Search results
1 – 10 of 442Abhay M. Vyas and Gyaneshwar Singh Kushwaha
This study explores consumers' perceptions of purchasing fast food items through online platforms. The central idea of this research is to practically assess the various elements…
Abstract
Purpose
This study explores consumers' perceptions of purchasing fast food items through online platforms. The central idea of this research is to practically assess the various elements impacting the consumers’ perceptions of online purchasing of fast food items and find out the factors with high importance and performance value.
Design/methodology/approach
A quantitative research approach was used to collect data from 402 participants in the form of a pen-and-paper-based method using a 5-point Likert scale. The collected data were analyzed using structural equation modeling (SEM) and importance-performance analysis. Theory of planned behavior and technology acceptance model form the basis for this research.
Findings
The findings indicate that constructs such as convenience, perceived quality and perceived healthiness positively influence consumers' perceptions of online purchasing of fast food items. On the other hand, competitive prices, discounts and promotions (CPDP) and online shopping experience have no significant impact on perceived value for money.
Research limitations/implications
A constraint of this study is that it was done in a particular geographical location, which restricts the generalizations of the findings. The study only examined consumers' perceptions of online fast food purchasing, and future research could explore consumers' actual behaviors toward personalized fast food recommendations by online sellers.
Originality/value
The research supports and extends the existing literature by comprehensively understanding consumers' perceptions of purchasing fast food online. These findings can help online fast food sellers improve their services and develop targeted marketing strategies.
Details
Keywords
Thirawut Phichonsatcha, Nathasit Gerdsri, Duanghathai Pentrakoon and Akkharawit Kanjana-Opas
Indigenous knowledge is an essential element for unveiling the evolutionary journey of socio-culture phenomena. One of the key challenges in foresight exercises is to incorporate…
Abstract
Purpose
Indigenous knowledge is an essential element for unveiling the evolutionary journey of socio-culture phenomena. One of the key challenges in foresight exercises is to incorporate social-culture issues such as culture, lifestyle and behavior (referred as indigenous knowledge) into the study. However, the statistical trends of those factors tend to be either not available or limited unlike the population or economic related factors. The purpose of this study is to present the use of valuable data from indigenous knowledge to enhance the foresight exercise through the better understanding of social dynamics and changes.
Design/methodology/approach
The fragmented form of indigenous knowledge is analyzed and converted into a structured data format and then interpreted to unveil the evolutionary journey of socio-cultural phenomena. This study applies a scenario development method to visualize the results of foresight by comparing before and after the integration of indigenous knowledge. Finally, an assessment was conducted to reflect the value enhancement resulting from the integration of indigenous knowledge into the foresight process.
Findings
With the proposed approach, the foresight study on the future development of Thai food was demonstrated. The findings of this study show that the use of indigenous knowledge on eating behavior, cooking style and food flavor helps improve the alternative scenarios for the future development of Thai foods.
Practical implications
Indigenous knowledge can be applied to develop plausible scenarios and future images in foresight exercises. However, by nature, indigenous knowledge is not well-structured and, therefore, needs to be analyzed and turned into structured data so that it can be interpreted before integrating into the foresight process.
Originality/value
This study is one of few studies addressing the opportunities for integrating indigenous knowledge into foresight process. Indigenous knowledge can unveil the evolution of socio-cultural changes to improve the results of foresight study, especially the cases where statistical data and trends may not be sufficient to foresee future development.
Details
Keywords
Kaushik Samaddar and Sanjana Mondal
Food not only satisfies the need and nourishes positive experiences but also enhances involvement with the cultural, social and environmental attributes of a destination. As urban…
Abstract
Purpose
Food not only satisfies the need and nourishes positive experiences but also enhances involvement with the cultural, social and environmental attributes of a destination. As urban tourism is embracing sustainable consumption practices (SCP), this study aims to explore tourist’s responsible behaviour by embracing traditional gastronomic delicacies. More specifically, it pinpoints the driving forces behind why people choose traditional gastronomic delights.
Design/methodology/approach
The study adopted the triangulation method involving the grounded theory approach (GTA) attained through a series of focus group discussions followed by the survey method taking an emerging economy’s perspective (India and Bangladesh). This study accords equal importance to both the demand and supply perspectives of gastronomic tourism and its stakeholders.
Findings
Critical dimensions such as travel motivation, tourist expectations, socio-economic perspectives, mindful consumption, sustainable marketing efforts and community awareness were identified as major influencers towards traditional gastronomic delicacies.
