Exploring the comparative salience of restaurant attributes: A conjoint analysis approach. Issue 6 (December 2016)

• Record Type: Journal Article
• Authors: Rhee, Hosung Timothy; Yang, Sung-Byung; Kim, Kyungho
• Is Part Of: International journal of information management. Volume 36:Issue 6(2016:Dec.)Part B
• Page Start: 1360
• Page End: 1370
• Publication Date: 2016-12
• Subjects: Restaurant attributes importance -- Online restaurant review -- Types of restaurants and travelers -- Conjoint analysis -- Multiple-case study; Social sciences -- Information services -- Periodicals; Social sciences -- Research -- Periodicals; Information science -- Periodicals; Management information systems -- Periodicals; Knowledge management -- Periodicals; Sciences sociales -- Documentation, Services de -- Périodiques; Sciences sociales -- Recherche -- Périodiques; Sciences de l'information -- Périodiques; Systèmes d'information de gestion -- Périodiques; Information science; Management information systems; Social sciences -- Information services; Social sciences -- Research; Periodicals; Electronic journals; 025.52068
• DOI: 10.1016/j.ijinfomgt.2016.03.001
• Languages: English
• ISSNs: 0268-4012

Abstract

Highlights: The comparative salience of restaurant attributes is explored by employing a conjoint analysis. The importance of each restaurant attribute varies in diverse contexts of restaurant types and customer's origin. Four major and fourteen minor propositions are suggested for future empirical research. This study helps restaurant managers better prepare for customers needs and expectations. Abstract: This study explores how travelers select a restaurant for dining out, given that restaurant customers consider diverse attributes in making a selection. By applying a conjoint analysis, an exploratory multiple-case study is conducted for three restaurants in New York City. Findings from Study 1 (an overall travelers group) and Study 2 (two different country-of-residence groups: foreign and domestic travelers) show that food, value, atmosphere, and service are considered as substantially important criteria in selecting restaurants, in that order. However, results from Study 3 examining different restaurant types (low-priced food stand, low-priced indoor, and high-priced indoor) reveal that the food attribute is the most important factor, regardless of restaurant types, whereas the other attributes' rankings vary. Results from Study 4 dividing the sample by both traveler origin and restaurant type demonstrate a total disparity in the importance ranking for all attributes. This study suggests that a conjoint analysis is an appropriate method for restaurant sector research in predicting the most important determinants consumers perceive among restaurant attributes. The findings may help restaurant managers develop specific strategies that fit the needs and expectations of different customer groups in terms of their type of restaurant.