Autor(es): Ferreira, Fernanda A. ; Ferreira, Flávio
Data: 2025
Identificador Persistente: http://hdl.handle.net/10400.22/30295
Origem: Repositório Científico do Instituto Politécnico do Porto
Assunto(s): Gastronomic tourism; Restaurants' reputation; Leadership; Price competition; Quality competition; Game theory
This paper explores the effects of reputation and leadership dynamics within the restaurant industry, focusing on how these factors influence competition in quality and price. Using a three stage dynamic model, where restaurants first determine quality in two stages and then set prices, this study aims to analyse the interactions between higher-reputation and lower-reputation establishments. The findings suggest that the leadership position assumed by the lower reputation restaurant can be advantageous, allowing the leader to surpass the follower in profitability. Additionally, a widening reputation gap increases total market output, although the effects on both consumer surplus and social welfare remain ambiguous. Reputation emerges as a critical asset, shaping not only consumer perceptions but also operational strategies and competitive outcomes within the industry. This paper enhances the understanding of reputation dynamics within the restaurant industry. Grasping these dynamics is crucial for managers aiming to optimize competitive strategies and boost both profitability and customer satisfaction.
