Revisit intentions in local food restaurants: a critical review

Authors

  • Niken Permata Sari University of Widya Mataram, Indonesia
  • Heru Kurnianto Tjahjono Universitas Muhammadiyah Yogyakarta, Indonesia

DOI:

https://doi.org/10.37631/ebisma.v5i2.1629

Keywords:

revisit intention, local food, restaurants, critical review

Abstract

This study examines the factors influencing revisit intention at local food restaurants, emphasizing the need for a broader methodological approach. Through a critical review of relevant studies, this study identifies customer satisfaction, service quality, and food value as essential determinants of predicting revisit intention. Furthermore, this study critiques methodological approaches in the literature, highlighting limitations such as selection bias and limited sample representation due to standard non-random sampling methods. A mixed-methods approach, incorporating quantitative and qualitative data, is recommended to provide a more comprehensive understanding of diners’ motivations and experiences. Expanding sampling techniques to incorporate random or stratified methods is suggested to increase the generalizability of the findings. This approach would also allow for richer insights into how social, cultural, and technological factors influence revisit intention across contexts. Ultimately, this study contributes to a deeper understanding of the complexity of customer behavior, particularly as it relates to culinary experiences, and proposes future research directions that integrate multiple sampling and analysis methods to capture the dynamic nature of revisit intention.

References

Angelakis, G., Vecchio, Y., Lemonakis, C., Atsalakis, G., Zopounidis, C., & Mattas, K. (2023). Exploring the Behavioral Intentions of Food Tourists Who Visit Crete. Sustainability (Switzerland), 15(11), 1–18. https://doi.org/10.3390/su15118961

Anggraeni, A., Sulistyo, L. I. H., & Affandy, N. (2020). The antecedents of satisfaction and revisit intention for full-service restaurants: An empirical study of the food and beverage industry in Jakarta. International Journal of Asian Business and Information Management, 11(3), 101–118. https://doi.org/10.4018/IJABIM.2020070107

Artha, B., Sari, U. T., Bahri, & Sari, N. P. (2024). Determinants of intention buying local foods: a conceptual framework. Entrepreneurship Bisnis Manajemen Akuntansi (E-BISMA), 5(1), 176–187. https://doi.org/10.37631/ebisma.v5i1.1437

Atzeni, M., Del Chiappa, G., & Mei Pung, J. (2022). Enhancing visit intention in heritage tourism: The role of object-based and existential authenticity in non-immersive virtual reality heritage experiences. International Journal of Tourism Research, 24(2), 240–255. https://doi.org/10.1002/jtr.2497

Bichler, B. F., Pikkemaat, B., & Peters, M. (2020). Exploring the role of service quality, atmosphere and food for revisits in restaurants by using a e-mystery guest approach. Journal of Hospitality and Tourism Insights, 4(3), 351–369. https://doi.org/10.1108/JHTI-04-2020-0048

Chen, J., Hsu, F. C., Yan, L., Lee, H. M., & Zhang, Y. (2023). Tourists’ Food Involvement, Place Attachment, and Destination Loyalty: The Moderating Role of Lifestyle. Behavioral Sciences, 13(8), 629. https://doi.org/10.3390/bs13080629

Chun, S. H., & Nyam-Ochir, A. (2020). The effects of fast food restaurant attributes on customer satisfaction, revisit intention, and recommendation using DINESERV scale. Sustainability (Switzerland), 12(18), 1–19. https://doi.org/10.3390/SU12187435

Dedeoğlu, B. B., Mariani, M., Shi, F., & Okumus, B. (2022). The impact of COVID-19 on destination visit intention and local food consumption. British Food Journal, 124(2), 634–653.

Jeon, H. M., Yoo, S. R., & Kim, S. H. (2020). The relationships among experience, delight, and recollection for revisit intention in chocolate exposition. Sustainability (Switzerland), 12(20), 1–15. https://doi.org/10.3390/su12208644

Králiková, A., Peruthová, A., & Ryglová, K. (2020). Impact of destination image on satisfaction and loyalty. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 68(1), 199–209. https://doi.org/10.11118/actaun202068010199

Lin, B., Wang, S., Fu, X., & Yi, X. (2023). Beyond local food consumption: the impact of local food consumption experience on cultural competence, eudaimonia and behavioral intention. International Journal of Contemporary Hospitality Management, 35(1), 137–158. https://doi.org/10.1108/IJCHM-01-2022-0099

Nam, S. (2023). Predicting Tourist Revisit Intention by Applying the Extended Model of Goal-Directed Behaviour and Cognitive Dissonance Theory. Journal of Tourism and Services, 14(26), 57–72. https://doi.org/10.29036/jots.v14i26.453

