University Assignment: Analysis of Fine Dining Restaurant Trends

This report examines the consumer behavior within the fine dining industry, focusing on the factors that influence restaurant selection and customer satisfaction. The analysis synthesizes findings from various articles, highlighting the shift in consumer preferences from traditional fine dining to trendy decorations and innovative dishes. The report explores the impact of service quality, food tastes, and the need for respect on consumer demand. It also references Maslow's hierarchy of needs to explain how consumers seek experiences beyond basic needs. The study uses both quantitative and qualitative research methods, including statistical analysis and consumer responses. The common themes across the articles include the significance of service quality, food quality, and customer needs. Future research directions include exploring the impact of price, service quality, and dining environment. This report provides valuable insights into the evolving landscape of the fine dining industry.

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Brief Summary of the theory and progression in the Field
Fine dining restaurants are build and operated with a model of high price consumption. The
model aims at motivating consumers to pay premium rates for fine dining. Restaurants in upscale
areas generate high utility relatively and from a behavioral economics perspective satisfy highly
specific needs. While fine dining restaurants managers should understand consumer needs aptly,
most of them fail to understand, comprehend and satisfy these needs (Hsu, Hsiao, and Tsai,
2018). These results in restaurants withdrawing from the market. The consumer perception of
this model has shifted from exquisite cuisine of French restaurants and international cuisines to
trendy decorations, innovative dishes and a very young customer base which indicates a drastic
change in consumer needs (Yeh, and Huan, 2017). Satisfactory fine dining services encourages
revisits with a consumer with variety tastes seeking new experiences despite satisfaction with a
restaurant and ay choose another restaurant. This indicates that a consumer’s hedonic motive is
greater or surpasses the benefits motive (Jin, Goh, Huffman, and Yuan, 2015).
Theoretical concepts of the articles
Article style References for such articles
Conceptual article( proposed theory) Published empirical study based on food
service needs of consumers to Maslow’s
theory of consumer needs shows that different
individuals have a different consumption of
food needs. The Maslow’s consumer needs is
categorized into five hierarchy namely;

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safety, love, physiological, self-actualization
and esteem needs not in any order. (Lin, Fu,
and Chen, 2019.) According to analysts,
reason for fine dining is not only out of basic
needs; loyalties and dinner emotions, it is also
noted that consumers display distinctive
responses towards diverse demands and
stimuli in fine dining restaurants that would
warrant in depth exploration. Consumers
affect restaurant selection for fine dining.
Consumer needs affects the policy making
and marketing position in fine dining. Second
levels entails to safety of food which is a
major factor for consumers in restaurant
selection. Price and service quality do not
affect restaurant selection in fine dining.
Quantitative article Using the SPSS statistical method and
regression analysis, analysts showed that the
main factor that affects the consumption
intention is customer satisfaction. The gender
participants for the analysis were 46.7% male
and 53.3% female. The participants were

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between the ages of 20 years and 40 years. In
fine dining selection, the analysis showed that
71% of the participants were having a budget
dining of lower than $400 per week, 63% of
the people who were participating had spent
less than $200 per week and 85.5% dined out
more than two ties in a week (Hair et al,
2015). The independent variable was
customer satisfaction and DP. The customer’s
intention was the dependent variable for
logistics with 0 showing the lack of intention
and 1 showing intention to consume in
regression analysis.
Qualitative article Consumer needs for quality service shows the
need to be shown respect. In the responses,
the participants showed that responsiveness,
reliability and assurance dimension is used to
assess the quality of service in fine dining. All
these factors require improvements for a
customer to continuously choose a restaurant
over another. In Maslow’s, self-actualization
is up in the level of human needs. This shows

