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背景音乐如何影响餐厅的用餐时长、小费及账单金额?一项实地实验。

How Does Background Music Affect Dining Duration, Tips and Bill Amounts in Restaurants? A Field Experiment.

作者信息

Malcman Merav, Azar Ofer H, Shavit Tal, Rosenboim Mosi

机构信息

Faculty of Management and Economics, Ruppin Academic Center, Hefer Valley 40250, Israel.

The Department of Business Administration, Ben-Gurion University of the Negev, Beer Sheva 84105, Israel.

出版信息

Behav Sci (Basel). 2024 Dec 13;14(12):1188. doi: 10.3390/bs14121188.

Abstract

Influences from external factors can affect decision-makers, preventing them from making decisions in a fully rational manner. Music may serve as one such influential factor in this context. Music is part of our daily lives, and we are exposed to music in numerous places. We designed a field experiment to study the influence of background music on patrons' behavior in restaurants. Specifically, we examine the effect of the music's tempo (slow or fast) on time spent in the restaurant, the bill amount, and the tip size. The results show that patrons in the slow tempo group spent the most time in the restaurant, those in the control group followed next, and the patrons in the fast tempo group were the quickest to leave. However, there are no differences between the groups in bill size. The tips in the fast tempo group were higher than in the control group when controlling for several independent variables. The findings have practical implications for restaurant owners and managers. In busy periods, the restaurant can use fast-tempo music to increase the turnover of tables, because then tables become available for new diners more quickly, contributing more to the restaurant's income compared to tables that occupy the space for a longer duration.

摘要

外部因素的影响会对决策者产生作用,使他们无法以完全理性的方式做出决策。在这种情况下,音乐可能就是这样一种有影响力的因素。音乐是我们日常生活的一部分,我们在许多地方都会接触到音乐。我们设计了一项实地实验,以研究背景音乐对餐厅顾客行为的影响。具体而言,我们考察了音乐节奏(慢或快)对顾客在餐厅停留时间、账单金额和小费数额的影响。结果显示,慢节奏组的顾客在餐厅停留的时间最长,对照组的顾客次之,而快节奏组的顾客离开得最快。然而,各组之间的账单金额没有差异。在控制了几个自变量后,快节奏组的小费高于对照组。这些发现对餐厅老板和经理具有实际意义。在繁忙时段,餐厅可以使用快节奏音乐来提高餐桌周转率,因为这样餐桌能更快地供新顾客使用,与长时间占用空间的餐桌相比,能为餐厅收入做出更大贡献。

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