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The psychological and motivational aspects of restaurant experience sharing behavior on social networking sites

Author

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  • DongHee Kim

    (Wilson School of Hospitality and Resort Management, University of Memphis)

  • SooCheong Shawn Jang

    (Purdue University)

Abstract

This study aims to address the psychological aspects of sharing restaurant experiences on Social Networking sites (SNSs). To provide deeper insights into the SNS phenomenon in the foodservice industry, the current study proposed a conceptual framework to capture restaurant customers’ online activities on SNSs. Significant psychological drivers that lead to various motivations were identified in this study by examining psychological aspects for self-esteem, life satisfaction, narcissism, and need to belong. In addition, we found that SNS motivations (i.e., self-expression, social benefits, status seeking) act as mediators in the relationship between psychological aspects and SNS sharing intentions. Furthermore, examining gender differences in SNS sharing behaviors revealed that the motives for sharing experiences are the same for men and women. Social media marketing is two-way communication with customers. Building an interactive relationship with potential customers in social media platforms may fail if practitioners disregard what SNSs’ users are striving to achieve through online activities.

Suggested Citation

  • DongHee Kim & SooCheong Shawn Jang, 2019. "The psychological and motivational aspects of restaurant experience sharing behavior on social networking sites," Service Business, Springer;Pan-Pacific Business Association, vol. 13(1), pages 25-49, March.
    • Handle: RePEc:spr:svcbiz:v:13:y:2019:i:1:d:10.1007_s11628-018-0367-8
    DOI: 10.1007/s11628-018-0367-8
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    References listed on IDEAS

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    Cited by:

    1. Zhang, Min & Li, Yuzhuo & Gu, Rongjie & Luo, Cheng, 2021. "What type of purchase do you prefer to share on social networking sites: Experiential or material?," Journal of Retailing and Consumer Services, Elsevier, vol. 58(C).
    2. Daniel Belanche & Luis V. Casaló & Carlos Flavián & Alfredo Pérez-Rueda, 2021. "The role of customers in the gig economy: how perceptions of working conditions and service quality influence the use and recommendation of food delivery services," Service Business, Springer;Pan-Pacific Business Association, vol. 15(1), pages 45-75, March.
    3. Seyitoğlu, Faruk & Ivanov, Stanislav Hristov, 2020. "Understanding the Robotic Restaurant Experience: A Multiple Case Study," SocArXiv e6rfa, Center for Open Science.
    4. Beatriz Moliner-Velázquez & Maria Fuentes-Blasco & Irene Gil-Saura, 2021. "Segmenting customers according to online word-of-mouth about hotels," Service Business, Springer;Pan-Pacific Business Association, vol. 15(1), pages 103-130, March.
    5. Mariana Marques Lima & Emerson Wagner Mainardes & Ricardo Gouveia Rodrigues, 2020. "Tourist expectations and perception of service providers: a Brazilian perspective," Service Business, Springer;Pan-Pacific Business Association, vol. 14(1), pages 131-166, March.
    6. Sandra Maria Correia Loureiro & Ricardo Godinho Bilro & Diogo Neto, 2023. "Working with AI: can stress bring happiness?," Service Business, Springer;Pan-Pacific Business Association, vol. 17(1), pages 233-255, March.

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