The strategy for enhancing consumer intention to dine at green restaurants: three-phase decision-making model

Chen, Cheng-Ta; Lee, Wen‐Hwa; Chang, Ya-Yuan; Cheng, Ching‐Chan

doi:10.1080/14783363.2015.1104245

Cited by 20 publications

(24 citation statements)

References 39 publications

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“…Consumers' intention to adopt was also influenced by restaurant operators' performance (Chen et al, 2017; Park, Chae, et al, 2020). In addition to green practices, green restaurants were also expected to provide quality food, service (Nandini & Kumar, 2019; Shapoval et al, 2018; Trafialek et al, 2019), and ambiance to ensure consumers' patronage (Chen et al, 2015; Kwok et al, 2016; Wu et al, 2019; Yu et al, 2018).…”

Section: Thematic Focimentioning

confidence: 99%

“…Consequently, research addressing the issues of consumers' green restaurant adoption has become popular in the last decade (Filimonau et al, 2017; Lo et al, 2020; Moon, 2021), particularly regarding consumers' willingness to pay a price premium at a green restaurant (e.g., Hu et al, 2014; Nicolau et al, 2020; Shin et al, 2019). Moreover, a significant body of knowledge is now emerging, which investigates the role of both consumer and restaurant characteristics on green restaurant visit intention (Chen et al, 2017; Kim et al, 2013), patronage (Yu et al, 2018), and other behavioral actions. In fact, Myung et al (2012) noted that, in 2012, there were only three studies related to consumer behavior in green restaurants.…”

Section: Introductionmentioning

confidence: 99%

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What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

et al. 2021

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Issues regarding green restaurants have received significant scholarly and practitioner attention in the last decade, particularly concerning why consumers adopt green restaurants. Although several reviews exist on green hospitality, a comprehensive review of the literature on consumers' green restaurant adoption is currently lacking.The following systematic literature review examines 50 research studies published on the consumer adoption of green restaurant services to address this gap accordingly. Through a detailed content analysis, the research profile and thematic analysis are presented. The review further identifies four key thematic foci: (a) consumer behavior variables studied, (b) antecedents internal to the consumer, (c) antecedents due to the perception of external factors, and (d) moderators. Limitations and gaps from each of the themes are offered with potential future research questions. The novelty of the review lies in the development of a "green restaurant adoption research framework" that cuts across multiple theoretical perspectives to summarize why consumers adopt green restaurant services.

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Section: Thematic Focimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

et al. 2021

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“…This means values and norms surrounding the consumers influence them to behave in a sustainable manner. Chen et al (2017), used structural equation modelling and proved that subjective norm influences the sustainable consumer behaviour.…”

Section: Literature Reviewmentioning

confidence: 99%

Modelling the enablers of sustainable consumer behaviour towards electronic products

Sheoran

Kumar

2020

JM2

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Purpose The consumption patterns of humanity are putting an enormous burden on the resources, which are beyond the fulfiling capacity of the earth. These consumption patterns need to be made sustainable. Therefore, this study aims to focus on identifying the key enablers driving the sustainable consumer behaviour. Design/methodology/approach Based on the literature review of 107 studies (1995 to 2018), which were published over a period of 23 years, fourteen key enablers of sustainable consumer behaviour were identified. These 14 enablers were validated with the help of empirical research done by surveying 200 consumers of electronic products. This was followed by the application of interpretive structural modelling (ISM) technique, to get an insight into how these enablers are influencing sustainable consumer behaviour. Findings ISM technique and empirical research aided in classifying the enablers based on their driving and dependence power. A further analysis was done to know about the contextual relationship between all 14 enablers and how these enablers are influencing each other and sustainable consumer behaviour. Attitude, subjective norm and perceived controlled behaviour were found dependent variables while education, government policy and advertisement emerged as an autonomous variable. Research limitations/implications This study will be helpful for future research in the field of sustainable consumer behaviour. Through understanding of the enablers of sustainable consumer behaviour, a scale can be developed having significant theoretical and managerial implications. This study may help in improving the sustainability initiatives by various stakeholders involved in the process of purchase, usage and dispose of electronic products. Originality/value This study is the first temporal and spatial study, which includes a holistic view of the enablers of sustainable consumer behaviour.

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“…The key success factors (KSFs) refer to the utilization of unique assets, technologies, resources and activities for firms to maintain their competitive advantages (Ansoff, 1984; Korneta, 2019). Rockart (1979) indicates that by identifying the KSFs, managers can effectively concentrate on their resources in a timely manner in order to enhance the firms' performance and competitiveness based on the RBV (Chen et al. , 2017a, b).…”

Section: Introductionmentioning

confidence: 99%

Identifying the key success factors of F&B sharing services: new insights from a multiple-phase decision-making model

Chang

Wu²,

Cheng³

et al. 2021

BFJ

Self Cite

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PurposeIn the tide of the sharing economy, food and beverage sharing services (FBSS) are gradually drawing public attention. Many comments about FBSS are posted and discussed online, and this information may suggest the key factors in the operation of FBSS. This study aims to identify the key success factors (KSFs) of FBSS from online communities and media, potential consumers, customers and experts.Design/methodology/approachThis study utilizes Internet big data analytics (IBDA) to identify the key FBSS factors and then examines the KSFs of FBSS through conducting an analysis of the importance of key factors for potential consumers, confirmatory factor analysis of customer satisfaction of key factors, multiple regression analysis of customer satisfaction of key factors influencing the customers' intentions to continue participating in FBSS and a decision-making trial and evaluation laboratory of experts' opinions.FindingsThe results showed that the 15 key FBSS factors through IBDA were screened out. Among them, four KSFs that influence the operation of FBSS were identified. These four KSFs are discussed in detail in the text.Originality/valueThe findings of this study provide references for FBSS providers in the future to enhance customer value, service quality and business competitive advantages of FBSS.

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The strategy for enhancing consumer intention to dine at green restaurants: three-phase decision-making model

Cited by 20 publications

References 39 publications

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

Modelling the enablers of sustainable consumer behaviour towards electronic products

Identifying the key success factors of F&B sharing services: new insights from a multiple-phase decision-making model

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