Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania
Abstract
:1. Introduction
2. Literature Review
2.1. Factors Influencing Restaurant Selection
2.2. Market Segmentation of Restaurant Consumers
2.3. The Influence of Socio-Demographic Characteristics on the Process of Restaurant Selection
3. Materials and Methods
4. Results
4.1. Socio-Demographic Profile of the Respondents
4.2. Factors Influencing Restaurant Selection
4.3. Consumer Segmentation Based on the Important Factors in the Decision-Making Process of Restaurant Selection
5. Discussion
6. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Internal Features | External Features |
---|---|
Food quality [10,11,12,13,27,30,31,32] | Online reviews and restaurants’ ratings [16] |
Quality of the service [15]. | Nutritional concern [19] |
Experience [17] | Dietary considerations [7,21] |
Physical environment [35] | Lifestyle [8] |
Hygiene [36] | Brand [25] |
Characteristics (n = 276) | Variables | % |
---|---|---|
Gender | Female | 50.0 |
Male | 50.0 | |
Age | 18–25 | 39.9 |
26–30 | 22.1 | |
31–40 | 10.1 | |
41–50 | 9.4 | |
Over 50 | 3.3 | |
n.a. | 15.2 | |
Marital status | Married | 21.2 |
Unmarried | 78.8 | |
Personal monthly income | Less than 320 euros | 28.3 |
320–445 euros | 30.8 | |
445–555 euros | 18.8 | |
556–665 euros | 5.8 | |
Over 665 euros | 12.7 | |
n.a. | 3.6 |
Eigenvalue | Variance % | Component | Item | Factor Loading |
---|---|---|---|---|
6.776 | 39.86 | Price-quality, service, and marketing α = 0.93 | Rating | 0.863 |
Promotions | 0.863 | |||
Rapidity of preparation | 0.857 | |||
Reviews | 0.804 | |||
Interior design | 0.803 | |||
Product presentation | 0.797 | |||
Low price | 0.771 | |||
2.918 | 17.17 | Product quality and variety of the menu α = 0.87 | Hearty meals | 0.797 |
High nutritional value | 0.793 | |||
Existence of traditional meals | 0.738 | |||
Fresh ingredients (not frozen) | 0.706 | |||
International meals | 0.703 | |||
Variety of the menu | 0.700 | |||
1.249 | 7.35 | Healthy meals α = 0.82 | The menu contains low-calorie food | 0.898 |
The menu contains food that can be consumed during a diet | 0.781 | |||
1.194 | 7.03 | Appearance α = 0.54 | Ambiance | 0.798 |
Clean spaces | 0.679 | |||
Total variance % | 71.4 | α = 0.9 |
Item (n = 276) | Mean | SD |
---|---|---|
Price quality, service, and marketing | 3.44 | 0.158 |
Ratings | 3.43 | 1.075 |
Promotions | 3.33 | 1.078 |
Rapidity of preparation | 3.70 | 1.173 |
Reviews | 3.42 | 1.146 |
Interior design | 3.28 | 1.098 |
Product presentation | 3.62 | 1.117 |
Low price | 3.31 | 1.047 |
Product quality and variety of the menu | 3.65 | 0.388 |
Hearty meals | 3.46 | 1.090 |
High nutritional value | 3.43 | 1.078 |
Existence of traditional meals | 3.47 | 1.158 |
Fresh ingredients (not frozen) | 4.21 | 1.156 |
International meals | 3.26 | 1.047 |
Variety of the menu | 4.07 | 1.073 |
Healthy meals | 3.54 | 0.015 |
The menu contains low-calorie meals | 3.53 | 0.978 |
The menu contains meals that can be consumed during a diet | 3.55 | 1.170 |
Appearance | 4.35 | 0.368 |
Ambiance | 4.09 | 1.058 |
Clean spaces | 4.61 | 0.865 |
Factors | Cluster 1 (n = 124) | Cluster 2 (n = 43) | Cluster 3 (n = 109) | F-value | Significance |
---|---|---|---|---|---|
Price quality, service, and marketing | 0.38650 | −1.80729 | 0.27328 | 141.963 | 0.000 *** |
Product quality and variety of the menu | 0.21023 | −0.50473 | −0.04005 | 77.844 | 0.000 *** |
