EXPERT OPINION AND CUISINE REPUTATION IN THE MARKET FOR RESTAURANT MEALS

James Joseph Fogarty

No 56205, Working Papers from American Association of Wine Economists

Abstract: As food is an experience good, the market for restaurant meals is a market where the cost of acquiring information regarding quality is relatively high. In such markets consumers often turn to reputation measures to guide purchase decisions. As Australia does not have a longstanding cuisine style of its own, and given Australia has been open to substantial immigration inflows since federation, it represents an especially appropriate market to study regarding the impact of individual restaurant reputation and collective cuisine reputation on meal prices. The following study uses the hedonic price approach to investigate the implicit price of individual reputation indicators, cuisine type reputation indicators, and other objective indicators in the market for restaurant meals. The empirical findings presented suggest that both individual restaurant reputation and cuisine type reputation are important. Other important factors are shown to include the quality of the restaurant wine list, the availability of private dining rooms, and whether or not there is an outdoor dining option.

Keywords: Demand and Price Analysis; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Pages: 24
Date: 2009-11
New Economics Papers: this item is included in nep-agr, nep-cul and nep-mkt
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aawewp:56205

DOI: 10.22004/ag.econ.56205

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