A Study of Consumer Attitudes Regarding Variability of Menu Offerings in the Context of an Upscale Seafood Restaurant

Bernstein, Donald; Ottenfeld, Marshall; Witte, Carl L.

doi:10.1080/15378020802519769

Cited by 30 publications

(28 citation statements)

References 9 publications

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“…Consumers prefer variety in their menu choices (Bernstein et al, 2008) and changing the menu would help increase variety for customers. With more number of restaurants available on the online food portal, the variety is more and customers are likely to return to try out different options.…”

Section: Cuisine Varietymentioning

confidence: 99%

Customer Satisfaction with Online Food Ordering Portals in Qatar

Ganapathi

Abu-Shanab

2020

International Journal of E-Services and Mobile Applications

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The recent boom in online food ordering and delivery in Qatar has led to increased competition among service providers within the industry. Identifying the gap in research in the context of Qatar's online food industry, this study aims to determine the key success factors that lead to customer satisfaction and loyalty, as well as customers' satisfaction levels with their respective service providers. 263 surveys were randomly collected through an online questionnaire and analyzed to test the hypotheses of the research model and answer the research questions. By applying path analysis to assess the proposed model, this study confirms that while restaurant quality has no direct effect on customer satisfaction and loyalty, service provider quality does. Moreover, this study sheds light on the mediation role of customer satisfaction on the relationship between service provider quality and loyalty. Overall, the study provides valuable insights for the successful operation of online food ordering services in Qatar.

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Section: Cuisine Varietymentioning

confidence: 99%

Customer Satisfaction with Online Food Ordering Portals in Qatar

Ganapathi

Abu-Shanab

2020

International Journal of E-Services and Mobile Applications

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“…A menu helps a restaurant operation position itself and develop a marketing plan (Shock, Bowen, & Stefanelli, 2004). Previous studies have examined menu-related topics such as menu engineering (Kasavana & Smith, 1982, Kwong, 2005, Morrison, 1996, menu layout and design (Kincaid & Corsun, 2003), menu content and variability (Autun & Gustafson, 2005;Bernstein, Ottenfeld, & Witte, 2008), and food neophobia (Hwang & Lin, 2010).…”

Section: Menu Choicementioning

confidence: 99%

Antecedents and Consequences of Customers' Menu Choice in an Authentic Chinese Restaurant Context

Ryu

Yan

2012

Journal of Hospitality Marketing & Management

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The purpose of this study was to explore the relationships between menu choice, specifically familiarity and its antecedents (risktaking behavior and physical environment), and consequences (disconfirmation, customer satisfaction, revisit intention, and word-of-mouth intention) in an authentic ethnic restaurant context. A conceptual model was developed to explore the linkages between these antecedents and the outcome variables of menu choice. Data were collected from customers in an authentic Chinese restaurant using a survey. Structural equation modeling was used for data analysis. Results showed that risk-taking behavior was a significant predictor of menu choice and also indicated that menu choice mediated the relationship between risk-taking behavior and disconfirmation, which had a significant influence on customer satisfaction. Additionally, customer satisfaction significantly affected both revisit intention and WOMI. The findings will help hospitality researchers and practitioners understand how customers' menu choices affect customer satisfaction and loyalty behavior in the authentic ethnic restaurant industry.

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“…Bu restoranların kendi işletmelerine müşteri çekebilmesi açısından çok önemlidir. Bernstein, Ottenfeld, and Witte (2008), restoran işletmecilerine şu tavsiyeyi vermektedir. Misafirin talebi ve isteklerindeki farklılıklar,restoran işletmelerinin menülere sık sık değişiklik yapmasına sebep olacaktır.…”

Section: üRün Kalitesiunclassified

“…Misafirin talebi ve isteklerindeki farklılıklar,restoran işletmelerinin menülere sık sık değişiklik yapmasına sebep olacaktır. Bu durum misafir tarafından olumlu karşılanacak ve restoranı misafirler daha fazla tercih edecektir (Bernstein, Ottenfeld, ve Witte, 2008).…”

Section: üRün Kalitesiunclassified