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This study aims to investigate the impact of service quality (SQ), perceived value (PV) and consumer satisfaction on Thai street food, with customer satisfaction (CS) as a mediator for customer loyalty and repurchase intention (RI). It also explores how consumer trust (CT) in Thai street food safety moderates these relationships.

Structural equation modelling (SEM) was utilised to analyse the complex interrelationships between various constructs. Multi-group analyses were conducted to investigate the moderating effects of CT on the structural model, considering two distinct groups based on trust levels: low and high.

The findings revealed that SQ and PV significantly influenced CS and behavioural intention, while the perceived quality of Thai street food had no significant impact on post-COVID-19 consumer satisfaction. The study highlighted the critical role of CT in moderating the relationships between SQ, PV and CS, with distinct effects observed in groups with varying trust levels.

The research emphasises the importance of enhancing SQ and delivering value to customers in the context of Thai street food, which can contribute to increased CS, RI and positive word-of-mouth. Furthermore, the study underscores the critical role of building CT in fostering enduring customer relationships and promoting consumer satisfaction and loyalty.

This research offers valuable insights into consumer behaviour and decision-making processes, particularly within the realm of Thai street food. It underscores the significance of understanding and nurturing CT, especially in the post-COVID-19 landscape, emphasising the need for effective business strategies and consumer engagement.

The purpose of the paper is to find out how food neophobia, perceived risk and perceived value affect their consumers' attitude and consumption intention toward street-food, when researching tourists' food consumption.

The framework is tested using primary data collected from 445 tourists drawn from a main urban center of Jammu situated in northern India. Structural equation modeling (SEM) technique was used to analyze data using partial least squares (PLS) method.

Findings of the study provide evidence that perceived value of the street-food vendor through word of mouth (WoM) positively influenced tourists 2019 attitudes and intention to consumer street-food, while food neophobia lead to negative attitude and intention to consume. The findings further indicate that a significant negative relationship exists between perceived risk and intention to consume street-food.

Although several studies have been conducted in the past related to the food experiences of tourists at various destinations, the current study is the first attempt to offer an Asian perspective on and fresh insights into factors affecting tourists' street-food selection in unfamiliar environments. The paper is useful for both practitioners and academicians interested in tourist consumption behavior and food tourism, as it would help in developing effective marketing and operational strategies to develop tourism through street-vending management.

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.

Based on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.

The study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.

Although the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

This study aims to find out various dimensions of the risk and benefit perceptions of the consumers of street food vendors. It will identify the reasons which affect consumer’s attitude and consumption patterns towards street foods, which bring about changes in their behavioural intentions (repurchase intention and word of mouth intention).

Five risk and two benefit factors were tested on a factor model by exploratory factor analysis using 26 constructs. Two-step approach was followed in which measurement model, having six constructs with 17 measurement items, were assessed, followed by the structural model. This study explained that the consumer attitude is affected by perceived risks and benefits. Further, the risk perception negatively affects the behavioural intentions. A conceptual model was framed to depict the relationships among variables and was empirically tested.

The results indicate that risk and benefit perception of consumers are not only inter-related but also responsible for their changes in attitudes towards the street foods. In the factorial analysis, it was found that perceived benefit factors, i.e. convenience and value, are responsible for positively influencing the attitude of consumers towards street food. The findings indicate that reducing risk perception and increasing benefit perception will positively change the patron’s attitude.

The data collection was done through a structured questionnaire specifically drafted to collect the relevant data for the study from the 658 street food consumers in Delhi. To examine the factorability of 26 items of risk/benefit perception, 586 observations were used.

The aim of the study is to determine the effect of street food experience on behavioural intention and to determine the relationship between the street food experiences and behavioural intention.

In this research, a quantitative research method and a structured questionnaire form are used. The author has used a 48-item questionnaire. The questionnaire contains three categories. In the first section of the questionnaire form, there were 14 questions to determine gender, education, age, income state and demographic findings of the participants. In other sections, a Likert scale with 5 points (strongly agree–strongly disagree) was used.

It was found that street food experience affects behavioural intention and also there is a significant positive relationship between street food and behavioural intention. The research includes constructive propositions for many institutions and organisations such as local businesses and local governments. In spite of the shortcomings of basic research about the impact of the street food experience on behavioural intention of the tourist, there is still some need of other with a wider sample and different studies to understand the impacts of street food experience. In addition, future studies can focus on the relationship between street food experience and food culture.

In tourism literature, there are so many research studies that examine tourist experience. Many of these studies are about the relationships between food and cultural experience. Nevertheless, no study has been conducted on similar relationships between street food and behavioural intentions in the literature. There are also some other studies that discuss different types of tourism experience. However, there has not been found any research on tourist experience of street food. In prior studies, rather than street food impacts on experience, food impacts on tourist experience have been emphasised. In this way, this study is important in terms of contributing both qualitative and quantitative studies.

This study aims to investigate consumer decision-making styles (CDMS) in the context of street food. In addition to the original CDMS constructs, two additional constructs, namely food safety risks and environmental risks, were included based on relevant literature. Furthermore, the study explores the moderating role of social media celebrities (SMCs) in bridging the intention-behaviour gap in street food consumption behaviour.

The data were collected through an online survey, with 300 participants providing useable responses. Partial least squares (PLS) analysis was employed to analyse the data.

The findings indicate that out of the eight identified CDMS, six styles, specifically recreational (hedonistic shopping consciousness), price consciousness, novelty-seeking, impulsiveness, confusion due to over-choice and brand loyalty, significantly influence consumers' intention to consume street foods. Additionally, the results support the moderating role of SMCs. This suggests that the presence and influence of SMCs play a significant role in shaping consumers' intention and behaviours towards street food consumption.

