Search results

This study aims to explore the role of restaurant experienscape in affecting diners' emotions and satisfaction with solo dining, considering the moderating role of solo dining willingness and public self-consciousness (PSC).

In total, 403 Korean customers who had dined alone at restaurants in the past three months participated in this study. Structural equation modeling, including multiple group analysis, was conducted to examine the hypotheses.

The dining atmosphere influenced solo diners' positive emotions but not their negative emotions. Responses from other guests and the interactional fairness of employees affected solo diners' negative emotions but not their positive emotions. Food sensory influences both positive and negative emotions. This study found that PSC significantly moderated the effect of the dining atmosphere on positive emotions, and solo dining willingness significantly moderated the impact of food sensory on positive emotions.

This study suggests that restaurant managers should pay close attention to providing fair service to all customers by training and educating employees because the unfair treatment that solo diners receive from employees affects focal customers' negative emotions.

The experienscape model was applied to the solo dining context based on Mehrabian and Russell's (1974) stimulus–organism–response paradigm and Pizam and Tasci's (2019) experienscape concept, which reflects the growing trend in solo dining.

This study aims to examine the effect of self-construal on solo dining intentions and its underlying mechanism through consumer emotions. Furthermore, the study also investigates the moderating effect of the composition of other diners on the relationship between self-construal and solo dining intentions.

A 2 (self-construal: independent vs interdependent) × 2 (other diners: solo diners vs social diners) between-subjects experimental design was adopted to test the hypotheses. The data were collected from 317 Chinese consumers, followed by an analysis using IBM SPSS 23.0 and AMOS 23.0.

The findings indicate that consumers with an independent self-construal are more likely to have the intention to dine alone at a restaurant. Nevertheless, this effect is contingent upon the composition of other diners. The effect is significant only when nearby diners are social diners, and perceived enjoyment partly mediates the relationship. Conversely, when nearby diners are also solo diners, consumers' self-construals do not significantly affect their solo dining intentions. Moreover, the results indicate that consumers generally experience low levels of perceived stress when dining alone.

This study incorporates individual personality traits into research on solo diners and highlights the crucial role of positive emotions in solo dining, which provides insights for relevant enterprises to develop effective marketing strategies.

This study aims to examine whether indirect customer-to-customer interactions (CCI) affect consumers’ behavioral intentions and how that effect is generated. It also explores the effect of dining experience on customer behavioral intentions and how that effect varies by party type.

The research consists of an experimental survey-based study of n = 491 real-world consumers from a marketing research panel. Structural equation models are analyzed to examine hypothesized relationships.

Indirect CCIs significantly affect all five dimensions of experiential value. Food and beverage (F&B) excellence, aesthetics and service excellence positively affect customer revisit intentions and word-of-mouth intentions via restaurant image. Furthermore, party type moderates the effect of aesthetics on behavioral intentions so that the effect is significant for the social diner group only. Customer return on investment and playfulness show non-significant impacts on behavioral intentions.

Managers should be aware that indirect CCIs influence all aspects of the restaurant experience. Since F&B excellence, aesthetics and service excellence affect restaurant image and behavioral intentions, management can operationalize these elements of service. The impact of aesthetics differs by consumers’ party type, enabling management to create unique servicescapes based on their target customer segment.

The study pioneers an investigation of how indirect CCI is associated with behavioral intentions through the mediating effects of experiential value and restaurant image. It contributes to the literature by examining how the impact of diners’ experiences differs by party type.

The advent of digitalization and the trend of social distancing coincide with the individualized lifestyle that is emerging among contemporary shoppers. This study explores the unique market of “smart solo shoppers”. Two empirical studies are conducted, which aim to identify the major dimensions of multi-channel shopping activities that are engaged by the shoppers (Study 1, n = 64) and to differentiate the shoppers' valuation of time invested in the distinct dimensions under different cultural influences (Study 2, n = 519).

A survey questionnaire is used for data collection, and data are analyzed using structural equation modeling.

Results reveal that the shopping activities converge into four principal dimensions: offline shopping, online shopping, post-shopping delivery and product return activities. Shoppers who perceive offline shopping activities as a time burden and online shopping and delivery activities as venues of value creation are more strongly self-identified as smart solo shoppers. Furthermore, smart solo shoppers who are under a strong influence of individualistic culture are found to spend time on multi-channel shopping to make the right purchase the first time, whereas shoppers perceiving being in a weak individualistic culture prefer to engage online channels while being prepared to return the unwanted purchases.

