Consumers’ ideal eating out experience as it refers to restaurant style: A case study

Alonso, Abel Duarte; O’Neill, Martin

doi:10.1057/rlp.2010.9

Cited by 20 publications

(8 citation statements)

References 26 publications

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“…The restaurant industry is a unique and complex business, needing expertise in many areas, from production to service orientation (Wyckoff, 2001). Restaurateurs need to be concerned with both product quality and service quality (Alonso & O'Neill, 2010;Bojanic & Rosen, 1994). In the service industry, service quality and customers' intentions to return are of paramount importance for organizational success.…”

Section: Conclusion and Managerial Implicationsmentioning

confidence: 99%

Developing Organizational Culture In Independently Owned Restaurants: Links To Service Quality And Customers Intentions To Return

Koutroumanis

Watson

Dastoor

2011

JABR

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Section: Conclusion and Managerial Implicationsmentioning

confidence: 99%

Developing Organizational Culture In Independently Owned Restaurants: Links To Service Quality And Customers Intentions To Return

Koutroumanis

Watson

Dastoor

2011

JABR

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“…However, Soriano (2003) claimed that offering good food and quality service were not enough to attract consumers and that restaurants should provide meals with good value in a favorable ambience. Previous studies (Alonso and O'Neill, 2010;Barta, 2008;Cullen, 2004) showed that attractive décor and atmosphere also influenced consumers' restaurant choices. Alonso and O'Neill (2010) found that the restaurant environment affected consumers' choice of restaurant including comfort and cleanliness, which also influenced consumers' perception of food safety at restaurants.…”

Section: Factors Influencing Healthy Eating Behaviors At Restaurantsmentioning

confidence: 98%

Consumers' behaviors when eating out

Choi

Zhao²

2014

British Food Journal

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Purpose -The present study aimed to discover whether there are any differences among people in healthy eating and nutrition consciousness when they eat out at restaurants. Also, the study aimed to determine what relationship exists between consumers' lifestyle and their behavioral intention to eat healthily when dining out. In addition, the study investigated the relationships between restaurant attributes and consumers' intention to eat healthily when dining out. Design/methodology/approach -This study posits that restaurant attributes have an impact on consumers' intention to order healthy meals at a restaurant. Questionnaires were distributed and collected over a two-month period in south Florida. Respondents were asked to indicate on a five-point scale their considerations when selecting a restaurant and particular ingredients in the food when dining out. The study analyzed the data using one-way ANOVA and Games-Howell test in order to find that considerations about nutritional components when choosing a meal at a restaurant. Also, multiple regression was run to determine the relationship between lifestyle and restaurant attributes and intention to order healthy food at a restaurant. Findings -Most of the respondents (76.5 percent) were concerned about their weight; however, only 26.7 percent of the respondents were actually on a diet. Of the respondents 33 percent knew about MyPyramid (USDA), which is an updated version of the Food Pyramid (USDA). Based on the results of one-way ANOVA and Games-Howell test, the study found that considerations about nutritional components when choosing a meal at a restaurant differed according to consumers' knowledge of health issues, weight concerns, gender, age, and marital status. Also, the results of multiple regression suggested that lifestyle, offering variety of healthy food, and services were significant predictors of consumers' intention to order healthy food at a restaurant, whereas other attributes of restaurants were not significant predictors for the ordering of healthy food. Originality/value -This study has contributed unique and extended conclusions from previous studies and has given consumers a better understanding about particular nutritional components in order for them to take advantage of the recent trend in more healthy foods being available at restaurants. The results of this study revealed that restaurants' marketing strategies for healthy food need to target consumers whose lifestyle promotes a healthy life in terms of regular exercise, dietary plans, or eating food considering the FoodPyramid, rather than target consumers whose lifestyle is less healthy. However, the results of this study also suggest that the offering of healthy food and good services do have effect on consumers' consideration to order healthy food.

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“…Consumer decisions when buying in some places tend to be due to the atmosphere compared to the product / food offered, harmony between tangible and intangible can be achieved through physical appearance such as food and wine combined with restaurant interiors (physical structure and artifacts). The atmosphere which consists of temperature, lighting, aroma, and sound directly contribute to creating a dining experience (Alonso and O'Neill, 2010).…”

Section: The Role Of Paper Tole As Well As Interior Space Filling Accmentioning

confidence: 99%

3 Dimensional Paper Art with Paper Tole Method as a Visualization of Food Product Displays and Interior Accessories in Semarang Culinary Tourism

Widiastuti¹

2020

Proceedings of the 4th International Conference on Arts Language and Culture (ICALC 2019)

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The increasingly lively competition of the food industry, especially restaurants in the city of Semarang as an icon of tourism in Central Java in an effort to serve consumers trying to present its own uniqueness as an attraction, both through the menu of cuisine, entertainment and physical appearance of the building. A restaurant needs to make authentic food displays in its restaurant to attract consumers and make it easier to choose food that is ordered but has limitations in the display period that the original food will wither and expire. As a solution in displaying food without preservatives, then made a food replica that resembles its original shape using paper material. The method used is descriptive qualitative as well as applying printed photo paper from photographing food or beverage objects into paper tole products by cutting and stacking them that are made in such a way as to become a 3dimensional shape. Another function of paper tole as a food or beverage display device, paper tole art products can be chosen as an alternative in structuring restaurant interiors with low cost as interior accessories of restaurant spaces..

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Consumers’ ideal eating out experience as it refers to restaurant style: A case study

Cited by 20 publications

References 26 publications

Developing Organizational Culture In Independently Owned Restaurants: Links To Service Quality And Customers Intentions To Return

Developing Organizational Culture In Independently Owned Restaurants: Links To Service Quality And Customers Intentions To Return

Consumers' behaviors when eating out

3 Dimensional Paper Art with Paper Tole Method as a Visualization of Food Product Displays and Interior Accessories in Semarang Culinary Tourism

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