Practical implications
The present study bears significance to the urban developers, policymakers, marketers, regional tourism bodies and tour operators in promoting urban gastronomic cultures through marketing traditional delicacies for sustainable development of the evolving gastronomic industry in India and Bangladesh.
Originality/value
This study makes a novel attempt in exploring critical dimensions in an evolving gastronomic industry by blending an innovative qualitative research methodology like GTA supported by the empirical validation process (quantitative). It proposes a theoretical framework for further advancement of gastronomic and urban tourism towards a SCP.
Details
Keywords
The psychological foundations of consumers’ reasons for product choices are analyzed in the field of marketing. The purpose of this research is to identify the implicit reasons…
Abstract
Purpose
The psychological foundations of consumers’ reasons for product choices are analyzed in the field of marketing. The purpose of this research is to identify the implicit reasons for white meat consumption in the UK and Turkey.
Design/methodology/approach
In the scope of the means-end chain theory, in-depth interviews were conducted with individuals, and the reasons for consumers’ product preferences were revealed by moving from concrete to abstract.
Findings
It has been determined that the white meat consumption of Muslims in the UK is primarily shaped by their religious approach. In Turkey, on the contrary, both consumption patterns and reasons for preference are changing. It has been found that white meat consumption is associated with values such as security needs, satisfaction with life, self-fulfillment and happiness.
Research limitations/implications
This research has contributed to the marketing literature by examining consumers’ implicit consumption reasons for white meat in the context of religion and culture.
Practical implications
Marketing strategies should focus on building trust in halal certification, particularly in the UK. Brands should associate their promotion strategies with feelings of security and happiness, which are associated in the minds of consumers.
Originality/value
This study is a new study in terms of revealing the connotations of consumers about consuming chicken and fish and showing the implicit needs that the brands can emotionally associate with.
Details
Keywords
Shabab Absarul Islam, Robert Paul Jones, Asma Azad Akhi and Md. Shamim Talukder
Food waste in the hospitality sector has emerged as a global concern. Various technology-driven online food services such as the food delivery apps (FDA) contribute to hospitality…
Abstract
Purpose
Food waste in the hospitality sector has emerged as a global concern. Various technology-driven online food services such as the food delivery apps (FDA) contribute to hospitality food waste. FDA users might behave irresponsibly by ordering more foods than required which may lead to food waste generation. To date, limited studies have been attempted to understand how consumers’ over-ordering behavior through FDA result in hospitality food waste.
Design/methodology/approach
The authors used partial least squares structural equation modeling (PLS-SEM) to analyze survey data from 248 FDA users.
Findings
The results indicated that perceived convenience and trust positively influence consumers' attitude toward FDA, which in turn promotes over-ordering behavior. Interestingly, the anticipated positive relationship between price advantage and attitude toward FDA was not supported by the data. Furthermore, the authors confirmed that over-ordering behavior contributes to food waste, an outcome that has crucial implications for both the hospitality sector and sustainability efforts.
Originality/value
The current study employs the stimulus-organism-behavior-consequence (SOBC) theory to investigate the catalysts and consequences of over-ordering behavior via FDA. This study thus highlights the importance of the SOBC model in understanding consumer behavior.
Details
Keywords
Lizbeth Salgado and Dena Maria Camarena
The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a…
Abstract
Purpose
The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a market and consumer behaviour perspective in the Mexican context.
Design/methodology/approach
The research is carried out in two phases: (1) analysis of the offer in distribution and (2) consumer research. First, a mixed observation technique in the offer of traditional foods with innovation was carried out. The data were recollected from 24 companies' websites and was complemented with information from main distribution chains of the city of Hermosillo (Mexico). Second, a survey was carried out with 310 Mexican consumers. The data obtained were analysed using bi-variable and multivariable techniques.
Findings
The findings from the websites showed that there are 19 traditional products with innovation that are marketed through this medium, while 39 traditional products with innovation are offered in distribution chains. Of all foods, 61% showed innovations in ingredients and materials. Also, the consumer evaluations identified three segments: the consumers orientated towards innovations, convenience and health (42.2%), those orientated towards sensory innovations (39%), and those more inclined towards innovations in marketing and availability (18.7%).
Research limitations/implications
The research considers a partial perspective of the agri-food chain and not an integral vision, it is limited to a specific area and to certain traditional foods.
Practical implications
The symbiosis between innovation and tradition is identified from the perspective of supply and demand. The trend that exists in the market regarding the types of innovations and the gaps that exist regarding environmental elements are recognized.
Social implications
The data obtained in the research generate information for business decision-making and entrepreneurship; in addition indicates new dietary and consumption patterns. It also provides knowledge about innovation and tradition, and highlights the relevance of traditional food.
