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Effects of restaurants' reputation and leadership in the restaurant industry, under quality and price competition

2025Conference paper Open access
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dc.contributor.authorFerreira, Fernanda A.
dc.contributor.authorFerreira, Flávio
dc.date.accessioned2025-08-05T10:23:24Z
dc.date.available2025-08-05T10:23:24Z
dc.date.issued2025
dc.description.abstractThis paper explores the effects of reputation and leadership dynamics within the restaurant industry, focusing on how these factors influence competition in quality and price. Using a three stage dynamic model, where restaurants first determine quality in two stages and then set prices, this study aims to analyse the interactions between higher-reputation and lower-reputation establishments. The findings suggest that the leadership position assumed by the lower reputation restaurant can be advantageous, allowing the leader to surpass the follower in profitability. Additionally, a widening reputation gap increases total market output, although the effects on both consumer surplus and social welfare remain ambiguous. Reputation emerges as a critical asset, shaping not only consumer perceptions but also operational strategies and competitive outcomes within the industry. This paper enhances the understanding of reputation dynamics within the restaurant industry. Grasping these dynamics is crucial for managers aiming to optimize competitive strategies and boost both profitability and customer satisfaction.por
dc.identifier.isbn978-989-36413-0-9
dc.identifier.urihttp://hdl.handle.net/10400.22/30295
dc.language.isoeng
dc.peerreviewedn/a
dc.publisherUniversidade Técnica do Atlântico
dc.relationUIDB/04470/2020
dc.relationUIDB/04752/2020
dc.relationUIDP/04752/2020
dc.relation.hasversionhttps://drive.google.com/file/d/1GWp4h0Pp-KT-MsRakyrJ3AbTYIVy5mcN/view
dc.rights.uriN/A
dc.subjectGastronomic tourism
dc.subjectRestaurants' reputation
dc.subjectLeadership
dc.subjectPrice competition
dc.subjectQuality competition
dc.subjectGame theory
dc.titleEffects of restaurants' reputation and leadership in the restaurant industry, under quality and price competitionpor
dc.typeconference paper
dspace.entity.typePublication
oaire.citation.conferenceDate2024
oaire.citation.conferencePlaceSão Vicente, Cabo Verde
oaire.citation.endPage339
oaire.citation.startPage328
oaire.citation.titleCongresso Internacional de Turismo ITC´24
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFerreira
person.familyNameFerreira
person.givenNameFernanda A.
person.givenNameFlávio
person.identifierR-000-4TV
person.identifier.ciencia-idD116-9419-5778
person.identifier.ciencia-id9F13-D3C6-244B
person.identifier.orcid0000-0002-1335-7821
person.identifier.orcid0000-0001-7812-0983
person.identifier.ridN-4563-2013
person.identifier.ridN-4562-2013
person.identifier.scopus-author-id24723992800
person.identifier.scopus-author-id22978799800
relation.isAuthorOfPublicationaaa18584-508e-46b1-9b50-4e174c0e142c
relation.isAuthorOfPublication6f67981a-3965-4ace-aec9-65938c4bcf66
relation.isAuthorOfPublication.latestForDiscoveryaaa18584-508e-46b1-9b50-4e174c0e142c

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