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An exploratory investigation of technology-assisted dining experiences from the consumer perspective

An exploratory investigation of technology-assisted dining experiences from the consumer perspective The use of modern technologies in restaurants has become a trend. For food and beverage services, embracing new technologies helps solve the dilemmas of increasing labor costs and the high level of staff turnover in the industry. However, knowledge regarding how consumers perceive and evaluate technology-assisted dining experiences (TADEs) is limited. This study aims to conceptualize and operationalize TADEs while considering increasing technological applications in restaurants.Design/methodology/approachThis study conducted in-depth interviews with 71 restaurant consumers in Nanjing and Wuhan, China. Following the interviews, this study carried out a survey and identified the factor structure of TADEs.FindingsThe in-depth interviews identified 26 attributes of TADEs. An analysis of the survey data identified four important aspects (with 21 items) of TADEs, namely, novelty and fashion, convenience, high efficiency and restrictions and possible risks.Practical implicationsHospitality managers can implement the suggested measures for dining service design and technology management to improve the experiences of customers.Originality/valueThese findings have theoretical implications for the new phenomenon of technology-integrated dining, the application of technology and consumer management in the catering industry. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Contemporary Hospitality Management Emerald Publishing

An exploratory investigation of technology-assisted dining experiences from the consumer perspective

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References (50)

Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0959-6119
eISSN
0959-6119
DOI
10.1108/ijchm-02-2022-0214
Publisher site
See Article on Publisher Site

Abstract

The use of modern technologies in restaurants has become a trend. For food and beverage services, embracing new technologies helps solve the dilemmas of increasing labor costs and the high level of staff turnover in the industry. However, knowledge regarding how consumers perceive and evaluate technology-assisted dining experiences (TADEs) is limited. This study aims to conceptualize and operationalize TADEs while considering increasing technological applications in restaurants.Design/methodology/approachThis study conducted in-depth interviews with 71 restaurant consumers in Nanjing and Wuhan, China. Following the interviews, this study carried out a survey and identified the factor structure of TADEs.FindingsThe in-depth interviews identified 26 attributes of TADEs. An analysis of the survey data identified four important aspects (with 21 items) of TADEs, namely, novelty and fashion, convenience, high efficiency and restrictions and possible risks.Practical implicationsHospitality managers can implement the suggested measures for dining service design and technology management to improve the experiences of customers.Originality/valueThese findings have theoretical implications for the new phenomenon of technology-integrated dining, the application of technology and consumer management in the catering industry.

Journal

International Journal of Contemporary Hospitality Management – Emerald Publishing

Published: Feb 7, 2023

Keywords: Technology-assisted dining experiences (TADEs); Smart technology; Attributes; Factor structure

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