The Two Dimensions of Restaurant Selection Important to the Mature Market

Bonnie J. Knutson · Jeffrey A. Beck · Jeffery D. Elsworth

22 citations0/0 files storedJournal of Hospitality & Leisure Marketing

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Consumer Behavior and Marketing Influence Customer Service Quality and Loyalty Culinary Culture and Tourism

Abstract

This article presents findings from an online survey of 685 seniors about what is important to them in selecting a restaurant in which to eat. Factor analysis and discriminant analysis were used to identify two dimensions of attributes that are important in selecting a restaurant for the mature market: experience and incentives. Implications for management and future research are included.

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1982Exploring marketing research 1981The Application and Misapplication of Factor Analysis in Marketing Research 2003Has Revenue Management become Acceptable?1997Targeting the mature market: opportunities and challenges 1993Restaurants Can Find Gold Among Silver Hair:2003Older Americans' Dining Out Preferences 2015Pricing strategy & practice 2004Why Discounting Doesn't Work: The Dynamics of Rising Occupancy and Falling Revenue among Competitors

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