Search results

1 – 5 of 5
Article
Publication date: 10 October 2023

Khalid Hussain, Asma Afzaal, Maha Khamis Al Balushi and Muhammad Junaid

The intense competition among restaurant brands made it difficult to retain and engage customers. Service innovation can play a vital role to serve this purpose, however…

Abstract

Purpose

The intense competition among restaurant brands made it difficult to retain and engage customers. Service innovation can play a vital role to serve this purpose, however, restaurant brands' efforts to bringing innovativeness may not yield desired results unless customers perceive them innovative. Therefore, the present study aims to investigate the role of customer perceived innovativeness (CPRI) in enhancing brand love and evangelism among customers. This study compares these effects between fast-food and continental restaurants to offer deeper insights.

Design/methodology/approach

Data were collected from 303 customers of fast-food and continental restaurants through self-administered structured questionnaire. The reliability and validity were established through confirmatory factor analysis. The hypotheses were tested using structural equation modeling and multi-group SEM with MPlus.

Findings

The findings of this study reveal that menu, experiential and promotional innovativeness dimensions of CPRI positively influence brand love. The effects of CPRI dimensions transcend to brand evangelism dimensions, i.e. brand purchase intension, positive brand referrals and oppositional brand referrals via brand love. The multi-group analysis showed that continental restaurants' menu innovativeness strongly impacts brand love and evangelism while promotional innovativeness matters more in the context of fast-food restaurants.

Practical implications

This study helps restaurant managers in devising tailor made strategies for fast-food and continental restaurants by focusing on the relevant attributes to bring innovation.

Originality/value

This research is one of the pioneering studies to investigate the relationship of CPRI with brand evangelism through the mediating role of brand love. This study also marks an initial attempt to compare fast-food and continental restaurants in the context of CPRI.

Details

Kybernetes, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0368-492X

Keywords

Book part
Publication date: 1 February 2024

Gökhan Yılmaz

The gastronomy industry is one of the industries in which consumers use technology most frequently, such as robotics, artificial intelligence and automation systems. Service…

Abstract

The gastronomy industry is one of the industries in which consumers use technology most frequently, such as robotics, artificial intelligence and automation systems. Service robots are generally defined as online programs that can act independently or under the control of a human that can carry human characteristics such as speaking, understanding and acting. This study aims to examine and evaluate the studies on service robots in the gastronomy industry regarding quantity or quality, to understand the phenomenon more comprehensively, and to determine a holistic perspective. To this end, a qualitative research approach was adopted. Document technique was used to collect data within a systematic literature review framework, and the data were analysed by descriptive analysis. According to the findings, the papers on service robots in the gastronomy industry are still in their infancy, and these studies have increasingly gained speed in the last five years.

Content available
Article
Publication date: 10 August 2023

Ali Iskender, Ercan Sirakaya-Turk and David Cardenas

This paper aims to systematically explore the experiences of restaurant patrons with quick response (QR) code menus during the pandemic to extract insights pertaining to the…

Abstract

Purpose

This paper aims to systematically explore the experiences of restaurant patrons with quick response (QR) code menus during the pandemic to extract insights pertaining to the acceptance of technology adoption in service settings for the post-COVID era.

Design/methodology/approach

COVID-19 has enormously impacted consumer perceptions toward technology adoption in restaurants. Identifying these impacts requires qualitative inquiries because qualitative techniques, unlike quantitative methods, enable researchers to seek insights into the phenomenon without a predetermined stance. This study applied a qualitative research method. The qualitative data was obtained through in-depth interviews and a focus group. Thematic analysis was conducted.

Findings

This study identified perceived attributes of QR code technology by patrons: positive attributes such as easy to learn, quick and contactless; and negative attributes such as effortful and reliance on a smartphone. Also, the results distinguished perceived advantages of utilization of QR codes as restaurants’ menu: advantages such as hygienic, environmentally friendly due to no printing and contactless; and disadvantages such as poor menu design and lack of interaction.

