The current study aimed to address the lack of studies on consumers’ perceived authenticity of traditional restaurants. Specifically, this study examined the antecedents of perceived authenticity by focusing on three restaurant attributes (i.e., authenticator, ownership type, and history). Additionally, by utilizing cognitive appraisal theory, the current study developed an authenticity model to enhance our understanding of the effect of perceived authenticity on consumer behavior. The results show that authentication by local people and chain ownership significantly enhance consumers’ perceived authenticity. Moreover, consumers’ perceived authenticity influences their purchase intention both directly and indirectly through restaurant image and positive emotion. This study’s findings provide traditional restaurateurs with insights into how to enhance perceived authenticity and purchase intention.
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- Department of Logistics, Marketing, Hospitality and Analytics - Senior Lecturer
- Huddersfield Business School
- Behavioural Research Centre - Member