The effect of menu design on consumer behavior: A meta-analysis

IP, Michael Man Him; Chark, Robin

doi:10.1016/j.ijhm.2022.103353

Cited by 13 publications

(6 citation statements)

References 50 publications

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“…Yin and Zhang (2021) expresses the same viewpoint, stating that animation IPs with good storytelling content are more capable of attracting audiences. Ip and Chark (2023) believes that menus have now become a form of IP for restaurants, and anything on the menu that attracts visual attention could be key to the restaurant’s marketing success. Coincidentally, Wan et al (2023) also proposed that the content of IP has become key to attracting consumers.…”

Section: Theoretical Model and Hypothesismentioning

confidence: 99%

Exploring how IP marketing (media marketing) influences consumer shopping psychology through quantitative and empirical analysis

Zhang,

Luo

2024

Front. Psychol.

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As the concepts of intellectual property and media marketing have gained popularity, media marketing has gradually become an integral part of intellectual property marketing, and its use has become more widespread. However, the field of intellectual property marketing (media marketing) has become confused and faces challenges such as loss of uniqueness and weak consumer connections. Existing research efforts have focused on marketing strategies for branded intellectual property, but have neglected the important perspective of consumer psychology and behaviour. In this study, we use the AISAS model to segment digital marketing and delve into consumer psychology and behavioural factors that influence intellectual property marketing (media marketing). This exploration covers intellectual property content at the attention stage, intellectual property value at the interest stage, emotional trust at the search stage, mental consumption at the purchase stage and fan interaction at the sharing stage. We conducted a comprehensive analysis of the data using SPSS and AMOS, and integrated a consumer attitude questionnaire. The final findings confirm that intellectual property content, value, emotional trust, spiritual consumption and fan interaction all positively influence consumer psychology and behaviour. In addition, we make consumer-centric recommendations to extend the life cycle of intellectual property and promote sustainable brand development.

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Section: Theoretical Model and Hypothesismentioning

confidence: 99%

Exploring how IP marketing (media marketing) influences consumer shopping psychology through quantitative and empirical analysis

Zhang,

Luo

2024

Front. Psychol.

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“…The current studies about restaurant menus are fragmented, and each research stream approaches menus from different perspectives (Ip and Chark, 2023). The researchers with a selling and marketing perspective aimed to increase revenue generation (Kuo et al , 2021).…”

Section: Literature Reviewmentioning

confidence: 99%

“…There is a scarcity of research pertaining to technology adoption in restaurant menus. The recent extensive meta-analysis and p-curving analysis on consumer behavior and the effect of menu design by Chark and Ip(2023) and Ip and Chark, 2023) revealed the lack of technology adoption research on restaurant menus while technology use in restaurant menus has intensified particularly due to the pandemic conditions. One of the few studies that exist was conducted by Suarez et al (2019) to identify the readiness of restaurant patrons to accept tablet menus by applying innovation diffusion theory.…”

Section: Technology Acceptance and Menusmentioning

confidence: 99%

Restaurant menus and COVID-19: implications for technology adoption in the post-pandemic era

Iskender

Cárdenas

2023

CBTH

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Purpose This paper aims to systematically explore the experiences of restaurant patrons with quick response (QR) code menus during the pandemic to extract insights pertaining to the acceptance of technology adoption in service settings for the post-COVID era. Design/methodology/approach COVID-19 has enormously impacted consumer perceptions toward technology adoption in restaurants. Identifying these impacts requires qualitative inquiries because qualitative techniques, unlike quantitative methods, enable researchers to seek insights into the phenomenon without a predetermined stance. This study applied a qualitative research method. The qualitative data was obtained through in-depth interviews and a focus group. Thematic analysis was conducted. Findings This study identified perceived attributes of QR code technology by patrons: positive attributes such as easy to learn, quick and contactless; and negative attributes such as effortful and reliance on a smartphone. Also, the results distinguished perceived advantages of utilization of QR codes as restaurants’ menu: advantages such as hygienic, environmentally friendly due to no printing and contactless; and disadvantages such as poor menu design and lack of interaction. Practical implications This research presents patrons’ views on QR code menu utilization at restaurants under the pandemic conditions. Contradictory responses on the same features of technology reveal a lack of menu design in the utilization of QR codes. Restaurant practitioners can extract insights about how to better use technology like QR codes, cost-effective and environmentally friendly, in their operations in the postpandemic era. Originality/value This study included both deductive and inductive approaches. An inductive approach that progressed from theory to data was applied while forming interview questions. A deductive approach was used to inform theory with the findings of the data. The value of research derives from differentiating technology attributes (QR codes) and utilization domain (restaurant menu) in the realm of acceptance of technology in the consumer context.

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“…Müşterilerin bir menüde sunulan ürünlere gösterdikleri ilginin karttaki yerleşimine göre faklı olduğu göz önüne alındığında, tüketici davranışı üzerindeki etki için menü tasarım öğelerinin en etkili boyutunu belirlemek çok önemlidir. Menü öğesinin özellikleri, tüketicilerin menü öğesinin tutumunu ve satın alma niyetini değiştirmek için çok etkili bir araç olabilmektedir (Ip & Chark, 2023).…”

Section: Kavramsal çErçeveunclassified

“…Grafikler canlandırılabilir ve seslendirilebilir. Bu eğilimler devam edecek ve menü tasarımcıları bu yeni olanaklara uyum sağlayacak ve daha da yenilikçi tasarımlar gerçekleştirilebilecektir insan-bilgisayar etkileşimi gibi alanlarda birçok gelişme sağlanabilir (Ip & Chark, 2023). Restoran işletmecileri için menü tasarımı çok önemlidir.…”

Section: Kavramsal çErçeveunclassified

Menü Kartları ile Dijital Menülerin Karşılaştırmalı İncelenmesi (Comparative Examination of Menu Cards and Digital Menus)

Turk¹,

Yılmaz²

2023

jotags

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Menü, önemi pazarlama stratejisi olarak ön plana çıkmaktadır. Bu araştırmanın amacı, geleneksel bir menü kartı ile dijital bir menü kartı arasında tüketici algılamaları açısından herhangi bir fark olup olmadığını incelemektir. Çalışma sonucunda, katılımcılar klasik ve dijital menülerin fiziksel özelliklerinde işletme konseptiyle uyumlu ve kartın ya da dijital ortamın kaliteli olması gerektiği görüşünde birleşmişlerdir. Menüde alternatifin çok olması katılımcıların eğitim durumuna göre anlamlı farklılık gösterdiği tespit edilmiştir, (p <0.05). Katılımcıların klasik menü ve dijital menüler ile ilgili sorulara verdikleri cevaplardan bazılarının birbiri ile örtüşürken bazı cevapların farklılaştığı görülmektedir. Bu farklılıklar demografik özellikler ile karşılaştırıldığında cinsiyet, eğitim durumu ve yaş aralığına göre cevaplardaki değişikliklerin olduğu gözlemlenmektedir.

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The effect of menu design on consumer behavior: A meta-analysis

Cited by 13 publications

References 50 publications

Exploring how IP marketing (media marketing) influences consumer shopping psychology through quantitative and empirical analysis

Exploring how IP marketing (media marketing) influences consumer shopping psychology through quantitative and empirical analysis

Restaurant menus and COVID-19: implications for technology adoption in the post-pandemic era

Menü Kartları ile Dijital Menülerin Karşılaştırmalı İncelenmesi (Comparative Examination of Menu Cards and Digital Menus)

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