Originality/value
This study tries to fill a gap in the literature by focusing on the market and consumer behaviour perspective for traditional food with innovation.
Details
Keywords
Mohamed Bilal Basha, Fatma Sultan Khalfan Helis Al Ali, Pravin Kumar Balaraman, Jonathan Liu, Gail AlHafidh and Ramesh Gupta
This study aims to investigate the determinants of United Arab Emirates (UAE) and Qatar consumers’ perceptions of organic food.
Abstract
Purpose
This study aims to investigate the determinants of United Arab Emirates (UAE) and Qatar consumers’ perceptions of organic food.
Design/methodology/approach
Using a survey approach and focusing on six known determinants identified from empirical studies, data were analysed using a mean difference analysis and a multi-regression model.
Findings
Citizens in both countries had similar access to organic food products, yet consumer perceptions differed significantly. Given the geographical, cultural and topographical proximity and similarities of these countries, differences in the mean values indicate that targeted or bespoke marketing is required to attract customers.
Research limitations/implications
One limitation of this study its sample size that may limit the generalizability of its results. However, the highly statistically significant results offset this to some extent as the differences the authors have demonstrated are likely to be real. These do require confirmation by further similar studies. The study relied on a random sample of respondents who might have exhibited bias in answering questions.
Practical implications
The two countries central to this research study, the UAE and Qatar, have vested interests in supporting the organic food product market that mainly concern supporting and promoting the health of their citizens and the environment. As shown in this paper, the key obstacles preventing consumers’ accessing organic products are availability and price. With appropriate governmental subsidies and logistics support, however, these barriers can be overcome.
Social implications
If governments are sincere in their declarations that the health and welfare of their citizens is of prime importance, they will support attempts to promote the sale and consumption of organically grown food. The results of this study can help to inform such policies.
Originality/value
This study provides insights into the most important factors that influence consumers’ attitudes towards organic foods. This study fills a gap in the existing research on consumer buying behaviour for organic food in two Middle Eastern countries.
Details
Keywords
Prokopis Theodoridis, Theofanis Zacharatos and Vasiliki Boukouvala
This study aims to evaluate the issue of household food waste in Greece, with an emphasis on assessing the level of awareness and key behaviours among consumers. Moreover, the…
Abstract
Purpose
This study aims to evaluate the issue of household food waste in Greece, with an emphasis on assessing the level of awareness and key behaviours among consumers. Moreover, the study focuses on examining consumer behaviours related to food waste and identifying distinct consumer profiles that can provide valuable insights into the issue in order to uncover unique behavioural factors and offer targeted interventions to curb food waste in the country.
Design/methodology/approach
A nationwide survey was conducted in Greece using a structured online questionnaire, which was sent to 1,270 participants, through the snowball technique. However, due to some incomplete responses, only 1,238 of the responses were considered suitable for analysis. Common descriptive statistics were used to sketch the respondents' profiles, and a non-hierarchical K-means cluster analysis was performed to identify distinct subgroups in the sample.
Findings
The study revealed a significant level of food waste awareness among Greek consumers. The cluster analysis identified four distinct consumer groups and substantial differences among them. Notably, sociodemographic analysis underscored a pronounced inclination towards food wastage among younger individuals. Additionally, each cluster's attributes, including their environmental awareness, shopping behaviours meal-planning tendencies and propensity for excess purchases, were examined. Consequently, this study underscored the imperative for targeted informational campaigns tailored for consumer segmentation, offering a pathway to identify prospective interventions conducive to the promotion of sustainable food-consumption practices.
Originality/value
The originality and value of this work lie in its unique focus on addressing the significant issue of household food waste within the context of Greece. What sets this study apart is the application of non-hierarchical K-means cluster analysis (which allowed the authors to identify distinct consumer profiles), a method not widely utilised in the Greek context. By filling this knowledge gap, this study offers crucial insights that can inform targeted interventions aimed at reducing food waste, in alignment with global sustainability initiatives such as the United Nations Agenda 2030 and the European Union's “Farm to Fork” strategy. Additionally, this study contributes to the efforts to provide innovative solutions to prevent household food waste and foster a sustainable future in an ever-changing international environment marked by various crises
Details
Keywords
Behzad Foroughi, Elaheh Yadegaridehkordi, Mohammad Iranmanesh, Teerachart Sukcharoen, Morteza Ghobakhlo and Mehrbakhsh Nilashi
Customers increasingly use food delivery applications (FDAs) to place orders. Despite the popularity of FDAs, limited research has investigated the drivers of the continuance…
Abstract
Purpose
Customers increasingly use food delivery applications (FDAs) to place orders. Despite the popularity of FDAs, limited research has investigated the drivers of the continuance intention to use FDAs. This study aims to uncover the drivers of the continuance intention to use FDAs by integrating the “technology continuance theory” (TCT) with perceived task-technology fit, perceived value and perceived food safety.
