Journal of Foodservice Business Research最新文献_第3页

Driving affective commitment among food delivery executives towards an online food delivery partner platform through gamification 通过游戏化推动食品配送高管对在线食品配送合作伙伴平台的情感承诺

Journal of Foodservice Business Research Pub Date : 2023-12-14 DOI: 10.1080/15378020.2023.2294415

Sebastian Joy Panattil, Anoop George, Muhammed Sajid, M. Joy

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Drivers of meat-reduced diets: applying the integrative model of behavioral prediction to isolate key salient beliefs 减少肉类膳食的驱动因素：应用行为预测综合模型分离关键的突出信念

Journal of Foodservice Business Research Pub Date : 2023-12-13 DOI: 10.1080/15378020.2023.2294413

Kristin Ransome, James Lappeman

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Exploring sentiment analysis of online food delivery services post COVID-19 pandemic: grabfood and foodpanda 探索 COVID-19 大流行后在线食品配送服务的情感分析：Grabfood 和 Foodpanda

Journal of Foodservice Business Research Pub Date : 2023-12-13 DOI: 10.1080/15378020.2023.2294406

Nor Hasliza Md Saad, Farn Mei Nie, Zulnaidi Yaacob

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The role of service guarantees in contemporary foodservice encounters 服务保障在当代餐饮服务中的作用

Journal of Foodservice Business Research Pub Date : 2023-12-12 DOI: 10.1080/15378020.2023.2294404

Alei Fan, Anna S. Mattila, Laurie Wu, Han Shen

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Understanding customers’ food destination image perception post COVID-19 era 了解 COVID-19 时代后顾客对美食目的地形象的感知

Journal of Foodservice Business Research Pub Date : 2023-12-12 DOI: 10.1080/15378020.2023.2294401

O. Atsız

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Exploring which factors impact restaurant willingness-to-pay by menu course 探索哪些因素会影响餐厅按菜单菜单付费的意愿

Journal of Foodservice Business Research Pub Date : 2023-11-12 DOI: 10.1080/15378020.2023.2281196

Fatemeh Binesh, Amanda Belarmino, Yunmei (Mabel) Bai

{"title":"Exploring which factors impact restaurant willingness-to-pay by menu course","authors":"Fatemeh Binesh, Amanda Belarmino, Yunmei (Mabel) Bai","doi":"10.1080/15378020.2023.2281196","DOIUrl":"https://doi.org/10.1080/15378020.2023.2281196","url":null,"abstract":"ABSTRACTWhile hospitality researchers have examined what impacts willingness-to-pay in restaurants, they have yet to determine if willingness-to-pay varies by menu course. The impact of sustainability messages and historical information on willingness-to-pay has also not been explored. This study used choice-based conjoint analysis to examine the effects of food quality, service quality, ambiance, sustainability information, historical information, and price on willingness-to-pay for three different courses in a restaurant: appetizer, entrée, and dessert. The choice of menu items and prices was based on an examination of casual dining restaurants in the U.S. The results indicate that while food quality, ambiance, and service quality were significant for all three courses, there were some interesting differences by course. While food quality was consistently the highest-rated antecedent, demographic information significantly changed the value of other antecedents for appetizers. For desserts, the uncommon menu item was the most chosen item. The sustainability and historical information messages were not significant, indicating that consumers may be experiencing information overload.KEYWORDS: Perceived valuewillingness-to-payrestaurantschoice-based conjoint analysis Disclosure statementNo potential conflict of interest was reported by the author(s)Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/15378020.2023.2281196.Additional informationFundingThis work was supported by the William F. Harrah College of Hositality.","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135036985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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An integrated model for understanding the role of self-service technology attributes and customers’ demographic characteristics in the restaurant service context 一个集成模型，用于理解自助服务技术属性和顾客人口统计特征在餐厅服务环境中的作用

Journal of Foodservice Business Research Pub Date : 2023-11-10 DOI: 10.1080/15378020.2023.2279002

