Restaurant and Foodservice Marketing

Crawford-Welch, Simon

doi:10.1300/j061v01n01_01

Cited by 10 publications

(3 citation statements)

References 0 publications

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“…40 It is reported that benefits predict behaviour better than personality and lifestyle, volumetric, demographic or geographic measures, which merely describe behaviour without explaining it. 41 A review of previous segmentation studies clearly demonstrates that there are distinct customer groups within the aggregate market. Managers can enhance sales volume and profits by developing market-specific strategies.…”

Section: Market Segmentationmentioning

confidence: 99%

Measurement of tourist satisfaction with restaurant services: A segment-based approach

Yüksel

2003

Journal of Vacation Marketing

339

206

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It is widely recognised that the tourist market is not homogeneous. Yet segment-specific satisfaction analysis has received inadequate attention both from researchers and managers. Focusing on tourists’ dining experiences, this study investigated whether tourists could be grouped into distinct segments; whether the composition of variables determining customer satisfaction differed among the identified segments; and whether market segmentation strategy could contribute to more parsimonious satisfaction prediction models. Factor analysis was performed to determine dimensions that are likely to influence tourist restaurant selection and evaluations, whereas cluster analysis was employed to identify homogeneous groups of respondents. Multiple regression analyses were then employed to examine the relative importance of service dimensions in determining satisfaction judgments of each segment. Based on the analyses, five distinct dining segments were identified. Different sets of service dimensions appeared to affect satisfaction judgments. Greater variation in satisfaction was explained when analysis was undertaken at market segment level compared to aggregate market level. Management and marketing implications of the study are discussed.

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Section: Market Segmentationmentioning

confidence: 99%

Measurement of tourist satisfaction with restaurant services: A segment-based approach

Yüksel

2003

Journal of Vacation Marketing

339

206

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“…The fast-food market has been used on other occasions to identify market segments based on benefits sought (Granzin and Olsen, 1997;Oh and Jeong, 1996). Crawford-Welch (1991) published an overview of market segmentation in hospitality, followed by an article focused primarily on segmentation for restaurants and foodservice operations (Crawford-Welch, 1994). The author points out the need to focus on segmentation variables other than the standard demographic variables used in most studies.…”

Section: 1mentioning

confidence: 99%

Customer profile of the “carryout” segment for restaurants

Bojanic

2007

International Journal of Contemporary Hospitality Management

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Purpose -The purpose of the paper is to identify the customer profile for the "carryout" segment at all types of restaurants. Design/methodology/approach -Customers at two casual dining restaurants in the suburbs of a second-tier city in Western Massachusetts were surveyed regarding their dining out habits, including carryout service. Findings -The carryout segment tends to be married with children, below the age of 55, and has slightly higher incomes than dine-out only customers. Research limitations/implications -This study was exploratory and similar studies need to be performed covering more geographic locations at various times throughout the year. In addition, a probability sampling technique could be used with a good sampling frame. Practical implications -Casual dining restaurants need to determine whether they want to target the "carryout" segment. If so, the restaurant needs to focus more of its marketing efforts on reaching these customers and creating demand for the carryout product. Also, the benefits of targeting this segment need to be weighed against the additional costs in facility design and operations. Originality/value -This study focuses on the "carryout" segment for all types of restaurants, while most of the previous research in this area has been on quick-service restaurants. This is important because the "carryout" segment for casual dining restaurants is increasing steadily.

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“…tle for market share. This overemphasis on price, as the sole means of attracting and retaining customers, however, may lead to the development of the "profitless prosperity syndrome" (Crawford-Welch, 1994), whereby restaurateurs can often sell their products but the price is not high enough to ensure adequate profit levels. As a consequence, the rate of business failure of restaurants is generally high (English, Josiam, Upchurch, & Willems, 1996), particularly in tourist resorts.…”

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confidence: 99%

Market Segmentation Based on Tourists’ Dining Preferences

Yüksel

2002

Journal of Hospitality & Tourism Research

103

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Managerial benefits of market segmentation have been justified; however, incorporation of this concept into restaurant management philosophy is limited, particularly in tourist resorts. A factor analytic approach undertaken in this article revealed that there were different tourist dining segments, developing their restaurant selection decisions based on different aspects of restaurant services, which requires segment-specific marketing and management strategies. The analysis identified five distinct tourist dining segments that take different sets of elements into account when making their restaurant selection decision. Marketing implications of the study findings are discussed.

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Restaurant and Foodservice Marketing

Cited by 10 publications

References 0 publications

Measurement of tourist satisfaction with restaurant services: A segment-based approach

Measurement of tourist satisfaction with restaurant services: A segment-based approach

Customer profile of the “carryout” segment for restaurants

Market Segmentation Based on Tourists’ Dining Preferences

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