Understanding Taiwan Seniors' Motivation to Consume Food-Away
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Journal of Tourism and Hospitality Management, Jan.-Feb. 2016, Vol. 4, No. 1, 22-36 doi: 10.17265/2328-2169/2016.02.003 D DAVID PUBLISHING Understanding Taiwan Seniors’ Motivation to Consume Food-Away-From-Home Kuei-I Lee Tunghai University, Taichung, Taiwan The elderly population is growing rapidly in Taiwan. Eating is an important part for this group. The purpose of this study is to adapt the push and pull theory in order to investigate what would motivate the elderly to consume food away from home. Based on the results of a literature review and an expert panel, a valid questionnaire was developed. The participants in this study were aged above 55 who live in Taichung district. A total of 265 samples were collected. Statistical Package for the Social Sciences (SPSS) and Analysis of Moment Structures (AMOS) were used to analyze the data. The findings revealed that the data fit the model moderately well. Push and pull variables had a significant influence on intention and behavior. Recommendations like marketing strategies that can attract senior citizens and restaurateurs should focus on the key factors when seniors consume food away from home. Keywords: senior, push and pull theory, food away from home, motivation Introduction Since 1950, the proportion of older people has risen steadily, passing from 8% in 1950 to 11% in 2012, and is expected to reach 22% in 2050. By 2050, 2 billion older persons are projected to be alive, implying that their number will once again triple over a span of 50 years. The global population of older people is growing at a rate of 2.6% per year, considerably faster than the population growth rate as a whole, which is increasing at 1.2% annually (United Nations, 2009; 2012). The approximately 77 million baby boomers, those born between 1946 and 1964, have created a disproportionate distribution in the age structure (Moschis, 2003). This profound demographic shift is attracting marketers. The growth in the number of Taiwan seniors is also astonishing. Based on the 2012 Taiwan Census, the population of people over 65 years old and older is approximately 2.6 million (11.2%) and it is forecasted to achieve 39.4% in 2060 (Taiwan Council for Economic Planning and Development, 2012). The rapid growth of the senior population will require a great amount of special care. Some researchers, such as Marvel (1999), Pederson and DeMicco (1993), Stevens (2002), and Sun (2008), pointed out that a growing number of seniors markets with more personal services and special products were required to satisfy seniors’ different levels of mental and physical health situation. For example, food producers, manufacturers, and restaurants’ managers found that seniors are a unique group that has various specific needs and wants that are different from other customer segments. They tended to show loyalty to stores that they really like (Schewe, 1985; Uncles & Ehrenberg, 1990; Lipke, 2000). For example, 80% of retired couples were loyal to a particular restaurant compared with other age groups (Moschis, 1999). Kuei-I Lee, assistant professor, Department of Hospitality Management, Tunghai University. Email: [email protected]. TAIWAN SENIORS’ MOTIVATION TO CONSUME FOOD-AWAY-FROM-HOME 23 Food-away-from-home (FAFH) was the meal based on where the foods are obtained or prepared such as restaurants and other foodservice establishments, regardless of where it is eaten (Lin, Guthrie, & Frazão, 1999a). The reasons for consuming FAFH for seniors were changes of their lifestyle, family structure, and redistribution of disposable income (Creed, 1998). From the restaurant managers’ point of views, they viewed seniors as great sources of FAFH market. An editorial note in the Nation’s Restaurant News (Koteff, 2002, p. 29) stated that “Food-service operators do not market to customers older than 55. Seniors represent a key demographic in the population landscape. Restaurants are missing out on huge profits by not serving this demographic”. Thus, restaurant managers utilize a number of techniques to attract seniors including discount, early bird specials, healthy promotions, free birthday meals, smaller size portions, and shuttle services to restaurants (Staff, 1997; Yamanaka, Almanza, Nelson, & DeVaney, 2003). Previous seniors’ FAFH consumption studies focused more on descriptive explanations and simple comparisons. No prior studies adopted a theory to understand seniors’ consumption behavior. Thus, studies related to seniors’ FAFH consumption using the push and pull theory were important to understand the factors that affect actual behavior. This research also investigates what would motivate the older population to consume FAFH. The results could provide important insights in developing marketing and strategies for restaurant companies. Literature Review FAFH and Senior The definition of FAFH means the meal based on where the foods are obtained or prepared such as restaurants and other foodservice establishments, regardless of where it is eaten; typically