This study highlights an emerging research field in the nexus of solo consumption and smart shopping. Emphasizing the utility-driven and ego-expressive nature of smart solo shoppers, the authors provide an initial profile of these shoppers based on their time-valuation patterns and the contextual impacts of individualistic culture.

Though social trends are driving consumers toward solo consumption of various services, many are reluctant to do so. There is little guidance for service providers as to how to effectively induce solo consumption. This study aims to examine the joint effect of self-esteem and an incidental similarity cue (e.g. a person’s initials) on anticipated satisfaction with with a solo consumption experience to fill this gap.

This study used a two-factor (incidental similarity cue and self-esteem) quasi-experimental design to test the hypotheses. The respondents read a scenario depicting a solo service consumption experience and completed scales that measured perceived fit with the service context and anticipated satisfaction with the experience.

Results indicate that, in the absence of an incidental similarity cue, self-esteem has a positive effect on solo consumers’ perceived fit. In the presence of such a cue, however, self-esteem has a minimal impact on perceived fit. Furthermore, perceived fit mediates the effect of self-esteem on anticipated satisfaction when the cue is absent.

The authors’ findings suggest that promoting incidental similarities with consumers may not be an efficient strategy to attract solo consumers. Conversely, service providers wishing to induce solo consumption may benefit from situationally increasing self-esteem among potential solo consumers. The current research advances the authors’ understanding of the effect of an incidental similarity cue and self-esteem in the context of a growing social trend of solo consumption.

The case discusses the operational, strategic, and financial turnaround at Solo Cup, a manufacturer of disposable dining wares. Solo Cup’s troubles were compounded by the acquisition of a larger rival, Sweetheart Company, which had its own problems and presented issues of merger integration that management could not solve. David Garfield, a managing director at turnaround consulting firm Alix Partners, must first recognize Solo Cup’s core competencies in order to determine the appropriate change in strategic course, strip out the assets that no longer support the operations necessary for that strategy, and monetize them in order to rationalize its balance sheet. This case teaches that a three-pronged approach will invariably produce greater results than any one-dimensional turnaround.

Students will learn turnaround techniques necessary to restructure a company operationally, strategically, and financially, and will learn how Alix Partners' relentless focus on “letting data rule” allowed the firm to revive a faltering company.

This study aims to unpack the notion of travelling mobilities from the perspectives of an Asian solo traveller using the context of the 2019 Rugby World Cup in Japan.

An autoethnography was used for this research, analysing reflective notes drafted on hand-written journals over the duration of six days over three host cities of the sporting event.

Asian solo men appear to be treated very differently from their Western counterparts and solo female tourists. In addition, engaging with a sport that is highly Western-centric exposes the liminal spaces of in-between. Being of Asian appearance and conversant in Japanese further blurred the travelling mobilities of being an unlikely sports fan, an impromptu translator, a presumed local resident and an unconventional wanderer.

These limitations notwithstanding, the research has contributed to the paucity of knowledge surrounding Asian solo male tourists and some aspects of their corresponding travelling mobilities. Such nuanced understanding then inform tourism and hospitality knowledge and practice of offering relevant experiences to such a market.

This study aims to empirically investigate the antecedents of tourists’ intentions to continue solo traveling.

Drawing on the theory of planned behavior (TPB), an extended model on solo travel intentions is developed that incorporates variables related to past solo travel experiences, namely, tourist satisfaction, pleasure and self-development. An online survey was applied to 187 solo tourists from different countries. Hypotheses were tested with structural equation modeling.

All the variables, except for subjective norms, are significant predictors of tourists’ intentions to continue solo traveling. Results confirm a good explanatory power of the extended TPB model.

Caution must be exercised with the results as tourists’ actual solo travel behavior may differ from their intentions. Future research may investigate tourists’ actual behavior by using longitudinal methods and include additional demographic variables as antecedents.

This study empirically investigated the antecedents of tourists’ intentions to continue solo traveling – an under-researched topic. Previous research is mostly exploratory and largely focuses on female solo travelers.

