Consumer’s preferences among low-calorie food alternatives in casual dining restaurants

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xiaodi Sun ◽  
Barbara Almanza ◽  
Carl Behnke ◽  
Richard Ghiselli ◽  
Karen Byrd
Keyword(s):  
Food Choice ◽  
Traditional Foods ◽  
Menu Item ◽  
Content Type ◽  
Low Calorie ◽  
Casual Dining ◽  
Calorie Content ◽  
Food Decisions ◽  
Food Choice Motives ◽  
Practical Implications

Purpose This study aims to examine consumers’ preferences among four calorie-reducing approaches – resizing, reformulation, substitution and elimination – and to understand what motivates consumers to order low-calorie food using the theory of planned behavior (TPB) as a model. Design/methodology/approach A conceptual model was developed based on the TPB with an additional construct of food choice motives. A total of 467 responses were collected. Descriptive statistics, multiple regression and ANOVA were used in the data analysis. Findings Consumers have a clear preference for substitution and elimination. The pattern that ingredients with higher calories were modified at a higher priority indicated that consumers might improve food decisions based on calorie information. Practical implications Restaurants should allow substitution or elimination of certain ingredients from menu items. Including more low-calorie sides will cost restaurants less than changing the main dish. A menu item on an entrée form is more amenable to modification for decreased calorie content as consumers have high taste expectations for popular traditional foods (e.g. burgers and pizza). Originality/value This is the first study to investigate consumers’ preferences among the four popular calorie-reducing approaches. A novel “Build Your Own Meal” approach was used in the questionnaire to allow the participants to choose from more than 150 ingredients, which compensated for personal preferences, thus mitigating possible limitations associated with studies of this kind, and was a good indicator of the participants’ actual ordering behavior.

Factors associated with the consumption of traditional foods in central Mexico

2018 ◽  
Vol 120 (11) ◽  
pp. 2695-2709 ◽  
Author(s):  
Marlem R. Serrano-Cruz ◽  
Angélica Espinoza-Ortega ◽  
Wilmer S. Sepúlveda ◽  
Ivonne Vizcarra-Bordi ◽  
Humberto Thomé-Ortiz
Keyword(s):  
Food Choice ◽  
Word Association ◽  
Binary Logistic Regression ◽  
Central Mexico ◽  
Traditional Foods ◽  
Content Type ◽  
Factors Associated ◽  
Free Word ◽  
Practical Implications ◽  
Specific Food

Purpose The purpose of this paper is to identify the factors associated with the consumption of traditional foods (TFs) in central Mexico. Design/methodology/approach A total of 512 surveys were applied to consumers in central Mexico. The survey included a free word association with TF and an example, the food choice questionnaire, and the sociodemographic characteristics of respondents. A binary logistic regression was carried out comparing regular TF consumers with non-regular TF consumers. Findings Men tend to eat TFs in more regular way than women. People with heavier consumption habits associate TF with “authenticity/way of doing”, “origin” and “habit”, which are reinforced both by TF examples and the FCQ variables. Foods considered traditional were classified as cooked (elaborated under specific recipes of gastronomic heritage) and uncooked. Both groups comprise central foods, basic in the Mexican diet, in which maize, chili and beans are outstanding. Research limitations/implications The study did not comprehend the whole country and not consider specific food categories. Practical implications Provides important information on the factors that drive consumption of TFs in Mexico, information that may be useful in valorisation processes. Social implications Results may support the commercialisation of these foods, and lead to an improvement in the livelihoods of producers of TFs. Originality/value In Mexico, the study of consumers has not been addressed. Therefore, this is a pioneer study that documents the factors associated with the consumption of TFs.

scholarly journals Food choice in the e-commerce era

2020 ◽  
Vol 122 (4) ◽  
pp. 1215-1237 ◽  
Author(s):  
Ou Wang ◽  
Simon Somogyi ◽  
Sylvain Charlebois
Keyword(s):  
Food Choice ◽  
Online Survey ◽  
Consumer Preferences ◽  
Descriptive Analysis ◽  
Demographic Characteristics ◽  
Content Type ◽  
Food Shopping ◽  
Business To Consumer ◽  
Food Choice Motives ◽  
Specific Food

PurposeThis study associated consumers' food choice motives and socio-demographic characteristics with their attitudes and consumptions towards food shopping with four e-commerce modes: business-to-consumer (B2C), online-to-offline delivery (O2O Delivery), online-to-offline in-store (O2O In-store) and New Retail. It also explored consumer preferences for specific food categories within the four e-commerce modes.Design/methodology/approachAn online survey was administered to 954 participants from three Chinese cities: Beijing, Shanghai and Shenzhen. Descriptive analysis and linear regression were used in the data analysis.FindingsThe following food choice motives (FCMs) and socio-demographic characteristics had a significant effect on food e-commerce attitudes and/or consumption, with some or all of the four e-commerce modes: Taste Appeal, Value for Money, Safety Concerns, Quality Concerns, Processed Convenience, Purchase Convenience, Others' Reviews, City, Gender, Household Size, Age, Income, Occupation and Marital Status. Consumers also have different consumption preferences for food categories in the four e-commerce modes.Originality/valueThis is the first study to associate consumer FCMs and socio-demographics with their e-commerce attitudes and consumption regarding food in four e-commerce modes: B2C, O2O Delivery, O2O In-store and New Retail.

