Impact of hotel-restaurant image and quality of physical-environment,service, and food on satisfaction and intention

This study developed a theoretical framework in which overall image, image congruence, and quality of physical environment, service, and food affect guests’ satisfaction and intentions to revisit a luxury hotel restaurant and visit other restaurants of the same hotel by considering the influence of conspicuousness as a moderator. The measurement model assessment revealed that all items included an acceptable level of measurement quality. Results of the structural analysis indicated that the research variables were in general significantly associated; quality dimensions and satisfaction had a mediating role; and the impact of satisfaction and overall image on decision formation was greater than that of other variables. Moreover, the structural invariance model assessment indicated that conspicuousness acted as a significant moderator. Overall, our proposed theoretical framework was found to include a sufficient power in predicting patrons’ intentions for luxury hotel restaurant products. Using this quantitative approach, our research objectives were wholly achieved.     

The role of server–patron mutual disclosure in the formation of rapport with and revisit intentions of patrons at full-service restaurants: The moderating roles of marital status and educational level

The purposes of this study are (1) to determine the specific server attributes that have the strongest influences on server–patron mutual disclosure; (2) to examine the causal relationships between server–patron mutual disclosures and rapport with and revisit intentions of patrons; and (3) to investigate the moderating roles of marital status and educational level in the process. Theoretical relationships between server attributes, mutual disclosure, rapport, and patrons’ revisit intentions were derived based on a literature review. Following the collection and analysis of data obtained from full-service restaurant patrons, this study found that three server attributes directly influence two sub-dimensions of mutual disclosure (server disclosure and customer disclosure). Furthermore, mutual disclosure was shown to have a positive impact on rapport, which results in patron revisit intentions. This study also found that marital status and educational level have key moderating functions in the relationship between mutual disclosure and rapport. The possible interpretations and managerial implications of these findings are provided.     

Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making

This study aims to examine whether the presence of an organic food menu can positively influence diners’ decision-making. A 3 (restaurant segment: quick service vs. casual dining vs. fine dining) by 2 (price discrepancy between competing restaurants: small vs. large) scenario-based experiment was conducted with 405 U.S. consumers. MANCOVA results indicate that using organic ingredients offers a greater advantage for the quick-service segment regarding perceived food quality, attitudes towards the restaurant, and willingness to select, compared to casual and fine dining segments. The magnitude of a premium price of organic ingredients negatively influences such advantage in the process of consumers’ decision-making. When a large (vs. small) premium price is charged for using organic ingredients, customers’ preferences for the restaurant (over its rival) significantly drops to such an extent that customers are more willing to choose the competitor (i.e., rival restaurant with a conventional menu). Discussions and implications are further elaborated.     

In darkness we seek light: The impact of focal and general lighting designs on customers’ approach intentions toward restaurants

For many hospitality businesses, environmental lighting design can be a powerful tool to be leveraged to stage the servicescape when creating marketing collateral to attract customers. Addressing this underexplored topic, the current research examines how and why focal and general lighting designs, as presented in the restaurant’s ambient images, influence consumers’ approach intentions: namely, the perceptions of attractiveness of the restaurant and their visit intention. Our findings demonstrate that images that present focal lighting (e.g., table lighting) against a generally dimmed dining ambience can effectively boost the restaurant’s perceived attractiveness and visit intention among diners who are of high (vs. low) relational intimacy. Moderated-moderated mediation analysis (Hayes, 2018) further reveals that it is ambient intimacy that explains such effects. Theoretical and managerial implications of this research are presented before discussing limitations and future research opportunities.     

How can the solo dining experience be enhanced? Focusing on perceived territoriality

Europe, Australia, the United States and now Asia have documented recent increases in numbers of “solo” consumptive restaurant dining behavior, representing an emerging worldwide restaurant industry trend. The study’s objectives were designed to explore unchartered solo dining research addressing perceived territoriality as a theoretical foundation for identifying potential physical and psychological boundaries applied to the solo dining context and for examining the relationships between those boundary factors, solo diners’ perceived territoriality, overall satisfaction and revisit intentions. Results showed that restaurant physical and psychological boundaries positively influenced perceived territoriality, leading to positive solo dining satisfaction and revisit intention. Further, this study revealed that solo diners’ motivations significantly moderated the effects of psychological boundaries upon their perceived territoriality. Implications and recommendations for future research are provided.     

Workplace incivility in restaurants: Who’s the real victim? Employee deviance and customer reciprocity

This study expands upon previous literature that focused on examining the impact of managers’ incivility towards their employees and the effects on employee behavior and attitudes, as well as customers’ perceptions and behavior intentions following workplace incivility from the maltreated employees. Using mixed-methods of sequential incident techniques and a scenario-based experiment, the study found that when customers received a good service from the employee who was maltreated by his/her supervisors, customers are more likely to revisit the restaurant and tend to provide more tips to the employee compared to customers who received a bad service from the employee. Also, employees who try to continuously provide a good service to customers regardless of their mistreatment from the manager, trigger customers’ moral unease, thus lead them to give more tips.     

