The Effect of the Physical Environment on Repeat Purchase in Fast Food Restaurants: A Structural Model Proposal
DOI:
https://doi.org/10.5281/zenodo.14357668Keywords:
physical environment, price perception, customer satisfaction, purchase intention, structural equation modelingAbstract
In this study, it was aimed to investigate the effect of physical environment elements on price perception, customer satisfaction and intention to repeat purchase in fast food restaurants. In the study, decoration, atmosphere, and order factors were used as physical environmental elements. The study included 204 students randomly selected from the Tourism department of a State University. A survey consisting of 29 statements was conducted. The relationship between variables was analyzed using structural equation modeling PLS-SEM. According to the results of the research, it has been determined that the fast-food restaurant environment elements affect the perceived price and customer satisfaction with decoration and layout elements. There was no statistically significant relationship identified between the size of the atmosphere and both the perceived price and customer satisfaction. Additionally, no significant correlation was observed between atmosphere size and the variables of perceived price and customer satisfaction. According to the results, it has been determined that the size of the order has the biggest effect on price and customer satisfaction. Finally, it was concluded that the perceived price and customer satisfaction had an impact on purchase intent.
Downloads
References
Ali, F., Amin, M., & Ryu, K. (2016). The Role of Physical Environment, Price Perceptions, and Consumption Emotions in Developing Customer Satisfaction in Chinese Resort Hotels. Journal of Quality Assurance in Hospitality & Tourism, 17(1), 45-70. https://doi.org/10.1080/1528008X.2015.1016595
Alonso, A. D., & O'Neill, M. A. (2010). Consumers’ ideal eating out experience as it refers to restaurant style: A case study. Journal of Retail & Leisure Property, 9(4), 263-276. https://doi.org/10.1057/rlp.2010.9
An, S. Pyoungsoo L. & Choong Ho S. (2023). Effects of Servicescapes on Interaction Quality, Service Quality, and Behavioral Intention in a Healthcare Setting. Healthcare 11(18), 2498. https://doi.org/10.3390/healthcare11182498
Ariffin, F. H., Bibon, F. M., & Raja Abdullah, R. P. (2012). Restaurant’s Atmospheric Elements: What The Customer Wants. Procedia-Social and Behavioral Sciences, 38, 380-387. https://doi.org/10.1016/j.sbspro.2012.03.360
Arnold, S.J., Handelman, J., & Tigert, D.J. (1996). Organizational Legitimacy and Retail Store Patronage, Journal of Business Research. 35(3), 229-39
Bagozzi, R. P., & Yi, Y. (1988). On the evaluation of structural equation models. Journal of the Academy of Marketing Science, 16, 74-94. https://doi.org/10.1007/BF02723327
Baker, J. (1986). The role of the environment in marketing services: The consumer perspective. Chicago: American Marketing Association.
Bitner, M. J. (1992). Servicescapes: The Impact of Physical Surroundings on Customer and Employees. Journal of Marketing(56), 57-71. https://doi.org/10.2307/1252042
Booms, B. H., & Bitner, M. J. (1982). Marketing Services by Managing the Environment. Cornell Hotel and Restaurant Administration Quarterly, 23(1), 35-40. https://doi.org/10.1177/001088048202300107
Cadotte, E. R., Woodruf, R. B., & Jenkins, R. L. (1987). Expectation and norms in models of customer satisfaction. Journal of Marketing Research, 24, 305-314. https://doi.org/10.2307/3151641
Canny, I. (2013). The Role Of Food Quality, Service Quality, And Physical environment On Customer Satisfaction And Future Behavioral İntentions In Casual Dining Restaurant. The 7th National Research Management Conference. Palembang, Indonesia: Sriwijaya University. https://doi.org/10.2139/ssrn.2363339
Chen, L. J., Gupta, A., & Rom, W. (1994). A study of price and quality in service operations. International Journal. International Journal of Service Industry Management, 5(2), 23-34. https://doi.org/10.1108/09564239410057663
Chin, W. W. (1998). The partial least squares approach to structural equation modeling. G. A. Marcoulides, Modern methods for business research (s. 295-358). Mahwah: NJ: Lawrence Erlbaum Associates.
Chun, Se-Hak, and Ariunzaya Nyam-Ochir. 2020. "The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale" Sustainability 12(18), 7435. https://doi.org/10.3390/su12187435
Cohen, J. (1988). Statistical power analysis for the behavioral sciences (2 b.). Hillsdale, NJ: Erlbaum.
