Authenticity of Selected Indian Restaurants in Dasmariñas City, Cavite

This study examined the influence of diners perceived authenticity on selected Indian restaurants in Dasmariñas City, Cavite, and explored how authenticity influenced customers’ intention to revisit through perceived value and positive emotions. It utilized a three-dimensional framework of authenticity: true-to-fact, true-to-self, and true-to-ideal. The study also employed a descriptive quantitative approach with quota sampling of 302 respondents from diners who had ordered an Indian main dish at Taj Badshah, Baig’s, and Allah Maalak; data were collected through survey questionnaires. Analysis tools used included Cronbach’s Alpha for reliability testing, Hayes’ PROCESS Macro (Model 4) in JAMOVI for mediation analysis, and Structural Equation Modeling for examining the variables. The findings indicated that authenticity did not have a direct effect on revisit intention. In addition, positive emotions and perceived value mediated the relationship between authenticity and revisit intention. The more diners experienced positive emotions and perceived value, the more likely they were to perceive a restaurant as authentic, thereby increasing their revisit intention. These findings suggest that restaurant owners could maintain the authenticity of their restaurants, not only by solely focusing on authenticity dimensions, but also by ensuring that customers’ dining experiences were perceived as valuable and emotionally fulfilling.