Factors influencing customer acceptance of kiosks at quick service restaurants
Journal of Hospitality and Tourism Technology
Article publication date: 15 March 2013
This study aims to explore: the impact of customers' previous experience on their likelihood of using kiosks at quick service restaurants (QSRs); a mediating role of customer readiness (i.e. role clarity, ability, extrinsic motivation, intrinsic motivation) between customers' previous experience and their likelihood of using kiosks; and a moderating effect of gender in the relationships among customers' previous experience, readiness, and likelihood of using kiosks.
A total of 614 complete responses were obtained through an online survey. Structural equation modeling was developed and tested.
The results demonstrated that extrinsic motivation in using SSTs directly influenced the likelihood of using kiosks, and previous experience with SSTs indirectly influenced the likelihood of using kiosks through customer readiness in both male and female groups. This study also revealed that both male and female respondents who perceived their roles in using SST more clearly were more likely to use kiosks at QSRs. However, their perceived ability and levels of intrinsic motivations did not significantly influence the likelihood of using kiosks in both groups. Overall, gender did not play a significant moderating role in the relationships among experience, readiness, and likelihood of using kiosks at QSR.
Since very few studies have investigated the kiosks adoption at QSR settings, the findings and suggestions from this study will provide practical insight for QSR operators. Future research could attempt to draw a comprehensive kiosk acceptance model by incorporating the current study's framework with other demographic variables or other antecedent variables.
Kim, J.(S)., Christodoulidou, N. and Choo, Y.(C). (2013), "Factors influencing customer acceptance of kiosks at quick service restaurants", Journal of Hospitality and Tourism Technology, Vol. 4 No. 1, pp. 40-63. https://doi.org/10.1108/17579881311302347
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