Cronin, J. (2003). Looking back to see forward in services marketing: Some ideas to consider. Journal of Marketing, 54, 5– 131. https://doi.org/10.1108/09604520310495813
Esposito Vinzi, V., Trinchera, L., & Amato, S. (2010). PLS Path Modeling: From Foundations to Recent Developments and Open Issues for Model Assessment and Improvement. Handbook of Partial Least Squares. Verlag Berlin, Heidelberg: Springer Handbooks of Computational Statistics. https://doi.org/10.1007/978-3-540-32827-8_3
Farooq, S. (2019). Impact of Ambience on Dinners’ Satisfaction in Food Street Restaurants: A Widening Horizon in the World. Orient Research Journal of Social Sciences, 4(2), 229-240. https://doi.org/10.13189/cea.2020.080433
Farris, P. W., Bendle, N. T., Pfeifer, P. E., & Reibstein, D. J. (2010). Marketing Metrics: The Definitive Guide to Measuring Marketing Performance (Second Edition b.). Upper Saddle River, New Jersey: Pearson Education, Inc.
Fornell, C., & Bookstein, F. L. (1982). Two structural equation models: LISREL and PLS applied to consumer exit-voice theory. Journal of Marketing Research, 19, 440–452. https://doi.org/10.2307/3151718
Fornell, C., & Larcker, D. F. (1981). Evaluating Structural Equation Models with Unobservable Variables and Measurement Error. Journal of Marketing Research, 18(1), 39-50. https://doi.org/10.2307/3151312
Hair, J. F., Christian, M. R., & Sarstedt , M. (2011). PLS-SEM: Indeed a Silver Bullet. The Journal of Marketing Theory and Practice, 19(2), 139-152. https://doi.org/10.2753/MTP1069-6679190202
Han, H., & Hyun, S. (2017). Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention. International Journal of Hospitality Management, 63, 82-92. https://doi.org/10.1016/j.ijhm.2017.03.006
Han, Jieun, Hyo-Jin K. & Gyu H. K. (2018). A Systematic Underpinning and Framing of the Servicescape: Reflections on Future Challenges in Healthcare Services. International Journal of Environmental Research and Public Health 15, no. 3: 509. https://doi.org/10.3390/ijerph15030509
Han, H., & Ryu, K. (2009). The Roles Of The Physical Environment, Price Perception, and Customer Satisfaction in Determining Customer Loyalty in The Restaurant İndustry. Journal Of Hospitality & Tourism Research, 33(4), 487-510. https://doi.org/10.1177/1096348009344212
Henseler, J., Ringle, C. M., & Sinkovics, R. R. (2009). The use of partial least squares path modeling in international marketing. Advances in International Marketing (Vol 20, s. 277-319). Bingley: Emerald Publishing Limited. https://doi.org/10.1108/S1474-7979(2009)0000020014
Henson, R. K. (2006). Effect size measures and meta-analytic thinking in counseling psychology research. The Counseling Psychologist, 34, 601-629. https://doi.org/10.1177/0011000005283558
Hutton, J. D., & Richardson, L. D. (1995). Healthscapes: The Role of the Facility and Physical Environment on Consumer Attitudes, Satisfaction, Quality Assessments, and Behaviors. Health Care Management Review, 20, 48-61. https://doi.org/10.1097/00004010-199502020-00008
Juhari, H., Ali, M., & Khair, N. (2012). The Shopping Mall Servicescape Affects Customer Satisfaction. 3rd International Conference on Business and Economic Research. Bandung, Indonesia.
Kandampully, J., Bilgihan, A. & Amer, S.M. (2023). Linking servicescape and experiencescape: creating a collective focus for the service industry. Journal of Service Management, Vol. 34 No. 2, pp. 316-340. https://doi.org/10.1108/JOSM-08-2021-0301
Kim, W. G., & Moon, Y. J. (2009). Customers’ cognitive, emotional, and actionable response to the servicescape: A test of the moderating effect of the restaurant type. International Journal of Hospitality Management, 28, 144-156. https://doi.org/10.1016/j.ijhm.2008.06.010
Kline, R. B. (2004). Beyond significance testing: Reforming data analysis methods in behavioral research. Washington, DC: American Psychological Association. https://doi.org/10.1176/appi.ajp.162.3.643-a
Kotler, P. (1973). Atmospherics as a Marketing Tool. Journal of Retailing, 49(4), 48-64.
Mateos-Aparicio, G. (2011). Partial least squares (PLS) methods: Origins, evolution, and application to social sciences. Communications in Statistics – Theory and Methods, 40(13), 2305-2317. https://doi.org/10.1080/03610921003778225
Mathwick C, Malhotra NK, Rigdon E (2001) Experiential value: Conceptualization, measurement and application in the catalog and internet shopping environment. Journal of Retailing 77(1), 39–56. https://doi.org/10.1016/s0022-4359(00)00045-2
Özdemir Güzel, S., & Bas, Y. N. (2020). Understanding the Relationship Between Physical Environment, Price Perception,Customer Satisfaction and Loyalty in Restaurants. Journal of Tourism and Gastronomy Studies, 2020, 8 (2), 762-776. doi:10.21325/jotags.2020.577
Prasetyo, Y.T.; Castillo, A.M.; Salonga, L.J.; Sia, J.A.; Chuenyindee, T.; Young, M.N.; Persada, S.F.; Miraja, B.A.; Redi, A.A.N.P.(2021). Factors Influencing Repurchase Intention in Drive-Through Fast Food: A Structural Equation Modeling Approach. Foods. 10, 1205. https://doi.org/10.3390/foods10061205
Raajpoot, N. (2002). Tangserv: a multiple item scale for measuring tangible quality in food service industry. Journal of Foodservice Business Research, 5(2). https://doi.org/10.1300/J369v05n02_08
Riley, M. (1994). The influence of social culture and innovation. British Food Journal, 96(10), 15-18. https://doi.org/10.1108/00070709410072463
Roy, A., & Tai, S. T. (2003). Store environment and shopping behavior: the role of imagery elaboration and shopping orientation. Journal of International Consumer Marketing, 15(3), 71-99. https://doi.org/10.1300/J046v15n03_05
Ryu, K. (2010). The Influence Of Dining Environmental Perceptions On Behavioral Intentions Through Customer Satisfaction in The Upscale Restaurant Context. Annual Conference proceedings of research and academic papers, (s. 185-203.). Catalina İsland, Mexico.
