Frequency of mentioning the issue in online restaurant reviews, the experience attribution, and restaurant evaluation

The data consist of datasets from two online experiments with Polish young adults (Study 1 and 2) on the relationship between the online restaurant review characteristics and consumer response to the review.

In Study 1, the manipulated variables were: frequency of mentioning the negative issue, attribution cue (outside vs. inside attribution of the issue), and consumer analytical information processing. The measured variables were: restaurant evaluation, perceived issue attribution, and consumer analytical information processing.

In Study 2, the manipulated variables were: the frequency of mentioning the negative issue, attribution cue (outside vs. inside attribution of the issue), and the importance cue (the issue presented as important vs. unimportant). The measured variables were: restaurant evaluation, perceived issue attribution, and perceived issue importance.

The data are the supplementary material for:

Trzebiński, Marciniak (2022). There is no smoke without fire: How frequency information and the experience attribution make negative online restaurant reviews more harmful. PLoS ONE, 17(7): e0271357, https://doi.org/10.1371/journal.pone.0271357