Characteristics and quality of services of restaurant selection

Authors

József Lehota Szent István Egyetem, Gazdaság és Társadalomtudományi Kar
Balázs Gyenge Szent István Egyetem, Gazdaság és Társadalomtudományi Kar
Nándor Komáromi Szent István Egyetem, Gazdaság és Társadalomtudományi Kar
Anikó Komáromi Gergely Szent István Egyetem, Gazdaság és Társadalomtudományi Kar
Georgina Rácz Szent István Egyetem, Gazdaság és Társadalomtudományi Kar
Ádám Horváth Szent István Egyetem, Gazdaság és Társadalomtudományi Kar
Erika Könyves Debreceni Egyetem, Gazdaságtudományi Kar
Anna Dunay Szent István Egyetem, Gazdaság és Társadalomtudományi Kar

Abstract

In Hungary only a relatively small share of food cost is used for eating-out-of-home consumption of the population. The main demographic trends of consumers – such as the strengthening role of women’s employment, the increasing number of one-person households, the changes in the work-life balance – have substantially strengthened the comfort food trends. Moreover, the growing of comfort food trend (besides the growing share of the consumption of ready-to-eat meals or convenience food) has increased the role of eating-out-of-home behaviour. Thus, the knowledge of consumer behaviour – including the different factors and motivations of consumers’ restaurant selection behaviour – became an increasingly important element for the management in different forms of the eating-out-of-home sector. This paper summarizes the main findings of a Hungarian survey on restaurant selection habits, which was conducted among the adult (15+ years) Hungarian population in the Central Hungarian and Northern Great Plain regions with 1023 respondents.