Program Web Address
www.unlv.edu/hote
Abstract
Using the Loyalty Triangle framework developed by Lewis and Shoemaker (1999) and focus group methodology, the study examined how a niche brand restaurant best achieved long-term loyalty. Results indicate that customers are loyal to a niche brand because of the unique characteristics inherent to the brand. Customers have higher perceptions of such qualities as the presentation of service, consistency of product, and the benefits offered by the loyalty program than characteristics that are shared across all brands. Niche brand restaurants can be more effective in developing these qualities to promote customer loyalty.
Recommended Citation
Bai, Billy; Buxton, Matthew; Sammons, Gail; and Shoemaker, Stowe
(2006)
"Restaurant Customer Loyalty: A Qualitative Assessment of Niche Brands,"
Hospitality Review: Vol. 24:
Iss.
1, Article 2.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol24/iss1/2
