Consumer's over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits

Yu, Zhaoyuan; Ju, Xiaowei; Bai, Li; Shouliang, Gong

doi:10.1016/j.appet.2020.105092

Cited by 34 publications

(29 citation statements)

References 49 publications

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“…This should equally apply to both restaurateurs and customers. One study showed that interventions from the waiter can affect a customer’s excessive ordering behaviour at restaurants [ 30 ]. This suggests that communication between restaurants and customers could be an effective method to induce patrons to select moderate servings of food.…”

Section: Discussionmentioning

confidence: 99%

Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan

et al. 2022

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Background People who consume high amounts of ready-to-eat meals have a higher body mass index than those who do not. However, if customers adhere to eating proper amounts without restaurants reducing the portions, plate waste may occur. It is therefore incumbent upon restaurants to serve suitable meal portions to customers in the interests of their health and the environment. This study examined whether restaurants support Japan’s national goals of minimising food loss and waste and maintaining healthy body weight. Additionally, the characteristics of restaurant managers who display a willingness to meet these goals, were identified. Methods An internet-based nationwide cross-sectional survey was conducted among restaurant managers in Japan in May 2019. The main outcome measured was readiness to take action toward maintaining healthy weight and minimising food loss and waste. Chi-square tests were performed to examine the characteristics of three groups, divided on the basis of their readiness to take action toward achieving these two goals. The group that displayed a higher readiness toward attaining both goals was examined using logistic regression analyses. Results Of the 412 restaurant managers who responded, 387 (93.9%) were analysed. Few managers reported taking action toward maintaining healthy weight (n = 13, 3.4%) and minimising food loss and waste (n = 45, 11.6%). Two variables, ‘medium- or big-sized company’ and ‘referring to the United Nations’ Sustainable Development Goals for running their business’, were related to both higher readiness for maintaining healthy weight and minimising food loss and waste (odds ratio [OR] = 2.27, confidence interval [CI]: 1.11–4.62; OR = 4.06, CI: 2.39–6.88, respectively). Conclusions Increasing recognition of the Sustainable Development Goals among restaurant managers is needed to increase their cooperation toward meeting Japan’s national goals.

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Section: Discussionmentioning

confidence: 99%

Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan

et al. 2022

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“…Of the four situational factors related to restaurant services, the negative impact on PBC was confirmed only for hygiene-based food waste causes. Previous studies proved that certain situational factors, such as food taste [25], palatability, portion size [22], or the role of intervention from the waiters [26], may affect the food waste behavior in restaurants. The hygiene of restaurant halls, tables and cutlery includes the basic, expected level of service quality, which, if reached, will not lead to the guest s satisfaction, but if it is not reached, leads to dissatisfaction [56].…”

Section: Discussionmentioning

confidence: 99%

“…TPB has attracted the attention of numerous researchers who deal with food waste habits and activities in the context of everyday life [13][14][15][16][17][18][19][20][21]. The extended TPB model for investigating food waste in the restaurant and hotel industry has been applied by several researchers [22][23][24][25][26]. The aim of this study was to build on the existing research and expand the comprehension of food wasting behavior in the context of restaurant guests, where little such research has been undertaken, particularly in Serbia.…”

Section: Introductionmentioning

confidence: 99%

How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

et al. 2021

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This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This paper applied the extended theory of planned behavior as a theoretical framework to elicit consumers’ behavior concerning food waste. A standard paper and pen survey recorded quantitative data provided by 221 respondents. The findings reported the following: (1) personal attitudes toward food waste positively affect an individual’s intention not to waste food; (2) perceived behavioral control positively affects an individual’s intention not to waste food; (3) the intention not to waste food negatively affects self-reported food waste behavior; (4) negative environmental attitudes negatively affect intention not to waste food; (5) hygiene-based food waste negatively affects perceived behavioral control. This study contributes to understanding consumers’ food waste behavior in restaurants and might have practical implications in the hospitality sector.

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“…Talwar et al (2021) followed the behavioral reasoning theory and found that moral norms are positively associated with customer attitudes to taking leftovers in restaurants. In addition, the proper interventions from waiters and ordering habits influence customer over-ordering behavior (Yu et al , 2021).…”

Section: Literature Reviewmentioning

confidence: 99%

The effects of self-efficacy and collective efficacy on customer food waste reduction intention: the mediating role of ethical judgment

Ding

2022

JHTI

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PurposeThis study aims to (1) examine the effects of restaurant customer self-efficacy and perceived collective efficacy toward food waste reduction on their food waste reduction intention (FWRI), and (2) explore the mediating role of customer ethical judgment toward restaurant food waste reduction behavior in the relationship between efficacy and food waste reduction intention.Design/methodology/approachData were collected through an online survey. The responses from 428 US restaurant customers were used for data analysis. Partial least squares structural equation modeling (PLS-SEM) was employed to examine the path effects.FindingsThe study found that restaurant customer self-efficacy and perceived collective efficacy toward food waste reduction positively influenced their FWRI. These relationships were mediated by customers’ ethical judgment.Practical implicationsRestaurant practitioners are recommended to allocate resources to food waste reduction programs and make customers aware of the efforts they have dedicated. Customer FWRI can be increased if they judge such initiatives as highly ethical. The restaurant practitioners should also be aware of the distinct associations between customer self-efficacy and perceived collective efficacy and their ethical judgment.Originality/valueThis is the first study to discuss the roles of customer self-efficacy, perceived collective efficacy and ethical judgment toward food waste reduction in determining FWRI. The proposed framework enriches social cognitive theory and self-regulation theory. The results especially underscore the mediating role of customers’ ethical judgment.

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Consumer's over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits

Cited by 34 publications

References 49 publications

Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan

Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan

How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers

The effects of self-efficacy and collective efficacy on customer food waste reduction intention: the mediating role of ethical judgment

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