Power of Social Media Marketing: How Perceived Value Mediates the Impact on Restaurant Followers’ Purchase Intention, Willingness to Pay a Premium Price, and E-WoM?
Authors:
- Meimona Abdelrhim BusharaMBMeimona Abdelrhim Bushara
- Ahmed Hassan AbdouAhmed Hassan Abdou
- Thowayeb H. HassanThowayeb H. Hassan
- Abu Elnasr E. SobaihAbu Elnasr E. Sobaih
- Abdullah Saleh Mohammed AlbohnayhAAAbdullah Saleh Mohammed Albohnayh
- Waleed Ghazi AlshammariWAWaleed Ghazi Alshammari
- Mohammed AldoreebMAMohammed Aldoreeb
- Ahmed Anwar ElsaedAEAhmed Anwar Elsaed
- Mohamed Ahmed ElsaiedMEMohamed Ahmed Elsaied
Top Cited Papers
Open Access
- 17 March 2023
- journal article
- research article
- Published by MDPI AG in Sustainability
- Vol. 15 (6) , 5331
Abstract
The introduction of social media in the restaurant sector has changed the manner in which customers communicate with businesses. Social media marketing activities (SMMAs), such as customization, entertainment, trendiness, and interaction may have a substantial impact on followers’ perceived value and consumer behavioral intentions. Therefore, this research aims to investigate the impact of SMMAs on restaurant social media followers’ purchase intentions (PUR), willingness to pay a premium price (WPP), and e-WoM. Additionally, drawing on the Stimulus-Organism-Response (S-O-R) model, we seek to explore the mediation impact of perceived value (PV) in these relationships. To achieve this, an online questionnaire was developed for data collection from a convenience sample of casual-dining restaurant followers in Saudi Arabia. A sample of 433 social media followers was studied using PLS-SEM for testing the study hypotheses. The findings highlighted the significant positive impact of SMMAs on followers’ PV, PUR, e-WoM, and WPP. Further, PV partially significantly mediated the relationship between SMMAs and their consequences. Consequently, providing relevant, up-to-date, and entertaining content; responsiveness to customer needs and feedback; and positive brand engagement significantly contributed to enhancing restaurant followers’ perceived value, which sequentially improves their purchase intention, boosts positive e-WoM, and promotes the possibility of WPP for restaurant products and services. This research provides restaurant operators and marketers with valuable insights into how SMMAs influence followers’ behavioral intentions and enhances their understanding of how perceived value can be utilized to capitalize on the benefits of social media.Keywords
Funding Information
- King Faisal University (1985)
This publication has 79 references indexed in Scilit:
- Service quality dimensions and superior customer perceived value in retail banks: An empirical study on Mexican consumersJournal of Retailing and Consumer Services, 2013
- Shaping e-retailer’s website personality: The importance of experiential marketingJournal of Retailing and Consumer Services, 2013
- The Use of Social Networking Sites in the Restaurant Industry: Best PracticesJournal of Foodservice Business Research, 2012
- Application of the Stimulus-Organism-Response model to the retail environment: the role of hedonic motivation in impulse buying behaviorThe International Review of Retail, Distribution and Consumer Research, 2011
- Hip and trendy: Characterizing emerging trends on TwitterJournal of the American Society for Information Science and Technology, 2011
- Introducing COBRAsInternational Journal of Advertising, 2011
- Determinants of customer repurchase intention in online shoppingOnline Information Review, 2009
- Researching Internet-Based Populations: Advantages and Disadvantages of Online Survey Research, Online Questionnaire Authoring Software Packages, and Web Survey ServicesJournal of Computer-Mediated Communication, 2006
- Experiential value: conceptualization, measurement and application in the catalog and Internet shopping environment☆11☆This article is based upon the first author’s doctoral dissertation completed while at Georgia Institute of Technology.Journal of Retailing, 2001
- Structural equation modelling in perspectiveJournal of Organizational Behavior, 1995