Stress and food choices: Examining gender differences and the time horizon framing effect

The number of people facing daily stress is on the rise in the United States. Further, there is increasing evidence of stress induced obesity and other food-related health risks. This study tested the effects of self-reported stress on choosing indulgent and healthy food options in the context of menu promotions at restaurants. The study proposed that time horizon message framing (expansive vs. limited) on restaurant menus influences the effectiveness of advertising messages aimed at preventing unhealthy food choices and promoting healthy choices. Further, this study examined gender differences in stress induced eating. The current findings shed new light on time horizon message framing, which encourages stressed consumers to make healthy choices. The results showed that food choices can be altered using time horizon messages. That is, stressed individuals tend to choose healthier options when the message is framed in terms of expansive time and more indulgent food than when the message is focused on a limited time frame. Restaurant managers are advised to establish creative marketing strategies to spur interest in healthy menu items and emphasize the benefits of healthy food items.     

The effect of 99-ending calories and anticipated guilt on restaurant menu development strategy

This study focused on the “just below calorie labeling (e.g., 199 vs. 200)” effect on consumers’ responses to purchasing indulgent foods. Based on the price context (e.g., $10.00 vs. $9.99), this study conducted a scenario-based online survey and found the interaction effect between anticipated guilt and the left-digit calorie effect to predict restaurant consumers’ choice of indulgent foods (i.e., hamburger advertisement with its calorie information, such as 399 vs. 400). The empirical findings showed that the calorie amount manipulation led to different levels of anticipated guilt for ordering the food and beliefs in the food’s calorie information (i.e., 399 < 400 calories) regardless of consumers’ level of health-related personal value.     

Anticipated guilt and pleasure in a healthy food consumption context

Recognizing the increasing importance of healthiness in food-related businesses, this study attempted to investigate the role of consumers’ affective responses in a healthy food consumption context. To achieve its objectives, this study incorporated anticipated emotional constructs in a decision-making model and investigated the relationships among perceived healthiness, anticipated guilt and pleasure, and behavioral intentions (e.g., purchase, spreading positive word-of-mouth, and recommending the food) in a quick service restaurant setting. The results of this study suggest that anticipated pleasure positively influenced behavioral intentions and mediated the relationship between perceived healthiness and behavioral intentions, whereas anticipated guilt did not influence behavioral intentions. Additionally, this study investigated the moderating role of dietary concerns in consumers’ decision-making processes and found that the low dietary concerns group was more susceptible to anticipated pleasure compared to the high dietary concerns group. Further findings and implications are provided in the main body of the paper.     

Photo vs. art? The design of consumption guidance in cultural food consumption

Drawing on mental simulation theory, this research examines the impact of consumption guidance and, in particular, the use of visual illustration in the design of consumption guidance on consumers’ evaluations of cultural food consumption. Through two consecutive studies, our research shows that photo (vs. art) illustration more effectively boosts consumers’ perceived food attractiveness and future purchase intention for cultural food consumption. The advantage of photo (vs. art) illustration is also moderated by ritual practice and consumers’ cosmopolitanism, as well as consumption guidance format. Moreover, we demonstrate that cognitively engaged mental simulation is the psychological mechanism underlying the conditional impact of photo (vs. art) illustration on consumers’ evaluations. These findings offer notable implications for theory and practice and present promising avenues for future research.     

The effect of ad appeals and message framing on consumer responses to plant-based menu items

While the recent surge of meat-like items on restaurant menus has received considerable attention, little is known how to encourage consumers to choose such novel dishes. To address this gap, we investigate the role of various communication strategies in making plant-based menu items more attractive. The results from Study 1 suggest that using a social appeal in the ad increases consumers’ preference for plant-based menu items via anticipated pleasure, but a health appeal does not. The results from Study 2 demonstrate that information on social costs induces feelings of ambivalence toward meat eating, thus making plant-based menu items more desirable. However, information on health risks of meat consumption does not have such an effect. Practical implications for promoting plant-based menu items are discussed.     

