The green experience effects on gen z customer loyalty mediated by perceived value and satisfaction
DOI:
https://doi.org/10.20525/ijrbs.v12i5.2688Keywords:
green experience, perceived value, satisfaction, loyaltyAbstract
This study examines the relationship between the green experience, loyalty, perceived value, and satisfaction among Gen Z consumers at Retrorika Coffee Bar & Resto Batu in Indonesia. The population in this study is consumer Gen Z of Retrorika Coffee Bar & Resto Batu. This research is explanatory research with a quantitative approach which collects data by distributing questionnaires to 140 respondents. Data analysis used a partial least square (SEM-PLS). The results showed that the green experience has an indirect effect on loyalty. Perceived value had a significant effect on loyalty. The result of this study also shows that perceived value fully mediates the effect of the green experience on loyalty, and satisfaction has no mediation effect. The results suggest that green cafés and restaurants can enhance their distinctive green experience, and continuously innovate in offering and educating customers about green products. By improving their concept, these establishments can effectively cultivate customer loyalty.
Downloads
References
Aditi, B., Nani, Juliana, Surya, E. D., & Manullang, S. O. (2020). Green trust mediates the effect of green perceived value and green perceived risk against green repurchase intention. International Journal of Advanced Science and Technology, 29(9 Special Issue).
Adnyawati, N. M. D., & Wardana, I. M. (2020). The Effect of Travel Experience And Perceived Value on Tourist Loyalty. International Journal of Economics and Management Studies, 7(10). https://doi.org/10.14445/23939125/ijems-v7i10p105 DOI: https://doi.org/10.14445/23939125/IJEMS-V7I10P105
Badan Pusat Statistik. (2021). Hasil Sensus Penduduk Tahun 2021. Retrieved from https://sensus.bps.go.id/main/index/sp2020
Bae, J. H., & Jeon, H. M. (2022). Exploring the Relationships among Brand Experience, Perceived Product Quality, Hedonic Value, Utilitarian Value, and Brand Loyalty in Unmanned Coffee Shops during the COVID-19 Pandemic. Sustainability (Switzerland), 14(18). https://doi.org/10.3390/su141811713 DOI: https://doi.org/10.3390/su141811713
Bagozzi, R. P. (1986). Principles of Marketing Management. Chicago: Science Research Associates.
Batth, K. (2018). Green Consumerism: Perspectives, Sustainability, and Behavior. In Green Consumerism: Perspectives, Sustainability, and Behavior. https://doi.org/10.1201/9781351138048 DOI: https://doi.org/10.1201/9781351138048
Chaturvedi, P., Kulshreshtha, K., Tripathi, V., & Agnihotri, D. (2022). Investigating the impact of restaurants’ sustainable practices on consumers’ satisfaction and revisit intentions: a study on leading green restaurants. Asia-Pacific Journal of Business Administration. https://doi.org/10.1108/APJBA-09-2021-0456 DOI: https://doi.org/10.1108/APJBA-09-2021-0456
Chen, R. J. C. (2015). From sustainability to customer loyalty: A case of full service hotels’ guests. Journal of Retailing and Consumer Services, 22. https://doi.org/10.1016/j.jretconser.2014.08.007 DOI: https://doi.org/10.1016/j.jretconser.2014.08.007
Cheng, Z. H., Chang, C. T., & Lee, Y. K. (2020). Linking hedonic and utilitarian shopping values to consumer skepticism and green consumption: the roles of environmental involvement and locus of control. Review of Managerial Science, 14(1). https://doi.org/10.1007/s11846-018-0286-z DOI: https://doi.org/10.1007/s11846-018-0286-z
Choi, Y. G., Ok, C. M., & Hyun, S. S. (2017). Relationships between brand experiences, personality traits, prestige, relationship quality, and loyalty: An empirical analysis of coffeehouse brands. International Journal of Contemporary Hospitality Management, 29(4). https://doi.org/10.1108/IJCHM-11-2014-0601 DOI: https://doi.org/10.1108/IJCHM-11-2014-0601
CNN Indonesia. (2022, February 26). Sampah Plastik 2021 Naik ke 11,6 Juta Ton, KLHK Sindir Belanja Online. CNN Indonesia. Retrieved from https://www.cnnindonesia.com/nasional/20220225173203-20-764215/sampah-plastik-2021-naik-ke-116-juta-ton-klhk-sindir-belanja-online
Dabija, D. C., & Bejan, B. M. (2019). A Cross-Generational Perspective on Green Loyalty in Romanian Retail. Springer Proceedings in Business and Economics. https://doi.org/10.1007/978-3-319-89872-8_1 DOI: https://doi.org/10.1007/978-3-319-89872-8_1
Daniar, K., & Fullchis, N. (2020). Pengaruh Green Product Dan Green Price Terhadap Keputusan Pembelian Pada Retrorika Coffee Bar & Resto Batu. Jurnal Aplikasi Bisnis, 6(1).
