Effect of food service-brand equity on consumer-perceived food value, physical risk, and brand preference
Abstract
Purpose
Although food product value and food safety is widely acknowledged as a critical concern by consumers, little empirical evidence exists regarding how food product value is created and how product risk decreases as a result of service-brand equity. The purpose of this paper is to explore whether food service-brand equity (i.e. brand awareness and brand image) affects consumer-perceived food value, food physical risk, and brand preference.
Design/methodology/approach
In this study, data were collected from steakhouse consumers using a convenience sample (n=386). Structural equation modelling was used to analyse the survey data.
Findings
The results reveal that service-brand awareness and brand image produce considerably dissimilar effects on consumer-perceived food value and risk. Brand awareness positively affects consumer-perceived food value but does not influence perceived physical risk. By contrast, brand image negatively influences perceived physical risk and positively affects brand preference, but it does not add perceived value to the food product.
Originality/value
This study is the first to address these concerns, which are essential for understanding the role of service-brand equity in developing food-risk and value perceptions, and brand preference.
Keywords
Citation
Wang, E.S.-.-T. (2015), "Effect of food service-brand equity on consumer-perceived food value, physical risk, and brand preference", British Food Journal, Vol. 117 No. 2, pp. 553-564. https://doi.org/10.1108/BFJ-09-2013-0260
Publisher
:Emerald Group Publishing Limited
Copyright © 2015, Emerald Group Publishing Limited