Consumer perceptions of the Michelin Guide and attitudes toward Michelin-starred restaurants

The Michelin Guide (MG) review is considered the most authoritative indicator in the global gastronomy industry. However, academic studies on restaurant reviews are mostly qualitative and interview based. This quantitative study attempted to fill the research gap in understanding consumers’ attitudes toward the MG and Michelin-starred restaurants (MSRs). We used the source credibility model as a theoretical foundation. The results showed that consumers’ perceptions of MG had a positive impact on their attitudes toward MG and a negative impact on their perceived risk of MSRs. Perceived risk did not significantly affect their attitudes toward MSRs. Furthermore, their attitudes toward MSRs had a stronger impact on purchase intentions than did their attitudes toward MG. This study has significant implications for the restaurant industry and seeks to inspire further academic research on restaurant reviews.     

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.     

The impact of the social servicescape,density, and restaurant type on perceptions of interpersonal service quality

The purpose of this study was to investigate how density in the servicescape affects the three interpersonal dimensions of Stevens et al., (1995) DINESERV conceptualization of service quality (responsiveness, assurance, and empathy) across various restaurant types. Using the framework of information processing theory, it was predicted that when a customer uses density to evaluate anticipated service quality, the information processing style will vary depending on the restaurant context. For fine dining restaurants and sports bars, it was predicted that customers will use heuristic processing, but would use systematic processing when evaluating a family casual restaurant. A 3 (contextual service norms) × 2 (built density) × 2 (human density) between subjects factorial design was employed. The results identified a three-way interaction between human density, built density, and restaurant type, suggesting that the type of restaurant does indeed matter when considering how density impacts potential customers’ perceptions of a restaurant.     

The effects of dining atmospherics: An extended Mehrabian–Russell model

This study examined the relationships among dining atmospherics, emotional responses, perceived value, and behavioral intentions, using Chinese restaurants as its research setting. Results of the study revealed that dining atmospherics had significant effects on customers’ positive emotions, negative emotions, and perceived value. Further, both positive and negative emotions and perceived value also influenced customers’ post-dining behavioral intentions. Perceived value not only functioned as the greatest contributor to behavioral intentions but also mediated the relationship between emotional responses and behavioral intentions. Positive emotions and negative emotions had asymmetric effects on perceived value. Positive emotions showed a stronger capability in predicting perceived value. Chinese restaurant managers must utilize the effects of restaurant atmospherics to improve customers’ perceived value of the restaurant and their revisit intentions. Other practical implications are discussed as well.     

An examination of restaurant employees’ work-life outlook: The influence of support systems during COVID-19

The main objective of this research paper is to examine the influence of perceived support (i.e., organizational support and social support) on life satisfaction (i.e., current and anticipated life satisfaction), which is hypothesized to increase restaurant employees’ loyalty organizational citizenship behavior (OCB) and decrease their intentions to leave the restaurant industry during the COVID-19 pandemic. Moreover, the moderating effects of employees’ resilience and employment status are also examined. Analyzing the responses of 609 restaurant employees using structural equation modeling (SEM), findings revealed that all direct effects were supported, except for the effect of anticipated life satisfaction on intention to leave the restaurant industry. Lastly, the moderating role of resilience in the relationships between current life satisfaction and restaurant employees’ loyalty OCB and intentions to leave the industry was confirmed. Theoretical and practical implications are discussed in detail.     

Green attributes of restaurants: What really matters to consumers?

This study examined which of a restaurant's green attributes consumers deem most important and how consumers’ attitudes toward various green attributes affect their behavioral intentions. Demographic effects on consumers’ preferences for green attributes and behavioral intentions were also assessed. A quantitative analysis of 382 usable questionnaires revealed that although consumers generally perceived environment-focused attributes to be most important, those who valued food- and administration-focused attributes were more likely to pay more, wait longer, and/or travel farther to dine at a green restaurant. Women tended to rate higher than men in all three categories of green attributes. Consumers in a family with at least one child valued food-focused attributes more than those living in a household without children. Younger consumers were more willing to pay more, wait longer, and/or travel farther to dine at a green restaurant. Theoretical and practical contributions are discussed.     

Nostalgic experiences in time-honored restaurants: Antecedents and outcomes

With a long history and strong culinary heritage, time-honored restaurants are often associated with the phenomenon of nostalgia. However, research on nostalgia and nostalgic experiences in time-honored restaurants is largely absent. This study built a framework for nostalgic experiences to understand nostalgia triggers as antecedents and consumers’ revisit intention as the outcome. A survey of 366 residents in Beijing and Shanghai, China, revealed that nostalgia triggered by food and service staff significantly evoked consumers’ memories, and the food and restaurant environment stimulated the communitas component of nostalgic experiences. Memory had a positive effect on both communitas and positive emotions, while communitas had a positive effect on positive emotions. Finally, positive emotions resulted in significantly increased revisit intention.     

