Constructing a consumption model of fine dining from the perspective of behavioral economics

Abstract

Numerous factors affect how people choose a fine dining restaurant, including food quality, service quality, food safety, and hedonic value. A conceptual framework for evaluating restaurant selection behavior has not yet been developed. This study surveyed 150 individuals with fine dining experience and proposed the use of mental accounting and axiomatic design to construct a consumer economic behavior model. Linear and logistic regressions were employed to determine model correlations and the probability of each factor affecting behavior. The most crucial factor was food quality, followed by service and dining motivation, particularly regarding family dining. Safe ingredients, high cooking standards, and menu innovation all increased the likelihood of consumers choosing fine dining restaurants.

Impacts of the perceived quality by consumers’ of à la carte restaurants on their attitudes and behavioural intentions

“…Thus, it is evident that à la carte restaurants are considerably popular in Brazil. Hsu et al (2018) argue that restaurant managers should understand consumer needs, but some of them fail to accurately comprehend and satisfy their clients, resulting in low performance. Jones and Rowley (2012) emphasise that, in spite of the restaurant managers recognising the need for understanding their customers' behaviour, they tend to give excuses to do not conduct research or employ consultants with such purpose, based on the restrictions of their businesses.…”

“…Nevertheless, Stevens et al (1995) proposed a scale to assess the quality in restaurants, called DINESERV. However, Hsu et al (2018) suggest that the DINESERV scale, which is used to assess the service quality of dining restaurants, requires improvements. Because this scale focusses exclusively on utilitarian aspects of consumption, it do not include the hedonic and social aspects of restaurant dining that involve the symbolic and affective relationship of consumers with restaurants (Tripathi and Dave, 2016).…”

COVID-19 Induced Changes in Consumer Behavior

“…Jung et al (2015) opined based on Maslow's hierarchy of needs, that by virtue of comprising the heart of physiological needs (the topmost tier of the pyramid), food stands as the main choice-shaping factor, with price and service quality being secondary. The next comes safety, as the second tier (cited in Hsu et al, 2018). Love and esteem represent the third and fourth tiers of needs, respectively (Hsu et al, 2018).…”

“…The next comes safety, as the second tier (cited in Hsu et al, 2018). Love and esteem represent the third and fourth tiers of needs, respectively (Hsu et al, 2018). Hence, it could be that safety has gained supremacy in the wake of the pandemic, and health fears have been instilled into consumers, which has put more crowded restaurants with perceived lower hygiene standards on the margin of the gastronomical landscape.…”

“…However, the hierarchy of needs may not be an undisputable navigator, as its tiers can be uneven in terms of need seniority/relevance, with observable demographic differences. Voon ( 2012), who studied various kinds of restaurants arrived at the conclusion that service quality was a key determinant in restaurant choice, which holds good for young consumers as it is regarded as a way of being respected, although food quality was also stressed by this consumer cluster, as in the case of fine dining restaurants (cited in Hsu et al, 2018). With this finding in view, it would be rational to opine that the shift in consumer behavior related to choosing the restaurant type is likely to be demographically variable, as youth seek respect ensured by food quality.…”