Design/methodology/approach
Data were collected from 398 individuals in Thailand and evaluated using “partial least squares” (PLS) and “fuzzy-set qualitative comparative analysis” (fsQCA).
Findings
The PLS results supported the significance of all direct relationships, except the effects of perceived ease of use on attitude and perceived usefulness on continuance intention. Accordingly, perceived food safety positively moderated the impact of perceived ease of use on attitudes. The fsQCA uncovered seven solutions with various combinations of factors that predicted high continuance intention.
Practical implications
This study enables food delivery apps to develop effective strategies for retaining users and sustaining financial performance.
Originality/value
This research contributes to the literature by investigating the factors underlying the continuous use of FDAs with a new PLS-fsQCA technique and applying TCT in a new technological context, FDAs and enriching it by adding three variables: perceived task-technology fit, perceived value and perceived food safety.
Details
Keywords
Wai Chuen Poon and Serene En Hui Tung
This study aims to understand consumer behaviour in the context of online food delivery (OFD), especially given the mandatory lockdown imposed in some countries that have modified…
Abstract
Purpose
This study aims to understand consumer behaviour in the context of online food delivery (OFD), especially given the mandatory lockdown imposed in some countries that have modified the behaviour of consumers. Using model goal-directed behaviour (MGB), this study was conducted to investigate consumer perceived risk on the use of OFD services.
Design/methodology/approach
Responses of food delivery services users were collected online throughout April 2020 to understand their risk profile and behaviour. A total of 339 responses were collected and subsequently analysed using partial least square (PLS). Both measurement and structural model were evaluated to ensure that the structural equation modelling (SEM) is valid.
Findings
The results revealed that attitude (ATT), subjective norm (SN), positive anticipated emotion (PAE) and negative anticipated emotion (NAE) and perceived behavioural control (PBC) significantly influenced users' desire. It was also found that PBC significantly influenced users' intention. The empirical result suggests that performance, privacy, financial, physical and the risk of contracting COVID-19 negatively influenced users' desire. In contrast, only physical and the risk of contracting COVID-19 negatively influenced users' intention to use OFD services.
Practical implications
These findings provide OFD service providers and scholars with significant insights into what compels urbanites to adopt OFD services amid a health pandemic. It also allows OFD companies to realign their operation in addressing these concerns and changes in consumer behaviour.
Originality/value
Against the backdrop of the pandemic, this study provides insights for OFD providers in developing new strategies and approaches for business development and consumer retention in a post-pandemic world.
研究目的
本研究擬瞭解與網上訂餐相關的消費行為;尤其當有些國家推行了改變消費者行為的強制性封鎖政策的情況下,這類研究更具意義。透過應用目標導向行為模型,本研究擬探討消費者在使用網上訂餐服務時所意識到的風險。
研究設計/方法/理念
研究人員於 2020年4月網上收集使用訂餐服務人士的意見,以瞭解其風險狀況和行為。研究共收集了339位人士的意見,並以偏最小二乘法進行分析。測量和結構模型均加以評估,以確保結構方程模型是站得住腳的。
研究結果
研究結果顯示,態度、主觀規範、預期的正面和負面情緒、以及感知的行為控制,顯著地影響了用戶的慾望。研究結果亦發現,感知的行為控制顯著地影響了用戶的意圖。研究的經驗性結果暗示了表現、私隱、金錢上的爭議、可能會導致的身體損傷和感染2019冠狀病毒病的風險,負面地影響用戶的慾望。相比之下,影響著用戶使用網上訂餐服務的意圖的因素就只有可能會導致的身體損傷和感染2019冠狀病毒病的風險。
實務方面的啓示
研究的結果,為提供網上訂餐服務的營運者和研究學者提供了重要的啟示,使他們更瞭解是什麼因素會迫使都市人在與健康息息相關的大流行病期間使用網上訂餐服務。而且,提供網上訂餐服務的公司亦可藉此重新調整其營運,以能處理客戶的憂慮和應付消費行為的變化。
研究的原創性/價值
在大流行病肆虐的背景下,本研究為網上訂餐服務提供者給予了啟示,以便他們能在後疫情時代制定新的策略和營運方法,以拓展其業務和留住消費者。
Details