A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions

Abstract

Purpose

Building upon humans’ trichromatic vision systems, dual-process theory and halo effects, this paper aims to examine the effects of red and green color brightness of food pictures on customers’ evaluations and purchase intention of restaurant food.

Design/methodology/approach

The proposed hypotheses were tested across three experimental designed studies on a total of 575 participants. Multilevel analysis, analysis of variance and multivariate analysis of variance were applied for data analysis.

Findings

This paper provides empirical evidence of the effects of red brightness and green brightness on customers’ affective and cognitive evaluation of food and purchase intention in Study 1. Study 2 validates the effects of red and green brightness on food evaluation with the presence of nutrition information. Study 3 further elaborates on the halo effects of color brightness on customers’ favorable intentions to patronize a restaurant and willingness to pay for a meal in a controlled lab experiment.

Research limitations/implications

One main limitation is that this paper focuses on unveiling the role of color brightness and does not consider other picture properties, which opens an avenue for future research.

Practical implications

This paper includes implications for food promotion and management of customers’ experience via food pictures.

Originality/value

This paper is one of the first attempts to reveal the effects of red and green brightness of food pictures on customers’ food evaluation and food consumption behavioral intentions.

Citation

Cai, R. and Chi, C.G.-Q. (2020), "A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions", International Journal of Contemporary Hospitality Management, Vol. 32 No. 12, pp. 3925-3947. https://doi.org/10.1108/IJCHM-05-2020-0492