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This study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments based on their perceived importance of seven food quality attributes (taste, texture, aroma, appearance and the use of natural, local and organic ingredients) relative to portion size and (3) compared the identified market segments.

An online survey assessed 613 USA adult participants' perceived importance of seven food quality attributes relative to portion size. A K-means cluster analysis classified participants into different segments based on their perceptions.

Five restaurant consumer segments were identified: sensory-oriented consumers, taste-oriented organic food consumers, local and natural food consumers, quantity-oriented consumers and quality-oriented consumers. In general, quality-oriented consumers were the least likely to visit fast-food restaurants, had the highest average per-meal spending and were the least likely to eat out alone. Local and natural food consumers and taste-oriented organic food consumers had higher total restaurant spending than other groups. Quantity-oriented and sensory-oriented consumers visited fast-food restaurants more often and had lower total restaurant spending and per-meal spending than other groups. Age, sex and income were significantly associated with the segmentation outcomes.

Findings suggest promising opportunities for restaurants to enhance consumer perceptions of value by prioritizing the factors that hold the greatest significance to their target customers.

This study is the first attempt to segment restaurant consumers based on their perceived importance of food quality attributes relative to portion size, effectively identifying five distinct consumer segments.

In recent years, hybrid work has become a new working model. Using the job demands-resources, the conservation of resources and social role theories, we investigate gender disparities in the impact of social support at work and perceived organisational support on shaping various aspects of the hybrid work experience. We further explore whether compassionate leadership is effective in generating these forms of support.

Our study is based on data collected from 310 Singaporean white-collar professionals through a two-wave method and analysed using PLS-SEM.

The results reveal that while compassionate leadership is essential in today's hybrid work environment, men and women perceive differences in the effectiveness of support mechanisms on various dimensions of the hybrid work experience.

This research represents a pioneering effort in elucidating the potential of compassionate leadership in fostering various resources within organisations. Compassionate leadership, characterised by empathy, care and concern for employees, is shown to be instrumental in generating additional forms of resources beyond the conventional metrics. These additional resources may include emotional support, trust and a sense of belonging among employees, which are crucial for their well-being and performance. Overall, this research contributes to the growing body of literature on leadership and organisational behaviour by shedding light on the significance of compassion in leadership and the intricate dynamics of hybrid work arrangements. It underscores the importance of fostering a supportive and empathetic leadership style to navigate the challenges of contemporary work structures effectively.