Imagined salad and steak restaurants: Consumers’ colour, music and emotion associations with different dishes

Kontukoski, Maija; Paakki, Maija; Thureson, Jon; Uimonen, Heikki; Hopia, Anu

doi:10.1016/j.ijgfs.2016.04.001

Cited by 20 publications

(9 citation statements)

References 43 publications

(46 reference statements)

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“…Nevertheless, to summarize, those companies packaging their leafy (salad) greens would be well advised to check which background colour makes the transparent packaging of their greens look their best, as the evidence that has been published to date clearly suggests that it makes a difference. There is even evidence to suggest that certain background colour schemes might be more appropriate for a salad (vs. say a steak) restaurant (Kontukoski, Paakki, Thureson, Uimonen, & Hopia, 2016). Perhaps unsurprisingly, the participants quizzed in this particular study suggested a green colour scheme for a salad restaurant while instead going for red for a steak restaurant instead.…”

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confidence: 74%

Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

Spence

2020

Food Quality and Preference

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According to nutritional recommendations, the majority of us should be eating more leafy (salad) greens in order to maintain a healthier and more balanced diet. Yet the overwhelming evidence suggests that despite widespread publicity, most people consistently fail to meet the guidelines. This review assesses the multisensory appeal of leafy (salad) greens at various stages of the consumer journey from initial purchase in store through presentation in a dish/meal, and eventual consumption. The review identifies the current limited sensory appeal of leafy (salad) greens, and highlights a number potential means to enhance their multisensory desirability, be it in the store or else on the plate / in the bowl in the future. The argument is made that the latter approach likely represents a more promising means of 'nudging' the consumer toward a more balanced and healthy diet than current informational campaigns and/or the publicizing of nutritional guidelines.

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confidence: 74%

Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

Spence

2020

Food Quality and Preference

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“…Besides the tangible aspects of service system design, atmospherics may play an important role with regards to situationally conditioned food scenarios (Kontukoski, Paakki, Thureson, Uimonen, & Hopia, ) and eating (Wansink, ; Weber, King, & Meiselman, ). Exemplarily, a study by García‐Segovia et al () indicated a relationship between the perception of food and the table (i.e., plastic plate on plain table compared to porcelain plate on table with tablecloth) and service setting (i.e., classroom compared to restaurant) in which it is served.…”

Section: Resultsmentioning

confidence: 99%

Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home

Lorenz

Langen

2017

Int J Consumer Studies

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The transformation of food consumption in wealthy economies is regarded as an essential measure to reach global sustainability goals. However, existing policies and research activities to change food consumption in the increasingly relevant out-of-home sector relate to a wide set of options on how to influence behaviours and may be criticized to lack a general focus. Against this background, our study provides a structured review of the existing research body on the determinants of individuals' food choices and food consumption out-of-home. It structures the various research approaches and findings for 110 selected papers according to a general ecological framework where personal, social and environmental determinants for food behaviours are considered. By providing a collective overview and linking results for different behavioural aspects and settings, this study supports a more general understanding of consumer food behaviour in out-of-home settings. Consequently, it also provides a means to identify research gaps and to suggest relevant aspects for future research to draw from the combination of findings and to enhance sustainability in food consumption. K E Y W O R D Seating behaviour, ecological framework, food choice, literature review, out-of-home consumption, sustainable consumption | I NTR OD U CTI ONThe United Nations' Sustainable Development Goals provide a central agenda for improving sustainability at a global level. One of the 17 goals addresses more sustainable consumption and production patterns in order to '(. . .) reduce future economic, environmental and social costs (. . .)' and specifically focuses on food consumption and the dietary choices and habits of individuals (United Nations, 2016). Accordingly, the FAO (2016a) names lifestyles (e.g., symbolized by eating out-of-home) and diets (following trends) as two important aspects that have to be considered for improving sustainability at a global level.On the international level, many different activities and events for more sustainable consumption patterns take place [see the Sustainable Food Systems Programme (SFSP), established by FAO and UNEP in 2011]. Single policies within the European Union (EU) have been or recently are concerned with aspects of sustainable food consumption of individuals such as health (i.e., the third Health Program, European Commission, 2016) or the responsible use of scarce resources (i.e., the 'Stop Food Waste' initiative, European Union, 2016). These policies however also need to consider ongoing trends of lower relative overall household expenditures for food along with an increasing share of food consumed in out-of-home settings compared to in-home consumption (European Commission, 2011;Gracia & Albisu, 2001;Paddock, Warde, & Whillans, 2017). Therefore, the out-of-home consumption sector and especially group catering, which provides food to individuals on a more regular basis than individual gastronomy, should be considered as a relevant setting in which interventions with the aim to facilitate and...

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“…Both scent and background music have an impact on customer behavior and satisfaction [ 96 ]. Consumers associate different bars and dishes with certain scents and musical accompaniments [ 97 ]. P24: In addition to taste, scent will play a more important role in the next five to ten years.…”

Section: Methodsmentioning

confidence: 99%

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

Schwark

Tiberius

Fabro

2020

Foods

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Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will become more relevant. Also, private dining and fine dining at home will become more important. The scenario also includes negative projections. These findings can serve as a research agenda for future research in haute cuisine, including the extension of the innovation lens towards the restaurant and the business model. Practical implications include the necessity for haute cuisine restaurants to innovate to cope with increasing competition in several regions. Customers should be seen as co-creators of the value of haute cuisine.

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Imagined salad and steak restaurants: Consumers’ colour, music and emotion associations with different dishes

Cited by 20 publications

References 43 publications

Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

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