The influence of nutritional information upon customer attitude and behaviour in eating out establishments

Stangierska, Dagmara; Kowalczuk, Iwona; Świątkowska, Monika; Górska-Warsewicz, Hanna

doi:10.32394/rpzh.2019.0052

Cited by 4 publications

(2 citation statements)

References 31 publications

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“…The increased importance of workplace nutrition is attributed to the fact that workplaces are one of the key channels of interventions to reduce the incidence of chronic diseases in adult populations and improve public health via direct and indirect measures [ 4 , 5 , 6 , 7 , 8 , 9 ]. It is also important to take a break in the context of emotional exhaustion, job satisfaction, and organizational behavior [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Czarniecka-Skubina

Górska-Warsewicz

Trafiałek

2020

IJERPH

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The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.

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Section: Introductionmentioning

confidence: 99%

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Czarniecka-Skubina

Górska-Warsewicz

Trafiałek

2020

IJERPH

Self Cite

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“…While public authorities have the instruments for contributing to the improvement of public health by introducing regulations [65,72] related to the nutritional information in the menu, and considering that in this context, customers are more likely to select healthy food items [73], the restaurant managers could introduce healthy food in their menus and adopt marketing strategies focused on increasing consumers’ awareness regarding healthy food [62]. It was observed also that providing nutritional information about meals increases the competitiveness of the restaurants and has a favorable impact on public health [74]. Introducing a calorie-labeling regulation in Romania could be considered as a viable option, by following the example of other countries where this is mandatory [75], but this should only be tackled after expanding the research area at the national level.…”

Section: Discussionmentioning

confidence: 99%

Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania

Chiciudean

Harun

Mureșan

et al. 2019

IJERPH

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In the context of a spectacular growth of the Romanian restaurant market, it has become a necessity for managers to analyze the decision-making process related to restaurant selection toward obtaining a competitive advantage, which can be achieved through better segmentation and adequate targeting. The main objectives involved the identification of the main factors that influence restaurant selection by evaluating the role that health concerns play in this process and identifying consumers’ restaurant profiles. A survey was conducted using face-to-face interviews as the contact method, in order to identify the main factors considered important for consumers in the city of Cluj-Napoca in the decision-making process related to restaurant selection. Principal component analysis (PCA) was conducted to group the attributes. The non-hierarchical cluster analysis through the use of the k-means method was used to define different groups within the sample and identify common features. Results suggest that the analyzed restaurant market is dominated by three segments of consumers, of which the largest is represented by “health seekers”: a group of young women with medium and low incomes. As such, the possibility of consuming healthy meals within a restaurant is the most important factor for them during the decision-making process for restaurant selection. The present study has important managerial implications. Restaurant managers should admit that this process represents the starting point in designing restaurant concepts, as this type of information is fundamental for management decisions. On the other hand, the study offers important information regarding consumer perception of food, which has recently changed significantly, especially in the segment of young consumers to whom health is very important.

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Customer-perceived importance of restaurant attributes for casual dining, fast food and coffee shops

Wiastuti,

Rashid

2024

Tour

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The study aims to explore the restaurant attributes that fit specifically into three different types of food and beverage businesses: casual dining, fast food and coffee shops. The notion is based on customer-perceived importance proposed for a specific one-generation cohort. There were 519 respondents from Generation Z, gathered in mid-2023 using both printed and online questionnaires. Data were analyzed using factor analysis with SPSS. The restaurant attribute consisted of five types based on past literature, food, service, ambiance, experience and safety. However, the findings for the Gen Z context, resolved into only three types: casual dining, fast food and coffee shops, consisting of 30, 23 and 27 items respectively. To add, despite female Gen Z demanding more cleanliness than its male counterpart, both agree that quality of taste is the most important attribute for choosing a restaurant. The result of this study provides valuable information for restaurant businesses to better grasp Gen Z market’s dining habits. Restaurant operators will understand how customers evaluate the relevance of restaurant qualities differently.

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The influence of nutritional information upon customer attitude and behaviour in eating out establishments

Cited by 4 publications

References 31 publications

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania

Customer-perceived importance of restaurant attributes for casual dining, fast food and coffee shops

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