Customer profile of the "carryout" segment for restaurants

International Journal of Contemporary Hospitality Management

Volumn 19, Issue 1, 2007, Pages 21-31

  Bojanic, David C ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Customer profiling; Fast foods; Market segmentation; Restaurants; United States of America

Indexed keywords

EID: 33846577746     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596110710724134     Document Type: Article

References (26)

1. Auty, S. (1992), "Consumer choice & segmentation in the restaurant industry", The Service Industries Journal, Vol. 12 No. 3, pp. 324-39.
2. Bahn, D.K. and Granzin, L.K. (1985), "Benefit segmentation in the restaurant industry", Journal of the Academy of Marketing Science, Vol. 13 No. 3, pp. 226-47.
3. Becker-Suttle, C.B., Weaver, P.M. and Crawford-Welch, S. (1994), "A pilot study utilizing conjoint analysis in the comparison of age-based segmentation strategies in the full service restaurant market", Journal of Restaurant & Foodservice Marketing, Vol. 1 No. 2, pp. 71-91.
4. Blose, J. and Litvin, S. (2005), "Social values and restaurant patronage", Tourism Review International, Vol. 8 No. 4, pp. 311-21.
5. Bojanic, D. and Shea, L. (1997), "Segmentation for a multiunit restaurant operation - taking location into account when advertising", The Cornell Hotel and Restaurant Administration Quarterly, Vol. 38 No. 4, pp. 56-61.
6. Bowen, J. (1998), "Market segmentation in hospitality research: no longer a sequential process", International Journal of Contemporary Hospitality Management, Vol. 10 No. 7, pp. 289-96.
7. Clark, M.A. and Wood, R.C. (1999), "Consumer loyalty in the restaurant industry: a preliminary exploration of the issues", British Food Journal, Vol. 101 No. 4, pp. 317-27.
8. Crawford-Welch, S. (1991), "Market segmentation in the hospitality industry", Hospitality Research Journal, Vol. 14 No. 2, pp. 295-308.
9. Crawford-Welch, S. (1994), "Restaurant and foodservice marketing into the 21st century", Journal of Restaurant and Foodservice Marketing, Vol. 1 No. 1, pp. 1-19.
10. Granzin, K.L. and Olsen, J.E. (1997), "Market segmentation for fast-food restaurants in the era of health consciousness", Journal of Restaurant and Foodservice Marketing, Vol. 2 No. 2, pp. 1-20.
11. Kivela, J. (1997), "Restaurant marketing: selection and segmentation in Hong Kong", International Journal of Contemporary Hospitality Management, Vol. 9 No. 3, pp. 116-23.
12. Knutson, B., Elsworth, J. and Beck, J. (2006), "Restaurant discounts for seniors: perceptions of the mature market", The Cornell Hotel and Restaurant Administration Quarterly, Vol. 47 No. 1, pp. 61-74.
13. Koo, L.C., Tao, F. and Yeung, J. (1999), "Preferential segmentation of restaurant attributes through conjoint analysis", International Journal of Contemporary Hospitality Management, Vol. 11 No. 5, pp. 242-53.
14. Loker, E.L. and Purdue, R.R. (1992), "A benefit-based segmentation of a non-resident summer travel market", Journal of Travel Research, Vol. 31 No. 1, pp. 30-5.
15. Moschis, G., Curasi, C. and Bellenger, D. (2003), "Restaurant- selection preferences of mature consumers", The Cornell Hotel and Restaurant Administration Quarterly, August, pp. 51-60.
16. Muller, C. and Inman, C. (1994), "The geodemographics of restaurant development", The Cornell Hotel and Restaurant Administration Quarterly, June, pp. 88-95.
17. Oh, M. and Jeong, M. (1996), "Improving marketers' predictive power of customer satisfaction on expectation-based target market levels", Hospitality Research Journal, Vol. 19 No. 4, pp. 65-85.
18. Reid, R. and Bojanic, D. (2005), Hospitality Marketing Management, 4th ed., Wiley, Hoboken, NJ, p. 123.
19. Ruggless, R. (2002), "Full-scale effort: chains carry out fine-dining, QSR ideas to drive sales", Nations Restaurant News, Vol. 39 No. 44, p. 1.
20. Shank, D.M. and Nahhas, F. (1994), "Understanding the service requirements of the mature market", Journal of Restaurant and Foodservice Marketing, Vol. 1 No. 2, pp. 23-43.
21. Shoemaker, S. (1998), "A strategic approach to segmentation in university foodservice", Journal of Restaurant & Foodservice Marketing, Vol. 3 No. 1, pp. 3-35.
22. Tayce, E., Gassenheimer, J. and Ingram, R. (1999), "The necessity of a market segmentation strategy in a university food service setting", The Journal of the National Association of College and University Food Services, Vol. 21, pp. 56-65.
23. Williams, A.J., DeMicco, J.F. and Kotschevar, L. (1997), "The challenges that face restaurants in attracting and meeting the needs of the mature customer", Journal of Restaurant and Foodservice Marketing, Vol. 2 No. 4, pp. 49-62.
24. Withiam, G. (1985), "Who's dining out?", The Cornell Hotel and Restaurant Administration Quarterly, Vol. 26 No. 3, p. 4.
25. Yuksel, A. and Yuksel, F. (2002), "Market segmentation based on tourists' dining preferences", Journal of Hospitality & Tourism Research, Vol. 26 No. 4, pp. 315-31.
26. Yuksel, A. and Yuksel, F. (2003), "Measurement of tourist satisfaction with restaurant services: a segment-based approach", Journal of Vacation Marketing, Vol. 9 No. 1, pp. 52-68.