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Impact of customer experience on attitude and utilization intention of a restaurant-menu curation chatbot service

Jiyoung Yoon (Division of Culture, Tourism and Hospitality Management, Sookmyung Women’s University, Seoul, Republic of Korea)
Hyunji Yu (Department of Le Cordon Bleu Hospitality Management, Division of Culture, Tourism and Hospitality Management, Sookmyung Women’s University, Seoul, Republic of Korea)

Journal of Hospitality and Tourism Technology

ISSN: 1757-9880

Article publication date: 10 March 2022

Issue publication date: 10 June 2022

1628

Abstract

Purpose

The purpose of this study is to assess the possibility of introducing a restaurant-menu curation (RMC) chatbot service to help consumers quickly and effectively decide on their restaurant or menu choices. To this end, it measures the characteristics of consumer chatbot experiences and analyzes their impact on future acceptance intentions through their attitudes toward the RMC chatbot service.

Design/methodology/approach

This study consists of three parts: developing a RMC chatbot prototype, testing the chatbot prototype and a customer survey based on experience. A convenience sample method was used to collect data from 368 adults who tried the RMC chatbot service before answering a self-administered questionnaire. Partial least squares structural equation modeling (PLS-SEM) was used to test the proposed structural model.

Findings

The results showed that all experience characteristics, except usable facets, had a significant positive impact on attitudes toward the chatbot. Three experience characteristics, “usable,” “usefulness” and “valuable,” revealed a significant positive effect on utilization intention. Attitudes toward chatbot services also significantly affected utilization intention.

Research limitations/implications

The results of this study can offer practical and academic implications for establishing curation services in the restaurant industry that can increase customer acceptance and utilization intentions. Follow-up studies are required to explore and verify the various personal and psychological factors related to the intention to accept RMC chatbot services.

Originality/value

This study is meaningful because it makes it possible to evaluate the introduction of curation chatbot services in the restaurant sector, by developing and testing the dining-out curation service protocol to help customers’ smart choices in the information technology environment.

研究目的

本研究的目的是评估引入餐厅菜单管理 (RMC) 聊天机器人服务以帮助消费者快速有效地决定他们的餐厅或菜单选择的可能性。为此, 本研究衡量了消费者聊天机器人体验的特征, 并通过他们对餐厅菜单管理聊天机器人服务的态度来分析它们对未来接受意图的影响。

研究设计/方法/途径

研究由三部分组成; 开发餐厅菜单管理聊天机器人原型, 测试聊天机器人原型, 并根据经验进行客户调查。使用便利样本方法收集 368 名成年人的数据, 这些成年人在回答问卷之前尝试了 RMC 聊天机器人服务。 PLS-SEM 被用于测试提出的结构模型。

研究发现

结果表明, 除可用方面外, 所有体验特征都对聊天机器人的态度产生了显着的积极影响。 “可用性”、“有用”和“有价值”三个体验特征对使用意愿有显着的正向影响。对聊天机器人服务的态度也显着影响了使用意愿。

研究限制/影响

本研究的结果可以为在餐饮业建立策展服务提供实践和学术意义, 从而提高客户的接受度和使用意图。需要进行后续研究, 以探索和验证与接受 RMC 聊天机器人服务的意图相关的各种个人和心理因素。

研究原创性/价值

这项研究的重大意义在于它可以通过开发和测试外出就餐策展服务协议来评估在餐厅行业引入策展聊天机器人服务, 以帮助客户在信息技术 (IT) 方面做出明智的选择环境。

Keywords

Citation

Yoon, J. and Yu, H. (2022), "Impact of customer experience on attitude and utilization intention of a restaurant-menu curation chatbot service", Journal of Hospitality and Tourism Technology, Vol. 13 No. 3, pp. 527-541. https://doi.org/10.1108/JHTT-03-2021-0089

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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