Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?

High-level gastronomy is booming and, in many cases, has become the main purpose for travel. This research aims to investigate the relationships between the performance of high-level restaurants, the affective components they generate, and how they can affect customer behavior both in regard to the...

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Detalles Bibliográficos
Autores: Daries Ramón, Natalia, Cristóbal Fransi, Eduard, Sánchez García, Javier, Mariné Roig, Estela
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2024
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/464759
Acceso en línea:https://doi.org/10.1016/j.ijgfs.2023.100840
https://hdl.handle.net/10459.1/464759
Access Level:acceso abierto
Palabra clave:Michelin restaurants
Behavioral intentions
Posturing
MIMIC model
SEM model
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spelling Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?Daries Ramón, NataliaCristóbal Fransi, EduardSánchez García, JavierMariné Roig, EstelaMichelin restaurantsBehavioral intentionsPosturingMIMIC modelSEM modelHigh-level gastronomy is booming and, in many cases, has become the main purpose for travel. This research aims to investigate the relationships between the performance of high-level restaurants, the affective components they generate, and how they can affect customer behavior both in regard to the restaurant and the destination in which it is located. The empirical work was analyzed by means of a multiple indicators multiple causes model (MIMIC) and structural equation modeling (SEM). The survey was administered to customers who visited Michelin-star restaurants. The main results indicate that enjoyment of the experience and the status it provides are important factors motivating consumers to visit these types of restaurants and that their behavioral intentions can influence their family, friends, acquaintances, and destination. Therefore, it is suggested that restaurant owners and destination managers develop joint strategies beneficial for the gastronomic tourism sector.This study was funded by the Spanish Ministry of Industry, Trade and Tourism, financed by the European Union - Next Generation EU, within the GASTROTUR project [Grant Id. TUR-RETOS2022-017] "Revaluation of destinations through the semiotic aspects of the gastronomic image and the content generated by tourists".Elsevier2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1016/j.ijgfs.2023.100840https://hdl.handle.net/10459.1/464759reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésReproducció del document publicat a https://doi.org/10.1016/j.ijgfs.2023.100840International Journal of Gastronomy and Food Science, 2024, vol. 35, 100840cc-by-nc-nd (c) Elsevier, 2024Attribution-NonCommercial-NoDerivatives 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/4647592026-06-24T12:42:17Z
dc.title.none.fl_str_mv Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
title Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
spellingShingle Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
Daries Ramón, Natalia
Michelin restaurants
Behavioral intentions
Posturing
MIMIC model
SEM model
title_short Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
title_full Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
title_fullStr Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
title_full_unstemmed Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
title_sort Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
dc.creator.none.fl_str_mv Daries Ramón, Natalia
Cristóbal Fransi, Eduard
Sánchez García, Javier
Mariné Roig, Estela
author Daries Ramón, Natalia
author_facet Daries Ramón, Natalia
Cristóbal Fransi, Eduard
Sánchez García, Javier
Mariné Roig, Estela
author_role author
author2 Cristóbal Fransi, Eduard
Sánchez García, Javier
Mariné Roig, Estela
author2_role author
author
author
dc.subject.none.fl_str_mv Michelin restaurants
Behavioral intentions
Posturing
MIMIC model
SEM model
topic Michelin restaurants
Behavioral intentions
Posturing
MIMIC model
SEM model
description High-level gastronomy is booming and, in many cases, has become the main purpose for travel. This research aims to investigate the relationships between the performance of high-level restaurants, the affective components they generate, and how they can affect customer behavior both in regard to the restaurant and the destination in which it is located. The empirical work was analyzed by means of a multiple indicators multiple causes model (MIMIC) and structural equation modeling (SEM). The survey was administered to customers who visited Michelin-star restaurants. The main results indicate that enjoyment of the experience and the status it provides are important factors motivating consumers to visit these types of restaurants and that their behavioral intentions can influence their family, friends, acquaintances, and destination. Therefore, it is suggested that restaurant owners and destination managers develop joint strategies beneficial for the gastronomic tourism sector.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.ijgfs.2023.100840
https://hdl.handle.net/10459.1/464759
url https://doi.org/10.1016/j.ijgfs.2023.100840
https://hdl.handle.net/10459.1/464759
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1016/j.ijgfs.2023.100840
International Journal of Gastronomy and Food Science, 2024, vol. 35, 100840
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2024
Attribution-NonCommercial-NoDerivatives 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2024
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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