Consumers frequently evaluate multiple sequential cues of varying strengths in order to draw inferences about a product's quality. The results of three experiments show that when consumers are not distracted, they judge a product's quality more favorably following a strong–weak cue sequence relative to a weak–strong sequence (a primacy effect). However once consumers are distracted from the evaluation task, the primacy effect reverses to a recency effect, whereby consumers judge a product's quality more favorably following a weak–strong cue sequence. Process tests suggest that distraction crowds consumers' short‐term working memory and inhibits the spontaneous rehearsal and the subsequent recall of the cue presented first in the information sequence.

Sensory cues are often encountered sequentially (rather than simultaneously) in retailing, food packaging, and other consumption contexts. While prior studies on effects of sensory cues have examined scenarios where the sensory cues are encountered simultaneously, this research takes the novel approach of examining order effects of different sensory cues encountered sequentially . Specifically, four experiments examine the effects of sequentially encountered visual and olfactory sensory cues on food taste perception. We theorize and find empirical evidence that an olfactory cue benefits from first encountering a visual cue, but not vice versa. More specifically, encountering a visual cue before (vs. after) an olfactory cue (i.e., V‐O vs. O‐V sequence) results in more positive outcomes (higher taste perception, volume consumed, product recommendation, and choice). Moreover, ease of processing the olfactory cue mediates the effect of sensory cue sequence on taste perception. These findings highlight the sensory cross‐modal effects of sequential visual and olfactory cues on gustatory perceptions and have implications for consumer well‐being as well as for food/beverage packaging and for designing retail outlets and restaurants.

When consumers mentally unpack (i.e., imagine) the reasons for product failure, their probability judgments of future product failures are higher than when no mental unpacking is undertaken. However, increasing the level of mental unpacking does not lead to monotonically increasing effects on probability judgments but results in inverted U‐shaped relationships. Using a two‐factor structure, we propose that when consumers undertake mental unpacking, there will be two conflicting processes; while imagining causes for an event will lead to greater perceived probability, the greater difficulty in generating reasons for an event will lead to lower perceived probability.

This research examines how red ambient color in restaurants/cafeterias influences food choices. Prior research shows that red directly related to a food product (such as on nutrition labels or plates/cups) leads to avoidance of unhealthy foods. Yet, many successful fast‐food restaurants (e.g., McDonald's and Dairy Queen) use red in their ambiance, suggesting that in the context of food/eating, ambient red may have a different meaning than product‐related red. Indeed, the current research shows that consumers associate ambient red (e.g., wall color) with unhealthy restaurants. The presence of ambient red (vs. blue, gray, or white) leads to greater preference for unhealthy (i.e., high calorie, high fat, and indulgent) food options because consumers draw on ambient factors to make inferences about products sold in a retail establishment and then choose contextually appropriate products. The effect is moderated by the extent to which a consumer associates red with unhealthy restaurants. This research highlights how, in the context of food/eating, the placement of red influences its meaning and ultimately whether consumers approach or avoid unhealthy foods.