Loyalty formation toward Halal food: Integrating the Quality–Loyalty model and the Religiosity–Loyalty Model

Abstract

Purpose

The purpose of this paper is to integrate the Quality–Loyalty Model and the Religiosity–Loyalty Model to assess loyalty formation toward Halal food.

Design/methodology/approach

Data from 320 respondents were collected in Bandung Indonesia through a survey. A partial least-square modeling was employed to evaluate the association between food quality, religiosity, perceived value, satisfaction and loyalty.

Findings

This study discloses that the two integrated loyalty models are fit, indicating that incorporating these loyalty models provides a better comprehension of loyalty toward Halal food. Further, this study confirms the importance of both food quality and religiosity in determining loyalty.

Practical implications

This research offers an important finding for Halal food managers to develop customer loyalty through food quality and religiosity. This research recommends that Halal food managers, besides obtaining Halal certification, need to constantly innovate and adopt world food-quality standards to deal with customers’ constantly changing demands.

Originality/value

This research is the first that integrates the Quality–Loyalty Model and the Religiosity–Loyalty Model to get a better understanding of loyalty formation toward Halal food.

Citation

Suhartanto, D., Marwansyah, M., Muflih, M., Najib, M.F. and Faturohman, I. (2020), "Loyalty formation toward Halal food: Integrating the Quality–Loyalty model and the Religiosity–Loyalty Model", British Food Journal, Vol. 122 No. 1, pp. 48-59. https://doi.org/10.1108/BFJ-03-2019-0188