ready-to-eat and consumed “as is” (Lin et al., 1999a). Annual spending for FAFH as a share of food expenditures was 48.7% in 2011, steadily increased from 43% in 1990 (Clauson, 2012). FAFH could be fast-food places that include self-service restaurants and carryout places; restaurants are those with waiter and waitress service; public places that include cafeterias, residential dining facilities, meals-on-wheels, and community food programs (Lin et al., 1999b). FAFH can also be called home meal replacement (HMR). HMR are meals that have been produced away from home for home consumption (Costa, Dekker, Beumer, Rombouts, & Jongen, 2001). Casper (1997) defined HMR as “home-style comforts foods, primarily intended for off premise/at-home consumption, that are easy and convenient to obtain, provided through some kind of quick-service format, but which must be preparation-free”. According to Costa et al. (2001), HMR can be categorized as either “home delivery (meal is delivered)” or “take-out (consumers bring meal home)”. On the other hand, Lee, Chung, and Yang (2005) tried to conceptualize HMR in Korea through Delphi technique and defined it as “a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food” (p. 251). More than 40% of seniors ate at family or casual style restaurants at least once a month, while 17% visit family restaurants more than once a week, and more than 10% visit casual restaurants more than once a week (Lahue, 2000). Knutson and Patton (1993) indicated that convenience and companionship were the primary reasons the older diners eat out in a restaurant, because most of the elderly indicated that they do not want to spend all their time in the kitchen. They do not think cooking at home is economical because they may have only one or two people in a household. Furthermore, they enjoy eating out with friends and see dining out as a socialized activity. Older adults viewed dining out as an opportunity to eat meals with family and friends (Hughes, Bennett, & Hetherington, 2004). Thus, restaurants that want to attract mature customers should provide an enjoyable gathering place to be with friends and family. In addition, Cheang (2002) interpreted older 24 TAIWAN SENIORS’ MOTIVATION TO CONSUME FOOD-AWAY-FROM-HOME peoples’ frequent visits to a fast-food restaurant as nonobligatory social interaction and pointed out the significance of a restaurant setting. Older people place a great emphasis on the social aspects of dining-out such as companionship, emotional support, and fun, so they may also seek benefits from interaction with the service provider. Food quality is the main reason driving this mature group to visit a particular restaurant (Knutson & Patton, 1993). Moschis, Curasi, and Bellenger (2003) found that the top three patronage reasons for older consumers were the availability of senior-citizen discounts, comfortable places to socialize, and proximity to respondents’ homes or workplaces. In Reynolds, Kennon, and Kniatt’s (1998) study, convenience, speed of service, and inexpensiveness were the most important factors in selecting fast-food restaurants. Knutson and Patton (1993) also indicated that giving price discount to seniors was a key decision variable. There are some more other motivations for eating out like economizing, efficiency, fun, taste, and social interaction (Finkelstein, 1989). Falk, Bisogni, and Sobal (1996) and Williams, DeMicco, and Kotschevar (1997) also identified socializing and companionship as the primary reasons for older individuals eating meals at congregate eating places. Yamanaka et al. (2003) found a significant difference in the social reasons for dining out among different age groups of older consumers. Their results indicated the number of social factors cited as a reason for dining out increased with age. Extended Push and Pull Theory Motivation. Motivation is the need that drives an individual to act in a certain way to achieve the desired satisfaction (Beerli & Martín, 2004). Motivation has been referred to as psychological/biological needs and wants, including integral forces that arouse, direct, and integrate a person’s behavior and activity (Dann, 1981; Pearce, 1982; Uysal & Hagan, 1993). According to Moutinho (2000), motivation is a state of need or a condition that drives an individual toward certain types of action that are seen as likely to bring satisfaction. In psychology and sociology, the definition of motivation is directed toward emotional and cognitive motives (Ajzen & Fishbein, 1977) or internal and external motives (Gnoth, 1997). An internal motive is associated with drives, feelings, and instincts. An external motive involves mental representations such as knowledge or beliefs. In most cases, previous research only focused on a single construct of motivations (Gnoth, 1997; McCabe, 2000), but the motivation concept can be classified into two forces, which indicate they are pushed and pulled by “some forces” or factors (Dann, 1977; 1981). Push and pull. Push and pull forces were initially identified by Crompton (1979) using unstructured in-depth interviews of 39 adult residents.