Restaurant Managers’ Adoption of Sustainable Practices: An Application of Institutional Theory and Theory of Planned Behavior

Raab, Carola; Baloğlu, Şeyhmus; Chen, Yang-Su

doi:10.1080/15378020.2017.1364591

Cited by 59 publications

(47 citation statements)

References 62 publications

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“…They found that emotion influences customers' levels of engagement. In addition, Raab et al (2018) explored the understanding of motivations for the adoption and implementation of sustainable practices by applying the TPB. They suggested that casual restaurant managers are affected by pressures exerted by both their suppliers and customers.…”

Section: Literature Review and Hypotheses 21 Theory Of Planned Behavmentioning

confidence: 99%

“…They indicated that corporate social responsibility positively influences customer satisfaction and customer loyalty. At a management level, Raab et al's (2018) investigation of restaurant managers' behavior when faced with environmental pressures showed that managers were most affected by the external expectations of suppliers, customers, employees and society as a whole. Choi and Parsa (2008) suggested three general areas of sustainable practices to include incorporating organic or locally grown food, environmentally friendly practices, or donating money and time to the community.…”

Section: Sustainable or Green Practices In The Restaurant Industrymentioning

confidence: 99%

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QSR customer sustainable behaviors and brand practice perceptions on willingness to pay a premium

Ottenbacher

Kuechle

Harrington

et al. 2019

IHR

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Purpose The purpose of this paper is to investigate the effect of consumer sustainability attitudes and quick service restaurants (QSRs) practices along with the willingness of consumers to pay a premium for sustainability efforts. Design/methodology/approach A random sample of QSR customers in Germany resulted in 428 completed surveys. First, common factor analysis was conducted to assess the summated scales related to the sustainable behavior of customers, the importance attached by them to the different dimensions of sustainability and the extent to which customers perceive that QSR implement such practices. Second, the effect of these summated scales on the willingness to pay a premium (WTPP) for sustainability practices were assessed by means of a logistic regression. Findings The findings indicated that WTPP for sustainability efforts is primarily driven by internal beliefs and behaviors of consumers themselves rather than actions by QSR firms. Furthermore, when comparing five major QSRs, QSR brands did not appear to create a strong point of differentiation in their sustainability practices in the minds of frequent QSR consumers in the context of this study. Practical implications Implications of these results suggest that a growing number of consumers place high importance on sustainability and engage in personal sustainability practices that impact behaviors such as QSR selection and a WTPP for QSR brands and products that are perceived as implementing sustainable practices. Originality/value This paper addresses a gap by assessing drivers of willingness of QSR customers to pay a premium for sustainable practices and if QSR brands sustainability practices differ in the minds of consumers.

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Section: Literature Review and Hypotheses 21 Theory Of Planned Behavmentioning

confidence: 99%

Section: Sustainable or Green Practices In The Restaurant Industrymentioning

confidence: 99%

QSR customer sustainable behaviors and brand practice perceptions on willingness to pay a premium

Ottenbacher

Kuechle

Harrington

et al. 2019

IHR

View full text Add to dashboard Cite

show abstract

“…Litaa et al (2014) also find that consumers with higher incomes and education levels were more likely to visit sustainable restaurants. Research from Raab et al (2018) suggests that even though only 40% of the people know about the negative environmental impact of restaurants, 78% is willing to pay a bonus to eat in a sustainable restaurant. More women tend to pay the extra fee, but those men who are willing to pay an extra fee, pay on average a higher fee than women.…”

Section: Spatial Concentration In the Restaurant Sectormentioning

confidence: 99%

“…Furthermore, the willingness to pay the sustainable bonus in restaurant is also related to higher education levels. Interesting is that especially the youngest age group and the lowest income group are willing to pay a higher fee than other demographic groups (Raab et al 2018). Sarmiento and Hanandeh (2018) describe the eaters at sustainable restaurants as those people who have green lifestyles, earning a mid-income and are more likely to be young and female.…”

Section: Spatial Concentration In the Restaurant Sectormentioning

confidence: 99%

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Investigating spatial concentration of sustainable restaurants: It is all about good food!

Enthoven

Brouwer

2019

Ann Reg Sci

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This research addresses the role of sustainable demand and psychological and cultural factors in the spatial concentration of sustainable SMEs. We analyze the spatial concentration of sustainable SMEs in the restaurant sector in the Netherlands. We argue that traditional agglomeration theories can partially explain spatial concentration of sustainable SMEs, but are not sufficient in explaining the sub-sector concentration of sustainable entrepreneurs. Demand, psychological and cultural factors could explain sub-sector concentration of sustainable restaurants. We use sustainable entrepreneurship theory to explain this difference. We analyze spatial concentration of sustainable SMEs in three ways. First, we investigate spatial concentration based on all individual locations of sustainable restaurants with an average nearest neighbor analysis. Second, we analyze spatial autocorrelation with use of the Moran's I statistic. Finally, we map the clustering of sustainable restaurants with a Getis-Ord Gi* analysis. We use sustainable restaurants as a percentage of conventional restaurants in a region in the Netherlands. While controlling for conventional clustering, we find a single large cluster of sustainable restaurants. Arguably, this clustering is caused by a spatial variation of demand and individual psychological traits of sustainable entrepreneurs, which together represent a regional culture of sustainable entrepreneurship. JEL Classification E71 • L26 • R12 • Q01 Just as people cannot live without eating, so a business cannot live without profits. But most people don't live to eat, and neither must businesses live just to make profits. John Mackey (2015 p. 250).

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Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

Ouro‐Salim,

Guarnieri

2023

Bus Strat Dev

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The circular economy (CE) has gained global attention for its potential to promote sustainable production and consumption through continuous growth and the efficient use of resources. Despite several reports highlighting its benefits, there is still a lack of concrete and proven studies examining the importance of institutional pressures for the transition towards CE in food supply chains. This study aims to address this gap by conducting a Systematic Literature Review (SLR) to identify the drivers and barriers to the institutionalisation of CE in food supply chains, and to propose practical and managerial implications for achieving this transition through institutional pressure. We reviewed 25 studies and conducted a descriptive analysis of papers per year and journal, followed by a categorical thematic analysis. The results indicate that normative pressures were the most frequently identified among the different institutional pressures, followed by mimetic and coercive pressures. Therefore, promoting CE in food supply chains may require the implementation of laws, policies, and strict governance to reduce risks. This paper contributes to the existing literature and provides valuable insights for researchers and practitioners interested in the transition towards a CE in food supply chains.

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Restaurant Managers’ Adoption of Sustainable Practices: An Application of Institutional Theory and Theory of Planned Behavior

Cited by 59 publications

References 62 publications

QSR customer sustainable behaviors and brand practice perceptions on willingness to pay a premium

QSR customer sustainable behaviors and brand practice perceptions on willingness to pay a premium

Investigating spatial concentration of sustainable restaurants: It is all about good food!

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

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