Nieminen, J. H., Bearman, M., & Tai, J. (2023). How is theory used in assessment and feedback research? A critical review. Assessment and Evaluation in Higher Education, 48(1), 77–94. https://doi.org/10.1080/02602938.2022.2047154

Rahman, M. A., Sulaiman, Y., Mat, N. K. N., & Hassan, Z. (2023). What Influences Customers to Revisit Full-Service Restaurants in Malaysia? WSEAS Transactions on Business and Economics, 20, 1971–1983. https://doi.org/10.37394/23207.2023.20.172

Salomão, M. T., & Santos, M. A. (2022). the Impact of Experiential Marketing on the Intention To Revisit the Brand: Comparing Large and Small Fast-Food Restaurant Chains. Revista Brasileira de Marketing, 21(3), 730–783. https://doi.org/10.5585/remark.v21i3.21331

Sari, N. P., Artha, B., & Hadi, A. S. (2023). Brand Loyalty: a Literature Review. International Journal of Economics, Business and Accounting Research (IJEBAR), 7(1), 66-75.

Sari, N. P., Insani, R., Studi, P., Fakultas, K., Universitas, E., & Mataram, W. (2020). Pengaruh Kesadaran Destinasi Terhadap Citra Destinasi Dan Niat Berkunjung Pada Turis Milenial Melalui Media Sosial Instagram Di Yogyakarta. Jurnal Ilmiah Mahasiswa Ekonomi Manajemen, 4(2), 351–367.

Shahrin, N., & Hussin, H. (2023). Negotiating Food Heritage Authenticity in Consumer Culture. Tourism and Hospitality Management, 29(2), 183–193. https://doi.org/10.20867/thm.29.2.3

Soltani, M., Soltani, N., Taheri, F., Taheri, B., & Gannon, M. J. (2020). Edinburgh Research Explorer Food consumption experiences. International Journal of Contemporary Hospitality Management, 32(8), 2593–2611.

Song, H., Yang, H., & Sthapit, E. (2023). Robotic service quality, authenticity, and revisit intention to restaurants in China: extending cognitive appraisal theory. International Journal of Contemporary Hospitality Management. https://doi.org/10.1108/IJCHM-11-2022-1396

Stepchenkova, S., & Belyaeva. (2021). The Effect of Authenticity Orientation on Existential Authenticity and Postvisitation Intended Behavior. Journal of Travel Research, 60(2), 401–416.

Sutanto, R., & Antonio, F. (2023). Antecedents of Involvement in Traditional Food Products in Chinese Food Restaurants and Its Effects on Customer Intention. Tourism and Hospitality Management, 29(3), 409–422. https://doi.org/10.20867/thm.29.3.9

Talukder, M. B., Kumar, S., Sood, K., & Grima, S. (2023). Information Technology, Food Service Quality and Restaurant Revisit Intention. International Journal of Sustainable Development and Planning, 18(1), 295–303. https://doi.org/10.18280/ijsdp.180131

Uslu, A., & Eren, R. (2020). Critical review of service quality scales with a focus on customer satisfaction and loyalty in restaurants. Deturope, 12(1), 64–84. https://doi.org/10.32725/det.2020.004

Wang, J. (2023). The consumption behaviors of Generation Z: evidence from China. Advances in Economics and Management …. https://madison-proceedings.com/index.php/aemr/article/view/1712

Yoo, S. R., Lee, S. W., & Jeon, H. M. (2020). The role of customer experience, food healthiness, and value for revisit intention in GROCERANT. Sustainability (Switzerland), 12(6). https://doi.org/10.3390/su12062359

Zhou, L., Ouyang, F., Li, Y., Zhan, J., Akhtar, N., & Ittefaq, M. (2022). Examining the Factors Influencing Tourists’ Destination: A Case of Nanhai Movie Theme Park in China. Sustainability, 14, 1–19. https://doi.org/10.3390/su141811419

Zhu, Y., Zhu, L., & Weng, L. (2024). How Do Tourists’ Value Perceptions of Food Experiences Influence Their Perceived Destination Image and Revisit Intention? A Moderated Mediation Model. Foods, 13(3). https://doi.org/10.3390/foods13030412

Downloads

Published

2024-12-01

Issue

Vol.5, No.2 (2024): December 2024

Section

Articles

Citation Check

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright publishing of the article shall be assigned to Entrepreneurship Bisnis Manajemen Akuntansi (E-BISMA)

 

Creative Commons License
Entrepreneurship Bisnis Manajemen Akuntansi (E-BISMA) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.