Predictors of purchase intention in gastronomic establishments in the City of Medellin

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dc.contributor.affiliationCasadiego-Alzate R., Department of Marketing and Branding, University Institution Politécnico Grancolombiano, Medellín, Colombia
dc.contributor.affiliationMarín-Cuartas I., Department of Marketing and Branding, University Institution Politécnico Grancolombiano, Medellín, Colombia
dc.contributor.affiliationToro-Herrera C.S., Department of Marketing and Branding, University Institution Politécnico Grancolombiano, Medellín, Colombia
dc.contributor.affiliationSilva-Cortés A., Department of Management Sciences, Metropolitan Technological Institute of Medellín, Medellín, Colombia
dc.contributor.affiliationLuzardo-Briceño M., Department of Basic Sciences, University of Medellin, Antioquia, Colombia
dc.contributor.authorCasadiego-Alzate R.; Marín-Cuartas I.; Toro-Herrera C.S.; Silva-Cortés A.; Luzardo-Briceño M.
dc.date.accessioned2025-04-28T22:09:13Z
dc.date.available2025-04-28T22:09:13Z
dc.date.issued2025
dc.descriptionThe pandemic caused by COVID-19 adversely impacted the gastronomy sector, affecting company-customer interactions. This research aimed to identify the variables influencing purchase intentions within Medellin’s gastronomic establishments, for this, a quantitative exploratory approach was conducted, and 418 consumers were surveyed. Data analyses were conducted via RStudio, entailed confirmatory factor analysis for construct validation and structural equation modelling to examine causal relationships. As results factors like hedonic value, user-generated content, perceived risk, corporate image, perceived quality, attitude towards the restaurant, and restaurant type were assessed for their impact on purchase intention. Notably, while the perceived quality was statistically significant, it is inversely correlated with purchase intention, implying a diminished inclination to dine upon perceiving quality decline. These insights provide a comprehensive understanding of consumer decision making during the pandemic, facilitating strategies for optimal market positioning amidst evolving demographic-cultural dynamics and business chaos. This assessment has broader implications than the gastronomic domain. © 2025 Inderscience Enterprises Ltd.
dc.identifier.doi10.1504/IJADS.2025.143090
dc.identifier.instnameinstname:Universidad de Medellínspa
dc.identifier.issn17558077
dc.identifier.reponamereponame:Repositorio Institucional Universidad de Medellínspa
dc.identifier.repourlrepourl:https://repository.udem.edu.co/
dc.identifier.urihttp://hdl.handle.net/11407/8809
dc.language.isoeng
dc.publisher.facultyFacultad de Ciencias Básicasspa
dc.relation.citationendpage135
dc.relation.citationissue1
dc.relation.citationstartpage113
dc.relation.citationvolume18
dc.relation.isversionofhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85216099876&doi=10.1504%2fIJADS.2025.143090&partnerID=40&md5=24f08ed0d0d88c8f569916a4bfec492d
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dc.rights.accessrightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceInternational Journal of Applied Decision Sciences
dc.sourceInt. J. Appl. Decis. Sci.
dc.sourceScopus
dc.subjectHedonic value
dc.subjectPerceived quality
dc.subjectPurchase intention
dc.subjectRestaurant type
dc.subjectSEM
dc.subjectStructural equation modelling
dc.subjectDecision making
dc.subjectRisk assessment
dc.subjectCausal relationships
dc.subjectConfirmatory factor analysis
dc.subjectCustomers interactions
dc.subjectHedonic values
dc.subjectPerceived quality
dc.subjectPerceived risk
dc.subjectPurchase intention
dc.subjectRestaurant type
dc.subjectStructural equation models
dc.subjectUser-generated
dc.subjectSales
dc.subjectHedonic value
dc.subjectPerceived quality
dc.subjectPurchase intention
dc.subjectRestaurant type
dc.subjectSEM
dc.subjectStructural equation modelling
dc.titlePredictors of purchase intention in gastronomic establishments in the City of Medellin
dc.typeArticle
dc.type.localArtículo revisado por paresspa
dc.type.versioninfo:eu-repo/semantics/publishedVersion

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