The Dynamics of Green Restaurant Patronage

Hu, Hsin‐Hui; Parsa, H. G.; Self, John T.

doi:10.1177/1938965510370564

Cited by 342 publications

(316 citation statements)

References 44 publications

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“…To determine any statistically significant differences in respondents' views on the menu items studied based on education level and income, Kruskal Wallis tests were run. Hu et al 2010).…”

Section: Data Analysis and Discussionmentioning

confidence: 99%

“…Managerial opinions should also be sought to investigate the potential of this prospective menu item alongside other menu items that this survey has pinpointed as drivers of consumer choice when eating out. This is because managerial commitment represents a key success factor for the implementation of sustainability initiatives in restaurants (Dolmage et al 2016;Hu et al 2010). Lastly, waiting staff attitudes should be examined given they are in the forefront of the customer-tobusiness interaction and may therefore possess first-hand knowledge and experience on what restaurant visitors want in terms of menu preferences and how these can be architected.…”

Section: Discussionmentioning

confidence: 99%

“…customer perception of sustainability-related practices adopted by food service operators (see, for example, DiPietro et al 2013b;Dutta et al 2008;Jang et al 2011); consumer willingness to pay for environmentally-benign products and environmental management initiatives applied by restaurateurs (see, for instance, DiPietro et al 2013a;Frash et al 2015;Kim et al 2015); and customer attitudes to the use of 'green' marketing tools by catering establishments (see, for example, Hu et al 2010;Jeong et al 2014;Vieregge et al 2007). …”

Section: Literature Reviewmentioning

confidence: 99%

See 2 more Smart Citations

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

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“…To determine any statistically significant differences in respondents' views on the menu items studied based on education level and income, Kruskal Wallis tests were run. Hu et al 2010).…”

Section: Data Analysis and Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

See 1 more Smart Citation

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

View full text Add to dashboard Cite

show abstract

“…The restaurants use almost five times more energy per square floor than any type of commercial building. Hu et al [13] claimed that hospitality businesses could negatively influence the sustainability of the local environments in which they operate through their overconsumption of natural resources. As a way of assuming their environmental responsibility, the restaurants are expected to be subjected to green trends.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Green Restaurant Decision Formation Using the VAB Model: The Effect of Environmental Concerns upon Intent to Visit

Teng

Huang

2014

Sustainability

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Abstract:The study investigates consumers' intent to patron green restaurants by application of the Value-Attitude-Behavior model. The present study examines the interrelationships among consumers' values, attitudes, and environmental concerns, and explores how they relate to their intentions to visit green restaurants in Taiwan. Data were gathered by face-to-face surveys, conducted by trained interviewers in a variety of locations, including at train stations, supermarkets, department stores, shopping malls, and adult education classes to obtain data from a representative demographic profile. The findings of this study suggest that the personal values and general attitudes positively affect consumers' intentions to visit a green restaurant. Additionally, the results found personal values and environmental concern have significant influence on the attitude toward green restaurants. Managerial implications and future directions of these findings were also discussed.

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“…Some experts, however, have also provided insightful opinions for proper paths to raise sustainable development in restaurant service innovation. A growing body of evidence finds out that customers intend to choose "green restaurants" and are willing to pay more to result less impact to the environment [12,77]. With the growing environmental consciousness, restaurant service innovation should take sustainable development into consideration in the future.…”

Section: Discussionmentioning

confidence: 99%

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

et al. 2016

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Sustainable service innovation is a critical attribute in restaurant management that is widely recognized by experts and restaurant owners. In this paper, we investigated ideas on sustainable service innovation in restaurants gathered from interviews with restaurant managers, government experts and scholars in Taiwan. The analytical results show that five dimensions are major indicators of sustainable service innovation in the restaurant management field. These include the following dimensions: sustainable service innovation, food service technology, organizational learning, adoption of innovation and organizational environment. We also found that these five dimensions are important and that they deeply impact restaurant performance. We discuss the characteristics of these five attributes, and talk about the theoretical and empirical implications of research findings.

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The Dynamics of Green Restaurant Patronage

Cited by 342 publications

References 44 publications

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

The Influence of Green Restaurant Decision Formation Using the VAB Model: The Effect of Environmental Concerns upon Intent to Visit

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

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