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This study aims to explore how inter-organizational systems (IOSs) drive tourism businesses to a new normal based on the resource-based view through the supply chain of tourism and information and computer technology used in IOSs.

Data were collected from the management of tourism businesses, and stratified sampling was used in the study. The authors selected 1,000 travel agencies as the study sample, mailed the research questionnaire to their managers and received 252 completed questionnaires. The authors analyzed the data using the partial least squares approach.

IOS is seen as a transformational service mechanism that provides a dynamic support weapon for members of the tourism supply chain. Tourism businesses should look for suppliers providing comprehensive services through IOS, excellent quality tourism products and customized tourism products to enhance the competitiveness of tourism businesses in the new normal.

This study provides an industrial marketing research perspective on tourism businesses facing the challenges of the new normal. For tourism businesses, technological innovation allows for changes in the strategies and procedures for their transformation and improves the business model of tourism businesses in the new normal.

This study aims to analyze how restaurants' collaboration with mobile food delivery applications (MFDAs) affects product development efficiency and argues that technological capabilities moderate relational ties impact the joint decision-making and development efficiency of restaurant products.

A product development efficiency model was formulated using a resource-based view and real options theory. In all, 472 samples were collected from restaurants collaborating with MFDAs, and partial least squares structural equation modeling was applied to the proposed model.

The findings of this study indicate three factors are critical to the product development efficiency between restaurants and MFDAs; restaurants must develop a strong connection with the latter to ensure meals are consistently served promptly. Developers of MFDAs should use artificial intelligence analysis, such as order records of different genders and ages or various consumption attributes, to collaborate with restaurants.

To the best of the authors’ knowledge, this study is one of the few that considers the role of MFDAs as a product strategy for restaurant operations, and the factors the authors found can enhance restaurants’ product development efficiency. Second, as strategic artificial intelligence adaptation changes, collaborating firms and restaurants use such applications for product development to help consumers identify products.

This study explores how predictor variables (value congruence and customer–AI-assisted exchanges) lead tourism businesses to meet customer needs through contactless technology and enhance their willingness to pay more.

The research model was designed from the perspective of consumer-brand relationships and acceptance of AI device use. This study collected and analyzed 647 valid questionnaires using the structural equation modeling (SEM) approach.

The findings indicate that value congruence and customer-AI-assisted exchanges (CAIX) affect intimacy. Intimacy affects satisfaction and the willingness to pay more for contactless technological services. Moreover, brand trust and sensory brand experience play a role in moderating contactless technological services.

Effective interactions between customers and AI-assisted services significantly contribute to overall satisfaction. When AI systems can understand and respond appropriately to customer queries, needs, and preferences, they enhance customer experience and satisfaction levels, increasing overall customer satisfaction with AI services.

This study investigated how customer orientation and relationships influenced relational benefits via employees' attitudes toward travel agencies and partnership management.

Survey questionnaires were mailed to experts of travel agencies in Taiwan. The hypothesis of this study was tested and used a research model characterized by the SEM-PLS approach.

The findings of this study indicate that the travel service involves a wide range of firms, regardless of internal or external partner management, and to develop the Muslim tourism market sustainability.

From a theoretical perspective, it was found that customer orientation of travel agencies and relationship selling among travel agencies affects partnership management of travel agencies and their employees' attitudes, which were positively associated with the relational benefit of travel agencies.

Travel agencies must maintain continuous collaborative relationships to ensure the sustainable development of the Muslim tourism market.

This study provides a meaningful model for investigating the trend and tourism products of the Muslim tourism market regarding collaboration between travel agencies and partners.

This research aimed to examine the role of cloud infrastructure capabilities of tourism small and medium-sized enterprises (SMEs) in the tourism supply chain, increasing the online consumption value of tourists.

This study uses stratified random sampling. A value model was formulated, and the study distributed 2,000 surveys; 412 valid responses were received and analyzed using the structural equation modeling approach.

The cloud-based architecture provides tourism SMEs a competitive advantage in the dynamic tourism market and the ability to develop next-generation system capabilities while providing tourism SMEs with a new application foundation to adapt to the ever-changing tourism market.

For tourism SEMs, the cloud allows adjusting strategies and procedures for tourism supply chain management; this agility enables tourism SMEs to anticipate changes in the travel market and respond to changing consumer demands in the tourism industry.

This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.

A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.

Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.

Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.

This study analyzes how digital technologies collaboration, and technological capabilities affect tourism products' advantage and supply chain resilience via virtual integration and customer service capabilities.

To achieve the goals of this study, a digital transformation model was formulated based on the real option theory (ROT) and digital competencies perspective. Data were collected from travel agencies in Taiwan. This study uses the partial least square structural equation modeling (PLS-SEM) technique to analyze the research model, and 384 samples were collected from travel agencies for analysis.

The research results point out that digital technology collaboration and technical capabilities affect virtual integration and customer service capabilities; customer service capabilities should also be regarded as key influencing variables to improve tourism product advantages and supply chain flexibility.

This study shares a unique perspective on the digital transformation model, which includes antecedents, mediators and moderators, to construct the critical effects for analyzing the tourism products' advantage and supply chain resilience.

This study aims to explore how perceived anthropomorphism, perceived warmth, and customer–artificial intelligence (AI) assisted exchange (CAIX) of service robots affect customers’ satisfaction via digital marketing innovation.

A customer satisfaction model was formulated based on the perspective of parasocial relationships and hybrid intelligence; 236 completed questionnaires were returned by partial least squares structural equation modeling analysis.

This study demonstrates that perceived anthropomorphism, perceived warmth and CAIX's impact on digital marketing innovation were supported, and customer satisfaction impacted the continued intention to use service robots.

Restaurants that leverage service robots differentiate themselves from competitors by offering innovative and technologically advanced dining experiences. Integrating AI capabilities sets these restaurants apart and attracts tech-savvy customers who value convenience and efficiency.

This study examines how customer-linking capabilities, the flexibility of back-end management systems, strategic agility and the perceived absorptive capacity of e-commerce influence the organizational performance of online sellers.

A performance model based on the adaptive structuration theory was employed to test the hypotheses using structural equation modeling (SEM) on a dataset of 325 samples with acceptable responses.

The results reveal that the customer-linking capability and flexibility of back-end management systems, strategic agility and assimilation of e-commerce activity significantly influence organizational performance in a virtual environment.

The agility of online sellers is becoming increasingly important, and from the perspective of adaptive structuration theory, back-end management systems have been built to manage buyer orders for online sellers.

This study aims to investigate tourists’ impressions of the smart destinations model from the socio-technical systems and the technology–organization–environment (TOE) perspectives. Specifically, it aims to explore how information source credibility and cloud infrastructure influence tourists’ use of intelligent technology.

This measurement development is based on prior literature; after being evaluated for face and content validity, the authors used random sampling to collect data and conducted a field survey of tourists through Taoyuan Airport and using the airport MRT between December 2022 and March 2023. After confirming that tourists knew the destination information and had experience using travel-related mobile applications to plan their itinerary, the authors further invited tourists to participate in the survey, and 512 valid questionnaires were analyzed by the structural equation modeling approach.

The finding pointed out that source credibility and intelligent technology were innovative technologies that benefitted tourists, as were mobile travel planning apps, which created a relational context based on interests and activities from the socio-technical and TOE perspectives.

Technological innovation is closely related to the development of smart cities; tourists who used travel itineraries successfully understood travel-related actions and significantly had more positive affective images of the city.