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Understand the differences in the brand equity construction process between local and foreign restaurants

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  • Wen-Qi Ruan

    (Huaqiao University, China)

  • Shu-Ning Zhang

    (Huaqiao University, China)

Abstract

A new theoretical model was constructed to compare the different brand equities between local and foreign restaurants. Study 1 analyzed 360 samples from local restaurants and found that cuisine authenticity and culture are the critical antecedents of brand equity, while perceived quality and utilitarian value play bridging roles. Moreover, strong familiarity helps strengthen the process of utilitarian value evaluation. Study 2 analyzed 391 samples from foreign restaurants, which highlighted that restaurant atmosphere and service quality affect brand equity through perceived enjoyment and experience. However, low familiarity enhances the positive relationship between customer perception and utilitarian value.

Suggested Citation

  • Wen-Qi Ruan & Shu-Ning Zhang, 2022. "Understand the differences in the brand equity construction process between local and foreign restaurants," Service Business, Springer;Pan-Pacific Business Association, vol. 16(3), pages 681-719, September.
    • Handle: RePEc:spr:svcbiz:v:16:y:2022:i:3:d:10.1007_s11628-022-00486-9
    DOI: 10.1007/s11628-022-00486-9
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    3. Mariia Bordian & Irene Gil-Saura & Gloria Berenguer-Contri & María-Eugenia Ruiz-Molina & Antonio Marín-García, 2024. "Boost effect of sustainable practices and relational innovation on value co-creation and brand equity: outcomes of hotel size moderation," Journal of Marketing Analytics, Palgrave Macmillan, vol. 12(3), pages 717-733, September.

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