Ryu, K., & Han, H. (2010). Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price. Journal of Hospitality & Tourism Research, 34(3), 310-329. https://doi.org/10.1177/1096348009350624
Ryu, K., & Han, H. (2011). New or Repeat Customers: How Does Physical Environment Influence Their Restaurant Experience? International Journal of Hospitality Management, 30(3), 599-611. https://doi.org/10.1016/j.ijhm.2010.11.004
Ryu, K., & Jang, S. (2005). A multiple item scale for measuring the physical environment in upscale restaurants. Proceedings of the 2005 Asia Pacific Tourism Association (APTA) Annual Conference. Goyang, Korea.
Sarstedt, M., Ringle, C. M., & Hair, J. F. (2017). Partial Least Squares Structural Equation Modeling. C. Homburg, M. Klarmann, & A. Vomberg, Handbook of Market Research (s. 1-40). Springer, Cham. https://doi.org/10.1007/978-3-319-05542-8_15-1
smartpls.com. (2023). SmartPLS: http://www.smartpls.com (5 10, 2023)
Spence, C., & Piqueras-Fiszman, B. (2014). The Perfect Meal:The multisensory science of food and dining. John Wiley & Sons, Ltd.
Sulek, J. M., & Hensley, R. L. (2004). The Relative Importance of Food, Atmosphere, and Fairness of Wait: The Case of a Full-service Restaurant. The Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-247. https://doi.org/10.1177/0010880404265345
Tantanatewin, W., & Inkarojrit, V. (2018). The influence of emotional response to interior color on restaurant entry decision. International Journal of Hospitality Management, 69, 124-131. https://doi.org/10.1016/j.ijhm.2017.09.014
Tenenhaus, M., Amato, S., & Esposito Vinzi, V. (2004). A global goodness-of-fit index for PLS structural equation. In: Proceedings of the XLII SIS scientific meeting, (s. 739-742).
Turley, L. W., & Milliman, R. E. (2000). Atmospheric Effect on Shopping Behavior. A Review of the Experimental Evidence. Journal of Business Research, 49(2), 193-211. https://doi.org/10.1016/S0148-2963(99)00010-7
Voon, B. H. (2012). Role of Service Environment for Restaurants: The Youth Customers’ Perspective. Procedia - Social and Behavioral Sciences, 38, 388–395. https://doi.org/10.1016/j.sbspro.2012.03.3
Wakefield, K. L., & Blodgett, J. G. (1996). The effect of the servicescape on customers’ behavioral intentions in leisure service settings. Journal of Services Marketing, 10(6), 45–61. https://doi.org/10.1108/08876049610148594
Weinrach, J. (2000). Environmental psychology: Why should we care? Environmental Quality Management, 10, 83–86.
Wen, H., Leung, X., & Pongtornphurt, Y. (2020). Exploring the impact of background music on customers’ perceptions of ethnic restaurants: The moderating role of dining companions. Journal of Hospitality and Tourism Management, 43, 71-79. https://doi.org/10.1016/j.jhtm.2020.02.007
Wetzels, M., Odekerken-Schröder, G., & van Oppen, C. (2009). Using PLS path modeling for assessing hierarchical construct models: Guidelines and empirical illustration. MIS Quarterly, 33(1), 177-195. https://doi.org/10.2307/20650284
Yılmaz, V., Can, Y., & Aras, N. (2019). Investigation of Attitude About Nuclear and Renewable Energy by Using Partial Least Squares Structural Equation Modeling. Alphanumeric journal, 7(1), 87-102. https://doi.org/10.17093/alphanumeric.460563
Zeithaml, V. (1988). Consumer Perceptions of Price, Quality and Value: A Means-End Model and Synthesis of Evidence. Journal of Marketing. 52. 2-22., 52, 2-22. https://doi.org/10.2307/1251446
Zhong, Y., & Moon, H.C. 2020. "What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender" Foods 9, no. 4: 460. https://doi.org/10.3390/foods9040460
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Yuliia Borovska, Serkan OLGAÇ
This work is licensed under a Creative Commons Attribution 4.0 International License.