How Do Diners Make Decisions Among Casual Dining Restaurants? An Exploratory Study of College Students

Cheng, Peng; Bilgihan, Anil; Kandampully, Jay

doi:10.1080/15256480.2015.991985

Cited by 14 publications

(5 citation statements)

References 39 publications

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“…Many of the research studies done over the past 10 years have not worked to identify or re-categorize restaurant segments in the industry in general, but most research studies have specifically analyzed one type of restaurant segment or another. For example, studies recently have primarily focused on casual or casual-themed dining restaurants due to their relative importance and size in the market (DiPietro and Milman, 2008; DiPietro and Partlow, 2014; Dziadkowiec and Rood, 2015; Madanoglu et al , 2008; Murphy et al , 2009; Murphy and Olsen, 2009; Peng et al , 2015; Weiss et al , 2004). In general, casual dining restaurants that are part of a chain have been perceived by guests as being more like fast food restaurants with faster service and more moderate prices than independent casual restaurants.…”

Section: Topics In Foodservice/restaurant Researchmentioning

confidence: 99%

“…In general, casual dining restaurants meet the expectations of customers (Dziadkowiec and Rood, 2015) with the food and service being the two most important attributes as gleaned from research with casual dining restaurants. These types of restaurants are thought to create more of an overall experience for customers rather than just providing a meal (DiPietro and Partlow, 2014; Peng et al , 2015).…”

Section: Topics In Foodservice/restaurant Researchmentioning

confidence: 99%

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Restaurant and foodservice research

DiPietro

2017

IJCHM

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Purpose The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management. Design/methodology/approach This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research. Findings The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry. Research limitations/implications Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late. Originality/value This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

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Section: Topics In Foodservice/restaurant Researchmentioning

confidence: 99%

Section: Topics In Foodservice/restaurant Researchmentioning

confidence: 99%

Restaurant and foodservice research

DiPietro

2017

IJCHM

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“…Casual dining is a unique sector of the foodservice industry. These restaurants "serve moderately priced food, averaging $10 to $40 for dinner per diner, in an informal and relaxed atmosphere with a full-service wait staff" (Peng et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Food safety practices among selected casual dining restaurants: A basis in achieving customer satisfaction

Sarmiento¹,

Apritado²

2022

IJRSM

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This study aimed to determine the compliance of selected casual dining restaurants in Makati City on food safety and sanitation based on the Presidential Decree No. 856 also known as the Sanitation Code of the Philippines and Service Quality Standards shown in previous research. Specifically, to determine the casual dining restaurant's food safety practices in terms of personnel hygiene, food serving and food handling, and assess the sanitation practices in casual dining restaurants in terms of restrooms, establishment exteriors and dining room experiences in order to achieve customer satisfaction. Descriptive-Evaluative research was utilized to conduct this study. The respondents were 303 guests that has dined at least twice in 10 different casual dining restaurants that have been operational for 10 years in the municipality of Makati. Through personally administered questionnaires, the researcher tabulated the result of the data gathered using SPSS v. 21, frequency distribution and percentage, to describe the profile of the respondents. Weighted mean is utilized to determine personnel hygiene, food safety and sanitation practices of the casual dining restaurants. And Pearson's Product Correlation is used to attain the significant relationship of the variables.Results identified that based on the respondent's assessment, they strongly agreed that casual dining restaurants were able to apply and follow standard procedures in terms of food safety and sanitation. However, there are certain indicators that require additional attention or polishing to achieve a more positive dining experience for customers. An action plan for continuous restaurant operation enhancement was proposed.

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“…While their study did not perform market segmentation analysis, the findings indicated that culture traits influence the DMS of travelers. Recently, Peng et al (2015) examined the DMS of college students. The authors identified the following five DMS among the college students: hedonistic, habitual, price conscious, confused by over choice and brand conscious.…”

Section: Literature Reviewmentioning

confidence: 99%

Exploring travelers’ decision-making styles

Atadil

Sirakaya-Turk

Meng

et al. 2018

IJCHM

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Purpose The purpose of this study is to profile market segments using travelers’ decision-making styles (DMS) as segmentation bases and to identify similarities and differences between traveler segments regarding a series of psychographic and attitudinal characteristics. Design/methodology/approach Data are gathered from a sample of 426 travelers in Dubai and Shanghai via self-reported surveys. Analyses included factor, k-means cluster, discriminant and MANOVA. Findings Study findings reveal significant differences among the rational, adaptive and daydreamer decision-makers’ segments in their behavioral and attitudinal characteristics with respect to tourism involvement and destination images. Practical implications Findings provide important practical implications for generating effective marketing and positioning strategies based on the identified attitudinal characteristics of the traveler segments for destination marketing organizations. Originality/value A stream of recent tourism studies shows a strong relationship between tourism involvement and destination images, yet very little research has tackled the issue of how these critical variables can be affected by individuals’ decision-making styles. This study explores and tests the relationships among DMS, tourism involvement and destination image using a factor-cluster approach.

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How Do Diners Make Decisions Among Casual Dining Restaurants? An Exploratory Study of College Students

Cited by 14 publications

References 39 publications

Restaurant and foodservice research

Restaurant and foodservice research

Food safety practices among selected casual dining restaurants: A basis in achieving customer satisfaction

Exploring travelers’ decision-making styles

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