Micro-celebrity restaurant manifesto: The roles of innovation competency,foodstagramming, identity-signaling,and food personality traits

Dining in Internet-celebrity (or micro-celebrity) restaurants is an increasingly popular indulgence. Rooted in the micro-celebrity economy research, the present study draws on self-signaling and self-determination theories to propose an integrated research framework that examines how extrinsic and intrinsic factors impact customers’ intention to revisit micro-celebrity restaurants. External social needs (i.e., restaurant competence, signaling identity, and foodstagramming benefits) and internal personality traits (i.e., neophilic and neophobic tendencies) are synthesized to better understand their impacts on conative propensities. The findings indicate that foodstagramming benefits mediates the relationship between restaurant competence and intention to revisit, whereas neophilic renders a boundary condition suppressing this relationship. However, neophilic and neophobic tendencies positively moderate the effect of identity-signaling.     

Impact of data breach locality and error management on attitude and engagement

Given the growing number of credit card transactions, data breaches have become an increasingly serious concern for hotel businesses. Even when a rival hotel experiences a data breach, customers of the focal hotel may feel vulnerable as well. Nevertheless, firms have little insight into the potential impacts of a data breach on customers and the corresponding recovery strategies. For this study, the joint effect of data breach locality (i.e., focal hotel vs. rival hotel) and error management (i.e., no vs. low vs. high EM) on customers’ attitudes toward the focal hotel and engagement behaviors (i.e., intentions to spread positive WOM and negative WOM) was examined. A 2 × 3 scenario-based experiment was conducted. The results of the MANCOVA analysis suggest that when a rival hotel is breached, low error management is more effective. Interestingly, when the focal hotel is breached, high error management and low error management are equally effective.     

Examining the Influence of Rapport between Players and Dealers on Customer Satisfaction,Revisit Intentions,and Word-of-Mouth in the Casino Industry: The Moderating Role of Gender

This study explores the role of rapport between players and dealers in the casino industry. More specifically, based on a literature review, it was proposed that (1) rapport positively affects three outcome variables: customer satisfaction, revisit intentions, and word-of-mouth; (2) customer satisfaction has a positive influence on revisit intentions and word-of-mouth; and (3) gender plays a moderating role in this process. Based on the proposed hypotheses, a conceptual model was developed and tested using empirical data from 227 casino table players. Data analysis results showed that rapport is an important determinant of customer satisfaction, revisit intentions, and word-of-mouth. In addition, it was revealed that customer satisfaction bears a significant impact on revisit intentions and word-of-mouth. Lastly, gender has key moderating functions in the relationship between (1) rapport and customer satisfaction and (2) rapport and revisit intentions. The possible interpretations and managerial implications of these findings are provided in the last part of the article.     

Why do They Come Back? The Effects of Winery Tourists’ Motivations and Satisfaction on the Number of Visits and Revisit Intentions

ABSTRACT

Few studies have examined the influence of winery tourists’ motivations and satisfaction on number of visits and revisit intentions. This study examined these relationships through 1602 online survey responses from former winery visitors. The data were analyzed through a series of multiple regression analyses. Findings show that among tourists’ motivations, the reputation, reviews, and perceived quality of the winery and its wines significantly affect the number of visits and revisit intentions, while media exposure affects revisit intentions. Further, visitors’ satisfaction with the winery significantly impacts revisit intentions. While visitors’ geographic proximity to the winery increased the number of visits, as expected, distance from the winery is shown to increase revisit intentions. Finally, the number of previous visits had a significant positive effect on revisit intentions.     

The effect of brand popularity statements on consumers’ purchase intentions: The role of instrumental attitudes toward the act

Marketers increasingly use brand popularity statements in attempts to influence consumers’ purchase decisions. Through the use of two experiments this research finds that a brand's popularity statement exerts a greater positive influence on the purchase intentions of consumers who possess less favorable instrumental attitudes toward the associated act (i.e. useless/foolish/harmful) than on purchase intentions of those consumers who have more favorable instrumental attitudes toward the act (i.e. useful/wise/beneficial). Further, this research also finds that a popularity statement for a brand of which society generally has a less favorable instrumental attitude toward the associated act (e.g. fast food consumption) has a larger positive influence on consumers’ purchase intent than does a popularity statement for a brand of which society generally has a more favorable instrumental attitude toward the associated act (e.g. dining at a casual theme restaurant). These findings suggest that brand popularity statements should be targeted at those consumers who might possess less favorable attitude toward the associated act or can be most effective in sectors in which consumer sentiment is generally low (e.g. the fast food sector).