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This exploratory study aims to investigate consumers' perceptions, attitudes, and purchase intention for restaurants that employ a significant amount of service staff with disabilities. The influences of consumers' characteristics and dining occasions on purchase intention were also examined.

The authors employed a single-factor (dining occasion) experimental design. A convenient sample was used and a total of 192 consumers participated in this study.

Consumers demonstrated a moderately positive purchase intention for a restaurant that employs a significant amount of service staff with disabilities; however, the purchase intention varied by dining occasions. The likelihood of choosing this type of restaurant was higher in a family/friends occasion than in business or romantic occasions.

This study employed a convenient sample and the findings might be limited to the casual dining restaurant context. Future research should examine the relationship between purchase intention and perceived social responsibility, restaurant image, or specific disabilities.

This study suggests that hiring a significant amount of service staff with disabilities might be a better strategy for restaurants that target family/friends gatherings. Meanwhile, managers need to be more strategic when they assign employees with disabilities to serve guests who are in a business or romantic dining situation.

This is the first study that empirically investigates consumers' perspectives on restaurant service staff with disabilities in the USA.

In Part 1, a model of dining satisfaction and return patronage was developed and described. Based on extensive review of the relevant consumer behaviour literature the model was developed and underpinned by the disconfirmation and expectancy theory. As noted in the article, disconfirmation theory is widely accepted as an account of the process by which customers develop feelings of satisfaction or dissatisfaction, that is, when customers compare new dining experiences with some basis that they have developed from prior experiences. On the other hand, the assumption that a customer will weigh various restaurant attributes is based on expectancy theory. In the majority of studies using disconfirmation theory, expectations are formed according to customers’ pre‐experience beliefs and standards that they use to measure their purchase experience. These theories bring together the social, psychological and cultural concepts into four distinct groups of variables: input variables both internal and external, process variables and output variables (Lowenberg et al., 1979; Finkelstein, 1989). This paper is a continuation and explains: how the model of dining satisfaction and return patronage was operationalised, that is, how the research instrument was developed; how the sample size and survey procedures were developed and conducted; and how the selection of analytical procedures was conceived.

This article proposes a conceptual model that explains dining satisfaction and predicts post‐dining behavioural intentions. The model provides a reference framework for conceptualising and describing the effects of disconfirmation on individuals’ dining and post‐dining experience processes, and within which dining satisfaction research findings can be related, organised, and integrated to form a systematic body of knowledge. The resulting discussion reviews consumer satisfaction research to date and evaluates applications of the approach in customer feedback. The article concludes that disconfirmation theory has sufficient comprehensiveness by suggesting that dining satisfaction is a consequence of disconfirmation and that satisfaction with the dining event does lead to repeat patronage. Subsequent articles (Part 2) will report and explain the research design and analytical methods used in this study, and (Part 3) will report on data analysis and findings of the study.

Determinant attribute analysis technique that isolates critical product attributes, can be a useful marketing tool for organizations hoping to penetrate new markets, and re‐examine their current market needs. Uses restaurants in Hong Kong as an example. While consumers say that food quality and food type are the critical variables for restaurant selection or rejection, other “lesser” choice variables may be the deciding factors in the final restaurants selection or reflection. The four restaurant types which emerged from the study are: fine dining/gourmet; theme/atmosphere; family/popular; and convenience/fast‐food restaurants. The results indicate that customers’ perceptions and therefore their preferences of choice variables, varied considerably by restaurant type, dining‐out occasion, age, and occupation. Suggests that the importance of perceivably unimportant attributes, can determine customers’ final restaurant choice. It is suggested, therefore, that the quality of food and type of food should not be the only attributes underpinning the restaurateurs’ marketing strategies in Hong Kong.

The primary purpose of the study is to investigate college students' dining expectations and define the factors that shape their dining choices. In addition, the study investigates whether gender, ethnic origin, prior food and beverage working experience, spending habits and dining frequency influence students' dining expectations.

A quantitative questionnaire was developed and randomly administered to college students all over Cyprus. With the utilization of both descriptive and inferential statistics the authors addressed a number of research questions that aim to clarify college students' dining behaviour.

