Accurately Assessing Expectations Most Important to Restaurant Patrons: The Creation of the DinEX Scale

Antun, John M.; Frash, Robert E.; Costen, Wanda M.; Runyan, Rodney C.

doi:10.1080/15378020.2010.524539

Cited by 53 publications

(51 citation statements)

References 21 publications

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“…Analysis of consumer responses required rigorous use of models to reflect trends and test hypotheses, including OLS regressions, cross-tabulation graphs, and expression of interquartile data. The central framework for this study was the DinEX model developed by Antun et al in 2010. The DinEX is a detailed scale of over 20 restaurant attributes, which the researcher found untenable when asking consumers to evaluate up to six samples.…”

Section: Methodsmentioning

confidence: 99%

Copycat Fast Casual Restaurants: Consumer Response of Dublin Professionals 25 - 39

Brewer

2018

DBR

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The fast casual market in Ireland is growing at a rate three times that of other restaurant categories. It is especially popular with young professionals aged 25-39, representing more than one third of their food spend. Many Dublin restaurateurs have taken this opportunity to capitalise on the success of existing restaurant brands and open “copycat” eateries within the capital. These restaurants appropriate concepts, menus and trade dress from leader brands outside Ireland, often to commercial success. By using a mixed quantitative and qualitative approach, this research aims to explore Irish consumer perception and patronage of five Dublin copycat restaurants and negotiate the results of this with consumers’ evaluation of authenticity. Two hundred and twenty-seven questionnaire responses were evaluated and phenomenologically assessed through in-depth interviews to try to explain the socioeconomic and cultural factors of these results. Findings indicate a generally positive acceptance towards copycatting in Ireland, while still evaluating the “original” restaurant as better in most categories. In this context, a moderate similarity approach appears to work best when the leader brand is not present. Respondents did not have an overall negative view of copycats, and even fewer reported a desire to stop visiting such restaurants once informed about them. Interviews investigated the regulatory, economic and cultural underpinnings for this, suggesting consumer response is dictated by contextual factors that are unique to the Irish commercial landscape.

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Section: Methodsmentioning

confidence: 99%

Copycat Fast Casual Restaurants: Consumer Response of Dublin Professionals 25 - 39

Brewer

2018

DBR

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“…Moreover, Quan and Wang (2004) took the role of local food one step further and argued that local cuisine experience is a peak rather than a supporting experience for destinations. Regarding to the conceptualization of the concept, most of the previous research have focused on the tourists' experience in food and beverage establishments to determine how they rate their local cuisine experience (Antun, Frash, Costen, and Runyan, 2010;Chang et al, 2011;Kivela and Crotts, 2006;Yüksel and Yüksel, 2001).…”

Section: The Moderating Role Of Local Cuisine Experiencementioning

confidence: 99%

Destination Image and Relationship: The Moderating Role of Local Cuisine Experience

Erkmen¹,

Shipman²

2019

jotags

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Destination branding has increased its importance in recent years due to intense competition in international tourism. As such, understanding of which attributes contribute to destination branding is especially important to identify and differentiate the destination. As a result, the purpose of this study is to explore the moderating role of local cuisine on the relation between destination image and relationship. In doing so, this study employed an empirical causal research design using structural equation modeling along with multi-group analysis. Data were collected from foreign travelers visiting İstanbul. Even the results did not confirm the moderating role of local cuisine experience, the study evidenced the direct and indirect effects of local food on image, satisfaction and trust. That is, from the point of destination branding, the current research validates the argument that local cuisine can be positioned as a separate peak experience rather than being a component of overall travel experience.

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“…Essa avaliação da qualidade é considerada preditor da capacidade de fidelização dos clientes (Antun et al, 2010) e da recomendação desse estabelecimento a outros.…”

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TripAdvisor Comments: What are they talking about?

Amaral¹,

Tiago²,

Tiago³

et al. 2015

DAMeJ

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ResumoA popularidade das redes sociais permitiu novas abordagens na relação empresa-clientes, em especial no domínio do turismo. A este facto não é alheio o carácter global das redes sociais e a possibilidade dos turistas poderem comentar livremente as suas experiências de consumo, ficando esses comentários disponíveis instantaneamente. Diversos estudos científicos debruçam-se sobre os determinantes, a motivação e a adoção das avaliações feitas pelos turistas e como estas podem ser úteis aos seus pares. Porém, essas investigações têm-se baseado substancialmente em informações quantitativas como os rankings e o número de comentários nos sites de gestão de conteúdos originados pelos utilizadores. Contudo, as avaliações dos turistas vão além da atribuição de um ranking, pois possuem comentários não estruturados, cujos conteúdos não têm sido objeto de análise. Este trabalho é uma abordagem à análise desse conteúdo para restaurantes, tendo-se utilizado como referencial base uma adaptação do modelo institucional Dineserv às redes sociais.Palavras-chave: tripadvisor; social media; user content generate; restaurantes; e-wom; dineserv. AbstractSocial networks' popularity has enabled new approaches in customer-business relationships, particularly in regard to tourism. Much of this is due to the global character of social networks, and the fact that tourists can freely discuss their experiences, making these comments available to others instantly. References found in literature considered the determinants, motivations and adoption of other tourists' evaluations, and how they can be helpful to peers. These studies have been compiled based on quantitative information, particularly regarding rankings based on the number of comments and reviewers that companies have on content management sites. However, tourist evaluations go beyond just assigning a rating-there are also unstructured comments, and these have not been the object of much analysis. Thus, this work's focus is on the analysis of the content of comments using the institutional Dineserv model, applied to restaurants and adapting it to social media.

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Accurately Assessing Expectations Most Important to Restaurant Patrons: The Creation of the DinEX Scale

Cited by 53 publications

References 21 publications

Copycat Fast Casual Restaurants: Consumer Response of Dublin Professionals 25 - 39

Copycat Fast Casual Restaurants: Consumer Response of Dublin Professionals 25 - 39

Destination Image and Relationship: The Moderating Role of Local Cuisine Experience

TripAdvisor Comments: What are they talking about?

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