An empirical investigation of perceived relational benefits and brand engagement in restaurant services

Abstract

Purpose

The paper aims to examine the nexus between perceived relational benefits and brand engagement within a restaurant setting in a developing economy context.

Design/methodology/approach

This paper used a survey research design, obtaining data via self-administered questionnaire from 500 customers of 25 restaurants. A five-stage analysis involving exploratory factor analysis, ANOVA, multiple regression, cluster analysis and multinomial logistic regression was carried out using SPSS 22 for Windows.

Findings

Results from the study show that three relational benefits (social benefit, exploration and entertainment) contribute significantly to consumers’ brand engagement in a restaurant service setting. Variations across consumers with low, medium and high brand engagement levels are also provided.

Originality/value

The paper extends the current understanding of brand engagement from a restaurant setting. It provides evidence to issues of potential research and managerial interests and offers insightful implications to the academic and practitioner communities.

Citation

Odoom, R., Boateng, H. and Asante, B.O. (2017), "An empirical investigation of perceived relational benefits and brand engagement in restaurant services", International Journal of Contemporary Hospitality Management, Vol. 29 No. 11, pp. 2767-2784. https://doi.org/10.1108/IJCHM-01-2016-0040