游客单人旅行意愿的前因研究

摘要

基于计划行为的理论, 开发了关于单人旅行意愿的扩展模型, 其中包含与过去的单人旅行经历相关的变量：游客满意度, 愉悦感和自我发展。在线调查收集了来自不同国家的187位单人游客。假设用结构方程模型进行了检验。

本研究实证调查了游客继续单人旅行意愿的原因。

除主观标准外, 所有变量都是游客继续单人旅行意图的重要预测指标。结果证实了计划行为模型扩展理论的良好解释能力。

必须谨慎对待结果, 因为游客的实际单人旅行行为可能与他们的意愿不同。未来的研究可能会使用纵向方法来调查游客的实际行为, 并将其他人口统计变量作为前因。

这项研究实证调查了游客继续单人旅行意愿的前因, 这是一个尚未得到充分研究的话题。先前的研究主要是探索性的, 并且主要针对女性单身旅行者。

单人旅行；计划行为理论，游客满意度，愉悦感，自我发展

Antecedentes de las intenciones de viaje en solitario de los turistas

Resumen

Basándose en la teoría del comportamiento planificado, se desarrolla un modelo extendido sobre las intenciones de viajar en solitario que incorpora variables relacionadas con experiencias pasadas de viajes en solitario: satisfacción del turista, placer y autodesarrollo. Se aplicó una encuesta en línea a 187 turistas en solitario de diferentes países. Las hipótesis se probaron con un modelo de ecuaciones estructurales.

Este estudio investiga empíricamente los antecedentes de la intención de turistas de continuar viajando solos.

Todas las variables, excepto las normas subjetivas, son predictores significativos de la intención de los turistas de seguir viajando en solitario. Los resultados confirman un buen poder explicativo del modelo ampliado de la teoría del comportamiento planificado.

Se debe tener precaución con los resultados, ya que el comportamiento real de los turistas cuando viajan solos puede diferir de sus intenciones previas. Las investigaciones futuras pueden investigar el comportamiento real de turistas que viajan solo mediante el uso de métodos longitudinales e incluir variables demográficas adicionales como antecedentes.

Este estudio investiga empíricamente los antecedentes de la intención de los turistas de seguir viajando en solitario, un tema poco investigado. Las investigaciones anteriores son en su mayoría exploratorios y se centran principalmente en las mujeres que viajan solas.

Viaje en solitario, satisfacción del turista, placer del turista , autodesarrollo del turista , Teoría del comportamiento planificado

Revisión de literatura

The importance of the wine involvement construct in explaining consumers’ wine consumption behaviour is widely acknowledged in the literature, as is the social nature of dining out with others. Yet, there is a paucity of research examining the relationships between how this construct interacts with dining group dynamics and wine consumption behavioural aspects in the restaurant environment. This study aims to investigate these aspects in US restaurants.

Utilising an online survey that yielded a sample of 513 respondents from across the USA who frequented all the recognised restaurant categories, respondents are segmented into low and high wine involvement categories using a reliable wine involvement scale. The authors examine differences between various dining group dynamics, dining group composition, main choice factors when ordering wine and method of ordering wine in US restaurants.

The authors find that diners’ level of involvement with wine provides sharp insights into several significant differences between involvement and dining group dynamics, group composition, choice factors when ordering wine and method of ordering wine in restaurants. High involvement diners dine out in larger groups, order more wine, spend more money on wine, are more often the main decision-maker ordering wine for the dining group and use wine menus and wall board displays more often when ordering than low involvement diners. They are also more discerning about the taste of wine, grape variety and wine style in terms of choice factors when ordering.

The nature and dynamics of dining groups are aspects that have profound implications, in various ways, for the restaurant industry. The level of involvement diners have with wine is a strong predictor of various outcomes in terms of dining group behavioural aspects regarding wine. Wine-related restaurant category-specific profile descriptions, such as those developed in this study, can be helpful for restaurants when creating business strategies.

The authors make a substantive contribution by being the first study to examine the relationships between dining group dynamics, dining group composition and behavioural aspects concerning wine consumption and involvement in the restaurant environment. The authors then map this information to derive wine-related profile descriptions for all US restaurant categories.

