Factors driving consumer restaurant choice: An exploratory study from the Southeastern United States

Document Type

Journal Article

Publisher

Routledge

Faculty

Faculty of Business and Law

School

School of Business

RAS ID

17074

Comments

This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Hospitality Marketing & Management on 16 April 2013 as: Duarte Alonso, A. , O' neill, M., Liu, Y., & O' Shea, M. (2013). Factors driving consumer restaurant choice: An exploratory study from the Southeastern United States. Journal of Hospitality Marketing & Management, 22(5), 547-567. Available online here

Abstract

This study investigates the critical dimension of factors driving restaurant choice among 277 consumers, predominantly residents of the Southeastern United States. The food provided (quality, taste) was central to respondents' decision to favor one restaurant over another, though prior positive experience, a clean production/service environment and hospitable service are additional factors that most strongly influenced restaurant choice. Interestingly, despite the rich variety of foods/produce and agricultural background of the region, the use of local food and produce in menu development is among the least considered factors. Several implications are drawn from the findings and directions for future studies are suggested.

DOI

10.1080/19368623.2012.671562

Link to Full Text

Share

 
COinS