This study examines the linkages among performance and financial risks, online customer reviews, and restaurant revisit intention. Using a survey of 274 respondents for two time-intervals (T1 and T2), the results for T1 reveal that online customer reviews directly affect restaurant visit intention and performance risk, and financial risk directly affects restaurant visit intention. In contrast, the results for T2 show that online customer reviews have an insignificant impact on performance risk, while financial risk similarly does not have a significant impact on restaurant visit intention. Moreover, the temporal effects of online customer reviews on restaurant (re)visit intention decrease over time. Interestingly, while online customer reviews affect performance risk for the first visit (T1) to a restaurant, their impact on financial risk for the subsequent visit (T2) reduces. By adding new approaches to the discussion about the evolution of online review effects, the results speak to both scholars and managers.

Purpose: The purpose of this paper is to develop and test a dynamic model of security-based consumer purchasing intentions and empirically addresses gaps in online purchasing theory by examining how loyalty intention may become stronger or weaker over time as a result of prior relationship evaluations.Design/methodology/approach: Using a longitudinal study (three-time waves) of commercial website consumers, the authors investigate the proposed model by depicting the relationships among perceived security, perceived risk, website trust and loyalty intentions.Findings: The results show that two relationships, namely the perceived security-perceived risk link and the perceived risk-website trust link, which have been little investigated on a longitudinal basis in previous studies, change over time. Interestingly, while social network service (SNS) information perceptions do not have direct effects on perceived risk or loyalty intention, the relationships in which either perceived security and website trust are involved are more important for positively improving perceived security and building website trust.Practical implications: The authors suggest that managers may actually benefit from handling SNS information or social communities by delivering well-designed information at strategic stages, targeting key constructs.Originality/value: The research contributes to the establishment and testing of temporal carryover effects of various online purchasing-related constructs: perceived security, perceived risk, trust and loyalty intention. More specifically, the longitudinal approach provides new insights regarding the role, potential impact and limitations of two types of perception. It thus highlights how understanding loyalty intention requires reevaluating consumer perceptions as consumers’ judgments evolve.

Extant hospitality literature has tended to view the dimensions of service quality as primarily complementary or differential in nature. However, studies of the similarities and differences between the two types of service quality have been limited. This study investigates how restaurant image and customer orientation affect the relative importance of both process and outcome service quality in customer satisfaction, focusing on restaurants during the COVID-19 pandemic. Using a moderated moderation process and macro-based approach (M = 3), our findings show that process service quality impacts restaurant satisfaction; however, they also reveal that outcome service quality has a stronger main effect on restaurant satisfaction than process service quality. In particular, the findings show that the negative impact of the relationship between process (or outcome) service quality and restaurant image on restaurant satisfaction is insignificant when customer orientation is low. On the other hand, the same relationship has an even stronger positive effect on restaurant satisfaction when customer orientation is high. These findings have implications for restaurants’ efforts to develop and improve service quality, and bolster customer orientation, helping them identify more effective strategic approaches during and after the COVID-19 pandemic.

The purpose of this study is to understand the relationship between ‘brand personality’ and key outcomes in the Chinese automobile industry. A secondary aim of the study is to look at whether or not these relationships hold across purchasers and non-purchasers. The major conclusion is that while brand personality dimensions are somewhat consistent across both purchasers and non-purchasers, the brand personality outcomes differ somewhat between the groups. First, brand personality plays a critical role in improving perceived quality and creating brand trust, a key finding given the intensely competitive nature of the Chinese automobile industry. Second, perceived quality plays an important role in mediating the relationship between brand personality and brand commitment for both groups. Third, perceived quality does not affect brand trust for the purchaser group. In the context of Chinese automobile industry, increasing the level of perceived quality of a particular brand requires convincing non-purchasers that the brand is valuable, and that the information being provided is useful. Fourth, since the relationship between perceived quality and brand trust was found to be non-significant, future research studies may wish to focus on obtaining a better understanding of Chinese cultural perspectives to shed further light on why perceived quality and brand trust are not related for the automobile purchaser group.

Although brand love–loyalty relationships can deepen, the literature does not include systematic and empirical investigations demonstrating when perceived value and relationship duration are valuable in enhancing the brand love–loyalty relationship. This study investigates the effects of relationship duration, perceived value, and restaurant type on the relationships between brand love and brand loyalty during the coronavirus disease of 2019 (COVID-19) pandemic. In particular, hedonic value rather than utilitarian value is hypothesized to negatively enhance the relationship between brand love and brand loyalty when consumers continue to have long-lasting relationships with a restaurant brand. Using data collected from an online research firm in Korea, the findings revealed that brand love negatively influences brand loyalty. However, the impact of brand love on brand loyalty increases when customers seek hedonic value. Our findings also demonstrate that consumers who sought hedonic value strengthened the brand love–loyalty link compared to consumers who sought utilitarian value, particularly one with a short-lasting relationship. Consumers who sought utilitarian value through a long-lasting relationship strengthened the same relationship, although the increased correlation was not statistically significant. Furthermore, brand loyalty gradually decreases at fine-dining restaurants, whereas it sharply increases at takeaway restaurants.