Proposing a model to test smartphone users' intention to use smart applications when ordering food in restaurants
Journal of Hospitality and Tourism Technology
Article publication date: 11 March 2014
The purpose of this paper is to examine the use of smartphone apps as tools to promote healthy eating behaviors, especially when ordering food and drinks in restaurants. This paper also aims to develop a conceptual model based on literature to test users' intention to use smartphone apps as tools to promote healthy eating habits.
The article is written based on a synthesis of previous research in this area.
Smartphone apps are innovative channels for delivering individual health behavior changes. They offer a range of services that can improve the daily habits of their users. Smartphone apps allow users to keep up with their diets, exercise routines, and overall health. Based on an extensive review, this paper develops a conceptual model that includes the precursors of actual usage of smartphone apps that may assist in building healthy eating habits.
Restaurants are advised to consider developing apps that includes nutritional facts about their menu items. These apps could be used for both consumer education and marketing efforts. The conceptual framework developed in this paper suggests that perceived enjoyment, perceived usefulness, perceived ease of use, self-efficacy and social norms are the antecedents of intention to use these apps.
This is one of the first studies in the foodservice and nutrition fields that looks at the smartphone apps' impact on healthy eating. It offers practical implications for restaurateurs and smartphone app developers. In addition, this is one of the first papers that offers a model to test smartphone users' intention to use smartphone apps when ordering food and drinks in restaurants.
Okumus, B. and Bilgihan, A. (2014), "Proposing a model to test smartphone users' intention to use smart applications when ordering food in restaurants", Journal of Hospitality and Tourism Technology, Vol. 5 No. 1, pp. 31-49. https://doi.org/10.1108/JHTT-01-2013-0003
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