The roles of attitude,subjective norm,and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry

Increases in food-away-from-home purchases brought public awareness to policies for improving nutritional value of foods served at restaurants. As a result, offering choices to consumers that affect health and wellness has become a growing concern in the food industry and restaurants, as evidenced by provisions for nutritional labeling to guide consumers’ food purchasing decisions for healthy eating. This study pursues an empirical examination of the consumers’ behavior toward reading nutritional labeling at casual-dining restaurants. The study tests the conceptual framework of the proposed effects of constructs on consumers’ behavioral intentions. Findings indicate that the variable of attitude acts as a mediator in the relationship between subjective norm and behavioral intention. This study is meaningful to academia by offering insights into the relationship between consumers’ behavior and nutritional information in the context of restaurants and is beneficial to the restaurant industry by offering implications for establishing marketing strategies to improve consumers’ perceptions of menu items.     

Health halo effects in sequential food consumption: The moderating roles of health-consciousness and attribute framing

Has the huge increase in healthful food options indeed promoted consumer health? Previous studies have noted the health halo effects of such foods, which subconsciously lead consumers to rather unhealthful eating. This study examined whether the health halos of entrées increase the subsequent intention for desserts in restaurants when moderated by internal and external cues: health-consciousness and attribute framing. A 2 (perceived healthiness of entrées) × 2 (health-consciousness) × 2 (attribute framing of desserts) quasi-experimental design was employed using a scenario-based online survey, and 427 consumers participated in the survey. The results revealed that the effect of the perceived healthiness of entrées on increasing the intention for desserts was more salient among less (vs. highly) health-conscious consumers and when the desserts were framed as healthy (vs. tasty). The findings provide theoretical implications for consumer food behavior and sequential consumption literature, and highlight practical implications for consumers, health professionals, public officials, and restaurateurs.     

Feelings of uncertainty and powerlessness from Covid-19: Implications for advertising appeals in the restaurant industry

Are rational (emotional) advertising appeals more congruent with healthy (indulgent) products? Prior research shows inconsistent results on the congruency effect between appeal type and product category. This study sheds light on this topic by examining the moderating effect of two psychological states (i.e., feelings of uncertainty and powerlessness) caused by Covid-19 on the relative effectiveness of rational vs. emotional appeals in the context of food advertisements. The results suggest that people with low levels of uncertainty respond more favorably to rational (vs. emotional) appeals of a healthy food item, and this effect is attenuated among people with high levels of uncertainty. On the other hand, powerful people find emotional (vs. rational) appeals of an indulgent food item more attractive, and this effect is attenuated among powerless people. Theoretical and managerial implications are discussed.     

The determinants of more responsible restaurant food choice in Poland

In the context of emerging markets, restaurant food choice needs to be better architected in order to minimise the negative societal and environmental implications. For effective consumer choice architecture, the determinants of restaurant food choice need to be first established. This study explores the determinants of restaurant food choice in Poland, a transitional economy in East-Central Europe with a rapidly growing pattern of out-of-home food consumption. It finds that the low level of public environmental awareness in Poland translates into low consumer recognition of the environmental implications of restaurant food choice. Although customer preference for locally produced and organic food is recorded, this preference is not associated with public environmental awareness, but attributed to possible media effect. In contrast, the level of public awareness of the health repercussions of restaurant food choice is higher in Poland, especially among younger consumers, which is reflected in the desire to see the nutritional and calorific values of food to be displayed on restaurant menus. Implications for policy-making and hospitality management are discussed.     

Food and the Perception of Eating: The Case of Young Taiwanese Consumers

This study explores the food perception of young Taiwanese consumers, a growing market segment in the restaurant industry. An innovative qualitative tool known as the Zaltman Metaphor Elicitation Technique (ZMET) was employed to elicit deeper thoughts and emotions of young consumers. Twelve Taiwanese from Generation Y were invited to participate in a ZMET interview where they expressed their perceptions concerning food and eating through self-collected images. The data were analyzed using constant comparative method and charted on a consensus map. Five themes have evolved from the consensus map: health, trying new food, sharing, enhancing knowledge, and happiness. Findings reveal that young Taiwanese consumers are health-conscious and have high acceptance of novel food. They perceive food as a means of enjoyment and fostering social relationships. This study has contributed additional perspectives to existing literature by revealing the function of food in enhancing knowledge, as well as unveiling the deep-seated meanings of food associated with consumer's personal relevance values. Marketing implications for the restaurant industry targeting young Taiwanese consumers are proposed.     

