Organizational culture in the casual dining restaurant industry: the impact that culture has on service quality and customers’ intentions to return

2008 ◽  
pp. 91-110
Keyword(s):  
Organizational Culture ◽  
Service Quality ◽  
Restaurant Industry ◽  
Casual Dining ◽  
Casual Dining Restaurant ◽  
Intentions To Return ◽  
The Impact

scholarly journals Developing Organizational Culture In Independently Owned Restaurants: Links To Service Quality And Customers Intentions To Return

2011 ◽  
Vol 28 (1) ◽  
pp. 15 ◽  
Author(s):  
Dean A. Koutroumanis ◽  
Mary Anne Watson ◽  
Barbara R. Dastoor
Keyword(s):  
Organizational Culture ◽  
Service Quality ◽  
Customer Service ◽  
Restaurant Industry ◽  
Perceived Service Quality ◽  
Practical Applications ◽  
Market Culture ◽  
Casual Dining ◽  
Intentions To Return ◽  
Intention To Return

The study developed and tested a model of organizational culture and customer service as they relate to behavioral intention to return in independently owned, casual dining restaurants. It adds to previous work on organizational culture and hospitality as they related to service quality and behavioral intentions to return by assessing two types of organizational culture, clan and market types. Results indicate that, as proposed, clan culture type is positively related to high levels of perceived service quality and to intentions to return to the restaurant; however market culture type is, as expected, negatively related to intentions to return. The findings lead to practical applications for the restaurant industry with a blueprint for practitioners to develop and improve their service delivery practices in order to generate a larger number of repeat customers.

scholarly journals Analysis Of Service Quality, Food Quality, Atmosphere Against Revisit Intention and Positive Word Of Mouth at Casual Dining Restaurant in Batam City

eCo-Buss ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 230-241
Author(s):  
Ho Gefi Lee ◽  
Renny Christiarini
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Food Quality ◽  
Word Of Mouth ◽  
Positive Word ◽  
Casual Dining ◽  
Revisit Intention ◽  
Casual Dining Restaurant ◽  
Positive Word Of Mouth ◽  
The Impact

The purpose of this study is to analysis the impact of three elements of service quality dimensions (reliability, responsiveness and tangible), food quality and atmosphere on satisfaction, and to analysis if customer satisfaction have an impact to customer revisit intention and positive word of mouth. Data were collected from customers who had visited casual dining restaurants in Batam city through a self-administered questionnaire. Research questionnaires were distributed by researchers via google form, and have collected 359 (three hundred and fifty-nine) respondent data. This study shows that the three dimensions of service quality and food quality were significant to customer satisfaction. Also, the customer satisfaction were significant to positive word of mouth. But this study also shows that atmosphere was found not significant to customer satisfaction, and customer satisfaction not significant to revisit intention. This research conjectured that factors that influence the customers to be more satisfaction and do revisit to the casual dining restaurant are worthy of repeat research because of the decrease COVID-19 cases in batam city.

The impact of Wi-Fi service on millennial diners

2019 ◽  
Vol 10 (3) ◽  
pp. 383-400 ◽  
Author(s):  
Jiyeon Jeon ◽  
Myongjee Yoo ◽  
Natasa Christodoulidou
Keyword(s):  
Fast Food ◽  
Value Added ◽  
Restaurant Industry ◽  
Content Type ◽  
Casual Dining ◽  
A Value ◽  
Fast Food Restaurants ◽  
Customer's Loyalty ◽  
The Impact ◽  
Coffee Shops

Purpose The purpose of this study is to explore the impact of Wi-Fi service on the millennial generation’s loyalty to restaurants. Additionally, this study examines the impact of Wi-Fi service on three different types of restaurants (coffee shops, fast-food restaurants and casual dining restaurants). Furthermore, this study examines the similarities and differences that exist cross-culturally between Americans and Koreans. Design/methodology/approach A total number of 480 questionnaires were collected to empirically test the study model. A factor analysis that used a principal components analysis with varimax rotation was performed to condense the loyalty items into a few underlying constructs, and the Cronbach’s alpha was checked to test for reliability. A multiple regression analysis and t-test were performed to test the study hypotheses. Findings The results show that Wi-Fi service has a significant impact on millennials’ loyalty behavior on all three types of restaurants in this study. However, the differences between Americans and Koreans on how they perceive the Wi-Fi services turned out to be significant only for coffee shops. Research limitations/implications The authors used a non-probability convenience sampling method for data collection. The findings cannot be generalized to other types of restaurants, such as fine dining and luxury restaurants. Although the results indicate a positive relation between Wi-Fi usage and a customer’s loyalty, loyalty is a multifaceted concept where a variety of factors, such as frequency or convenience can have an impact. Practical implications The findings should encourage marketers in the restaurant industry to use Wi-Fi as a value-added service for their customers. Originality/value There are limited studies on how significant Wi-Fi service is for the hospitality industry, and in particular, for restaurants. This study builds on the scholarship of Cobanoglu et al. (2012) on the value of the customer loyalty by providing new insights into customers’ views on Wi-Fi service in the restaurant industry.

Multi‐unit management key success factors in the casual dining restaurant industry

2007 ◽  
Vol 19 (7) ◽  
pp. 524-536 ◽  
Author(s):  
Robin B. DiPietro ◽  
Kevin S. Murphy ◽  
Manuel Rivera ◽  
Christopher C. Muller
Keyword(s):  
Success Factors ◽  
Restaurant Industry ◽  
Key Success Factors ◽  
Unit Management ◽  
Casual Dining ◽  
Casual Dining Restaurant

Effectiveness of social media marketing on enhancing performance: Evidence from a casual-dining restaurant setting

2019 ◽  
pp. 135481661986780 ◽  
Author(s):  
Jun (Justin) Li ◽  
Woo Gon Kim ◽  
Hyung Min Choi
Keyword(s):  
Social Media ◽  
Social Networking Sites ◽  
Restaurant Industry ◽  
Social Media Marketing ◽  
Brand Awareness ◽  
Marketing Communication ◽  
Casual Dining ◽  
Social Media Engagement ◽  
Casual Dining Restaurant ◽  
Marketing Budget

Social media sites serve as lead generators for achieving marketing communication and raising brand awareness for casual-dining restaurant firms. This study attempts to measure social media engagement across different social networking sites (SNSs) and promotional activities for the casual-dining restaurant industry. This study also explores the influence of the dimensionality of social media engagement on the performance of casual-dining restaurants. The findings show that the metrics of social media engagement are different across channels and promotional activities. The results also reveal that these metrics have significant positive impacts on casual-dining restaurant performance. Pragmatically, the findings provide an assessment that enables casual-dining restaurant marketers to select the most effective SNSs and implement the most appropriate promotional activities, given the limited marketing budget of small and medium-sized casual-dining restaurants.

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