Hapsari, R., Clemes, M. D., & Dean, D. (2017). The impact of service quality, customer engagement and selected marketing constructs on airline passenger loyalty. International Journal of Quality and Service Sciences, 9(1). https://doi.org/10.1108/IJQSS-07-2016-0048 DOI: https://doi.org/10.1108/IJQSS-07-2016-0048
Huang, C. C., & Chen, S. E. (2022). Establishing and Deepening Brand Loyalty through Brand Experience and Customer Engagement: Evidence from Taiwan’s Chain Restaurants. Journal of Quality Assurance in Hospitality and Tourism, 23(1). https://doi.org/10.1080/1528008X.2020.1864565 DOI: https://doi.org/10.1080/1528008X.2020.1864565
Hussein, A. S. (2018). Effects of brand experience on brand loyalty in Indonesian casual dining restaurant: Roles of customer satisfaction and brand of origin. Tourism and Hospitality Management, 24(1). https://doi.org/10.20867/thm.24.1.4 DOI: https://doi.org/10.20867/thm.24.1.4
Kim, M. J., & Hall, C. M. (2020). Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns. Journal of Hospitality and Tourism Management, 43. https://doi.org/10.1016/j.jhtm.2020.03.004 DOI: https://doi.org/10.1016/j.jhtm.2020.03.004
Kojongian, N. R., F A Tumbuan, W. J., C Pandowo, M. H., Natasya Ruth Kojongian, N., & C Pandowo, M. H. (2022). The Influence of Brand Experience and Brand Trust on Brand Loyalty at Esspecto Cafe Tondano. Jurnal Riset Ekonomi, Manajemen, Bisnis Dan Akuntansi, 10(3), 1136–1145. https://doi.org/https://doi.org/10.35794/emba.v10i4.42709
Kühn, S. (2021). Predictors of customer loyalty towards South African independent coffee shops: A mixed-method approach. Management Dynamics, 30(1).
Lin, J., Lobo, A., & Leckie, C. (2017). The role of benefits and transparency in shaping consumers’ green perceived value, self-brand connection and brand loyalty. Journal of Retailing and Consumer Services, 35. https://doi.org/10.1016/j.jretconser.2016.12.011 DOI: https://doi.org/10.1016/j.jretconser.2016.12.011
Media Indonesia. (2022, March 30). Bisnis Kafe dan Resto Usung Optimisme Bangkit di 2022. Media Indonesia. Retrieved from https://mediaindonesia.com/ekonomi/482159/bisnis-kafe-dan-resto-usung-optimisme-bangkit-di-2022
Mehrabian, A., & Russell, J. A. (1974). An approach to environmental psychology. Cambridge: MIT Press.