Shiwen Lu, Jiseon Ahn

{"title":"An integrated model for understanding the role of self-service technology attributes and customers’ demographic characteristics in the restaurant service context","authors":"Shiwen Lu, Jiseon Ahn","doi":"10.1080/15378020.2023.2279002","DOIUrl":"https://doi.org/10.1080/15378020.2023.2279002","url":null,"abstract":"ABSTRACTDue to the growth of self-service technology (SST) in the service setting, in this study we propose and test a comprehensive model that captures the relative impacts of SST-related drivers (functionality, enjoyment, security/privacy, assurance, design, convenience, and customization) of customer attitude and behavioral intention in the restaurant setting. We surveyed 312 restaurant customers using SST and analyzed our proposed model using partial least squares structural equation modeling. Our results demonstrate, first, that the factors influencing customer attitudes toward SST are functionality and convenience. Second, customer attitude influences customer intentions to use SST in the future. Third, there are differences among SST attributes on customer behavior across gender, age, and income. There are significant impacts of enjoyment on attitudes among male, young, and high-income customers. This study contributes to the existing hospitality literature by examining the relative roles of various SST attributes as well as the demographic factors in the restaurant service context.KEYWORDS: Self-service technologyattitude toward SSTintention to use SSTdemographic characteristics Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135137881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Customer satisfaction and fast-food restaurants: an empirical study on undergraduate students 顾客满意度与快餐店：对大学生的实证研究

Journal of Foodservice Business Research Pub Date : 2023-11-02 DOI: 10.1080/15378020.2022.2056396

T. Le, Van Ky Long Nguyen, Thị Thu Hiền Lê, Thi Thanh Huong Nguyen, Khoa Nguyen Vu

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Does the growth of food trucks threaten the sustainability of restaurants? Evidence from a nationwide analysis of U.S. businesses 快餐车的增长会威胁到餐馆的可持续性吗?证据来自对美国企业的全国性分析

Journal of Foodservice Business Research Pub Date : 2023-11-01 DOI: 10.1080/15378020.2023.2275514

Dick M. Carpenter, Kyle Sweetland

{"title":"Does the growth of food trucks threaten the sustainability of restaurants? Evidence from a nationwide analysis of U.S. businesses","authors":"Dick M. Carpenter, Kyle Sweetland","doi":"10.1080/15378020.2023.2275514","DOIUrl":"https://doi.org/10.1080/15378020.2023.2275514","url":null,"abstract":"ABSTRACTThis article examines whether growth in the food truck sector in the United States harms restaurants, as restaurateurs and their allies often claim. Using 12 years of nationwide data in a dynamic panel data analysis, we explore whether more food trucks in a county in one year equates to fewer restaurants in the same county in the following year. Results indicate the number of food trucks in one year is not significantly related to fewer restaurants in the next year. However, the number of food trucks in one year is positively – and significantly – related to the number of restaurants in the same year. For every additional food truck in a county, we would expect to see about three additional restaurants. We provide some possible reasons for these findings and conclude restrictions on food trucks are likely unnecessary and perhaps even economically unproductive. Policymakers may find such results informative when considering the adoption of new regulations governing food vendors. Researchers may find the results helpful when creating new studies on how food vendors affect neighborhoods or the extent to which the vending and brick-and-mortar sectors are complementary or competitive.KEYWORDS: Food trucksrestaurant closuresstreet vendingstreet food Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135371167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Label design, packaging, and the Canadian Millennial/Gen Z wine consumer 标签设计，包装，以及加拿大千禧一代/ Z世代葡萄酒消费者

Journal of Foodservice Business Research Pub Date : 2023-10-31 DOI: 10.1080/15378020.2023.2265794

Julie Kellershohn, Natalia Lumby, Mariana Kozar

{"title":"Label design, packaging, and the Canadian Millennial/Gen Z wine consumer","authors":"Julie Kellershohn, Natalia Lumby, Mariana Kozar","doi":"10.1080/15378020.2023.2265794","DOIUrl":"https://doi.org/10.1080/15378020.2023.2265794","url":null,"abstract":"ABSTRACTThe purpose of this study was to examine how Canadian Millennial/Gen Z wine consumers use packaging cues when purchasing wine. Focus groups (ages 19–33) were used to qualitatively evaluate package design preferences. A simulated shopping experience was combined with a series of led discussion questions and sorting exercises. The results showed that when considering wine packaging, Millennials/Gen Z show a preference for simple and modern packaging. They were more likely to experiment with products with non-traditional designs when consuming wine at home or casually with friends. They are concerned with value over quality and expect and perceive modern designs to be well-priced. When the aspirational nature of being a wine drinker and the importance of family and professional recommendations are combined, it was observed that traditional wine labels are still important in this market. Designs that appeal to this age group for personal/casual consumption are simple and streamlined. As this consumer group matures, observing and discussing the shopping behaviors of wine in real time can provide unique insights into their potential shift from traditional to more modern packaging design in the Canadian wine industry.KEYWORDS: WinelabelingMillennials/Gen Zpackaging designconsumer shopping behavior AcknowledgementsThe authors would like to thank Mitacs Global Link and Toronto Metropolitan University for providing funding to support this study.Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/15378020.2023.2265794Additional informationFundingThis work was supported by the Mitacs [2018GRI].","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135814042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0