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Zanetta LD, Xavier MC, Hakim MP, Stedefeldt E, Zanin LM, Medeiros CO, da Cunha DT. How does the consumer choose a restaurant? An overview of the determinants of consumer satisfaction. Food Res Int 2024; 186:114369. [PMID: 38729728 DOI: 10.1016/j.foodres.2024.114369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 04/01/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The failure rate of restaurants is high in many countries, primarily because of the complex relationships between services and customers. Therefore, improving restaurant customer experience is a significant challenge for entrepreneurs. This multi-dimensional experience encompasses several aspects that may or may not be related to food consumption. Many restaurant owners can avoid bankruptcy if they understand theories of service quality and the factors involved. The objective of this research is to identify and summarize known important factors that lead consumers to choose, patronize or be satisfied with a restaurant. The research question for this review is: What are the important factors that influence consumers (population) to choose, patronize, or be satisfied with a restaurant (outcome)? Therefore, we conducted an integrative review to address this question. We included 111 studies and identified 117 factors/indicators related to consumer satisfaction and restaurant choices. First, we grouped these factors into four categories based on the Big Four restaurant attributes: atmosphere, food, service, and price & value. Four categories emerged based on consumer- and business-related aspects: behavioral intentions, values and beliefs, experiences, and companies. The "food" category is the most important factor in consumer choice and experience. However, the importance of this category may vary depending on the situation (e.g., lunch, dinner, weekends, weekdays) and should be carefully considered, as all categories were relevant but intricate. Such factors are associated with many positive outcomes, such as satisfaction, loyalty, brand love, patronization, and intent to visit and revisit.
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Affiliation(s)
- Luis D'Avoglio Zanetta
- Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Laboratório Multidisciplinar em Alimentos e Saúde, Limeira, Brazil
| | | | - Mariana Piton Hakim
- Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Laboratório Multidisciplinar em Alimentos e Saúde, Limeira, Brazil
| | - Elke Stedefeldt
- Universidade Federal de São Paulo, Escola Paulista de Medicina, Departamento de Medicina Preventiva, São Paulo, Brazil
| | - Laís Mariano Zanin
- Universidade de São Paulo, Faculdade de Medicina de Ribeirão Preto, Departamento de Ciências da Saúde, Ribeirão Preto, Brazil
| | | | - Diogo Thimoteo da Cunha
- Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Laboratório Multidisciplinar em Alimentos e Saúde, Limeira, Brazil.
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Hutchings SC, Dixit Y, Al-Sarayreh M, Torrico DD, Realini CE, Jaeger SR, Reis MM. A critical review of social media research in sensory-consumer science. Food Res Int 2023; 165:112494. [PMID: 36869504 DOI: 10.1016/j.foodres.2023.112494] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 01/08/2023] [Accepted: 01/20/2023] [Indexed: 01/28/2023]
Abstract
The collection and analysis of digital data from social media is a rapidly growing methodology in sensory-consumer science, with a wide range of applications for research studying consumer attitudes, preferences, and sensory responses to food. The aim of this review article was to critically evaluate the potential of social media research in sensory-consumer science with a focus on advantages and disadvantages. This review began with an exploration into different sources of social media data and the process by which data from social media is collected, cleaned, and analyzed through natural language processing for sensory-consumer research. It then investigated in detail the differences between social media-based and conventional methodologies, in terms of context, sources of bias, the size of data sets, measurement differences, and ethics. Findings showed participant biases are more difficult to control using social media approaches, and precision is inferior to conventional methods. However, findings also showed social media methodologies may have other advantages including an increased ability to investigate trends over time and easier access to cross-cultural or global insights. Greater research in this space will identify when social media can best function as an alternative to conventional methods, and/or provide valuable complementary information.
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Affiliation(s)
- Scott C Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand.
| | - Yash Dixit
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand
| | - Mahmoud Al-Sarayreh
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; Department of Computer Engineering, German Jordanian University, Amman 11180, Jordan
| | - Damir D Torrico
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Carolina E Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand
| | - Sara R Jaeger
- The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, Auckland 1142, New Zealand
| | - Marlon M Reis
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand
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Topic Modeling and Sentiment Analysis of Yelp Restaurant Reviews. INTERNATIONAL JOURNAL OF INFORMATION SYSTEMS IN THE SERVICE SECTOR 2022. [DOI: 10.4018/ijisss.295872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The use of online consumer reviews (OCRs) websites like Yelp or TripAdvisor has increasingly gained popularity over the years. However, many products or services now have a large number of online reviews, which makes it difficult for consumers to decide which reviews to pay attention to, or for businesses to identify which critical areas to improve on. The use of text mining and sentiment mining techniques is deemed important to automatically process the content of online reviews and help improve review usefulness. Applying a four-phase research model, our study demonstrated data extraction and cleaning, topic modeling using Latent Dirichlet allocation (LDA) to extract five topics (Price, Time, Food, Service, and Location), sentiment analysis using Python TextBlob to aggregate consumer sentiment per topic from a Yelp restaurant reviews dataset, and model performance evaluation. We proposed that the design of recommender systems for OCRs or business decision-making systems can be faster, simpler, and more useful by integrating automatic topics extraction and sentiment analysis.
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Pinto VRA, Campos RFDA, Rocha F, Emmendoerfer ML, Vidigal MCTR, da Rocha SJSS, Lucia SMD, Cabral LFM, de Carvalho AF, Perrone ÍT. Perceived healthiness of foods: A systematic review of qualitative studies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100056] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Ventura V, Cavaliere A, Iannò B. #Socialfood: Virtuous or vicious? A systematic review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Tao D, Yang P, Feng H. Utilization of text mining as a big data analysis tool for food science and nutrition. Compr Rev Food Sci Food Saf 2020; 19:875-894. [PMID: 33325182 DOI: 10.1111/1541-4337.12540] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 12/26/2019] [Accepted: 01/13/2020] [Indexed: 12/21/2022]
Abstract
Big data analysis has found applications in many industries due to its ability to turn huge amounts of data into insights for informed business and operational decisions. Advanced data mining techniques have been applied in many sectors of supply chains in the food industry. However, the previous work has mainly focused on the analysis of instrument-generated data such as those from hyperspectral imaging, spectroscopy, and biometric receptors. The importance of digital text data in the food and nutrition has only recently gained attention due to advancements in big data analytics. The purpose of this review is to provide an overview of the data sources, computational methods, and applications of text data in the food industry. Text mining techniques such as word-level analysis (e.g., frequency analysis), word association analysis (e.g., network analysis), and advanced techniques (e.g., text classification, text clustering, topic modeling, information retrieval, and sentiment analysis) will be discussed. Applications of text data analysis will be illustrated with respect to food safety and food fraud surveillance, dietary pattern characterization, consumer-opinion mining, new-product development, food knowledge discovery, food supply-chain management, and online food services. The goal is to provide insights for intelligent decision-making to improve food production, food safety, and human nutrition.
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Affiliation(s)
- Dandan Tao
- Department of Food Science and Human Nutrition, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois
| | - Pengkun Yang
- Department of Electrical Engineering, Princeton University, Princeton, New Jersey
| | - Hao Feng
- Department of Food Science and Human Nutrition, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois
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Rivaroli S, Baldi B, Spadoni R. Consumers’ perception of food product craftsmanship: A review of evidence. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103796] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Investigating Online Destination Images Using a Topic-Based Sentiment Analysis Approach. SUSTAINABILITY 2017. [DOI: 10.3390/su9101765] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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