Analysis of Dining Consumption Models in the Restaurant Industry

This report provides a comprehensive analysis of dining consumption models within the restaurant industry, drawing from a literature review of four selected articles. It examines the similarities and differences in research methodologies, data collection, and findings across these studies, focusing on consumer behavior in fine dining establishments. The analysis highlights factors influencing customer decisions, such as food quality, service delivery, and restaurant ambiance. Furthermore, the report identifies limitations in the existing research, including sample size constraints and a focus on specific restaurant types. Finally, it suggests future research directions, advocating for comparative studies across different restaurant categories and in-depth exploration of consumer perceptions and behaviors to enhance understanding of the dining consumption model.

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Table of Contents
Abstract............................................................................................................................................2
Introduction......................................................................................................................................4
Dining consumption model..............................................................................................................4
Similarities.......................................................................................................................................5
Differences.......................................................................................................................................5
Limitations.......................................................................................................................................6
Future research directions................................................................................................................6
Conclusion.......................................................................................................................................6
References........................................................................................................................................7

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Abstract
The dining consumption model is used to satisfy the needs and requirements of the consumers in
efficient manner; the theory has developed in the current years and many restaurants adopted it
to provide various services to the customer. In this report, four articles were selected to know the
differences as well as similarities between them. The purpose is to know the consumption
behavior of the consumers in the restaurants as well as the factors, which affect their behavior. In
this, articles for collecting the data, theory of dining consumption from the perspective of
behavioral economics is used as well as other studies used the quantitative, qualitative and mixed
approach. The findings of the studies are different and they find that quality of the food, delivery
of the services as well as emotions of the restaurant’s influence the behavior of the customer.
The studies only focus on the fine dining restaurants as well as luxury restaurants. In future
researcher can study behavior of the consumer in the other restaurants and can make comparative
study.

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Introduction
The restaurant is a business , which does the preparation as well as offer foods and various drinks
to the customers in exchange for money. The meals are usually served as well as consumed on
the premises, but now several restaurants offer various other services models to the customers
due to satisfying them in efficient manner (Weijo et al., 2018). In this report, the four articles are
selected for the literature review which include Sheng-Hsun Hsu1,Cheng-Fu Hsiao and Sang-
Bing Tsa 2018 “Constructing a consumption model of fine dining from the perspective of
behavioral economics”, Wiphaporn Jobrich and Pornpisanu Promsivapallop 2018 “Demand
fluctuation in the fine dining restaurant industry: patterns, impacts, and management strategies
(A case study in Phuket)”. Truc H. Lea, Charles Arcodiaa , Margarida Abreu Novaisa and Anna
Kraljb 2019 “What we know and do not know about authenticity in dining experiences: A
systematic literature review” , Chen Annie , Peng Norman and Hung Kuang-peng 2015 “The
effects of luxury restaurant environments on diners’ emotions and loyalty : incorporating diner
expectations into an extended Mehrabian-Russell model”. The differences as well as similarities
between these four articles are analyzed. In this report, the future directions, which are proposed
in the articles, are also discussed.
Dining consumption model
Restaurants works with the dining consumption model which is used to satisfy the costumers to
pay a premium for the fine dining. The restaurants create higher efficiency as well as satisfy the
requirements of the costumers from the perspective of behavioral economics. Managers who all
are from the fine-dining restaurant, they all recognize the requirement of the customers in better
way, but the majority of the executives fail to understand the demand as well as satisfy them.
The perceptions of the consumers from the dinning consumption in the restaurant have gradually
modified (Yingru et al., 2018). The theory has developed in the current decades because
previously the focus of the managers were only on providing the food to the customer within the
time, but now the restaurants offer a variety of services to the customers to motivate them which,
includes table services like flying services, family services. Various restaurants developed by