This study aims to examine the impacts of restaurant servers’ actions on the customers’ emotional contagion and the impacts of customers’ emotional contagion on their intention to tip and the likelihood of tipping. This study also explores social compliance and examines its impacts on customers’ intentions to tip and the likelihood of tipping.

Taking a restaurant in Taiwan as an example, this study uses questionnaires to investigate five constructs of the research framework, which are restaurant servers’ actions, restaurant customers’ susceptibility to emotional contagion, customers’ intention to tip, customers’ likelihood of tipping and customers’ social compliance. The questionnaires were distributed online using Surveycake website. A total of 310 completed questionnaires were collected.

The results indicate the following: restaurant servers’ actions positively affect customers’ susceptibility to emotional contagion; customers’ emotional contagion positively affects their intention to tip and likelihood of tipping; customers’ social compliance positively affects their intentions to tip and the likelihood of tipping; and customers’ emotional contagion partially mediates the effects of restaurant servers’ actions on customers’ intention to tip and likelihood of tipping.

The hypothesis test results in this article not only successfully integrate or confirm the research findings of past scholars, but also expand the scope of research on related topics. Furthermore, the research findings of this study provide restaurant practitioners with rich marketing implications.

微笑可换来小费吗？餐厅服务员行为会影响顾客的情绪感染和小费行为吗？

摘要

本研究旨在检验餐厅服务员行为对顾客情绪感染的影响, 以及顾客情绪感染对他们给小费意愿和可能性的影响。本研究还探讨了社会合规性, 并检查了其对顾客给小费意愿和给小费可能性的影响。

本研究以台湾一家餐厅为例, 使用问卷调查研究框架的五个结构, 即餐厅服务员行为、餐厅顾客情绪感染、顾客给小费意愿、顾客给小费可能性以及顾客的社会责任。本研究使用了Surveycake线上问卷调查网站, 在线上分发问卷, 并共收集到 310 份已完整问卷。

本研究结果表示：（1）餐厅服务员的行为正向影响顾客情绪感染, （2）顾客的情绪感染正向影响他们给小费的意愿和可能性, （3）顾客的社会责任正向影响他们给小费的意愿和可能性, 以及（4）顾客的情绪感染部分中介了餐厅服务员行为对顾客给小费意愿和小费可能性的影响。

本文的假设检验结果不仅成功地整合或证实了以往学者的研究成果, 而且扩大了相关课题的研究范围。此外, 本研究的研究结果为餐厅从业者提供了丰富的营销意义。

¿Sonriendo por propinas? ¿Afectarán las acciones de los camareros al contagio emocional y a las propinas de los clientes?

Este estudio tiene como objetivo examinar cómo impactan las acciones de los camareros de restaurantes en el contagio emocional de los clientes, y cómo ese contagio emocional influye en su intención de dejar propina y en la probabilidad de hacerlo. Este estudio también explora el cumplimiento social y examina su impacto en la intención de los clientes de dejar propina y la probabilidad de hacerlo.

Tomando un restaurante en Taiwán como ejemplo, este estudio utiliza cuestionarios para investigar cinco constructos del marco de investigación, que son las acciones de los camareros del restaurante, la susceptibilidad de los clientes del restaurante al contagio emocional, la intención de los clientes de dejar propina, la probabilidad de hacerloy el cumplimiento social de los clientes. Los cuestionarios se distribuyeron online a través de la web Surveycake. Se recogieron un total de 310 cuestionarios completados.

Los resultados indican: (1) las acciones de los camareros del restaurante afectan positivamente a la susceptibilidad de los clientes al contagio emocional, (2) el contagio emocional de los clientes afecta positivamente su intención de dejar propina y la probabilidad de hacerlo, (3) el cumplimiento social de los clientes afecta positivamente su intención de dejar propina y la probabilidad de hacerlo, y (4) el contagio emocional de los clientes media parcialmente los efectos de las acciones de los camareros del restaurante sobre la intención de los clientes de dejar propina y la probabilidad de hacerlo.

Los resultados de la prueba de hipótesis en este artículo no solo integran o confirman con éxito los hallazgos de estudios previos, sino que también amplían el alcance de la investigación sobre temas relacionados. Además, los resultados de este estudio proporcionan a los profesionales de la restauración importantes implicaciones de marketing.