Examining the influence of multiple dimensions of authentic dining experiences

Jong-Hyeong Kim and Hanqun Song

The Service Industries Journal, 2024, vol. 44, issue 5-6, 317-341

Abstract: This study tested multiple constructs of authenticity (i.e. true-to-ideal, true-to-fact, and true-to-self) and examined the structural relationships among authenticity perception, perceived value, positive emotions, and revisit intentions. Gilmore and Pine’s authenticity model suggests that authenticity is strongly related to customers’ trust. Customers tend to perceive chain restaurants as more credible than independent restaurants. Thus, this model contradicts the widespread argument that independent organizations reflect authenticity. Further investigation is needed to verify the relationship between restaurant ownership type and authenticity perception. Data were collected from 491 Chinese ethnic diners and analyzed using a structural modeling analysis. All three authenticity dimensions significantly influence overall authenticity perceptions. Furthermore, individuals’ authenticity perceptions affect revisit intentions through perceived value and positive emotions. Additionally, the ownership type of ethnic restaurants moderates the effects of the three authenticity dimensions on overall authentic dining experiences. Thus, ethnic restaurateurs should emphasize different authenticity dimensions of uniquely positioned restaurants.

Date: 2024
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DOI: 10.1080/02642069.2022.2059074

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The Service Industries Journal is currently edited by Eileen Bridges, Professor Domingo Ribeiro, Ronald Goldsmith, Barry Howcroft and Youjae Yi

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