Food choice drivers of potential lab-grown meat consumers in Australia

2021 ◽  
Vol 123 (9) ◽  
pp. 3014-3031
Author(s):  
Lívia Garcez de Oliveira Padilha ◽  
Lenka Malek ◽  
Wendy J. Umberger
Keyword(s):  
Food Choice ◽  
Online Survey ◽  
Latent Class ◽  
Marketing Strategies ◽  
Market Potential ◽  
Content Type ◽  
Representative Consumer ◽  
Market Opportunities ◽  
Nationally Representative ◽  
Practical Implications

PurposeTo examine the market potential for lab-grown meat (LGM) in Australia by: (1) determining consumers' willingness to consume LGM; (2) exploring heterogeneity in both consumers' willingness to consume LGM and food choice values; and (3) characterizing unique consumer clusters (segments) using socio-demographic, behavioral and psychosocial factors.Design/methodology/approachLatent class cluster analysis was conducted using online survey data obtained from a nationally representative sample of 1,078 Australian food shoppers.FindingsSix consumer clusters were identified, each distinct in their degree of willingness to consume LGM and in their food choice values. Three clusters (49% of consumers) indicated some willingness to consume LGM. One segment, “Prospective LGM eaters” (12%), appeared “very willing” to consume LGM. These consumers were more likely to be younger (<35 years); university-educated; have greater prior awareness of LGM; stronger beliefs regarding the potential self- and society-related benefits of growing demand for LGM; and higher trust in diverse information sources.Practical implicationsInsights on the characteristics of each cluster provide useful information for the industry on how to tailor product development and marketing strategies to address the needs of consumers with the greatest potential to consume LGM.Originality/valueThis is the first consumer research on the topic of LGM to explore market opportunities for LGM in Australia using a nationally representative consumer sample.

Determinants of food choice among adults in an urban community

2013 ◽  
Vol 43 (5) ◽  
pp. 413-421 ◽  
Author(s):  
Suzanah Abdul Rahman ◽  
Muhammad Muzaffar Ali Khan Khattak ◽  
Najibatul Rusyda Mansor
Keyword(s):  
Risk Perception ◽  
Food Choice ◽  
Weight Control ◽  
Urban Community ◽  
Cross Sectional ◽  
Content Type ◽  
Factors Affecting ◽  
Cross Sectional Design ◽  
Larger Sample ◽  
Practical Implications

PurposeThis study was conducted to explore the underlying reasons of food choice and the association with risk perception in an urban community. The paper aims to discuss these issues.Design/methodology/approachUsing a cross‐sectional design, adults between 20 and 60 years old, selected by convenience sampling from three different races; Malay, Chinese and Indian, in Sungai Petani, Kedah were surveyed. A self‐administered food choice questionnaire was used and data collected were analysed using SPSS Statistic 17.0.FindingsReligion, risk perception and sensory appeal were the most prominent factors affecting food choice of respondents. Age showed significant correlation with mood and sensory appeal. Monthly income was significantly correlated with convenience, weight control and familiarity. Risk perception was found to be correlated with all motives except familiarity and religion.Research limitations/implicationsA larger sample with approximately equal number of respondents from the various races would provide a more substantial overview of the trend of food choice in a multicultural population.Practical implicationsThis study provides an insight on factors determining the food‐buying power of the community which may directly impact the commercial success of food products including modifying provisions and actions of the food industry.Originality/valueThis research investigated the set priorities of an urban community in deciding the type of food for consumption which may be influenced by multicultural interactions and reported risks.

scholarly journals Preference-based segmentation: A study of dish preferences among Vietnamese teenagers

2017 ◽  
Vol 24 (02) ◽  
pp. 132-153
Author(s):  
Hoa Vu Thi ◽  
Kåre Skallerud
Keyword(s):  
High Schools ◽  
Food Choice ◽  
Marketing Strategies ◽  
Segmen Tation ◽  
Food Choice Motives ◽  
Practical Implications

The purpose of this paper is to evaluate the usefulness of prefer-ence-based segmentation in understanding food-related behavior among Vietnamese teenagers. A sample of 413 teenagers in second-ary and high schools in three different regions is used. Their prefer-ences for 36 common Vietnamese dishes are evaluated. Four seg-ments based on their preferences are identified, including food likers (29%), poultry dislikers (27%), seafood dislikers (19%), and pork dislikers (25%). Differences between segments are profiled by a di-verse set of variables including consumption frequencies, food choice motives, attitudinal variables, and socio-demographic varia-bles. Dish preferences appear to be an appropriate basis for segmen-tation of Vietnamese adolescents. The differences found across the clusters for the differentiating variables can provide the basis for developing marketing strategies to target different segments, and also theoretical and practical implications are accordingly discussed.