Practical implications

This research presents patrons’ views on QR code menu utilization at restaurants under the pandemic conditions. Contradictory responses on the same features of technology reveal a lack of menu design in the utilization of QR codes. Restaurant practitioners can extract insights about how to better use technology like QR codes, cost-effective and environmentally friendly, in their operations in the postpandemic era.

Originality/value

This study included both deductive and inductive approaches. An inductive approach that progressed from theory to data was applied while forming interview questions. A deductive approach was used to inform theory with the findings of the data. The value of research derives from differentiating technology attributes (QR codes) and utilization domain (restaurant menu) in the realm of acceptance of technology in the consumer context.

Details

Consumer Behavior in Tourism and Hospitality, vol. 18 no. 4
Type: Research Article
ISSN: 2752-6666

Keywords

Article
Publication date: 3 May 2023

Hyekyung Park, Minwoo Lee and Ki-Joon Back

With the increasing importance of technology in hospitality and tourism, technology-driven service innovation has been a salient topic discussed from both customers’ and…

Abstract

Purpose

With the increasing importance of technology in hospitality and tourism, technology-driven service innovation has been a salient topic discussed from both customers’ and suppliers’ perspectives. However, there has been a lack of research that provides an overview of research on technology-driven service innovation. The purpose of this study is to review current discussions on technology-driven service innovation and provide directions for future studies in the hospitality and tourism literature.

Design/methodology/approach

A total of 82 articles on technology-driven service innovation were collected from top-tier hospitality and tourism journals. The papers were analyzed using content analysis to derive key topics discussed in the literature. Such discussions were made by different service innovation categories, antecedents, outcomes and theories. Future research agendas were suggested based on the research gap found in the literature.

Findings

The results indicate that prior discussions on technology-driven service innovation viewed technology as a service or service delivery method, with limited focus on management, marketing and institutional service innovation. In addition, the study reveals five key topics that need further discussion, such as cocreative technology, human resources management, strategy management, emerging technology and digital transformation.

Research limitations/implications

While there have been increasing studies that reveal determining roles of technology in service innovation, scarce research introduced the new concept of technology-driven service innovation, suggesting a comprehensive approach. By adopting the unique approach of technology-driven service innovation, the research reveals the multifaceted roles of technology in service innovation and areas that need further discussion to implement highly sustainable strategies.

Originality/value

The research adds to the knowledge of technology-driven service innovation by providing a holistic view of current discussions, finding research gaps and proposing future research agendas for extended discussion.

Details

International Journal of Contemporary Hospitality Management, vol. 35 no. 12
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 24 July 2023

Su-Ling Fan, Wei-San Ong, Chun-Tin Wu, Nuria Forcada Matheu and Hamidreza Alavi

The purpose of this paper is to address the problems of the current facilities maintenance management (FMM) system in finding necessary information, identifying defective…

Abstract

Purpose

The purpose of this paper is to address the problems of the current facilities maintenance management (FMM) system in finding necessary information, identifying defective facilities and prioritizing maintenance work orders.

Design/methodology/approach

In this paper, in conjunction with building information modeling, a system is proposed to perform a preliminary inspection of each maintenance request, provide FMM staff with the location of the faulty facility and its associated details and provide recommendations for prioritizing repair work orders. Unity and Revit are used to implement the proposed system and a case study is conducted to demonstrate its effectiveness.

Findings

An augmented reality (AR)-FMM system was developed using the AR technique in this paper. This system provides the related information even if the FMM receives a problem report without facility information from the occupant and performs a preliminary inspection so that the faulty facility and the route to it are identified. In addition, a work order sequence of pending requests was provided. The visualization of the facility using AR technology has brought great convenience and ease to FMM staff.

Originality/value

This paper addresses the problems encountered in the current facility maintenance management system concerning AR technology.

Details

Facilities , vol. 41 no. 13/14
Type: Research Article
ISSN: 0263-2772

Keywords

1 – 5 of 5