2026-04-17T10:25:53Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/82102024-06-21T22:42:06Zcom_10259_4596com_10259.4_2574com_10259.4_106com_10259_2604col_10259_4597

00925njm 22002777a 4500 dc Martínez Ruiz, María Pilar . author Ruiz-Palomino, Pablo author Izquierdo Yusta, Alicia author Pick, Doreén author 2023-06 To increase our understanding of food choices, their evaluation and their effects on key non-financial variables, we examine potential differences between two types of food values (distinguishing those that offer added value from those limited to providing only an offer of basic value) between two types of restaurants regarding their impact on satisfaction with the food, and loyalty to the food and the restaurant. To do so, we collected a database of 516 customers of restaurants in Spain and analysed it using descriptive statistics and structural equation analysis. The results evidenced how offering food reflecting both differential added value and basic value increases food satisfaction, and, in turn, customer loyalty to the food and the restaurant. As a novelty in the literature, our findings revealed that basic value offer increases customers’ food satisfaction of both restaurant types but offering food that reflects differential added value offer does not influence customers satisfaction of fast-food restaurants but increases food satisfaction in traditional restaurants. The discussion addresses the key implications of these findings for restaurants strategic positioning. 1878-450X http://hdl.handle.net/10259/8210 10.1016/j.ijgfs.2023.100770 Food values Satisfaction Loyalty Restaurant type The influence of food values on satisfaction and loyalty: Evidence obtained across restaurant types