A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling

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Description

The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaurateurs consider customer expectations with regard to restaurant menus. The purpose of this experimental study is to examine the effects of menu format (i.e., paper or digital) and amount of nutritional information (i.e., extensive, brief, or none) on customer perceptions of the effectiveness, perceived ease of use, and information quality of the menu. Furthermore, this research intends to test the effect of these three menu attributes on the outcomes of value and satisfaction in order to assess the competitive advantage of one format over the other. The … continued below

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vi, 79 pages : illustrations

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Moody, Bailey M. December 2016.

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This thesis is part of the collection entitled: UNT Theses and Dissertations and was provided by the UNT Libraries to the UNT Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 761 times, with 4 in the last month. More information about this thesis can be viewed below.

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  • Moody, Bailey M.

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Description

The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaurateurs consider customer expectations with regard to restaurant menus. The purpose of this experimental study is to examine the effects of menu format (i.e., paper or digital) and amount of nutritional information (i.e., extensive, brief, or none) on customer perceptions of the effectiveness, perceived ease of use, and information quality of the menu. Furthermore, this research intends to test the effect of these three menu attributes on the outcomes of value and satisfaction in order to assess the competitive advantage of one format over the other. The Cognitive Appraisal and Information Processing Theories provide structure to the proposed conceptual framework and give credence to the findings. This study also fills gaps in the present research by not only ameliorating weaknesses of extant studies, but also by examining several different aspects of restaurant menus simultaneously within a single study.

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vi, 79 pages : illustrations

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  • December 2016

Added to The UNT Digital Library

  • Feb. 19, 2017, 7:42 p.m.

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  • Feb. 28, 2025, 4:47 p.m.

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Moody, Bailey M. A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling, thesis, December 2016; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc955051/: accessed July 13, 2025), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .

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