Consumer Attitude and Visit Intention toward Food-Trucks: Targeting Millennials

Yoon, Borham; Chung, Yeasun

doi:10.1080/15378020.2017.1368807

Cited by 58 publications

(72 citation statements)

References 30 publications

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“…The findings concerning the FT consumer profile of the current study also concur with the target population of a study conducted by Yoon and Chung [16]: Millennials. Millennials, who were born between 1980 and 2000, tend to eat out twice as frequently as the rest of the population and have more disposable income than that of the previous generation, which makes them the most powerful consumer group in the food service industry.…”

Section: Discussionsupporting

confidence: 89%

“…This theoretical framework assumes that consumers make decisions to maximize the net valence resulting from the positives and negatives attributes of the decision [15]. According to the proposed theory, individuals tend to avoid a risky choice in the presence of gains and accept a risky choice in the presence of losses [16]. With respect to eating food outside home, consumers’ choices are usually guided by the perceived benefits—food sensory characteristics (such as taste), hedonic value and convenience—rather than the perceived risks—food safety issues [17].…”

Section: Introductionmentioning

confidence: 99%

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Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception

et al. 2019

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This study aimed to investigate food truck consumers’ profile, choices, preferences, and food safety importance perception. We conducted structured interviews with a convenient sample of 133 food truck consumers in the Federal District, Brazil. Most of the participating consumers were married (52%) and female (56%), who had completed at least tertiary school (81%). The interviews revealed that most food truck consumers eat from food trucks once or twice a week (96%), usually near home (74%), and have an average per capita expenditure of approximately US $5 to US $9.99 (70%). Hamburgers and sandwiches are the most popular food among consumers (72%). Consumers indicated that taste (30%) was the most important reason to choose a food truck and that poor vehicle hygiene (30%) was the main point assigned for not opting for a food truck. Food hygiene and vendors’ personal hygiene were considered important by consumers when eating from food trucks (78% and 80%, respectively). Considering all food truck consumers interviewed and the questions about food safety importance perception, the minimum score was 1 and the maximum was 2.9, with a mean score of 1.68 (SD = 0.46), indicating a high level of perceived importance. The instrument of food safety importance perception presented a Cronbach’s alpha coefficient of 0.73, indicating good internal consistency. No significant differences were observed in the food safety importance perception scores in gender (0.192), marital status (0.418), level of education (0.652) or food safety training (0.166). However, significant differences were found in the food safety importance perception scores for age (0.026) and the presence of children (0.001). The findings of this study indicate that there remains the need for consumers to comprehend their role in the food supply chain. Food safety and food handling practices are of public concern, and strategies are required to prevent foodborne diseases. Future public health interventions aiming to increase consumer knowledge and awareness of food safety should be emphasized.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception

et al. 2019

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“…Spain et al, [92] suggest that mainly US Millennials would be willing to seek out higher welfare products if they trusted label claims. Yoon and Chung [93] suggest that hygienic and environmental risks and hedonic benefits influence Millennials' attitudes and visit intentions towards food-truck dining experiences. Moreover, on the one hand, Cavaliere and Ventura [94] prove that eco-friendly Millennial students can perceive innovation technologies in food products as a safety risk, on the other hand, Öz et al, [95] highlight that Millennials, with higher levels of education as to biotechnology concerns, remark less risk and have fewer safety concerns than non-Millennials towards genetically modified technology and products.…”

Section: Literature Reviewmentioning

confidence: 99%

The Millennials’ Concept of Sustainability in the Food Sector

2019

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The aim of this study is to analyze the perception of the meaning of sustainability in the food sector. A sample of 268 University students belonging to the Millennial generation was identified and a survey was carried out to assess the interaction between this kind of Millennials and food sustainability. Collected data were explored with descriptive statistics, followed by multivariate statistical techniques to get an integrated vision of relationships among the variables. Outcomes evidence four groups of Millennials with specific peculiarities, i.e., “Socio-Nature Sensitives”, characterized by a high level of attention for the socio-economic dimension and sustainable ways of food production; “Info-Supporter”, very sensitive to labeling and warranty systems; “Proactive-Oriented”, interested in innovative activities; “Indifferent Millennials”, assigning the issue in general a low level of importance. Results provide useful information and some contribution to public institutions and private stakeholders so as to implement new rules and new tools in the food sector, so as to reach the target of reducing waste and pollution. Substantial literature on interaction between Millennials and sustainability in the food sector has not yet been developed; the aim of this pioneer study is to offer some contribution to the debate among stakeholders on driving choices towards new consumption rules and production patterns.

