A top box analysis of DinEX to optimize restaurant resources |
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| Authors: | Julia E Blose Robert E Frash Jr Robin B DiPietro |
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| Institution: | 1. Department of Management and Marketing, School of Business, College of Charleston, Charleston, South Carolina, USA;2. Department of Hospitality and Tourism Management, School of Business, College of Charleston, Charleston, South Carolina, USA;3. School of Hotel, Restaurant and Tourism Management, College of Hospitality, Retail and Sport Management, University of South Carolina, Columbia, South Carolina, USA |
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| Abstract: | This study examined the relative perceived importance of the various dimensions of the restaurant experience, as captured by DinEX. Over 1,000 U.S. restaurant patrons provided perceived importance ratings of six DinEX dimensions as they related to their most recent dining experience across a variety of meal periods and restaurant categories. To make comparisons, an innovative approach to analyzing top box data was utilized. The results indicate significant differences exist across each of the DinEX dimensions, with food quality emerging as the top concern of restaurant patrons. The results of the study offer valuable guidance to the restaurateur in terms of the distinct ordering of experience dimensions that were observed, as well as the straightforward methodology demonstrated for monitoring and evaluating customers’ importance perceptions. |
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| Keywords: | DinEX perceived importance restaurant experience top box analysis |
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