La domanda di ristorazione per il/in movimento: specificità di formato e di servizio richieste dalla clientela

The paper analyses consumer buying models regarding Food andBeverages (F&B) in railway stations and airports as well as on board(train/aircraft). Specifically, it investigates the possible existence of differencesin the formats employed and service attributes requested betweenthe day-to-day use and the travelling and on board behavior regardingF&B consumption. Potential differences emerging in relation tovarious consumption occasions (lunch, break, dinner) and travel motives(work vs leisure) are investigated too. In this way the paper contributesin filling in the scientific and managerial gap on these contexts.To this aim, a structured questionnaire has been submitted to a sampleof 438 travellers, equally interviewed in some railway stations and inone airport.Findings evidence that travellers use formats for F&B consumptionwith a different intensity compare to their day-to-day habits. Moreover,they use them differently in relation to the reason to travel (work vs leisure).Different evaluations of the service attributes requested when thetraveler buys F&B in an airport/railway station rather than on boardemerged too.