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that in choosing fine dining restaurants, it is
not only for satisfying their basic needs but
also in levels of expectation. Consumers are
not only coming in the fine dining restaurant
to eat food but also to sample their food safety
and tastiness. Social needs also is a factor in
choosing the type of restaurant. Fine dining
becomes an associated art when the customer
is treated with respect and given quality
services.
Mixed This is a mixture of both qualitative and
quantitative articles. Behavioral economics in
modelling for fine dining is based on
customer service. Consumers are not only
coming in the fine dining restaurant to eat
food but also to sample their food safety and
tastiness. In Maslow’s, self-actualization is up
in the level of human needs. This shows that
in choosing fine dining restaurants, it is not
only for satisfying their basic needs but also
in levels of expectation. The gender
participants for the analysis were 46.7% male

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and 53.3% female. The participants were
between the ages of 20 years and 40 years. In
fine dining selection, the analysis showed that
71% of the participants were having a budget
dining of lower than $400 (Rozekhi, et al
2016). Satisfactory fine dining services
encourages revisits with a consumer with
variety tastes seeking new experiences despite
satisfaction.
Discussion of common themes across all articles
The commonalities in this articles is that fine dining is affected by several factors but not price
and quality. for fine dining, the quality of service, tastes of food and the level of need to feel
respected is what affects the consumers demand. Most of the clients are also young aged between
20 years and 40 years. They want to explore fine dining restaurants just to have a different
experience and different tastes. It is also common that consumers do not have a view when
making a decision to eat in a specific fine dining restaurant and they tend to make each factor
unique in employing certain different responses and approaches (Schjøll, and Alfnes, 2017).
Discussion of different themes

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Behavioral economics in modelling for fine dining is based on customer service. The
independent variable was customer satisfaction and DP. The customer’s intention was the
dependent variable for logistics with 0 showing the lack of intention and 1 showing intention to
consume. These results in restaurants withdrawing from the market. The consumer perception of
this model has shifted from exquisite cuisine of French restaurants and international cuisines
(Tran, Hol, Nguyen, and Simoff, 2017).
Discussion of future research direction
The research goals include factors that determine restaurant choice and the effects of the choice
such as price, quality of service , dining environment and the food. Exploring consumption in the
restaurant and the brand attitude, well-being and utility is a major factor in determining
customers intentions and their behavior. Studies in the future will be in line with customer
overall boredom, customer restaurant attributes, perception to customer service and the
correlation between this attributes (Tsaur,. and Yen, 2019).

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References
Hsu, S.H., Hsiao, C.F. and Tsai, S.B., 2018. Constructing a consumption model of fine dining
from the perspective of behavioral economics. PloS one, 13(4), p.e0194886.
Jin, N., Goh, B., Huffman, L. and Yuan, J.J., 2015. Predictors and outcomes of perceived image
of restaurant innovativeness in fine-dining restaurants. Journal of Hospitality Marketing &
Management, 24(5), pp.457-485.
Lin, C.F., Fu, C.S. and Chen, Y.T., 2019. Exploring customer perceptions toward different
service volumes: An integration of means–end chain and balance theories. Food Quality and
Preference, 73, pp.86-96.
Rozekhi, N.A., Hussin, S., Siddiqe, A.S.K.A.R., Rashid, P.D.A. and Salmi, N.S., 2016. The
influence of food quality on customer satisfaction in fine dining restaurant: Case in
Penang. International Academic Research Journal of Business and Technology, 2(2), pp.45-50.
Schjøll, A. and Alfnes, F., 2017. Eliciting consumer preferences for credence attributes in a fine-
dining restaurant. British Food Journal, 119(3), pp.575-586.
Tran, J., Hol, A., Nguyen, Q.V. and Simoff, S.J., 2017. Fine dining restaurant framework
development and survey. In Proceedings of the 14th International Joint Conference on e-
Business and Telecommunications (ICETE 2017)-Volume 4: ICE-B, Madrid, Spain, 24-26 July
2017 (pp. 83-90).
Tsaur, S.H. and Yen, C.H., 2019. Service redundancy in fine dining: evidence from
Taiwan. International Journal of Contemporary Hospitality Management, 31(2), pp.830-854.

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Yeh, S.S. and Huan, T.C., 2017. Assessing the impact of work environment factors on employee
creative performance of fine-dining restaurants. Tourism Management, 58, pp.119-131.