Exploring the effects of customers' assessments of a restaurant's atmospherics and emotional assessments on a fine-dining experience and intentions to return

The effect of physical stimuli on consumer behavior has been an intriguing research subject that encompasses various service settings and scholars of various fields. This study examines the causal relationship between various atmospheric attributes of an haute-cuisine restaurant, customers' emotional responses, and how these affect the intention to return. Convenience sampling, yielding 400 usable responses, was employed to collect data from customers of a Michelin-rated restaurant called The Eight. A model was proposed and assessed using structural equation modeling. Results indicated that human atmospherics had no significant effect on functional stimuli. Food atmospherics and ambiance had significant impacts on both positive and negative emotions. Functional aspects of atmospherics significantly impacted negative emotions, but not positive ones. The results are discussed in terms of theoretical and managerial implications.