Does green self-identity influence the revisit intention of dissatisfied customers in green restaurants?

Abstract

Purpose

The study aims to examine the customers' revisit intention toward the green restaurants after service failure based upon service failure attributions. The study further intends to investigate the moderating effect of green self-identity on customers' post-service failure behavioral intentions.

Design/methodology/approach

A self-administered questionnaire was distributed to 327 participants who had experienced service failure while dining in green restaurants. The study draws upon the prevailing literature to examine the relationship among the constructs using structural equation modeling (SEM).

Findings

The findings of the study have confirmed that service failure has an adverse effect on customers' revisit intention toward the green restaurants. However, customers with green self-identity appear less anxious about service failure as findings indicate customers revisit green restaurant even after service failure.

Practical implications

The study provides a clear indication to the managers of the green restaurants that a better understanding of service failure attributions may facilitate in preventing service failure in a prompt and reasonable manner. It will not only contribute to building the brand reputation, but also ensure that customers stay with the brand for a longer duration.

Originality/value

The study is unique in a way that it is the first of its type to establish a relationship between service failure attributions and customer satisfaction in the emerging South Asian market, such as India in the context of green restaurants. Besides, this is the only study to use green self-identity as a moderator between the relationships of customer satisfaction and revisit intention.

Citation

Agnihotri, D., Kulshreshtha, K., Tripathi, V. and Chaturvedi, P. (2023), "Does green self-identity influence the revisit intention of dissatisfied customers in green restaurants?", Management of Environmental Quality, Vol. 34 No. 2, pp. 535-564. https://doi.org/10.1108/MEQ-03-2022-0076