Exploring consumer perceptions and adoption intention of home meal kit services

PurposeThis study aimed to determine the factors affecting consumers’ perceptions and intention to purchase home meal kit services (HMK), a convenient home-cooked meal option, considering the moderating effects of monetary restriction, through the lens of the theory of planned behaviour (TPB).Design...

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Bibliographic Details
Published in:British food journal (1966) 2024-10, Vol.126 (11), p.3842-3869
Main Authors: Maneerat, Nitjaree, Byrd, Karen, Behnke, Carl, Nelson, Douglas, Almanza, Barbara
Format: Article
Language:English
Subjects:
Attitudes
Constraints
Consumer behavior
Consumers
COVID-19
Food safety
Food service
Lenses
Nutrition
Perceptions
Recipes
Restaurants
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Summary:PurposeThis study aimed to determine the factors affecting consumers’ perceptions and intention to purchase home meal kit services (HMK), a convenient home-cooked meal option, considering the moderating effects of monetary restriction, through the lens of the theory of planned behaviour (TPB).Design/methodology/approachThis cross-sectional study used an online, self-administered survey to collect data from 374 US adults. Results were tested for variable associations via multiple linear regression and moderation analyses.FindingsHMK adoption intention was positively associated with attitude and subjective norms but negatively associated with perceived behavioural control. Consumers’ HMK attitude demonstrated a significant positive relationship with food safety concerns and perceived time constraints. Income and financial constraints were significant moderators of the associations between TPB determinants and HMK intention. The findings emphasised the possibility of using HMK as a foodservice option for time-challenged consumers with food safety concerns.Originality/valueThis study addressed the limited research on HMK, a competitive meal option that foodservice businesses could implement to boost revenue. The study establishes the contribution in understanding the motivators and barriers that potentially affect consumers’ HMK behaviour through the lens of TPB. The results expand the scope of the TPB application in food-related research, providing a deeper understanding of antecedents and other factors on consumers’ HMK behavioural attitudes. Understanding this information will enable practitioners to develop strategies that meet consumers’ concerns when embracing this service to promote HMK.
ISSN:0007-070X
1758-4108
DOI:10.1108/BFJ-02-2024-0165