The affective psychological process of self-image congruity and its influences on dining experience

2018 ◽  
Vol 30 (3) ◽  
pp. 1563-1583 ◽  
Author(s):  
EunHa Jeong ◽  
SooCheong (Shawn) Jang
Keyword(s):  
Positive Affect ◽  
Moderating Effect ◽  
Congruity Effect ◽  
Psychological Process ◽  
Ideal Self ◽  
Content Type ◽  
Casual Dining ◽  
Self Image ◽  
Functional Attributes ◽  
Practical Implications

Purpose This study aims to examine the effects of self-image congruities (i.e. the match between the image of a product or brand and a customer’s image of themselves) as an affective psychological process in the context of a restaurant setting. The study proposed that a customer’s perception of congruity between his or her self-image and a restaurant could be a salient antecedent for eliciting positive affects toward restaurants, which may influences customers’ evaluations of the functional attributes of a restaurant. The relative effects of actual versus ideal self-image congruity on positive affects, along with the moderating effect of the type of restaurant, were also investigated. Design/methodology/approach An online survey was developed and distributed to randomly selected respondents in the USA and a total of 376 responses were used for the data analyses. Structural equation modeling (SEM) was used to examine the relationships among five constructs: actual self-image congruity, ideal self-image congruity, positive affect, evaluation of the restaurant experience and revisiting intentions. To investigate the moderating effect of the restaurant type – more specifically, to examine differences in relative importance of actual versus ideal self-image congruity based on the type of restaurant (casual dining versus fine dining) – multiple group analyses were executed. Findings The results showed that both actual and ideal self-image congruity significantly influence positive affect, which has a significant influence on customers’ evaluations of the functional attributes of a restaurant. Actual self-image congruity effect on positive affect was significant in casual dining restaurants, but it was not significant in fine-dining restaurants. Ideal self-image congruity effect on positive affect was significant in both casual and fine-dining restaurant. Practical implications This study provides practical implications for developing an effective marketing communication in terms of promoting different segments of restaurant (casual dining vs fine-dining) based upon the customers’ perception of self-image congruity. Originality/value This paper includes a theoretical model that explains whether self-image congruity is a salient antecedent influencing restaurant customers’ positive feelings toward a restaurant brand. It also examined the relative effects of actual versus ideal self-image congruities in different restaurant settings.

scholarly journals Exploring consumer motivations towards buying local fresh food products

2014 ◽  
Vol 116 (10) ◽  
pp. 1533-1549 ◽  
Author(s):  
Poppy Arsil ◽  
Elton Li ◽  
Johan Bruwer ◽  
Graham Lyons
Keyword(s):  
Health Benefits ◽  
Local Foods ◽  
Content Type ◽  
Rural And Urban ◽  
Fresh Food ◽  
Advertising Strategies ◽  
Food Decisions ◽  
The Government ◽  
Larger Sample ◽  
Practical Implications

Purpose – The purpose of this paper is to investigate how consumers from a developing country background such as Indonesia make local fresh food decisions for daily eating. Design/methodology/approach – The use of the means-end chain approach is utilized as a measure of attributes, consequences and values of locally produced products. Findings – For Javanese ethnic group in Indonesia, “save money” and “health benefits” are identified views that motivate consumers purchasing their local foods. Research limitations/implications – Although investigating the largest ethnic groups in Indonesia, the results of this study cannot be generalized to all Indonesian consumers and a larger sample needs to be studied to generalize the results to the wider population of Indonesia. Practical implications – It is better for the Government to promote local food policies that is based on identified motivations of consumers. “Save money” and “health benefits” themes can be used as the central messages for the development of advertising strategies. Originality/value – This study identifies the Javanese motivations for buying local foods and examines the motivation differences between rural and urban locations. This is providing views for the Government and individual businesses use to.

