Information processing of food safety messages: what really matters for restaurant customers?

Abstract

Purpose

This study aims to examine how customers’ perceptions of the quality and credibility of restaurants’ food safety information influence customers’ information adoption and, consequently, their trust in the restaurant and purchase intention. It also explores the moderating effects of customers’ food safety knowledge and health consciousness.

Design/methodology/approach

Participants were asked to read a food safety message from a chain restaurant’s website before taking a self-administered online survey. Using a cross-sectional design, a total of 526 valid responses were collected in the USA through Amazon Mechanical Turk. A two-step approach consisting of a measurement model and a structural equation model was applied to test the direct and indirect effects. Additionally, hierarchical regression models were developed to test the moderating effects.

Findings

Results show that perceived information quality significantly affects perceived information credibility and has a significant direct and indirect influence on information adoption. Furthermore, information adoption has a direct positive influence on customers’ trust in the restaurant and an indirect effect on purchase intention (full mediation effect of trust). Finally, the moderation effects of health consciousness and food safety knowledge were supported.

Practical implications

Restaurateurs can apply research findings to increase the likelihood that customers adopt their food safety information and to enhance customers’ trust and, consequently, purchase intention in restaurants.

Originality/value

Reflecting on framing theory and information processing theory, this study examines the ways that customers process restaurants’ food safety information by developing an original conceptual framework with strong empirical data support.

Citation

Shafieizadeh, K., Alotaibi, S. and Tao, C.-W.(W). (2023), "Information processing of food safety messages: what really matters for restaurant customers?", International Journal of Contemporary Hospitality Management, Vol. 35 No. 10, pp. 3638-3661. https://doi.org/10.1108/IJCHM-05-2022-0670