Which brand should be more nervous about nutritional information disclosure: McDonald's or Subway?

Joe, Meeyoung; Lee, Seoki; Ham, Sunny

doi:10.1016/j.appet.2020.104805

Cited by 14 publications

(9 citation statements)

References 29 publications

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“…This study evaluated both possible antecedents and consequences of food quality using coffee company consumers as research subjects in order to scrutinize food quality. Initially, this study shed light on the determinants of food healthiness, which could externally validate the findings of prior literature by investigating coffee customers (Seaman and Eves, 2006;Lee et al, 2015;Huang and Lu, 2016;Joe et al, 2020). This may be viewed as an expansion of food quality research into the coffee industry.…”

Section: Discussionmentioning

confidence: 86%

“…Seenivasan and Thaomas (2016) discovered that food labeling, which offers nutrition information, helped customers to choose healthier food. Joe et al (2020) documented that nutrition disclosure declined consumption of fast food. Additionally, Lee et al (2015) showed that restaurant healthiness is positively influenced by nutrition disclosure.…”

Section: Food Qualitymentioning

confidence: 99%

“…For the derivation of measurement items, prior studies were referenced, and we received feedback from academics/industry experts on whether the measurement items were appropriate. Hygiene is defined as how food is prepared under clean conditions (Seaman and Eves, 2006;Huang and Lu, 2016), and the extent to which food ingredient information is shared is referred as nutrition disclosure (Lee et al, 2015;Joe et al, 2020). Healthiness entailed how health conditions are promoted by food consumption (Namkung and Jang, 2007;Lee et al, 2015;Huang and Lu, 2016).…”

Section: Measurement Descriptionmentioning

confidence: 99%

“…Peri (2006) argued that food healthiness is an essential component of food quality, and that the market appreciates food healthiness more when the standard of living of people improves. Existing literature also mentioned that food healthiness might be determined by various elements and researchers have reported that hygiene and nutrition disclosure could become determinants of health (Yoon and George, 2012;Lee et al, 2015;Huang and Lu, 2016;Seenivasan and Thaomas, 2016;Joe et al, 2020). Despite these suggestions, few studies have documented the determinants of food healthiness for coffee products.…”

Section: Introductionmentioning

confidence: 99%

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Exploring the antecedents and consequences of the coffee quality of Starbucks: a case study

Lee

Jung

Moon

2021

BFJ

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PurposeThe purpose of this study is to analyze the influence of coffee quality on brand preference and loyalty using Starbucks as a study subject. The determinants of coffee food healthiness are also investigated.Design/methodology/approachFood quality measures are composed of healthiness, taste, customization, price fairness and convenience. Hygiene and nutrition disclosure were examined as determinants of food healthiness. The highlighted food quality attributes were brand love and brand loyalty. Data were collected using Amazon Mechanical Turk. A total of 431 observations were used for data analysis. A structural equation model was conducted for hypotheses testing.FindingsThe results revealed that healthiness is positively associated with hygiene and nutrition disclosure. Brand love is also significantly influenced by healthiness, taste, customization and price fairness. Moreover, taste and price fairness appeared to be essential determinants of Starbucks brand loyalty.Originality/valueThis study scrutinized food quality in the domain of coffee business, and presented implications for the business. Data collected in this study contributed to the literature by revealing quality attributes of coffee and its determinants and also showing the significant relationship between coffee food quality, brand love and brand loyalty.

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Section: Discussionmentioning

confidence: 86%

Section: Food Qualitymentioning

confidence: 99%

Section: Measurement Descriptionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exploring the antecedents and consequences of the coffee quality of Starbucks: a case study

Lee

Jung

Moon

2021

BFJ

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“…Some typical elements of a restaurant's setting, such as the care given to the interior (a studied mixture of furnishings and colours, correct and sufficient lighting, and background music that suits the tastes of the expected target) and the design of the menu, can affect the satisfaction of the consumer (Hultén 2011;Ifeanyichukwu and Peter 2018). The experience proposed to the consumer involves all the senses and exploits the power of the response to unconscious stimuli: sensory marketing is widely used to build strategies suitable for the fast-food industry (Grow and Schwartz 2014;Joe et al 2020;Lewis et al 2020;Thaichon et al 2019). In this way, when a commonly frequented fast-food restaurant is quite crowded and noisy, for example, the sensory marketing choices take into consideration the most effective background music for an environment in the middle of such a flow of customers (Ifeanyichukwu and Peter 2018).…”

Section: Literature Reviewmentioning

confidence: 99%

Local vs. International Hamburger Foodservice in the Consumer’s Mind: An Exploratory Study

Giachino

Terrevoli²,

Bonadonna

2021

Social Sciences

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Fast-food chains are everywhere and every day millions of people choose to have a break in a fast-food outlet. However, in recent years some local hamburger foodservice chains outside of the well-known international fast-food chains have found success by leveraging products linked with their territory. How do consumers value the service received in an international, rather than a local, fast-food outlet? This aspect is under-investigated in the literature, but is relevant in order to capture the main and most important differences between the two systems. Through a structured survey, consumers’ perceptions of both international and local hamburger foodservice outlets in the Turin Metropolitan area (Italy) were measured and analysed. The results indicate that consumers generally have a break in an international fast-food restaurant, but the value assigned to local fast-food chains is higher than that assigned to international ones. Specifically, local fast-food chains are appreciated for particular aspects related to the supply chain (animal welfare, ethical and social aspects, the origin of the raw materials, and some other characteristics of the food). The findings contribute to a more in-depth understanding of consumer behaviour, and give an insight into the relevance of the local aspects as opposed to the international ones.

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Providing Nutrition Information on US Restaurant Menus: A Systematic Review Since the Affordable Care Act (2010)

Abbas,

Hatch

2024

J Consum Policy

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One noteworthy provision in the Affordable Care Act (ACA) of 2010 in the USA was the mandate for restaurants with more than 20 locations to provide nutrition information on their printed restaurant menus and menu boards. This provision has received a wide variety of scrutiny in the literature and in popular press. This systematic review attempts to summarize the current state of research exploring the consumer behavior effects of providing nutrition information, identify gaps in the literature, and suggest future areas for research into the provision of such nutrition information. PRISMA guidelines were followed, and study quality was assessed using the Effective Public Health Practice Project’s (EPHPP) Quality Assessment Tool. Due to stringent inclusion criteria, focusing on research from ACA 2010 onwards in the USA, published in English, and assessed using EPHPP for high quality, 24 papers were ultimately included. The studies included dependent variables such as the calories or nutritional values of the meal choices made following menu exposure, the perceptions of the restaurant, the sales of the menu items, and evaluations or perceptions of the menu itself. The final discussion in this paper identifies a multitude of gaps in the current literature and avenues for further research into the effects of providing nutrition information on different socio-demographic segments, in different food and restaurant categories, in different health contexts and individual health situations, and groups with pre-existing eating disorders.

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Which brand should be more nervous about nutritional information disclosure: McDonald's or Subway?

Cited by 14 publications

References 29 publications

Exploring the antecedents and consequences of the coffee quality of Starbucks: a case study

Exploring the antecedents and consequences of the coffee quality of Starbucks: a case study

Local vs. International Hamburger Foodservice in the Consumer’s Mind: An Exploratory Study

Providing Nutrition Information on US Restaurant Menus: A Systematic Review Since the Affordable Care Act (2010)

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