Healthy meals | 0.78889 | 0.01731 | −0.90428 | 59.973 | 0.000 *** |
Factor | Cluster 1 (n = 124) | Cluster 2 (n = 43) | Cluster 3 (n = 109) | Kruskal–Wallis χ2 Statistic | p-Value |
---|---|---|---|---|---|
Mean (SD) | Mean (SD) | Mean (SD) | |||
Price quality, service, and marketing | 3.89 (0.561) | 1.70 (0.495) | 3.62 (0.558) | χ2 = 117.708 df = 2 | 0.000 *** |
Product quality and variety of the menu | 4.04 (0.633) | 2.91 (1.062) | 3.48 (0.762) | χ2 = 50.771 df = 2 | 0.000 *** |
Healthy meals | 4.37 (0.521) | 3.14 (0.786) | 2.74 (0.629) | χ2 = 177.219 df = 2 | 0.000 *** |
Characteristics | Variables | Cluster 1 (n = 124) a | Cluster 2 (n = 43) a | Cluster 3 (n = 109) a | Chi-Square | p-Value |
---|---|---|---|---|---|---|
Gender | Female | 69(56.6%) | 27(62.8%) | 41(37.6%) | χ2 = 11.6004 df = 2 | 0.003 ** |
Male | 53(43.4%) | 16(37.2%) | 68(62.4%) | |||
Age | 18–25 years | 58(54.72%) | 10(24.39%) | 42(48.28%) | χ2 = 37.2883 df = 8 | 0.000 *** |
26–30 years | 21(19.81%) | 16(31.71%) | 27(31.03%) | |||
31–40 years | 18(16.98%) | 6(14.63%) | 4(4.60%) | |||
41–50 years | 2(1.89%) | 10(24.39%) | 14(16.09%) | |||
Over 50 years | 7(6.60%) | 2(4.88%) | 0(0.0%) | |||
Marital status | Married | 22(17.7%) | 18(41.9%) | 18(16.8%) | χ2 = 13.1166 df = 2 | 0.001 ** |
Unmarried | 102(83.0%) | 25(58.1%) | 89(83.9%) | |||
Personal monthly income | Less than 320 euro | 40(33.3%) | 14(35.0%) | 24(22.6%) | χ2 = 20.1948 df = 8 | 0.010 * |
320–445 euro | 35(29.8%) | 12(30.0%) | 38(35.9%) | |||
445–555 euro | 22(18.3%) | 14(35.0%) | 16(15.1%) | |||
556–665 euro | 7(5.8%) | 0(0.0%) | 9(8.5%) | |||
Over 665 euro | 16(13.3%) | 0(0.0%) | 19(17.9%) |
Variables | Cluster 1 | Cluster 2 | Cluster 3 | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Odds Ratio | p-Value | 95%CI | Odds Ratio | p-Value | 95%CI | Odds Ratio | p-Value | 95%CI | ||||
Lower | Higher | Lower | Higher | Lower | Higher | |||||||
Gender | ||||||||||||
Male a | 0.522 | 0.026 * | 0.295 | 0.925 | 0.467 * | 0.042 | 0.224 | 0.973 | 3.145 | 0.000 *** | 1.739 | 5.686 |
Age | ||||||||||||
26–30 years b | 0.544 | 0.073 | 0.279 | 1.059 | 3.324 * | 0.011 | 1.318 | 8.381 | 0.974 | 0.939 | 0.496 | 1.911 |
31-40 years b | 1.678 | 0.258 | 0.684 | 4.115 | 3.621 * | 0.028 | 1.148 | 11.417 | 0.212 | 0.009 ** | 0.066 | 0.684 |
41-50 years b | 0.075 | 0.001 *** | 0.017 | 0.334 | 6.841 *** | 0.000 | 2.412 | 19.393 | 1.826 | 0.188 | 0.745 | 4.475 |
>50 years b | 3.589 | 0.126 | 0.699 | 18.426 | 3.285 | 0.177 | 0.585 | 18.459 |
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Chiciudean, G.O.; Harun, R.; Muresan, I.C.; Arion, F.H.; Chiciudean, D.I.; Ilies, G.L.; Dumitras, D.E. Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania. Int. J. Environ. Res. Public Health 2019, 16, 2224. https://doi.org/10.3390/ijerph16122224
Chiciudean GO, Harun R, Muresan IC, Arion FH, Chiciudean DI, Ilies GL, Dumitras DE. Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania. International Journal of Environmental Research and Public Health. 2019; 16(12):2224. https://doi.org/10.3390/ijerph16122224
Chicago/Turabian StyleChiciudean, Gabriela O., Rezhen Harun, Iulia C. Muresan, Felix H. Arion, Daniel I. Chiciudean, Garofita L. Ilies, and Diana E. Dumitras. 2019. "Assessing the Importance of Health in Choosing a Restaurant: An Empirical Study from Romania" International Journal of Environmental Research and Public Health 16, no. 12: 2224. https://doi.org/10.3390/ijerph16122224