to better cater for the needs of Macau casino visitors and to localize their services. Future research directions are also suggested.     

Experience,brand prestige,perceived value (functional,hedonic, social,and financial), and loyalty among GROCERANT customers

The food service industry has already observed that a merely good quality of products/services cannot make a business successful and has emphasized the importance of delivering unique and memorable experiences. Grocerants meet customer demand by filling the roles of grocery stores and restaurants, while offering novel and special experiences to customers. This study explores the unique experiences staged in grocerants by applying the experience economy and associates such experiences to brand prestige, customer perceived value, and loyalty. Data was collected at grocerants in Korea, using a mall-intercept survey. Our results identify the positive effects of entertainment and escapist experiences on brand prestige which significantly triggers functional, hedonic, social, and financial values. The three values (functional, hedonic, and financial) also affect loyalty. Overall, the proposed theoretical framework sufficiently accounts for customer loyalty. This study was the first attempt to investigate grocerant patrons’ behaviors and thus includes a high degree of originality.     

旅游业的转型与区域旅游合作——兼论中、日、韩旅游合作的推进

旅游接待地一般要经历自然发展、接待要素发展、吸引物发展、产业协同发展、目的地发展和区域发展等6个递进的阶段,向高一阶段的跃升就是旅游业的转型过程.中国主要的旅游城市或地区已开始进入目的地发展和区域旅游发展的高级阶段.区域旅游合作有市场互换、市场共享、要素协同和一体化发展等4种基本模式,一体化发展是区域旅游合作的高级形式和最终目标.尽管政府的作用不可或缺,但市场是推动区域旅游合作的基本力量.中、日、韩三国具有构建旅游合作体的可行性和必要性,三方当采取切实有力的措施推进这个巨大工程.     

Implications of marketing and promotion for the development of tourism

The author considers some oft-neglected aspects of marketing and promotion in the development of tourism, with special reference to the implications of travel marketing and promotion for the tourism industries of developing countries.