An empirical investigation of perceived relational benefits and brand engagement in restaurant services
- Publication Type:
- Journal Article
- Citation:
- International Journal of Contemporary Hospitality Management, 2017, 29 (11), pp. 2767 - 2784
- Issue Date:
- 2017-01-01
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| Filename | Description | Size | |||
|---|---|---|---|---|---|
| IJCHM-01-2016-0040.pdf | Published Version | 210.02 kB |
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© 2017, © Emerald Publishing Limited. Purpose: The paper aims to examine the nexus between perceived relational benefits and brand engagement within a restaurant setting in a developing economy context. Design/methodology/approach: This paper used a survey research design, obtaining data via self-administered questionnaire from 500 customers of 25 restaurants. A five-stage analysis involving exploratory factor analysis, ANOVA, multiple regression, cluster analysis and multinomial logistic regression was carried out using SPSS 22 for Windows. Findings: Results from the study show that three relational benefits (social benefit, exploration and entertainment) contribute significantly to consumers’ brand engagement in a restaurant service setting. Variations across consumers with low, medium and high brand engagement levels are also provided. Originality/value: The paper extends the current understanding of brand engagement from a restaurant setting. It provides evidence to issues of potential research and managerial interests and offers insightful implications to the academic and practitioner communities.
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