A5053050127- Consumer Retail Behavior Studies
- Consumer Behavior in Brand Consumption and Identification
- Consumer Market Behavior and Pricing
- Technology Adoption and User Behaviour
- Wine Industry and Tourism
- Consumer Attitudes and Food Labeling
- Behavioral Health and Interventions
- Culinary Culture and Tourism
- Color perception and design
- Digital Marketing and Social Media
- Sensory Analysis and Statistical Methods
- Innovation Diffusion and Forecasting
- Customer Service Quality and Loyalty
- Organic Food and Agriculture
- Decision-Making and Behavioral Economics
- Obesity, Physical Activity, Diet
- Multisensory perception and integration
- Psychology of Moral and Emotional Judgment
- Economic and Environmental Valuation
- Eating Disorders and Behaviors
- Food Safety and Hygiene
- Mobile Health and mHealth Applications
- Food Waste Reduction and Sustainability
- Global trade, sustainability, and social impact
- Environmental Sustainability in Business
University of Groningen
2015-2025
University of Kentucky
2020
Georgia Institute of Technology
2005-2017
Wageningen University & Research
2003-2013
University System of Georgia
2009-2011
Plant Production Research Institute
2008
University of Illinois Urbana-Champaign
2001
In this paper, we investigate whether and how the presence of remanufactured products identity remanufacturer influence perceived value new through a series behavioral experiments. Our results demonstrate that sold by original equipment manufacturer (OEM) can reduce up to 8%. However, third-party-remanufactured increase 7%. These suggest deterring third-party competition via preemptive remanufacturing may profits, whereas actually be beneficial for an OEM. This paper was accepted Serguei...
Abstract Despite the challenged contention that consumers serve more onto larger dinnerware, it remains unclear what would cause this and who might be most at risk. The results of five studies suggest neglected Delboeuf illusion may explain how size dinnerware creates two opposing biases lead people to overserve on plates bowls underserve smaller ones. A countercyclical sinus-shaped relationship is shown exist between these serving relative gap edge food dinnerware. Although are difficult...
Research on the self-serving of food has empirically ignored role that visual consumption norms play in determining how much we serve different sized dinnerware. We contend dinnerware provides a anchor an appropriate fill-level, which turn, serves as norm (Study 1). The trouble with these dinnerware-suggested is they vary directly size--Study 2 shows Chinese buffet diners large plates served 52% more, ate 45% and wasted 135% more than those smaller plates. Moreover, education does not appear...
Journal Article Bottoms Up! The Influence of Elongation on Pouring and Consumption Volume Get access Brian Wansink, Wansink Search for other works by this author on: Oxford Academic PubMed Google Scholar Koert van Ittersum Consumer Research, 30, Issue 3, December 2003, Pages 455–463, https://doi.org/10.1086/378621 Published: 01 2003
Abstract Successful regional products, such as Florida oranges, Idaho potatoes and Parma ham, often have to compete against products passing themselves off the authentic product using exact same name. This unfair competition misleads consumers, discourages small‐ medium‐sized enterprises (SMEs) from marketing based on their region of origin, may end up hurting rural economies. To protect support SMEs economies, many countries around world introduced regulations enabling legally names...
The media industry has undergone a fundamental shift over the past decade as new online distribution channels have proliferated in an unprecedented manner. Although mobile devices experienced rapid adoption among consumers, their effect on consumer behavior and subsequent implications for publishers advertisers yet to be understood. authors examine consumers’ news consumption websites response introduction of app. Pseudo-panel analysis based repeated cross-sectional data suggests that app by...
Although interest in smart shopping carts is increasing, both retailers and consumer groups have concerns about how real-time spending feedback will influence behavior. Building on budgeting theories, the authors conduct three lab grocery store experiments that robustly show has a diverging impact depending whether person budget constrained (“budget” shoppers) or not (“nonbudget” shoppers). Real-time stimulates shoppers to spend more (by buying national brands). In contrast, this leads...
Recent research shows that environmental cues such as lighting and music strongly bias the eating behavior of diners in laboratory situations. This study examines whether changing atmosphere a fast food restaurant would change how much patrons ate. The results indicated softening led people to eat less, rate more enjoyable, spend just much. In contrast hypothesized U-shaped curves (people who longer more), this suggests relaxed environment increases satisfaction decreases consumption.
We propose a theory-based model of the shopper journey, incorporating rich literature in consumer and marketing research taking into account evolving retailing landscape characterized by significant knowledge, lifestyle, technological, structural changes. With well-being at its core needs motivations as focus, our needs-adaptive journey complements contrasts with existing models. In addition, we identify 12 archetypes representing paths that consumers commonly follow—archetypes illustrate...
<h3>Abstract</h3> <b>Objective</b> To determine whether people pour different amounts into short, wide glasses than tall, slender ones. <b>Design</b> College students practised pouring alcohol a standard glass before larger glasses; bartenders poured for four mixed drinks either with no instructions or after being told to take their time. <b>Setting</b> University town and large city, United States. <b>Participants</b> 198 college 86 bartenders. <b>Main outcome measures</b> Volume of...
ABSTRACT: Research on how diet and health labels (including advertising) influence taste or satiation shows mixed findings that are study‐specific difficult to generalize. We offer a potential explanation these inconsistencies. Results from controlled cafeteria study suggest might improve the perceived of less healthy, hedonic foods (such as desserts possibly snack foods) without influencing more healthy utilitarian entrées yogurt soy foods). These have immediate implications for...
Despite multiple calls for the integration of time into behavioral intent measurement, surprisingly little academic research has examined timed measures directly. In two empirical studies, authors estimate individual-level cumulative adoption likelihood curves—curves calibrated on self-reported likelihoods intervals across a fixed horizon—of 478 managerial decision makers, self-predicting whether and when they will adopt relevant technology. A hierarchical Bayes formulation allows...
Abstract The authors conduct four controlled lab experiments and one field study in a brick-and-mortar grocery store to demonstrate that relative spending—the price of the purchased item mean product category—evolves nonlinearly distinctly for budget nonbudget shoppers. While spending shoppers evolves concave manner, inversely convex manner. Thus, (nonbudget) spend relatively more (less) middle than at beginning toward end their shopping trip. Mediation analyses confirm pain paying...
Abstract Some companies design processed foods to contain aesthetic imperfections such as non-uniformities in shape, color, or texture. Simultaneously, consumers annually discard millions of pounds unprocessed, safe-to-eat fruits and vegetables owing imperfections. Why with when people unprocessed because them? Seven studies, including a choice study at grocery store an incentive-compatible study, show that the effect on consumer preferences depends whether are processed. While negatively...