Customer's Acceptance of AI-Powered Robot Chefs in Casual Dining Restaurants

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Customer's Acceptance of AI-Powered Robot Chefs in Casual Dining Restaurants

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Customer's Acceptance of AI-Powered Robot Chefs in Casual Dining Restaurants

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

50204 - Business and management

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF HOSPITALITY AND TOURISM INSIGHTS

ISSN

2514-9792

e-ISSN

2514-9806

Svazek periodika

8

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

18

Strana od-do

1564-1581

Kód UT WoS článku

001382052200001

EID výsledku v databázi Scopus

2-s2.0-105001079078