For chasing a harmonic condition among all elements and customers' positive emotion-
pleasure in a restaurant, this study constructs a holistic aesthetic experience model within …

Presenting pictures along with food names on menus is a common practice in the restaurant
industry. However, it is not clear whether adding pictures to menus always leads to positive …

Food menus frequently employ dynamic imagery to show their offerings, yet a consensus
regarding its impact on perceived food attributes and purchase intentions remains elusive …

The inclusion of a positive contagious source can increase consumers' attitudes and
purchase intention to a product. However, few studies investigated this effect when …

Food is as cultural as it is practical, and names of dishes accordingly have cultural nuances.
Menus serve as communication tools between restaurants and their guests, representing the …

Existing studies have examined unhealthy food packaging information, mainly focusing on
aspects such as the content, color, and text, whilst paying less attention to the boundaries of …

Menu design is important to restaurateurs. Past studies show that menu design can be
effective in enhancing consumers' attitudes, behavioral intentions, and purchases. In the …

Purpose A visual sweetness scale with an arrow pointing to a specific sweetness level is
now required on all labels of AOC Alsace. The sweetness scale makes it easier for …

Choice deferral is a common and lousy phenomenon for companies and consumers. This
research examines how visual boundaries (by-alternatives vs. attributes) interact with …

While limited attention has been paid to personality traits that influence tourists' variety-
seeking behavior with respect to food, evidence shows that Chinese people choose less …