Merli, R., Preziosi, M., Acampora, A., & Ali, F. (2019). Why should hotels go green? Insights from guests experience in green hotels. International Journal of Hospitality Management, 81. https://doi.org/10.1016/j.ijhm.2019.04.022 DOI: https://doi.org/10.1016/j.ijhm.2019.04.022
Nysveen, H., Oklevik, O., & Pedersen, P. E. (2018). Brand satisfaction: Exploring the role of innovativeness, green image and experience in the hotel sector. International Journal of Contemporary Hospitality Management, 30(9). https://doi.org/10.1108/IJCHM-05-2017-0280 DOI: https://doi.org/10.1108/IJCHM-05-2017-0280
Pahlevi, M. R., & Suhartanto, D. (2020). The integrated model of green loyalty: Evidence from eco-friendly plastic products. Journal of Cleaner Production, 257. https://doi.org/10.1016/j.jclepro.2020.120844 DOI: https://doi.org/10.1016/j.jclepro.2020.120844
Papista, E., & Dimitriadis, S. (2019). Consumer – green brand relationships: revisiting benefits, relationship quality and outcomes. Journal of Product and Brand Management, 28(2). https://doi.org/10.1108/JPBM-09-2016-1316 DOI: https://doi.org/10.1108/JPBM-09-2016-1316
Pratiwi, R., Salim, U., & Sunaryo, S. (2021). The Effect of Brand Experience and Perceived Value on Brand Loyalty Mediated by Brand Trust. Jurnal Aplikasi Manajemen (2021). DOI: https://doi.org/10.21776/ub.jam.2021.019.02.07
Solomon, M. R. (2020). Consumer Behavior: Buying, Having, and Being (Pearson, ed.). UK: Pearson.
Song, H. J., Wang, J. H., & Han, H. (2019). Effect of image, satisfaction, trust, love, and respect on loyalty formation for name-brand coffee shops. International Journal of Hospitality Management, 79. https://doi.org/10.1016/j.ijhm.2018.12.011 DOI: https://doi.org/10.1016/j.ijhm.2018.12.011
Su, C. H., Tsai, C. H., Chen, M. H., & Lv, W. Q. (2019). U.S. sustainable food market generation Z consumer segments. Sustainability (Switzerland), 11(13). https://doi.org/10.3390/su11133607 DOI: https://doi.org/10.3390/su11133607
Suryadi, N., Suryana, Y., Komaladewi, R., & Sari, D. (2018). Consumer, customer and perceived value: Past and present. Academy of Strategic Management Journal, 17(4).
Thangavel, P., Pathak, P., & Chandra, B. (2022). Consumer Decision-making Style of Gen Z: A Generational Cohort Analysis. Global Business Review, 23(3). https://doi.org/10.1177/0972150919880128 DOI: https://doi.org/10.1177/0972150919880128
Woo, E., & Kim, Y. G. (2019). Consumer attitudes and buying behavior for green food products: From the aspect of green perceived value (GPV). British Food Journal, 121(2). https://doi.org/10.1108/BFJ-01-2018-0027 DOI: https://doi.org/10.1108/BFJ-01-2018-0027
Wu, H. C., Wei, C. F., Tseng, L. Y., & Cheng, C. C. (2018). What drives green brand switching behavior? Marketing Intelligence and Planning, 36(6). https://doi.org/10.1108/MIP-10-2017-0224 DOI: https://doi.org/10.1108/MIP-10-2017-0224
Zuo, Y., Zhang, K., Xu, S., Law, R., Qiu, Q., & Zhang, M. (2022). What kind of food can win Gen Z’s favor? A mixed methods study from China. Food Quality and Preference, 98. https://doi.org/10.1016/j.foodqual.2021.104522 DOI: https://doi.org/10.1016/j.foodqual.2021.104522
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Katherin Daniar, Fatchur Rohman, Sunaryo

This work is licensed under a Creative Commons Attribution 4.0 International License.
For all articles published in IJRBS, copyright is retained by the authors. Articles are licensed under an open access Creative Commons CC BY 4.0 license, meaning that anyone may download and read the paper for free. In addition, the article may be reused and quoted provided that the original published version is cited. These conditions allow for maximum use and exposure of the work, while ensuring that the authors receive proper credit.