| Summary: | Purpose: This study aims to investigate the antecedents of Halal culinary repurchase intention. This research examines the role of health consciousness, past product quality experience, Halal literacy, subjective norm and attitude on Halal culinary repurchase intention. Design/methodology/approach: This quantitative research involved 500 domestic tourists as the research subjects. This research was conducted in five cities/municipals in West Sumatra, Indonesia. To obtain the data, 500 questionnaires were distributed to research subjects. In addition, this research used partial least square structural equation model to analyze the data. Findings: This study found that health consciousness is a significant antecedent of past product quality experience, subjective norms and attitudes. Subjective norms also significantly influence past product quality experience, attitude and repurchase intention. Moreover, past product quality experience leads to attitude and attitude is a significant antecedent to repurchase intention. Finally, halal literacy is a significant influence factor on repurchase intention. Research limitations/implications: This study is a cross-sectional study that has focused on one-time data collection. Therefore, this study has a limitation for generalization. Second, it was only conducted in one Muslim country (Indonesia). To obtain more comprehensive and conclusive results, this research can be conducted in several other Muslim countries such as Malaysia, Brunei Darussalam and Middle Eastern countries. Finally, this study only addressed health consciousness, past product quality experience and Halal literacy as the antecedents of repurchase intention. Future research can add some consequences and antecedents of repurchase intention such as customer loyalty, environmental awareness and perceived risk. Practical implications: This study reveals that tourists repurchase intention of Halal culinary products is influenced by some factors such as health consciousness, past product quality experience and Halal literacy. Therefore, to increase the tourist repurchase intention, the management of Halal culinary restaurants in tourist destinations must pay attention on product healthiness. In addition, the management should also focus on the customer experience by conducting a survey regarding customer experience in consuming Halal culinary. Referring to the customer evaluation results, the restaurants can improve their product quality. Finally, the management should also pay special attention to customers’ Halal literacy by educating them with Halal food knowledge, which will make them repurchase Halal food in the future. Originality/value: This study has addresses health consciousness, past product quality experience and Halal literacy as the antecedents of repurchase intention, especially in the Halal culinary marketing context. Previous studies have addressed health consciousness in the food or culinary studies. However, to the best of the authors’ knowledge, there is currently no study that examines the relationship between health consciousness, past product quality experience, Halal literacy and repurchase intention, especially in the context of Halal culinary product. Second, this study also revealed the link between health consciousness and past product quality experience in Halal culinary business, which has been overlooked. © 2024, Emerald Publishing Limited.
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