Mr. Potato Head fights food waste: The effect of anthropomorphism in promoting ugly food

Ugly food refers to vegetables and fruits that are oddly shaped, colored, or sized. Ugly food is typically thrown out, which represents a significant amount of food waste. This study aimed to identify effective ways to promote ugly food consumption by analyzing the relative persuasiveness of advertisements in terms of three variables: anthropomorphism (anthropomorphic vs. non-anthropomorphic), temporal framing (near future vs. distant future), and message framing (loss vs. gain). The results showed that anthropomorphism and distant future messages have a significant positive influence on consumers’ purchase intentions toward ugly food. This finding confirms that there is a significant matching effect between temporal distance and loss-/gain-framed messages on consumers’ purchase intentions toward ugly food. Additionally, this matching effect between temporal distance and loss-/gain-framed messages varies depending on the level of anthropomorphism present in the messages. The study also provides implications for effective marketing communication in the context of ugly food promotion in the foodservice industry.     

Mass customization in food services

This study examines the effect of mass customization (MC) on perceived value in food services and tests whether perceived value is higher in food services with a customized menu than a fixed menu. The study also examines moderating effects of social influence and consumption motivation. In Study 1, a 2 (customization: low vs. high) × 2 (social influence: dining alone vs. together) between subject experiment was conducted sequentially with two types of food consumption motivation (utilitarian vs. hedonic consumption situation). The result shows a significant moderating effect of consumption motivation on the relationship between MC and perceived value. Study 2 shows that perceived value and satisfaction mediate the relationship between social influence and repurchase intentions. In addition, the result shows that consumers eating alone have higher levels of functional value perceptions, satisfaction, and repurchase intentions than those eating together.     

More than words: Do emotional content and linguistic style matching matter on restaurant review helpfulness?

Many consumers feel overwhelmed by the unwieldy glut of information on peer-review websites (e.g., Yelp). Review helpfulness as a peer-rating mechanism on these websites enable consumers to quickly identify the most informative reviews and thus decreasing the information overload. The purpose of the study was to examine the influential factors on review helpfulness for restaurants on Yelp from affective content and communication style perspectives. The affective content was evaluated with eight emotional dimensions (joy, sadness, anger, fear, trust, disgust, anticipation, and surprise) in Plutchik’s emotion wheel. The communication style perspective was assessed with linguistic style matching (LSM). 262,205 pieces of consumer reviews were analyzed with negative binomial model. Both LSM and six out of the eight emotional dimensions (except anticipation and surprise) were found to have significant impact on review helpfulness. The study contributes to the knowledge body of review effectiveness from an innovative angle and provide pertinent managerial implications.     

Preference for robot service or human service in hotels? Impacts of the COVID-19 pandemic

Robots and artificial intelligence (AI) technologies are becoming more prominent in the tourism industry. Nowadays, consumers are faced with multiple options involving both human and robot interactions. A series of experimental studies were implemented. Four experiments demonstrated that consumers had a more positive attitude toward robot-staffed (vs. human-staffed) hotels when COVID-19 was salient. The results were different from previous studies, which were conducted before the COVID-19 pandemic. Since the moderating role of perceived threat in consumers’ preference for robot-staffed hotels was significant, the respondents’ preference was attributed to the global health crisis. This research provides a number of theoretical and managerial implications by improving the understanding of technology acceptance during a health crisis.     

