Predictors and Outcomes of Perceived Image of Restaurant Innovativeness in Fine-Dining Restaurants

Abstract

This study proposed and empirically tested a model of the relationships among five predictors of restaurant innovativeness (e.g., perceived innovativeness of food quality, perceived innovativeness of environment quality, perceived innovativeness of service quality, price fairness, and satisfaction with existing service), perceived image of restaurant innovativeness, and three outcome variables (e.g., brand credibility, brand preference, and customer loyalty) within the context of fine-dining restaurant patronage. Specifically, the study focused on the role that perceived image of restaurant innovativeness plays in explaining the link between five predictors and three outcome variables. Hypotheses implied by the model were tested on a sample of 375 patrons of U.S. fine-dining restaurants. Findings revealed that perceived innovativeness of food quality, perceived innovativeness of environment quality, and price fairness are significant predictors of perceived image of restaurant innovativeness. The analysis also showed that perceived image of restaurant innovativeness 1 Downloaded by [Lakehead University] at 12:03 06 April 2015 2 N. Jin et al. influences both brand credibility and brand preference, while brand credibility had effect on both brand preference and customer loyalty.

Satifaction As Intervening For The Antecedents Of Intention To Revisit: Marine Tourism Context In East Java

“…Multidimensional conceptualization of service quality recognizes the significant components impacting loyalty (Jin et al, 2015). In spite of the fact that service quality is arranged in layered dimensions, the result of research is uncertain and there has been little concurrence on the nonexclusive and explicit service quality measurements (Kandampully et al, 2014).…”

“…Brand strategy is viewed as one of the top issues in the tourism business and is turning into a fundamental component in tourism improvement (Ekinci et al, 2008;Brakus et al, 2009;Amin, 2016;Berezan et al, 2013;Adam et al, 2018). Brands might be related, in the nerves of buyers, with execution, in regard to these difficult-to-watch item qualities (Fazal et al, 2014;George et al, 2016;Jin et al, 2015;Keller, 1993;Keshavarz and Jamshidi, 2018). Kandampully et al, 2014).…”

Understanding customer perception of restaurant innovativeness and customer value co-creation behavior

“…Hogan et al, 2011;Knowles, Hansen, & Dibrell, 2008), or have not followed rigorous scale development procedures (e.g. Jin, Goh, Huffman, & Yuan, 2015). Therefore, an exploration of the role of innovativeness in service delivery and the conceptualization of the innovativeness construct from a customer-centric perspective seem to be critical research agendas.…”

“…However, most studies (Binder, Kessler, Mair & Stummer, 2016;Sandvik, Duhan & Sandvik, 2014;Tajeddini & Trueman, 2014) have investigated firm innovativeness from a manager's perspective by examining how managers evaluate their firm's innovativeness. There is a research study by Jin et al,(2015) that tested restaurant innovativeness from a customer perspective, but it viewed images of restaurant innovativeness activity using only a single dimension. In addition, the concept of this dimension more focus on service quality rather than the concept of innovation.…”

“…Only occasional studies in recent years examined customers' or travelers' innovativeness within the context of hospitality (e.g., Beldona, Lin, & Yoo, 2012;Hyun & Han, 2012;Ribeiro, Amaro, Seabra, & Luís Abrantes, 2014;Wang, 2014). Particularly, a limited number of studies (i.e., Ariffin & Aziz, 2012;Jin et al, 2015) focused on firm innovativeness from a customer perspective, measuring it only as one domain (service innovation or environmental innovation) or a unidimensional concept. The importance of measuring firm innovativeness from a multidimensional concept has had rare attention; studies in other domains have assessed innovativeness from multiple dimensions such as product, service, technology, promotions, and brand innovativeness (Kunz et al, 2013;Lin, 2015).…”