Going Green in Quick-Service Restaurants: Customer Perceptions and Intentions

As many industries are realizing the ecological, financial, and social benefits to implementing green practices in business, the literature shows that restaurants are slowly following suit (Deveau, 2009; Dutta, Umashankar, Choi, & Parsa, 2008). Increased competition in the marketplace coupled with changing guest demand as well the need to ensure guest satisfaction are some of the driving factors for service organizations to go green. The current study analyzes perceptions of a random sample of quick service restaurant guests in the Midwest regarding the green practices of restaurants in order to determine the impact that these practices may have on satisfaction, the intent to patronize the restaurant, and therefore the bottom line of the businesses. The findings show that although respondents believed that restaurants should utilize green practices, most people were not willing to pay higher prices for those green practices. Another finding is that people who implement green practices at home tend to have the intention to visit green restaurants more often. Increasing knowledge through marketing the green practices should be implemented by restaurants in order to increase awareness of such practices to the general public.