Antecedents to complaint behaviour in the context of restaurant goers

Abstract

This article deals with the process by which consumer complaint behaviour is formed. The general aim is to analyse the nature of this type of response to dissatisfaction, describing its development in terms of how it is influenced by a combination of several factors already researched in the literature. The most relevant contributions from the related theoretical work indicate that public and private responses (complaint behaviour) are the most common reactions of consumers when faced with a dissatisfactory experience. A group of determinants which influence these responses in different ways has also been identified. The main objective of this study is to analyse the relationship between the different determinants of complaint behaviour with the aim of identifying the variables which exert the greatest influence.     

A Model for Fair Trade Buying Behaviour: The Role of Perceived Quantity and Quality of Information and of Product-specific Attitudes

In a sample of 615 Belgians a model for fair trade buying behaviour was developed. The impact of fair trade knowledge, general attitudes towards fair trade, attitudes towards fair trade products, and the perception of the quality and quantity of fair trade information on the reported amount of money spent on fair trade products were assessed. Fair trade knowledge, overall concern and scepticism towards fair trade, and the perception of the perceived quantity and quality of fair trade information, influence buying behaviour directly and indirectly through product attitudes. Interest in fair trade products, price acceptability and product liking have a significant impact on fair trade buying behaviour. Product interest is the most important variable influencing buying behaviour. Implications for the campaigns of governments and for the marketing strategy of fair trade organisations are offered.     

Consumers’ Behaviors and Attitudes toward Doggy Bags: Identifying Barriers and Benefits to Promoting Behavior Change

ABSTRACT

This study identifies barriers and benefits of consumers’ current doggy bag behaviors and provides the information required to run an effective community-based social marketing campaign encouraging consumers to take their uneaten restaurant and café food home. This is done by applying a two-stage methodology, including quantitatively analyzing existing survey data and qualitatively investigating focus group discussion. Multiple barriers to widespread doggy bag participation were common and varied for different individuals and included both convenience and social stigma-related factors. The rational appeal of “saving money” was found to be the most effective motivator for encouraging doggy bag usage, especially for women, young people, students/unemployed, and low-income earners. Social marketing strategies and behavior change tools can be developed to remove the barriers and enhance the benefits of using doggy bags, such as developing positive social norms around using doggy bags and highlighting the financial incentive of using them. This research contributes to a limited but growing literature on out-of-home food waste and provides practicable insights for both public policy and for the food service sector for future initiatives aiming to reduce food waste.     

What distinguishes passive recipients from active decliners of sales flyers?

While sales flyer ad spending in Denmark has increased over the last decade, the proportion of consumers declining to receive such flyers has been ever-increasing. To address this paradox, attitudinal and behavioural factors distinguishing passive recipients from active decliners of sales flyers are examined. The results reveal that decliners compared to receivers are less price conscious and that they perceive flyers as more inconvenient and less useful. Although decliners generally use other media less for deal searching than receivers, they are more inclined to search for grocery deals on the Internet. To reach the decliners, retailers could focus on the possibilities of the Internet, but to stop the trend of escalating numbers of decliners, retailers will have to address the perceived inconvenience and uselessness of sales flyers.     

Ecological consumer behaviour: an empirical analysis

Increasingly, consumers choose ecological products when they do the shopping, not only because it is a healthier option but also because it helps to sustain the environment for future generations. They are prepared to switch products for ecological reasons and stop buying products from companies that cause pollution. Firms and other economic institutions are aware of the importance of reflecting these attitudes towards the environment in developing their products. This paper is focused on environmental attitudes as meaningful predictor of ecological behaviour. A three‐dimensional approach to this variable has been developed, which addresses its emotional, cognitive and conative components. A random sample survey of 573 individuals was used to verify the conceptual model and framework. This model was assessed initially by principal factor analysis and subsequently, by structural equation modelling. Findings of this study showed that environmental attitudes have a significant effect on ecological behaviour. This research improves our understanding of how consumers feel and what attitudes best define their way of behaving in relation to environmental problems.     

Challenges Facing the Foodservice Industry

Abstract

Restaurant managers and other foodservice operators are increasingly approaching researchers and land grant institutions to seek solutions for some of their problems. The capacity of research institutions to solve the problems of foodservice operators is limited by a lack of understanding of the issues and a lack of societal incentives to address such issues. This study reports the results of a university's efforts to better understand the problems facing the foodservice industry. As part of the study, the researchers conducted a focus group of industry leaders. The researchers end with an overview of problems facing the foodservice industry.