An Investigation into Restaurant Attributes: A Basis for a Typology

Abstract

This article has the aim of presenting the basis for a new, clearer classification of restaurant attributes. The research followed an interpretive approach with a systematic review of the literature, compared and contrasted with the findings of six focus group interviews. A new model was devised with seven categories of restaurant attributes. This article presents a model that needs to be tested. Also, follow-up articles with more detail about the attributes under each category will be presented. This article organizes the disparate literature on restaurant attributes and looks into the relationship between attributes, particularly its influence on perceived consumer value.

Combined Effects of Drivers and Impact of Customer Satisfaction on Brand Loyalty: The Contingent Effect of Social Trust

“…The perception about the restaurant services cape directly influences customers' satisfaction (W. G. Kim & Moon, 2009). According to Longart et al (2018), in a restaurant setting, after food quality, variety of food, and price, atmosphere is considered as a major element that differentiates one service provider from another. Thus, we can say that the atmosphere has become really essential in restaurant settings, because customers tend to be provoked by atmospheric stimuli, such as lights, ambiance, style, cleanliness, comfortable seats, aesthetic elements, music, and noise (C.-H. S. Liu et al, 2014;Pei & Ayub, 2015), which subsequently increases the behavioral intention or repeat patronage (Wakefield & Blodgett, 1994).…”

Understanding the Robotic Restaurant Experience: A Multiple Case Study

“…Among these attributes, the food-related attributes are considered as the most important factors in dining experiences (Oh, Yoo & Lee, 2019), because customers pay significant attention to food presentation, taste, freshness, healthiness, portion sizes, menu variety, etc. (Namkung & Jang, 2007;Sulek & Hensley, 2004), but the other attributes contribute to the quality of the restaurant dining experience as well (Longart, Wickens & Bakir, 2018). For example, Choi and Zhao (2010) indicate that cleanliness, service, ambiance, price and health issues are indicators of the restaurant experience of customers.…”

Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

“…Local food is presented in suitable ways by restaurants so that tourists can accept local food. Accordingly, food tourists are supposed to use three types of quality attributes to judge their gastronomic experience [21,22]: Functional-food quality; humanic-service quality; and mechanical-the physical environment [23][24][25][26][27][28][29][30]. Moreover, traditional cooking needs to connect with modern consumers; therefore, quality attributes should be considered to make tourists satisfied and loyal [22].…”