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The Effect of Service Quality of Green Restaurants on Green Restaurant Image and Revisit Intention: The Case of Istanbul

Author

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  • Ramazan Eren

    (Department of Tourism Management, Manavgat Tourism Faculty, Akdeniz University, 07600 Antalya, Turkey)

  • Abdullah Uslu

    (Department of Tourism Management, Manavgat Tourism Faculty, Akdeniz University, 07600 Antalya, Turkey)

  • Ayla Aydın

    (Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Tokat Gaziosmanpaşa University, 60100 Tokat, Turkey)

Abstract

With the rise of environmental awareness, trends of avoiding food waste and reducing carbon emissions trends have generated green business opportunities for the food and beverage industry. In this industry, the competitive advantage provided by high service quality is an important factor. In this context, the effects of perceived service quality on green restaurants’ image and customers’ revisit intentions were investigated. Moreover, the effects of green restaurants’ image on revisit intention were discussed. The GRSERV scale was used to measure the service quality of green restaurants in İstanbul; a total of 356 questionnaires were collected. Partial least squares (PLS) path analysis showed that the perceived service quality by customers visiting green restaurant businesses has a positive impact on both green restaurant image and revisit intention. It has also been determined that green restaurant image has significant effects on revisit intention.

Suggested Citation

  • Ramazan Eren & Abdullah Uslu & Ayla Aydın, 2023. "The Effect of Service Quality of Green Restaurants on Green Restaurant Image and Revisit Intention: The Case of Istanbul," Sustainability, MDPI, vol. 15(7), pages 1-16, March.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:7:p:5798-:d:1108346
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    References listed on IDEAS

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    Cited by:

    1. Nuša Basle, 2023. "Evaluating Gastronomic Destination Competitiveness through Upscale Gastronomy," Sustainability, MDPI, vol. 15(14), pages 1-36, July.

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