Local Chain Restaurants and Millennials’ Needs: Insights from Lebanon

Authors

  • Socrat Ghadban Lebanese University Faculty of Tourism and Hospitality Management
  • Mohamad Al Hallak Lebanese University Faculty of Tourism and Hospitality Management
  • Badr Fayad Lebanese University Faculty of Tourism and Hospitality Management

Keywords:

Millennials, selection attributes, dining experience, Social media, Local chain restaurants, satisfaction.

Abstract

Millennials worldwide are the connected generation that is actively changing the consumption patterns in various sectors, especially the restaurant and hospitality industry. This paper examines Lebanese Millennials' needs and the way Lebanese chain restaurant operators could efficiently satisfy them. Researchers implemented a mixed-method approach and collected 484 valid responses using an online self-administered questionnaire. The survey covered mainly: Millennials' restaurant selection attributes, social media food sharing, and satisfaction. Moreover, a semi-structured interview was conducted with six local chain restaurants' operations managers to explore how they are satisfying Lebanese Millennials' needs. The results indicate a discrepancy in priorities regarding restaurant selection between Millennials and restaurants' managers. Interestingly, this study reveals a statistically significant relationship between sharing food on social media and preferring food presentation over taste.

Author Biography

Socrat Ghadban, Lebanese University Faculty of Tourism and Hospitality Management

Associate Professor & Master Program coordinator at the Lebanese University, Faculty of Tourism and Hospitality Management, Beirut, Lebanon. He holds a Ph.D. in social economics from the University of Toulouse.

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Published

2021-04-19

How to Cite

Ghadban, S., Al Hallak, M. and Fayad, B. (2021) “Local Chain Restaurants and Millennials’ Needs: Insights from Lebanon”, e-Review of Tourism Research, 18(4), pp. 647–670. Available at: https://ertr-ojs-tamu.tdl.org/ertr/article/view/567 (Accessed: 26 April 2024).

Issue

Vol. 18 No. 4 (2021)

Section

Articles

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