The study proposes an integrative conceptualization to capture the theoretical notion of perceived restaurant authenticity (PRA). It conceptualizes PRA as a multidimensional construct consisting of four dimensions. Furthermore, the study proposes a conceptual model that includes three main restaurant atmospheric aspects (i.e., design, ambiance, and social) as exogenous antecedents affecting the four restaurant authenticity dimensions. These PRA dimensions are hypothesized to positively influence restaurant attachment, which in turn, positively predicts restaurant patronage. To test the proposed model, structural equation modeling (SEM) is applied to data collected from patrons of two dining restaurants. The results are broadly supportive of the proposed model. Theoretical and managerial implications are discussed.

该研究提出了一个综合概念来捕捉感知餐厅真实性 (PRA) 的理论概念。它将 PRA 概念化为由四个维度组成的多维结构。此外，该研究提出了一个概念模型，其中包括三个主要的餐厅氛围方面（即设计、氛围和社交）作为影响四个餐厅真实性维度的外生因素。假设这些 PRA 维度会对餐厅依恋产生积极影响，进而积极预测餐厅光顾。为了测试所提出的模型，将结构方程模型 (SEM) 应用于从两家餐厅的顾客收集的数据。结果广泛支持所提出的模型。理论和管理影响进行了讨论。