Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists

Gómez‐Rico, Mar; Collado, Arturo Molina; Vijande, María Leticia Santos; Bilgihan, Anil

doi:10.1108/bfj-03-2021-0271

Cited by 20 publications

(20 citation statements)

References 72 publications

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“…Customer perceptions of restaurant innovativeness can increase value cocreation (Kim et al , 2019; Yen et al , 2020), enhance consumer loyalty (Kim et al , 2021) and business brand equity (Omar et al , 2021). Furthermore, it is the antecedent of a creative food tourism experience (Gómez-Rico et al , 2021). The following subsections develop the hypotheses to interpret the relationship between food tourists’ perceptions of restaurant innovativeness and the destination's cognitive food image.…”

Section: Literature Reviewmentioning

confidence: 99%

Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention

Ding

Cai-fen

2022

IJCHM

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Purpose This study aims to investigate the impacts of Generation Z (Gen Z) domestic food tourists’ perceived restaurant innovativeness on destination cognitive food image and examine the impacts of destination cognitive food image on destination brand image and tourists’ revisit intention. Design/methodology/approach Data were collected through an online survey, and 337 Gen Z domestic food tourists in Guangzhou participated. Partial least squares structural equation modeling was used for the data analysis. Findings This study found that tourists’ perceptions of restaurant menu, technology-based service and experiential innovativeness played essential roles in enhancing destination cognitive food image. In addition, the destination cognitive food image strengthened the destination brand image and increased tourists’ revisit intentions for the future. Practical implications The destination cognitive food image perceived by Gen Z domestic food tourists is affected by the restaurant menu, technology-based service and experiential innovativeness. To build a solid destination food image, restaurant operators and decision-makers should prioritize the allocation of resources to develop their innovation capacity. This study also suggests a path of food tourism destination branding from stakeholders’ perspectives and encourages collaboration with stakeholders. Enhanced food tourism destination competitiveness toward the young tourists’ market will generate an overall win for stakeholders Originality/value Food providers’ innovativeness, an important factor attracting young tourists’ attention, has been neglected in the discussion of the food tourism experience. This study fills the research gap, investigates the importance of restaurant innovativeness in building food tourism destination competitiveness and provides valuable suggestions to destination restaurant operators and decision-makers.

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Section: Literature Reviewmentioning

confidence: 99%

Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention

Ding

Cai-fen

2022

IJCHM

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“…This result is consistent with previous studies. For instance, Gómez-Rico et al. (2022) indicated that tourists' creative food experiences are aligned with their self-congruity; the higher the self-congruity, the higher the restaurant experience.…”

Section: Discussionmentioning

confidence: 99%

Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion

Guo

Hsu

2023

BFJ

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PurposeThis study explores the brand management and marketing of Creative Cities of Gastronomy. A framework based on brand experience was constructed to investigate its relationship with tourists' brand attachment and brand identification. Two factors that enable tourists to have a stronger brand experience from the self-concept perspective – self-congruity and self-expansion – were also examined.Design/methodology/approachThe authors adopted a quantitative research design and collected data from participants who had visited Creative Cities of Gastronomy. A total of 515 valid questionnaires were collected online and offline. Partial least squares structural equation modeling (PLS-SEM) was used for data analysis and hypothesis testing.FindingsThe results showed that brand experience positively affects brand identification and attachment. The brand experience of tourists who considered themselves to be “foodies” was enhanced in the Creative Cities of Gastronomy through self-congruity. The results also confirmed that the relationship between self-congruity and brand experience is mediated by self-expansion.Originality/valueStudies on the Creative Cities of Gastronomy are limited. The few that have explored these cities are dominated by qualitative approaches. This study applied empirical data to examine the brand experience in Creative Cities of Gastronomy. The authors successfully verified that brand experience is effective for building positive relationships with brand attachment and identification. The study also confirmed that self-congruity and self-expansion are important antecedents of brand experience in Creative Cities of Gastronomy. This study enriches the literature by providing empirical evidence and insights into the marketing and branding of these cities.

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“…Actual self-image refers to consumers’ true perceptions of themselves and personal identity. Ideal self-image is what consumers aspire to become ( Sirgy, 2018 ; Gómez-Rico et al, 2021 ). It also reflects the attributes a consumer wishes to acquire.…”

Section: Introductionmentioning

confidence: 99%

Impact of brand hate on consumer well-being for technology products through the lens of stimulus organism response approach

Attiq

Hamid

Shah³

et al. 2022

Front. Psychol.

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Consumer well-being is a micromarketing concept that emphasizes on contributions of marketing activities in social welfare. The major objective of the current study is to analyze the impact of self-incongruence on brand dissatisfaction, brand hate, and consumer well-being. This study has utilized the Self-incongruity Theory and the Stimulus-Organism-Response model to test the impact of self-incongruity on anti-consumption and consumer voice behaviors, and subsequent effects on consumer well-being. Data were collected from young consumers of technology products from major cities of Pakistan. A total of 592 consumers answered a paper-and-pencil questionnaire using purposive sampling technique. The data were analyzed by partial least square structural equation modeling. The findings of this study reveal that functional and symbolic incongruity predict brand hate and dissatisfaction, which is positively related with brand retaliation. Brand retaliation is negatively related with consumer well-being. This study offers implications for product designers, marketers, advertisers and other stakeholders to improve congruence between what young consumers of technology products expect and what brands are offering to mitigate negative attitudes and behaviors and increase consumer well-being.

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Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists

Cited by 20 publications

References 72 publications

Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention

Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention

Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion

Impact of brand hate on consumer well-being for technology products through the lens of stimulus organism response approach

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