Does Customers’ Intention to Use QR Codes Impact Restaurant Tipping Behaviors?
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18450%2F25%3A50022172" target="_blank" >RIV/62690094:18450/25:50022172 - isvavai.cz</a>
Result on the web
<a href="https://www.tandfonline.com/doi/full/10.1080/15428052.2024.2434598" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/15428052.2024.2434598</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/15428052.2024.2434598" target="_blank" >10.1080/15428052.2024.2434598</a>
Alternative languages
Result language
angličtina
Original language name
Does Customers’ Intention to Use QR Codes Impact Restaurant Tipping Behaviors?
Original language description
This study investigates the characteristics and flexibility of QR and its impact on consumers’ intention to pay tips in the restaurant. Through Prolific, we collected 325 consumers’ opinions on using QR codes when they ordered food at restaurants. The results demonstrate that the quality of app design and time-saving have significantly improved consumers’ intention to use QR codes. Moreover, the app’s quality and various food services do not impact consumers’ intention to use QR codes. Interestingly, consumers’ intention to use QR codes negatively impacts consumers’ pay tips. The findings provide holistic implications for improving the restaurant industry’s performance. Findings suggest that the restaurant industry must prioritize user-friendly QR codes by considering design elements, including visual appeal, clarity, readability, and relevance of the restaurant menu. This study is essential and provides insights that could help the restaurant industry modify its approaches to QR codes and encourage consumers to pay tips. © 2024 Taylor & Francis Group, LLC.
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
50403 - Social topics (Women´s and gender studies; Social issues; Family studies; Social work)
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 Culinary Science and Technology
ISSN
1542-8052
e-ISSN
1542-8044
Volume of the periodical
23
Issue of the periodical within the volume
6
Country of publishing house
US - UNITED STATES
Number of pages
23
Pages from-to
1597-1619
UT code for WoS article
001378955800001
EID of the result in the Scopus database
2-s2.0-85212219121