This study contributes significantly to the literature by adding two additional constructs, namely safety risks and environmental risks in CDMS. Moreover, this study fulfils the intention-behaviour gap in street food literature by exploring the moderation effect of SMCs.

The purpose of this paper is to evaluate and analyse the street food preferences of foreign tourists in Delhi. It will also try to find out the reasons for the selection of these foods by the tourists.

The data collection was done from 670 foreign tourists at the departure gates of Indira Gandhi International Airport, New Delhi. This study involved location intercept technique through face-to-face interviews and filling of structured questionnaire for taking the responses. The street food preference of the tourists is analysed using analytical hierarchy process model.

This study identified 17 street foods which were amongst the most preferred by the foreign tourist, with chicken tikka being the most favoured and paddu being least preferred. It was also found that tourists usually prefer street foods which are mild in taste and are hygienically prepared.

This study suggests that Indian street food presents a huge market for the foreign tourists that needs to be nurtured. It will help the stakeholders in the street food businesses in Delhi to devise strategies to promote food tourism, modify and align tourism products, enhance farming techniques and ultimately improve the destination image and branding of the place.

This is the first attempt to try to explore tourists’ street food preference and will help in maximising the influx of foreign tourists, as the concept of culinary tourism is on rise in India.

The authors assessed the certification of street food retailers in Ghana in terms of awareness, training, willingness to be certified, determinants, agreement with certification requirements and impacts on performance.

Primary data was sourced from 200 street food retailers. Descriptive statistics, Likert scale, mean comparison test, heteroskedastic probit, inverse-probability-weighted regression adjustment (IPWRA), inverse probability weights (IPW) and augmented inverse-probability weighting (AIPW) were applied.

Most uncertified retailers were willing to be certified. Awareness about certification was high. Most of the certified retailers had been trained on certification, while most uncertified retailers had not been trained. Being a female, being educated, being a migrant vendor, possessing experience in retailing, training in certification, trust in the local certification process, the amount spent in preparing food and the number of customers are crucial variables that increase the probability of being certified among street food vendors. Street food retailers agreed to all the requirements for certification. Certification boosts the performance of street food retailers in terms of the number of customers and contracts received. Training on certification is recommended for street food retailers.

The limitation of this study is mainly due to the type of food retailers selected. Street food vending in Ghana is done among those who cook food for selling, those who sell processed products such as drinks and those who sell vegetables and other uncooked agriproducts. Meanwhile, the authors selected unorganised retailers who primarily cook local and regional dishes for sale in this study. Thus, the study did not include organised food retailers such as restaurants. Therefore, generalising the study results for street food vendors should be made with caution.

Several studies have been conducted on street food retailing across the globe on knowledge of food-safety practices, risk practices, bacterial contamination of street retailing food, toxicological hazards of street foods and compliance with technical and hygienic requirements by street food retailers, among others. However, empirical studies on the certification/licensing of street food retailers and its impact have been given little attention. As a result, this study investigates the certification of street food retailers and its impacts on retailers' performance in Ghana.

The purpose of this study is to review the critical success factors (CSFs) of street food destinations, given the limited attention awarded to such research in the food and beverage sector.

An interpretivist approach was used to merge CSFs from street vending and culinary tourism perspectives, to develop a draft framework for analysing CSFs for street food destinations. In total, 64 cities that appeared in the first 20 webpage results of a Google search, using 4 keywords, formed the population. A purposive sample of seven destinations (Bangkok, Marrakesh, Mexico City, Istanbul, Hong Kong, Portland and Singapore City) was used. A content analysis method was used to review webpages, journal articles and government reports of the destinations, based on the modified list of CSFs.

The availability of diverse street food resources and cultures, coupled with rich historic city cores that sustain street food vending, in some destinations, are very important CSFs. The presence and extent of regulatory enforcement were also key in others. Empirical research is, however, required to corroborate the draft framework to create a body of knowledge for further research in the field.

The study examines how leading street food destinations have instituted the CSFs required for street food provision.

The purpose of this study is to evaluate whether the perceptions of cleanliness and organization of the point of sale, hygiene and training of those who serve the public (service) and healthiness of the products, constitute a base for the perception of the quality of food sold in the street. Studies about development of street food trade have gained relevance in academic debate because of its social and economic significance. Usually, aspects related to sanitary issues are presented, and the factors that influence consumer perception regarding quality of food consumed are less explored. This was the focus of this work. The relationships among possible predecessors – attendance, cleanliness, organization and healthiness – were tested, all acting together, influencing the variable perception of product quality. Competitive models were tested because of theoretical divergences regarding the relationship between quality and healthiness, not yet totally clear in the literature.

A quantitative survey was carried out in the city of Diadema (SP, Brazil), getting 603 respondents, with data and theoretical models analyzed by structural equation modeling.

Results indicated that organization variable is not significant regarding perception of product quality, while attendance and healthiness directly affect this perception. On the other hand, cleanliness influences perceived healthiness and this, in turn, reinforces perception of product quality.

The focus of street food traders should be on clerk cleanliness and politeness (characteristics related to the service) that end up influencing the perception that the consumer develops regarding healthiness (characteristic related to product quality).

Usually research studies on this theme include only aspects related to sanitary and safety issues, and those which focus on consumer perception of food quality cover conventional outlets such as bars and restaurants. There are few ones performed as in this study that analyze street food consumer behavior regarding his/her perception of quality, cleanliness, care received, among others.