Search results for " restaurant"
showing 10 items of 27 documents
Motivations, engagement and adoption of e-WOM in restaurants.
2022
Resumen El objetivo del presente trabajo fue estudiar el efecto que tienen las motivaciones para consultar y escribir e-WOM sobre el compromiso con el e-WOM y la influencia de dicho compromiso en la adopción del e-WOM consultado. Para analizar estas relaciones, se realizó una investigación empírica aplicada en el contexto de los restaurantes. El ámbito geográfico fue Ecuador, con una muestra de 461 consumidores. Se utilizó un modelo de ecuaciones estructurales y se validó la cadena de relaciones. Los resultados confirmaron las relaciones entre estas variables; además, se presentaron implicaciones académicas interesantes para profundizar en el estudio sobre el compromiso con el e-WOM, así co…
Pasta experience: Eating with the five senses - a pilot study
2018
Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of envir…
Eating at restaurants, at work or at home. Is there a difference? A study among adults of 11 European countries in the context of the HECTOR* project
2016
BACKGROUND/OBJECTIVES: To compare macronutrient intakes out of home-by location-to those at home and to investigate differences in total daily intakes between individuals consuming more than half of their daily energy out of home and those eating only at home.SUBJECTS/METHODS: Data collected through 24-h recalls or diaries among 23766 European adults. Participants were grouped as 'non-substantial', 'intermediate' and 'very substantial out-of-home' eaters based on energy intake out of home. Mean macronutrient intakes were estimated at home and out of home (overall, at restaurants, at work). Study/cohort-specific mean differences in total intakes between the 'very substantial out-of-home' and…
COVID-19 and Changes in Social Habits. Restaurant Terraces, a Booming Space in Cities. The Case of Madrid
2021
The COVID-19 pandemic and the fear experienced by some of the population, along with the lack of mobility due to the restrictions imposed, has modified the social behaviour of Spaniards. This has had a significant effect on the hospitality sector, viewed as being an economic and social driver in Spain. From the analysis of data collected in two of our own non-probabilistic surveys (N ~ 8400 and N ~ 2000), we show how, during the first six months of the pandemic, Spaniards notably reduced their consumption in bars and restaurants, also preferring outdoor spaces to spaces inside. The restaurant sector has needed to adapt to this situation and, with the support of the authorities (regional and…
Engagement del consumidor a través del contenido generado por las empresas en instagram
2021
Purpose: The purpose of this paper is to analyse the impact of consumers’ perceptions of the enjoyment and originality of firm-generated content (FGC) posted on Instagram on affective customer engagement (CE). In addition, an examination is undertaken of affective CE as a driver of customer behaviour. Design/methodology/approach: The paper takes a quantitative approach using a sample of 334 women followers of an eco-friendly restaurant Instagram account. After validation of the measurement scales, the hypotheses were tested through structural equation modelling. Drawing on the stimuli-organism-response framework the authors posit that consumers’ perceptions of the enjoyment and originality …
Il pranzo di Babele. Misunderstanding nel film "Il pranzo di Babette"
2013
“Il pranzo di Babette” (1987), trasposizione cinematografica del regista danese Gabriel Axel dell’omonimo racconto di Karen Blixen, inizialmente contenuto nella raccolta di scritti “Anectodes of Destiny” pubblicato a firma Isak Dinensen (pseudonimo della sua autrice) ha riscosso un unanime consenso di critica e pubblico, vincendo prestigiosi premi quali l’Oscar come miglior film straniero e la menzione speciale della giuria ecumenica del festival di Cannes, sbancando i botteghini in giro per il mondo. Il film è diventato un grande classico del cinema culinario, in grado di radicarsi nel senso comune e diventare pertanto fonte di ispirazione per letterati e cinefili che ne hanno analizzato …
What motivates the adoption of green restaurant products and services? A systematic review and future research agenda
2021
Issues regarding green restaurants have received significant scholarly and practitioner attention in the last decade, particularly concerning why consumers adopt green restaurants. Although several reviews exist on green hospitality, a comprehensive review of the literature on consumers' green restaurant adoption is currently lacking. The following systematic literature review examines 50 research studies published on the consumer adoption of green restaurant services to address this gap accordingly. Through a detailed content analysis, the research profile and thematic analysis are presented. The review further identifies four key thematic foci: (a) consumer behavior variables studied, (b)…
An Anthropological Insight on the Commonalities between Tourism and Archaeology
2019
Over the years, archaeology maturated towards something else than a scientific discipline. Archaeological sites are culturally showed as emerging and recycled tourist attractions (Robb 1998; Bateman 2006; Rowan & Baram 2004; Karlsson & Gustafsson, 2006). At a closer look, tourism is understood as a leisure activity which is enrooted in the needs of relaxing and evasion while archaeology -as a knowledge platform which is based on scientific method- explores the history of ancient cultures. This raises a more than interesting question respecting the commonalities and differences between archaeology and tourism. To some extent, archaeologists find ancient relics and objects whi…
Tracing multisensory food experiences on Twitter
2021
How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following: (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011‐20, and (3) to contribute to a broader understanding of the human‐food relationship as reflected on social media ‐ in this case Twitter ‐ and outline its potential utility for the res…
Influence of Ad Congruence and Social Cues on the Probability of Choosing a Restaurant
2020
Abstract. Information processing of digital content includes conscious and un-conscious processes, memory, attitudes, and emotions and moods. Build up into the Heuristic‐Systematic Model, that states that persuasion can occur through a systematic or heuristic way, this research explores the effect of social media (SM) ratings and the ad content embedded in the SM website. Online ratings (part of the user-generated content (UGC) in SM platforms) are often heuristics cues. Subtle forms of congruence, such as the matching category between a restaurant advertiser and the third-party ad, as well as UGC, could have an impact on con-sumers’ attitudes towards the former. However, research on …