Value or image? The effects of restaurant–supplier co-creation on consumers' behavioral intentions
Datos Bibliográficos
| ID | 21296252 |
|---|---|
| Autores | Venessa Chan Lyu (0000-0002-8015-1575, University of Macau), José L Roldán (0000-0003-4053-7526, Universidad de Sevilla), Wynne W Chin (0000-0003-3641-7089, University of Houston), Wynne Chin, Vincent Liu (0000-0003-1987-9521, Peking University), Congdong Li (0000-0002-9360-4908, Jinan University) |
| Año | 2022 |
| Volumen | 124 |
| Número | 3 |
| Páginas | 795-810 |
| Fecha de publicación | 2022-02-08 |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | British Food Journal (JOURNAL) |
| Identificadores de la revista | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Editorial | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-03-2021-0220 |
| OpenAlex | W3183834936 |
| Idioma | EN |
| Citas recibidas | 7 |
| Referencias citadas | 46 |
Purpose Highlighting supplier collaboration is a widely adopted practice in tea shops, cafes and other related businesses. However, few studies have examined the effects of supplier-focused food ingredient presentation on consumers' behavioral intentions in food and hospitality research. This study identified the role of restaurant–supplier co-creation and explored its effects on clients' behavioral intention through both value perception and image. Design/methodology/approach This study developed and tested a model through a survey with 365 responses, which was carried out in China. The measurement and effects of restaurant–supplier co-creation are explored using composite-based structural equation modeling. Findings The results show that restaurant–supplier co-creation has a positive effect on perceptions of food value, service value and image. Though restaurant–supplier co-creation does not directly affect behavioral intention, it can enhance behavioral intention by improving customers' impressions. Originality/value This study contributes to the emerging literature by conceptualizing the role of restaurant–supplier co-creation. The research combines image theory and perceived value theory in one empirical model to explore the effects of co-creation. The project provides a paradigm for designing technical artifacts using composite-based structural equation modeling
Advertising · Business · Co-Creation · Consumer behaviour · Control (management) · Creativity · Economics · Empirical research · Hospitality · Hospitality industry · Management · Originality · Perception · Structural equation modeling · Theory of planned behavior · Tourism · Value (mathematics) · Computer Science · Consumer Behavior in Brand Consumption and Identification · Customer Service Quality and Loyalty · Marketing · Psychology · Social Psychology · Wine Industry and Tourism
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| Citas por año | 2,33 |
|---|---|
| Intervalo de citas | 2023 - 2026 (4) |
| Altamente citado | No |