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“…Uno de los retos para el campo gastronómico actual es, precisamente, la tendencia foodie, que se reere a un perl de consumidores más exigentes, mayormente informados, hedonistas y que les gusta diferenciarse; por lo tanto, los negocios deben ser capaces de adoptar aspectos mercadológicos de innovación y creatividad, con la nalidad de crear nuevos ambientes de servicio (López, Pérez, Guzmán y Hernández, 2017;Richards, 2015;Yoon y Chung, 2018). Para este segmento, las TIC juegan un factor importante, ya que ofrecen la posibilidad de conectar con otras personas creando comunidades en las que interactúan buena parte de los agentes gastronómicos; este ujo de información puede centrarse en el proceso de toma de decisiones, pero también para relacionarse con la oferta gastronómica (López-Guzmán y Sánchez, 2012 ;Yoon y Chung, 2018).…”

Section: Innovación En La Gastronomía Urbanaunclassified

“…Los Food Trucks (FT) son un modelo de negocio generado como consecuencia de los cambios económicos, socioculturales y demográcos experimentados en la gastronomía urbana de diversos países. Éstos se han caracterizado no sólo por su particular estética, la adopción a las nuevas tendencias gastronómicas o una comunicación más directa con la clientela apoyadas en las nuevas tecnologías para potenciar una oferta innovadora (Anenberg y Kung, 2015;Martin, 2014;Yoon y Chung, 2018). En la actualidad, las organizaciones no se distinguen sólo por la adquisición de nuevas herramientas y tecnología o la modicación e implementación de procedimientos y controles sosticados, sino por cambios de paradigmas y en la forma de pensar de los gestores que establecen normas, procesos de innovación que les permita competir en el mercado en que se encuentran; así como la modicación de políticas en las organizaciones para lograr los objetivos de la compañía con mayor eciencia (Sánchez, Cervantes y Peralta 2016;Hoffmann, Malimpense, Nogueira y Matias, 2016).…”

Section: Introductionunclassified

Entretejiendo innovación y colaboración en los Colectivos de Food Truck de Tijuana (México)

2019

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Objetivo: analizar la relación entre la colaboración y la innovación estratégica que permita afianzar esta oferta gastronómica en los Colectivos de Food Trucks (FT) de Tijuana (México). Metodología: considerando lo anterior se recurre a la aplicación de 25 entrevistas en profundidad y 57 cuestionarios. Resultados: los Colectivos de FT buscan ofrecer una propuesta innovadora. Las principales acciones de colaboración son las relativas a la imagen del Colectivo de FT, la promoción y el análisis de las preferencias de consumo, el servicio al cliente y el aprovechamiento de la información con los proveedores. Limitaciones: se destaca la necesidad de revisar en futuras investigaciones: 1) el papel de factores como la experiencia en el mercado o la tecnología, para añadirlas dentro de los elementos que favorecen su desarrollo; y 2) considerar aspectos de la gestión cotidiana de los FT para evaluar su viabilidad y papel en la construcción de la identidad gastronómica. Conclusiones: se destaca la existencia de una correlación media, entre acciones de colaboración y las iniciativas de innovación estratégica realizadas en los Colectivos de FT; la generación de acciones de colaboración más allá de la clientela y los proveedores habrá de convertirse en un elemento que contribuya a consolidar esta modalidad de negocio y ser una oferta gastronómica atractiva para residentes y visitantes de Tijuana.

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Consumer Attitude and Visit Intention toward Food-Trucks: Targeting Millennials

Cited by 58 publications

References 30 publications

Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception

Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception

The Millennials’ Concept of Sustainability in the Food Sector

Entretejiendo innovación y colaboración en los Colectivos de Food Truck de Tijuana (México)

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