Exploring loyalty to specialty foods among tourists and residents

Abstract

Purpose The purpose of this paper is to examine a specialty food loyalty model which includes perceived quality, satisfaction, and motivation, and to assess the model’s applicability in two distinct groups of customers: tourists and residents. Design/methodology/approach Data were collected from 455 specialty food customers in Bandung, Indonesia. Variance-based structural equation modeling (partial least squares (PLS)) was used to examine the relationship between the drivers (perceived quality, satisfaction and motivation) and loyalty according to the data presented by tourists and residents. Findings This study indicates that the perception of quality is an important factor affecting tourists’ and residents’ satisfaction with, and loyalty to, a product. Furthermore, this study suggests that motivation factors are important for tourists and residents in regard to developing loyalty to specialty foods. Practical implications This study provides a venue for retail managers and producers to improve their business performance by developing specialty foods of high quality. To improve their quality, this research suggests that managers and retailers focus on innovation based on exotic and unique traditional food reflecting the richness of local culture. To ensure their loyalty, customers of specialty foods need to be motivated by internal and external factors. Originality/value This study is one of the first to examine the formation of specialty food loyalty in two distinct groups of customers: tourists and residents.

It's all in the recipe: How to increase domestic leisure tourists' experiential loyalty to local food

“…As an important element of the tourism experience, local food consumption provides entertainment and opportunities to learn about the local culture ( Hjalager & Richards, 2002 ; Suhartanto, Chen, Mohi, & Sosianika, 2018 ). Local food covers all food types including fruit, meat, milk, preserves, wine and beer, confectionery or pastries ( Hall & Sharples, 2003 ), which tourists can engage with during local food experiences such as wine and food tasting events, cookery classes, or food and wine pairing demonstrations ( Robinson & Getz, 2014 ).…”

“…Due to its impact on consumer behaviour, motivation to consume local food has been widely researched ( Kim et al, 2013 ; Kim and Eves, 2012 , Kim and Eves, 2016 ; Madaleno et al, 2018 ; Mak et al, 2017 ; Suhartanto et al, 2018 ). Whilst the majority of these studies focus on inbound tourists (e.g.…”

“…Whilst the majority of these studies focus on inbound tourists (e.g. Ji et al, 2016 ; Kim et al, 2013 ; Kim & Eves, 2016 ; Madaleno et al, 2018 ; Mak et al, 2017 ), studies are emerging which examine motivation to consume local food within domestic markets (see for example Kim et al, 2019 ; Robinson & Getz, 2014 ; Suhartanto et al, 2018 ; Williamson & Hassanli, 2020 ).…”

Measuring Customer Satisfaction When Dining at a Casual Restaurant: An Application of Kisang's Model

“…Other research scholars (Dube et al, 1994) also defined that the satisfaction of a customer is a sign that the customer will come again to a restaurant. Further studies (Suhartanto, Chen, Mohi, & Sosianika, 2018; uncover that faithful clients will in general buy more than recently obtained clients, follow through on premium costs, allude new clients to the firm, and reduce working expenses. Owing to strongly aggressive market, it is commonly accepted that the key to picking up a bit of advantage lies in bringing high quality services that will, thus, drive to fulfilled clients (Ahn & Han, 2007).…”

The Dimension of Food Souvenir: An Exploratory-Confirmatory Factor Analysis

“…However, the role of food souvenir and its essential meaning in the tourism industry, especially the study exploring the dimension of food souvenirs, are still limited in the literature. Moreover, previous studies assessing the dimension of food souvenirs mostly use exploratory factor analysis or confirmatory analysis only [3,5,11]. The usage of a single factor analysis very often provides different findings [12]].…”