Understanding customers’ healthy food choices at casual dining restaurants: Using the Value–Attitude–Behavior model

Kang, Juhee; Jun, Jae-Hoon; Arendt, Susan W.

doi:10.1016/j.ijhm.2015.04.005

Cited by 170 publications

(162 citation statements)

References 59 publications

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“…As a result, consumers have started paying more attention to the nutritional, calorific and environmental qualities of food when dining out (Gallicano et al 2012;Kang et al 2015;Price et al 2016). This has in turn given rise to the diets that are considered balanced, healthier and more environment-friendly, such as organic, vegetarian, fat-free, sugar-free and paleo diets (Magee 2014;Moore 2016).…”

Section: Consumer Choice When Dining Outmentioning

confidence: 99%

“…Menu (re-)design represents one of the approaches that can be implemented by catering operators with limited disruption for consumer choice (Wansink et al 2001). Menu cards are a key 'provider-to-consumer' communication medium within food service provision and it is paramount to fully utilise the potential they offer to not only trigger consumer choice, but also to architect this choice so that it becomes more environment-friendly and society-benign (Kang et al 2015;Wansink and Love 2014).…”

Section: Introductionmentioning

confidence: 99%

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Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Filimonau

Krivcova

2017

Journal of Cleaner Production

101

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The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus 'nudge' selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers.

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Section: Consumer Choice When Dining Outmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Filimonau

Krivcova

2017

Journal of Cleaner Production

101

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“…There is certainly more focus on healthier food items (Parsa and Kahn, 1991;Kim et al, 2013). As restaurant meals tend to be higher in fat and calorie content and larger in portion sizes more people are struggling from reduced dietary quality and obesity (Morley et al, 2013;Mah and Timmings 2015;Kang et al, 2015). The percentage of people eating away from home is increasing rapidly with almost half of all food expenditure in the US occurring in restaurants (see, Pulos and Leng, 2010;Morley et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…brands) and origins is particularly important and provides consumers with a quality guarantee reducing perceived risks (Hartwell and Edwards, 2009). More recent studies have highlighted that consumer responses to menu information are diverse and vary based on consumer and restaurant characteristics (Yoon and George, 2012;Mah and Timmings 2015;Kang et al, 2015). For example, consumer responses to nutritional information are different in the context fine dining restaurants as compared to fast food restaurants; the higher the cost of the menu item the more information is expected by the consumer (Mills and Thomas, 2008;Alexander et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Fakih

Assaker

Assaf

et al. 2016

International Journal of Hospitality Management

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a b s t r a c tThis research looks at how consumer desires for restaurant menu information including "nutritional information", "product characteristics", and "preparation and ingredients" influence customers' attitudes and behavioural intentions toward restaurants. A theoretically derived model is empirically tested on data collected from 293 customers from three segments of the restaurant sector − High-Scale, Mid-Scale and Low-Scale. Partial least squares structural equation modelling (PLS-SEM) and multigroup analysis confirms that the relationship between menu information and behavioural intentions is mediated by consumers' attitudes toward the restaurant. Furthermore, 'preparation and ingredients' and 'nutritional information' were the two strongest predictors of attitudes and behavioural intentions for high-and midscale restaurants, whereas 'product characteristics' was the most significant for low-scale restaurants. These findings present new knowledge on how different types of information drive consumers' purchase intentions across different segments of the industry.

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“…These kinds of customers also accept the task of such food as healthy and thus do not compare it with the unhealthy / irregular versions of the same. Various other demographics variables (Kang et al, 2015). Disease like obesity, cardiovascular and diabetes are highly prevalent diseases prevented by proper diet.…”

Section: Statistical Testsmentioning

confidence: 99%

Why Sugar Free Products on the Menu? A Chef’s Perspective

Parkash

Khanna

2016

irjeis

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Food was a vital element of living. So many researchers have exposed associations between chronic diseases and food patterns. A food pattern rich in fruits, vegetables, and whole grain is beneficial to health, while a food high in sugar and fat was associated with increased risk of chronic diseases. Healthy catering was not just about taking off chips and cooked breakfasts from the menu. Nowadays many people prefer healthy foods but they must be made tasty and appealing. This is the main challenge of today's hoteliers. An important commercial opportunity exists -providing guests with healthier choices that look and taste good. It was important for the hospitality industry to grasp this market opportunity by offering healthier choices in terms of sugar free recipes, which customers increasingly want to buy. This study was about the reasons if any which motivate chefs of the 5 star hotels of New Delhi to develop recipes which are sugar free. The methodology chosen for this study was survey based, conducted among the executive chefs of five star hotels in New Delhi. This study would be an attempt to identify the gaps between the demand and supply of sugar free recipes created by chefs of the 5 star hotels. In addition to collection of data through structured questionnaires, this study's research methods consisted of conducting indepth interviews with the executive chefs of five star hotels in New Delhi. The feelings expressed by the interviewees were examined during the discussions. Then the challenges faced by the chefs in relation to modification of recipes to make them sugar free and taste wise acceptable were also discussed. Based on the information collected from the respondents, they provided some general as well as particular suggestions with sugar free recipes offerings. This study brings out some answers to the factors defining trends followed by the chefs to make sugar free recipes in five star hotels.

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Understanding customers’ healthy food choices at casual dining restaurants: Using the Value–Attitude–Behavior model

Cited by 170 publications

References 59 publications

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Why Sugar Free Products on the Menu? A Chef’s Perspective

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