Sociodemographic Determinants of Consumer Experience and Loyalty in a Food Hall

Orden-Mejía Miguel (), Alejandro-Lindao María, Moreno-Manzo Jessenia and Aguirre-Suárez Tannia
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Orden-Mejía Miguel: Licenciatura en Turismo, Facultad de Ciencias Administrativas, Universidad Estatal Península de Santa Elena (UPSE), Av. Principal La Libertad, La Libertad 240204, Ecuador
Alejandro-Lindao María: FinanzasFacultad de Ciencias Administrativas, Universidad Estatal Península de Santa Elena (UPSE), Av. Principal La Libertad, La Libertad 240204, Ecuador
Moreno-Manzo Jessenia: Department of Business Administration, Management and Product Design, Faculty of Tourism, University of Girona, 17004 Girona, Spain
Aguirre-Suárez Tannia: Licenciatura en Turismo, Facultad de Ciencias Administrativas, Universidad Estatal Península de Santa Elena (UPSE), Av. Principal La Libertad, La Libertad 240204, Ecuador

Tourism and Hospitality, 2025, vol. 6, issue 3, 1-22

Abstract: Sociodemographic aspects influence consumer perception in a food hall. This study evaluates the attributes that determine the gastronomic experience and examines how sociodemographic aspects (age, education level, income, consumption) affect the perception of restaurant attributes, satisfaction, and loyalty. Using a valid sample of 420 participants, exploratory factor analysis and multiple regression were applied. The results show that education level and income significantly affect satisfaction (β = −0.173; p = 0.006 and β = 0.195; p = 0.015, respectively) and loyalty dimensions, including revisit intention (β = −0.179; p = 0.004 and β = 0.269; p = 0.001), recommendation (β = −0.171; p = 0.005 and β = 0.295; p = 0.001), and intention to say positive things (β = −0.120; p = 0.051 and β = 0.215; p = 0.006). Unlike prior studies focused on traditional restaurants, this research offers new empirical evidence within food halls as hybrid gastronomic spaces. The findings provide practical insights for food hall managers and urban tourism developers by emphasizing the importance of segmenting marketing strategies according to education, income, and visit frequency to enhance customer satisfaction, loyalty, and destination attractiveness.

Keywords: gastronomy experience; customer loyalty; restaurant attributes; education level; income (search for similar items in EconPapers)
JEL-codes: Z3 Z30 Z31 Z32 Z33 Z38 (search for similar items in EconPapers)
Date: 2025
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