Effects of ingredients,names and stories about food origins on perceived authenticity and purchase intentions |
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| Institution: | 1. Nottingham University Business School China, University of Nottingham Ningbo China, 199 Taikang East Road, University Park, Ningbo, China, 315100;2. Newcastle University Business School, 5 Barrack Road, Newcastle Upon Tyne, NE1 4SE, UK;3. Kent Business School, The University of Kent, Canterbury, Kent, CT2 7PE, UK;4. School of Management, University of Bath, Bath, BA2 7AY, UK |
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| Abstract: | The current study examines the influence of unfamiliar food-related attributes (i.e., ingredients and food names) and stories about food origins on consumers’ perceptions of authenticity and their purchase intentions. The results show that unfamiliar ingredients, unique food names, and stories about food origins increase consumers’ perceptions of authenticity. In ethnic restaurants, authenticity has been emphasized as a critical factor for ensuring customer satisfaction and purchase intentions. The mediating role of customers’ perceptions of authenticity is confirmed in the current study. The findings of the current study suggest that the management of Chinese restaurants should develop unique food names and stories about a dish’s origin, as these are pivotal elements contributing to customers’ perceptions of authenticity and purchase intention. |
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| Keywords: | Authenticity Ethnic foods Ethnic restaurants Food names Food ingredients Storytelling Menu labels |
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