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This study aims to identify the relationship between individual differences of customers and their intention to use Near Field Communication (NFC)-based mobile payment (MP) technology in restaurants.

Amazon’s Mechanical Turk (MTurk) was used to collect the data of this study. A brief demonstration video of a NFC-MP system on how to use the technology was included at the beginning of the survey to make sure that all respondents had a sufficient understanding of the technology. A total of 410 valid online questionnaires were collected. ANOVA with Dunnett’s C post hoc analysis was used to compare the groups’ mean differences of gender, age, prior experience, income and education.

The findings indicated that there are significant differences in customers’ intention to use NFC technology in restaurants for past experience, age and gender. However, unlike previous studies’ statements, education and income did not play a significant role in restaurant customers’ NFC MP adoption behavioral intention.

This study investigated the restaurant customers’ NFC “intention to use” and did not observe the restaurant consumers’ actual behavior. A longitudinal study measuring actual behavior would be more beneficial to support the result of this study. Likewise, this study did not include the potential differences that might exist between various restaurant segments and ownerships (e.g. franchise vs chain or fast food vs fine dining). Accordingly, future studies should take this factor into account and replicate the study to detect any potential differences in restaurant customers’ behavioral intention.

Segmenting the market according to customers’ demographics could be a competitive advantage for the company. Based on the findings of this study, technology vendors and restaurant operators can define and design more effective strategies that are compatible with various market segments to increase the adoption of NFC-MP technology.

Food and travel experts believe that mobile payment will soon become the preferred method of payment in near future. Moreover, many restaurants in the USA are currently utilizing NFC-based MP systems because of its benefits. However, recent market research shows that NFC-based MP is still not popular among restaurant customers, as its rate of adoption is low. As little research has been conducted on MP in general and on consumers’ NFC-based MP adoption behavior in particular, a better understanding of individual differences influencing the adoption of mobile payments should be acquired.

近场通讯（NFC）技术在餐饮业中的应用逐渐流行。然而, 消费者对于这种技术的使用率却仍然很低。本论文研究个体区别对餐饮业中NFC移动技术使用的影响。

本论文通过亚马逊Mturk收集数据。问卷开始, 先播放有关NFC移动支付系统的使用短视频, 以使受访者对该技术有足够的了解。样本数量共为410份在线问卷。本论文使用Dunnett’s C post hoc ANOVA分析方法来对比个体区别, 包括性别、年龄、之前经历、收入、和学历。

本论文研究表明, 消费者的过去经历、年龄、和性别, 对消费者在餐馆使用NFC技术有显著影响。然而, 与之前文献结论相悖, 本论文未发现学历和收入对消费者在餐馆中使用NFC移动支付行为有显著影响。

本论文研究了餐馆顾客对NFC技术的使用倾向, 而并未观察到餐馆顾客的真实使用行为。长期研究衡量实际使用行为将对本论文结果有很好的支持作用。相同的, 本论文并没有研究对不同餐饮形态和经营权的潜在差异做区分（比如, 专营制vs 连锁制 或者快餐类 vs高档餐厅）。因此, 未来研究可以参考这些因素, 重复本研究设计, 以发掘餐馆顾客在行为意向中的潜在区别因素。

根据消费者人口统计指数来实行细分市场战略可以成为企业增加竞争力的一种方式。本研究表明, 科技提供商和餐馆经营者应该定义和制定更有效的战略, 使得其满足不同的细分市场需求, 增加NFC移动支付技术的使用。

餐饮和旅游专业认为, 移动支付将很快成为消费者倾向使用的支付方式。此外, 美国很多餐馆看到其有利, 正在使用NFC移动支付系统。然而, 近期营销研究显示, NFC移动支付的使用率还是很低, 并没有得到餐馆顾客的青睐。既然总体上很少研究对移动支付进行了研究, 尤其是NFC基础的移动支付技术, 那么针对个人特色对移动支付的使用的研究显得必要。

近场通讯（NFC）、移动支付、餐馆、技术使用、消费者行为

文献综述

This study aims to examine factors affecting restaurant customers’ intention to use near field communication (NFC)-based mobile payment (MP) technology. More specifically, based on the valence theory, this paper examined the impacts of users’ negative valence (perceived risk and privacy concern) and positive valence (utilitarian value and convenience) perceptions toward their NFC-MP technology acceptance. Furthermore, the impacts of individual difference variables (smartphone affinity and compatibility) on users’ negative and positive valences and on their behavioral intentions were analyzed.

A self-administered online questionnaire was used to collect the data of the study from 412 restaurant customers. A confirmatory factor analysis (CFA) was used to validate the measurement model. To test the hypothesized model, structural equation modeling (SEM) was used.

The study findings demonstrated that privacy concern, utilitarian value and convenience significantly affected individuals’ NFC-MP technology acceptance. In addition, compatibility significantly influenced negative and positive valance constructs and smartphone affinity had a positive impact on positive valance constructs only.

This study provides valuable practical implications for restaurant operators and hospitality technology vendors in the context of mobile payment systems.

This study successfully extended the valence framework by adding individual difference constructs to it.

Information and communication technologies (ICTs) are a key player in the food services and restaurants sector; thus, the aim of this work consists in studying the previous research on ICTs in food services and restaurants in the context of tourism and hospitality through a systematic literature review.

The systematic literature review is performed on full papers published in journals included in the Journal Citation Report of the WoS in the category of Hospitality, Leisure, Sport and Tourism. A total of 165 articles from 28 journals are analyzed, following different criteria, such as the research methods, perspectives, statistical techniques, geographical focus, topics, technologies, authors and universities.

The restaurant sector is more and more based on the creation of experiences and ICTs, through their multiple possibilities, can undoubtedly contribute to adding value to the simple meal and create and recreate experiences to attract and retain customers who are increasingly sophisticated and hooked on ICTs. ICTs are basic for managers taking decision at the highest level in food services and restaurants, so ICTs should not be seen as a technical tool but as an essential element for top management.

This paper examined articles from very well-known tourism and hospitality journals, leaving aside others as well as different publication formats such as books or papers presented at conferences.

A significant contribution made with this paper is the availability of a list of topics in the context of ICTs in food services and restaurants. These topics are classified into three areas (Consumers, Suppliers and Environment and Tendencies) that can serve as a future research framework. The paper also provides useful information to restaurant managers about ICTs, to researchers for their future projects and to academics for their courses.

This study aims to examine how customers’ perceptions of the quality and credibility of restaurants’ food safety information influence customers’ information adoption and, consequently, their trust in the restaurant and purchase intention. It also explores the moderating effects of customers’ food safety knowledge and health consciousness.

Participants were asked to read a food safety message from a chain restaurant’s website before taking a self-administered online survey. Using a cross-sectional design, a total of 526 valid responses were collected in the USA through Amazon Mechanical Turk. A two-step approach consisting of a measurement model and a structural equation model was applied to test the direct and indirect effects. Additionally, hierarchical regression models were developed to test the moderating effects.

Results show that perceived information quality significantly affects perceived information credibility and has a significant direct and indirect influence on information adoption. Furthermore, information adoption has a direct positive influence on customers’ trust in the restaurant and an indirect effect on purchase intention (full mediation effect of trust). Finally, the moderation effects of health consciousness and food safety knowledge were supported.

Restaurateurs can apply research findings to increase the likelihood that customers adopt their food safety information and to enhance customers’ trust and, consequently, purchase intention in restaurants.

Reflecting on framing theory and information processing theory, this study examines the ways that customers process restaurants’ food safety information by developing an original conceptual framework with strong empirical data support.