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How Place Attachment Moderates the Relationship Between Perceived Authenticity and Revisit Intention to Time-Honored Restaurants

Author

Listed:
  • Ye-Ji Choi

    (Graduate School, Kyonggi University, Seoul 03746, Republic of Korea)

  • In-Young Jung

    (Graduate School, Kyonggi University, Seoul 03746, Republic of Korea)

  • Tae-Kyun Na

    (College of Tourism and Culture, Kyonggi University, Seoul 03746, Republic of Korea)

Abstract

This study investigated how perceived authenticity influences consumers’ revisit intention to time-honored restaurants and explored the moderating role of place attachment in this relationship. Data were collected from 319 consumers with prior experience at time-honored restaurants using SK Telecom’s T Membership online survey platform. The results revealed that food authenticity, brand value, and nostalgia significantly influenced revisit intention, whereas historical and cultural values and environmental authenticity did not. Food authenticity exerted the strongest influence as an emotional driver. Moderation analysis revealed that environmental authenticity was more influential for consumers with low place attachment, while nostalgia was stronger among those with high attachment. These results demonstrate that authenticity dimensions exert distinct effects depending on emotional bonds with a place. This study contributes to the literature by clarifying the role of authenticity in shaping behavioral intentions. Furthermore, by repeatedly visiting time-honored restaurants and perceiving their authenticity, consumers experience positive emotions and enhance their life satisfaction, which are closely connected to their psychological and subjective wellbeing. Therefore, time-honored restaurants play an important role as sustainable cultural venues that foster life satisfaction and wellbeing.

Suggested Citation

  • Ye-Ji Choi & In-Young Jung & Tae-Kyun Na, 2025. "How Place Attachment Moderates the Relationship Between Perceived Authenticity and Revisit Intention to Time-Honored Restaurants," Sustainability, MDPI, vol. 17(19), pages 1-20, September.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:19:p:8602-:d:1757731
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    References listed on IDEAS

    as
    1. Tao Zhang & Junyu Chen & Baoliang Hu, 2019. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience," Sustainability, MDPI, vol. 11(12), pages 1-18, June.
    2. Jehn-Yih Wong & Ming-Lee Hsiung & Shu-Ju Lee & Chia-Ying ChouHuang, 2021. "The Relationship between Endurance Involvement and Travel Behavior in Camping and the Moderating Effect of Place Attachment," Sustainability, MDPI, vol. 13(9), pages 1-16, April.
    3. Qian Chen & Rong Huang & Bing Hou, 2020. "Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions," Current Issues in Tourism, Taylor & Francis Journals, vol. 23(23), pages 2950-2971, December.
    4. Suyeon Nam & Yejin Oh & Seungri Hong & Seungwon Lee & Woo-Hyuk Kim, 2022. "The Moderating Roles of Destination Regeneration and Place Attachment in How Destination Image Affects Revisit Intention: A Case Study of Incheon Metropolitan City," Sustainability, MDPI, vol. 14(7), pages 1-7, March.
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