Purpose: It is important for restaurants’ social networking sites (SNSs) to provide a flow experience because it encourages positive brand responses and attracts consumers. However, there is a paucity of research on SNS flow experience in the restaurant industry, and more importantly, most of...

Purpose – This study aims to investigate interrelationships among perceived service fairness, emotions and behavioral intentions in a restaurant context. Design/methodology/approach – Data were collected from two casual dining restaurants in the USA. The data were analyzed following Anderson...

Purpose – This study aims to identify key quality attributes that significantly distinguish highly satisfied diners from non‐highly satisfied diners. Design/methodology/approach – Data were collected from four mid‐to‐upper scale restaurants: two in a mid‐western city and two in an...

Purpose – This paper aims to examine the applicability of fairness concepts as a lens for evaluating services in restaurants addressing service fairness issues within, as well as outside of, the service failure context. Design/methodology/approach – Data are collected from two casual dining...

Purpose – Given the rapid development of ethnic‐themed restaurants, this study aims to investigate how authentic atmospherics affects consumer emotions and behavioral intentions in Chinese restaurants in the USA. Design/methodology/approach – A total of 348 usable responses from full table...

In order to address a lack of comprehensive evaluation of restaurant quality, this study extends Mehrabian and Russell's stimulus-organism-response framework by incorporating restaurant-specific stimuli and including restaurant-specific measures of emotion. Using structural equation modeling,...