Data-driven strategies in operation management: mining user-generated content in Twitter

Service failures in times of crisis: An analysis of eWOM emotionality

The COVID-19 pandemic continues to disrupt consumer experiences as well as service operations. Despite the magnitude of this exogenous shock, little is known about the pandemic's impact on consumers. Building on engagement theory, this study examines consumers' emotional responses to service failures on social media. Contributing to the brand equity literature, we test whether electronic word-of-mouth (eWOM) emotionality is contingent on brand strength. To do so, we analyzed 327,205 tweets directed at airline brands over the first 12 months of the pandemic in addition to data from a nonaffected period. The models show that consumers' overall emotionality in tweets was lower during the pandemic than before it. Over the course of the pandemic, levels of joy were lower while levels of sadness and anger were more prominent in tweets directed at weaker brands. Thus, brand strength still acts as a "buffer" if service failures are caused by exogenous shocks.

Perceived customer journey innovativeness and customer satisfaction: a mixed-method approach

This research aims to understand the link between perceived innovativeness and customer satisfaction in the fine-dining catering segment. By employing a mixed-method approach, this paper proposes a multidimensional framework for measuring the perceived innovativeness of restaurants throughout the entire customer journey. Customer satisfaction was measured by considering online customer-generated data from TripAdvisor. The study not only finds a strong correlation between perceived innovativeness and customer satisfaction but also presents how fine-dining restaurants can employ user-generated data to co-innovate entire customer journeys and restaurant experiences. The results highlight menu-, service-, and customer experience-related innovativeness as the three most important criteria for fine-dining restaurant customers. Additionally, the results of the qualitative study indicate that in the context of fine-dining catering, the quality of the dishes, the service, and the customers' experience with the service staff and chefs are the main elements of satisfaction that restaurants should consider in promoting innovation.