Customer's Acceptance of AI-Powered Robot Chefs in Casual Dining Restaurants
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14560%2F25%3A00140338" target="_blank" >RIV/00216224:14560/25:00140338 - isvavai.cz</a>
Result on the web
<a href="https://www.emerald.com/insight/content/doi/10.1108/jhti-04-2024-0347/full/html" target="_blank" >https://www.emerald.com/insight/content/doi/10.1108/jhti-04-2024-0347/full/html</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1108/JHTI-04-2024-0347" target="_blank" >10.1108/JHTI-04-2024-0347</a>
Alternative languages
Result language
angličtina
Original language name
Customer's Acceptance of AI-Powered Robot Chefs in Casual Dining Restaurants
Original language description
Purpose: This study examines the complex realm of customers' acceptance of AI-powered robot chefs. It aims to enhance the understanding of customers' motivational factors that influence their acceptance of AI-powered robots for food preparation in casual-dining restaurants. Design/methodology/approach: This research was conducted using a comprehensive approach. Data were collected from 520 participants at casual dining restaurants in Florida, USA. After rigorous data cleaning, 489 valid responses were obtained. The study employed partial least squares structural equation modeling (PLS-SEM) utilizing Smart PLS Ver. 4.0 to examine both the measurement and the proposed research model, ensuring a thorough and robust investigation. Findings: The research results show that customers' motivational factors, such as functionality and hedonic and cognitive innovativeness, positively influence their knowledge and attitude toward accepting robotic chefs in casual dining restaurants. Social motivation negatively impacts customers' knowledge, but on the other hand, it positively affects customers' attitudes. In addition, customer knowledge and attitudes positively influence the acceptance behavior of AI-powered robot chefs. Practical Implications: This study provides a practical understanding of the presence and embodiment of robot chefs in casual-dining restaurants. In the restaurant industry, customer intention to accept robot chefs is a significant factor, and this study not only sheds light on this crucial aspect but also provides actionable insights for industry professionals and researchers. Originality/value: Based on the existing hospitality literature, this study is one of the first to address this issue. It presents the antecedents of motivated customers' acceptance of robot chefs based on their knowledge and attitudes toward robot chefs. In addition, this research addressed the factors that influence customers' robot chef acceptance behavior in casual-dining restaurants.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
50204 - Business and management
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF HOSPITALITY AND TOURISM INSIGHTS
ISSN
2514-9792
e-ISSN
2514-9806
Volume of the periodical
8
Issue of the periodical within the volume
4
Country of publishing house
GB - UNITED KINGDOM
Number of pages
18
Pages from-to
1564-1581
UT code for WoS article
001382052200001
EID of the result in the Scopus database
2-s2.0-105001079078