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providing casual eateries, many other family-style restaurants are also developed, which provides
high quality food (Chen et al., 2019).
Similarities
The articles shows that the aim of conducting their studies are similar, that is Hsun et al ,
objective of the study is to identify the factors of dining consumption, which influence the
buying behavior of the consumer (Hsu et al., 2018). The Jobrich et al conducted the study to
recognize the alteration in the demands of the consumers due to the strategies of the dining
consumption in Phuket. Truc Le et al also conducted the study with the aim of finding the
authenticity in the experiences of dining as well as also identify the factors that influence the
buying decision (Truc Le et al., 2019). The objective of Chen et al is also to know the
environment and factors, which affects the loyalty as well as emotions of customers (Chen et al.,
2015).
Differences
In the articles, there are various differences, which are differentiation in collecting the data as
well as findings of the study etc. In the study of Hsun et al the data is collected from the 150
respondents who have the experience of fine dining and axiomatic is designed to construct the
model of dining consumption for the economic behavior of the consumer (Hsu et al., 2018). The
study of Jobrich et al is conducted by using the qualitative approach that is by conducting the
interviews form the entrepreneurs as well as managers, who all are having the experiences of up
to two years in the restaurants. The number of respondents was 19 and study was conducted in
Phuket. Truc Le et al, collects the data by using the quantitative approach through collecting the
data from reviewing various articles (Truc Le et al., 2019). In the study of Chen et al, the
researchers used both qualitative as well as quantitative methods; the qualitative data is collected
from the 5- star restaurants, which is in Taiwan.
The differences in the findings of the researcher includes that Hsun et al finds that the quality of
food as well as the various services of dining is significant to encourage the consumers. The
other study of Jobrich et al finds that the managers should keep in mind the patterns of delivery
to the consumers, this also influence the demand of the consumers (Promsivapallop & Jobrich,

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2018). Truc Le et al finds that authenticity in the restaurants as well as self-dining satisfies
customers efficiently. Chen et al finds that enthusiastic as well as unenthusiastic emotions of the
restaurants influence the loyalty of the customers towards the luxury restaurants.
Limitations
The studies have various limitations Hsun et al has only focused on the crucial factors and the
study is conducted with the small sample size. The focus of Jobrich et al is mainly on the
demand pattern, the study does not analyze the actual factors that affect the buying behavior of
consumer. Truc Le et al only collected the data from journal articles, the researcher does not
collects the data from conference paper, magazines etc. Chen et al study only focuses on the
factors that influence the loyalty of the customers in the categories of luxury goods. The study
does not focus on the middle class consumers.
Future research directions
Researcher only conducted their study in the fine dining restaurants; therefore, in future the
researcher can take the other restaurants and can carry out the comparative study. However, to
make the study more specific, in-depth information should be collected from the newspapers,
conferences as well as from the reviews done in the books. Further studies can also explore as
well as analyze the application of particular cultural origin in comparison to the other. The above
study does not focus on the segmentation to know their buying behavior. The future research can
study their behavior by changing the factors because the perception of youngster is diverse from
the perception of the older age group (Dixon et al., 2018).
Conclusion
From the above it is conclude that the restaurant is considered the business , which prepare and
offer the foods and a variety of drinks to the consumers. In the report the four articles are
selected for the review, it demonstrate that the studies have similar objective. From the above it,
also conclude that the studies also have various differences like differentiation in the collection
of data and results were different. The limitations of the studies are that the study does not focus

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on the crucial factors in the limited restaurants, for this, in future; the researcher can conduct the
comparative study.
References
Chen, A., Peng, N. & Hung, K.p., 2015. The effects of luxury restaurant environments on diners’
emotions and loyalty: incorporating diner expectations into an extended Mehrabian-Russell
model. International Journal of Contemporary Hospitality Management, 27(2), pp.236-60.
Chen, G. et al., 2019. Urban-rural disparities of household energy requirements and influence
factors in China: Classification tree models. Applied Energy, 250, pp.1321-35.
Dixon, D.P., Miscuraca, J.A. & Koutroumanis, D.A., 2018. Looking Strategically to the Future
of Restaurants: Casual Dining or Fast Casual? Entrepreneurship Education and Pedagogy, 1(1),
pp.102-17.
Hsu, S.H., Hsiao, C.F. & Tsal, S.B., 2018. Constructing a consumption model of fine dining
from the perspective of behavioral economics. PLOS ONE, 13(4), pp.237-86.
Promsivapallop, P. & Jobrich, W., 2018. Demand fluctuation in the fine dining restaurant
industry: patterns, impacts, and management strategies (A case study in Phuket). Journal of Thai
Interdisciplinary Research, 13(1), pp.27-32.
Truc Le, H., Arcodia, C., Novais, M.A. & Kralj, A., 2019. What we know and do not know
about authenticity in dining experiences:A systematic literature review. Tourism Management,
74, pp.258-75.
Weijo, H.A., Diane, M.M. & Arnould, E.J., 2018. Consumer movements and collective
creativity: The case of restaurant day. Journal of Consumer Research, 45(2).
Yingru, L., Du, T. & Peng, J., 2018. Understanding Out-of-Home Food Environment, Family
Restaurant Choices, and Childhood Obesity with an Agent-Based Huff Model. Sustainability,
10(5).

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