The research reliably measured college students' dining expectations and dining decisions in the Cyprus specific environment. Overall cleanliness, employees' attitude and quality of menu items were the most important factors influencing college students' dining choices. Reliability and responsiveness were ranked as the top dining expectations of college students. In addition, of value to industry practitioners, a number of statistically significant differences were revealed based on gender, spending habits, dining frequency, and prior food and beverage working experience.

The authors suggest an agenda for future academic research that will further clarify the dining habits of college students.

The findings have a practical relevance to food and beverage marketers who wish to capture the attention of this significant market segment. The research recognised the market's potential, in addition of revealing major differences between college students in a number of dining‐related factors with specific marketing implications.

It is the first time that a scientific study has investigated college students' dining expectations in Cyprus. The results have practical implications for both academic scholars and food and beverage practitioners.

The purpose of this paper is to evaluate how consumers simultaneously process multiple cues for different dining occasions when making a restaurant decision.

This paper investigates the influence of priming (review prototype), effort (distance) and involvement (occasion) on restaurant evaluations, willingness to drive and willingness to pay for a restaurant meal. A 2 (prototype: negative, positive) × 2 (distance: close, far) × 2 (occasion: casual, special) between-subjects factorial design was used.

The paper finds that each variable influences a different outcome, whereby people rely on a review prototype for restaurant evaluation and choice, a distance cue for willingness to drive and a dining occasion for willingness to pay.

This paper suggests that restaurant marketers can highlight exemplary service through online reviews, increase profitability by promoting special occasions and geographically expand their market by attracting people to drive for a special dinner.

This paper evaluates the simultaneous interactive effects of multiple cues in service settings. It demonstrates that situational cues moderate the effect of primary cues in online reviews.

This study aims to investigate the effects of memorable dining experiences (MDEs) in the USA during the COVID-19 pandemic.

A total of 530 valid survey responses were collected in the USA. Partial least squares structural equation modeling (PLS–SEM) was used to estimate inner and outer models. A two-stage approach was applied to test the moderating effects of restaurant safety measures. Additional analyses were conducted to compare electronic word of mouth (eWOM) intention and actual eWOM behavior.

All five dimensions contributed to the overall memorability of a dining experience, with affect being the primary factor. Overall memorability was positively related to subjective well-being and actual eWOM behavior. Restaurant safety measures were positively related to the overall experience but did not moderate the relationship between any dimension and overall memorability.

Findings provide empirical support for the conceptualization of MDEs during a pandemic and underscore the importance of actual eWOM behavior in restaurant research.

Results offer guidance for restaurant managers in designing MDEs.

The restaurant industry is evolving from simply providing products and services to creating experiences. Yet the impacts of crafting MDEs are not well understood, especially during a pandemic. This study filled this gap by investigating MDEs and their effects on subjective well-being and eWOM behavior.

This article looks at the outcome of a questionnaire designed to explore factors relevant to engendering consumer loyalty in restaurant choice. The sampling frame comprises people with relatively homogeneous characteristics who dine out with some frequency. The overall objective was to question certain assumptions that have become current in academic discussions of consumer behaviour with particular relevance to consumer loyalty. Findings suggest that the quality and range or type of food are key determinants in consumer loyalty, but that the concept of “quality of food” offers a range of interpretations and thus requires more careful investigation. Additionally, the concept of the “meal experience” as a holistic abstraction in the consumer’s mind is called into question as a consequence of the analysis. Tangible rather than intangible factors are identified as being of greater importance in consumer loyalty.

This article looks at the outcome of a questionnaire designed to explore factors relevant to engendering consumer loyalty in restaurant choice. The sampling frame comprises people with relatively homogeneous characteristics who dine out with some frequency. The overall objective was to question certain assumptions that have become current in academic discussions of consumer behaviour with particular relevance to consumer loyalty. Findings suggest that the quality and range or type of food are key determinants in consumer loyalty, but that the concept of “quality of food” offers a range of interpretations and thus requires more careful investigation. Additionally, the concept of the “meal experience” as a holistic abstraction in the consumer’s mind is called into question as a consequence of the analysis. Tangible rather than intangible factors are identified as being of greater importance in consumer loyalty.

Investigates consumer perceptions of the utility of service guarantees in a table service restaurant setting. Uses conjoint analysis to determine the utility consumers assign to restaurants that varied along different levels of price, speed of service, quality of food, courtesy of server and service guarantee. The presence of an explicit service guarantee is not uniformly desirable in the selection of a table service restaurant.