Understanding food truck customers: Selection attributes and customer segmentation

Given the steadily increasing popularity of food trucks among consumers, this study investigated customer selection attributes and dining intention toward food trucks and compared the importance of the selection attributes by customer segments based on respondents’ food-related lifestyle. The results of an online survey from 421 food truck customers indicated that out of the six food truck selection attributes identified (i.e., marketing/setting, food quality/value, service quality, dietary considerations, reputation, and experience), food quality/value ranked the highest among general food truck customers who were classified into four groups: health-conscious, price-oriented, taste-oriented, and convenience-oriented. Among them, two groups—health-conscious and taste-oriented—had a higher dining intention at a food truck than other types of customers, and the importance of all six attributes differed significantly across customer segments. The findings of this study provide meaningful theoretical and practical implications.     

A conflict of choice: How consumers choose where to go for dinner

Studies concerning consumers’ decision-making regarding a restaurant choice commonly cite food quality, service quality, and price as important determinants. Less research has focused on how consumers are willing to trade off gains and losses from respective foodservice attributes. Also, extant literature does not account for consumers who use a non-compensatory decision-making strategy. The present study examined consumers’ choices of casual restaurants using a simulation where trade-offs were inevitable. By utilizing a choice experiment, the researchers found that food quality is the most important attribute in restaurant choice, consistent with the literature reviewed. Good service quality, however, does not increase choice likelihood while poor service quality significantly reduces it. Most importantly, we determined a considerable percentage (24.57%) of respondents do not trade off food quality for better service or a lower price. Findings of the study are discussed with implications for practitioners.     

Leisure consumption in cricket: devising a model to contrast forms and time preferences

A large body of research exists on the motivation to follow sporting and leisure events. However, the main focus of these studies has been on those who attend events (direct consumers). Little research has extended the investigation of sporting and leisure consumption to include those who consume sport by other means such as the media (indirect consumers) and their scheduling preferences. With the growth of indirect consumption and its importance from both a finance and marketing perspective, this is an area of increasing interest in sports and leisure management. The purpose of this paper is to examine the consumption of sport in the UK and time and form preferences of spectators. We develop and validate a four-dimensional model to measure spectators’ consumption, empirically testing it using 632 questionnaires in the context of cricket. Our findings show that although there was a stronger preference for direct consumption, there was a greater engagement in indirect consumption forms. A number of these activities, such as following the sport on the Internet are peripheral to the actual game and complement consumption of the match. A further finding of the research was that weekend consumption was most favoured by those who were more involved in the sport as club members. They expressed a stronger preference for Friday evening and Sunday scheduling for two different competitions.     

‘Time-out’ with the family: the shaping of family leisure in the new urban consumption spaces of cafes,bars and restaurants

In many north-western European countries, the family practices of drinking and eating used to be largely located in the private domain of the home. This situation has recently begun to change, particularly in gentrified urban areas where middle-class families are growing in number and family outings in bars and restaurants are becoming more widespread. This paper examines the new practices of family consumption from two perspectives: the providers and the consumers. Entrepreneurs shape family-friendly spaces by reducing boundaries between eating, drinking and playing and by offering out-of-home pleasures in home-like environments for both parents and children. They balance between accommodating the families and retaining their childless clients. Families that consume in the food and drink spaces are primarily local middle-class families, and fathers and mothers equally participate. This study further reveals that leisure time spent with the family cannot always be classified as leisure time as a family. Parental involvement with the children differs. We distinguish leisured caring time with high parental involvement, own leisure time mainly directed at parents’ personal activities and social leisure time mainly directed at maintaining social relationships beyond the family. We discuss earlier research on the complicated character of family leisure related to the caring duties of parents. Empirical evidence comes from an exploratory study of ten consumption spaces in the inner city of Amsterdam, The Netherlands.     

The effects of food-related personality traits on tourist food consumption motivations

This study explores the motivational dimensions underlying food consumption in tourism, and to examine the effects of two food-related personality traits, namely food neophobia and variety-seeking, on these motivational dimensions. A tourist food consumption motivational scale was developed and seven motivational dimensions were identified: novelty and variety, authentic experience and prestige, interpersonal and culture, price/value and assurance, health concern, familiarity and eating habit, and sensory and contextual pleasure. Both food neophobia and variety-seeking were found to have significant effects on various motivational dimensions. The implications of the findings for practice and future research are discussed.