Using food choice motives to model Pakistani ethnic food purchase intention among tourists

2019 ◽  
Vol 122 (6) ◽  
pp. 1731-1753
Author(s):  
Muhammad Shakil Ahmad ◽  
Ahmed Jamil ◽  
Khawaja Fawad Latif ◽  
T. Ramayah ◽  
Jasmine Yeap Ai Leen ◽  
...  
Keyword(s):  
Food Choice ◽  
Purchase Intention ◽  
Theory Of Planned Behaviour ◽  
Subjective Norm ◽  
Planned Behaviour ◽  
Content Type ◽  
Perceived Behavioural Control ◽  
Ethnic Food ◽  
The Impact ◽  
Food Choice Motives

Purpose The purpose of this paper is to examine the impact of different food choice motives on attitude and, subsequently, the impact of attitude, subjective norm and perceived behavioural control on the purchase intention of Pakistani ethnic food, based on the food choice motives theory and the theory of planned behaviour. Design/methodology/approach Using an intercept survey, data were collected from 559 local tourists coming from different areas of the country, who visited Swat, Gilgit and Muree regions of Pakistan, and the data were analysed using SmartPLS software. Findings In terms of direct effects, mood, familiarity, natural content and price were found to be significant predictors for attitude, whereas attitude, subjective norm and perceived behavioural control were found to positively affect intention to purchase Pakistani ethnic food. In addition, attitude was found to serve as a mediator for the relationships between mood, familiarity, sensory appeal and price on purchase intention. Originality/value This study has shed some light on the food choice behaviour of domestic tourists opting for their own local cuisine in Pakistan, which is under-represented in the tourism and food research literature. We also tested an integrated model of food choice motives and the theory of planned behaviour in modelling purchase intention in the tourism perspective. The present study also adds to the existing literature on mediation by modelling attitude as a mediator between food choice motives and purchase intention in the context of a developing country.

Differences in liking of traditional salami

2015 ◽  
Vol 117 (8) ◽  
pp. 2039-2056 ◽  
Author(s):  
Rossella Di Monaco ◽  
Silvana Cavella
Keyword(s):  
Design Methodology ◽  
Research Effort ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Local Economy ◽  
Traditional Foods ◽  
Experimental Procedure ◽  
Content Type ◽  
Sensory Profiles ◽  
Practical Implications

Purpose – The purpose of this paper is to assess what effect the consumer familiarity has on liking of Italian traditional salamis. The authors ascertained the category of consumers that has more influence on the quality judgment of the salami and investigated on the differences in the sensory attributes perception between consumers with different familiarity. Design/methodology/approach – Eight samples of both Napoli and Mugnano del Cardinale salami were investigated. The study consisted of three parts: first, technical questionnaire submitted to the producers; second, descriptive analysis performed by 12 trained judges, and third, hedonic tests with different consumer categories: low familiar and high familiar consumers, trained assessors, and salami producers. Findings – Manufacturing processes were quite heterogeneous, those differences affected the sensory profiles of both salamis. Hedonic results indicate that consumer familiarity had a significant effect on overall liking of Napoli salami. In particular, both low familiar consumers and producers give the same judgment to all the products. High familiar consumers and especially trained assessors were more selective than the other ones. Differences in the sensory attributes perception between the consumer’ categories were found. Practical implications – Europe has a great number of traditional foods as a result its long history, diversity of cultures, and different climates. These foods represent a very important part of the local economy. Thus, the research effort is contributing to better understanding of the manufacturing process of two Italian traditional salamis and to better addressing consumer needs in relation to traditional foods. Originality/value – The experimental procedure used in this study for consumer tests is very original and proved to be useful to obtain interesting results. The proposed research is contributing to enhance the competitiveness of those traditional foods.

Evaluation of traditional foods from a consumer's perspective: a review of methods and highlights

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sergio Erick García-Barrón ◽  
Doris Arianna Leyva-Trinidad ◽  
Rosa Pilar Carmona-Escutia ◽  
Angélica Romero-Medina ◽  
Socorro Josefina Villanueva-Rodríguez
Keyword(s):  
Design Methodology ◽  
Raw Materials ◽  
Product Category ◽  
Local Communities ◽  
Future Research ◽  
Traditional Foods ◽  
Content Type ◽  
Integral Development ◽  
Practical Implications ◽  
Shed Light

PurposeThis review aims to summarize some of the relevant methodologies used to study traditional foods evaluated from the consumers' perspective. The analysis provided in this review will shed light on the methods as a valuable tool to stimulate research in traditional to promote cultural and nutritional revaluation of these products.Design/methodology/approachA systematic literature review was performed on 60 articles related to the study of traditional foods from the consumer's perspective.FindingsTen methodologies were found that address the study of this product category. European countries lead the research in traditional foods while research in Latin America, Africa and Asia is still incipient.Practical implicationsThis review shows the potential of each method to be applied in the study of traditional foods as well as the positive implications that research about these products could bring to regions/countries with a great diversity of traditional products.Originality/valueThis review reveals the need to approach the study of traditional foods and encourage future research on them, which in turn, will contribute to the cultural and integral development of local communities, even to the recovery of ingredients and local raw materials.

Sign in / Sign up

Export Citation Format

Share Document