Castillo Manzano, José I.Castro Nuño, MercedesPozo Barajas, Rafael del2025-08-282025-08-282025Castillo Manzano, J.I., Castro Nuño, M. y Pozo Barajas, R.d. (2025). Foodies on board! Exploring cruiser satisfaction with the culinary experience. International Journal of Gastronomy and Food Science, 41, 101238.https://doi.org/10.1016/j.ijgfs.2025.101238.1878-45181878-450Xhttps://hdl.handle.net/11441/176428This study investigates the key determinants of cruiser satisfaction with onboard dining experiences by analyzing over 38,000 electronic reviews using a Generalized Ordered Logit model. Results reveal that while the trend is for mega-ships to increase satisfaction levels, premium and luxury cruise lines (especially those partnered with Michelin-starred chefs) consistently achieve better reviews. Significant positive factors include cabin location (interior), travel group (solo, couples, or family with older children), diverse culinary offerings, and Caribbean itineraries. Conversely, satisfaction tends to decline with repeat cruises, although surcharges for specialty restaurants show no significant effect on overall satisfaction. These findings emphasize what cruisers value: culinary quality, variety, and memorable dining moments, and can help cruise lines to design experiences that not only meet cruisers’ expectations but also create lasting emotional connections, encouraging repeat travel and reinforcing brand trust in an increasingly competitive market. This study’s novel combination of Big Data obtained with web scraping and econometric modeling offers a scalable framework for evaluating gastronomic satisfaction, with practical implications for enhancing onboard service quality and strategic differentiation in cruise tourism. As the cruise industry progresses, integrating sustainability initiatives, personalized dining options, and technology-driven innovations are critical to maintaining high standards and addressing emerging consumer demands.application/pdf8 p.engCruise tourismGastronomy tourismFood satisfactionCulinary experienceOnboard dininge-WOMinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1016/j.ijgfs.2025.101238