{"title":"Motivation, satisfaction, and loyalty to local gastronomy for tourism: A study in Montañita, Ecuador","authors":"Mauricio Carvache-Franco , César Villagómez-Buele , Miguel Orden-Mejía , Wilmer Carvache-Franco , Rossana Ricaurte-Párraga , Orly Carvache-Franco , Tatiana Poveda-Anchundia , Mónica Baquerizo-Anastacio","doi":"10.1016/j.ijgfs.2025.101245","DOIUrl":null,"url":null,"abstract":"<div><div>This study examines tourists' motivations for experiencing local gastronomy, their satisfaction, and destination loyalty, which is assessed through their intentions to revisit and recommend the destination. Focusing on Montañita, Ecuador, a key tourist hotspot, the research aims to explore the role of culinary experiences in shaping tourist behavior and their connection to the destination. The study offers insights into how traditional gastronomic offerings influence satisfaction and loyalty to this coastal destination. A quantitative approach was employed using a structured questionnaire based on existing literature on gastronomic motivations, satisfaction, and loyalty. A convenience sample of 357 valid questionnaires was collected. Statistical techniques, including exploratory factor analysis, were used to identify motivational constructs, while multiple regression analysis assessed their impact on satisfaction and loyalty. Factor analysis revealed five key dimensions of gastronomic motivations in Montañita: expectations, cultural experience, personal relationships, health concerns, and sensory appeal. These motivations significantly contribute to tourists' satisfaction, which in turn influences destination loyalty. The findings reinforce the connection between motivation, satisfaction, and loyalty in gastronomic tourism, highlighting the importance of emotional, social, and sensory factors, as well as food quality, in shaping tourists' experiences and their intention to revisit or recommend Montañita. The results will help local communities produce gastronomic products according to demand. also so that administrators of gastronomic destinations can develop sustainable development guides.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101245"},"PeriodicalIF":3.6000,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X25001465","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study examines tourists' motivations for experiencing local gastronomy, their satisfaction, and destination loyalty, which is assessed through their intentions to revisit and recommend the destination. Focusing on Montañita, Ecuador, a key tourist hotspot, the research aims to explore the role of culinary experiences in shaping tourist behavior and their connection to the destination. The study offers insights into how traditional gastronomic offerings influence satisfaction and loyalty to this coastal destination. A quantitative approach was employed using a structured questionnaire based on existing literature on gastronomic motivations, satisfaction, and loyalty. A convenience sample of 357 valid questionnaires was collected. Statistical techniques, including exploratory factor analysis, were used to identify motivational constructs, while multiple regression analysis assessed their impact on satisfaction and loyalty. Factor analysis revealed five key dimensions of gastronomic motivations in Montañita: expectations, cultural experience, personal relationships, health concerns, and sensory appeal. These motivations significantly contribute to tourists' satisfaction, which in turn influences destination loyalty. The findings reinforce the connection between motivation, satisfaction, and loyalty in gastronomic tourism, highlighting the importance of emotional, social, and sensory factors, as well as food quality, in shaping tourists' experiences and their intention to revisit or recommend Montañita. The results will help local communities produce gastronomic products according to demand. also so that administrators of gastronomic destinations can develop sustainable development guides.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.