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This study aims to explore the key attributes of robot chef restaurants and their influencing factors from the perspective of customers and analyzes how these key attributes affect customer perceived value.

A mixed-methods research design was used in this study. Using 473 online reviews and ratings (Study 1), the research summarized customers’ evaluations on three types of attributes (environment, service and food) and identified the key attributes along with their influencing factors. Subsequently, through field questionnaires (Study 2) involving 269 actual customers, structural equation modeling was used to analyze how the identified key attributes and their influencing factors impact customer perceived value.

This study reveals that customers in robot chef restaurants prioritize food attributes, particularly valuing food authenticity alongside food quality. In contrast to traditional restaurants, customers’ evaluations of food attributes in robot chef restaurants are significantly influenced by the competence of robot chefs. Notably, customers’ negative attitudes toward robots diminish the positive effects on both food quality and food authenticity.

To enhance customer perceived value, robot chef restaurants should concentrate on food attributes. They can achieve this by fostering a high-quality, authentic food experience through the elevation of robot chefs’ competence and by providing customer education.

This study expands research on the customer experience in robotic restaurants by proposing an integrated model determining factors that affect the perceived customer value.

This paper aims to investigate the influence of four motivational elements (i.e. utilitarian, hedonic, social and escapism motivations) on the propensity of customers to utilize a metaverse hotel, as well as whether age, gender and mobility disability play substantial moderating roles in these relationships.

Data was gathered from 843 US residents who had experienced a hotel stay within the past two years. We tested the hypotheses using structural equation modeling and multigroup analysis.

The findings indicated that, in both age and gender groups, hedonic, social and escapism motivations had significant effects on intentions to use a metaverse hotel, whereas utilitarian motivation did not. The influence of escapism motivation on customers’ usage intentions was significantly more pronounced for males than females, suggesting the moderating role of gender in this relationship. Hedonic and social motivations exerted significant effects on usage intentions in both mobility disability and non-disability groups. The relationship between escapism motivation and intentions to use was significant for the non-disability group only, suggesting the moderating role of disability in this association.

This research provides recommendations for hotel managers and technology providers aiming to enhance the adoption of metaverse hotels by customers and to augment the worth of this technology.

This research fills the voids in the current literature by formulating and empirically evaluating a research framework to gain deeper insights into the motivations that drive the acceptance of a metaverse hotel.