Does Customers’ Intention to Use QR Codes Impact Restaurant Tipping Behaviors?

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Does Customers’ Intention to Use QR Codes Impact Restaurant Tipping Behaviors?

Popis výsledku v původním jazyce

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 &amp; Francis Group, LLC.

Název v anglickém jazyce

Does Customers’ Intention to Use QR Codes Impact Restaurant Tipping Behaviors?

Popis výsledku anglicky

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 &amp; Francis Group, LLC.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

50403 - Social topics (Women´s and gender studies; Social issues; Family studies; Social work)

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 Culinary Science and Technology

ISSN

1542-8052

e-ISSN

1542-8044

Svazek periodika

23

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

23

Strana od-do

1597-1619

Kód UT WoS článku

001378955800001

EID výsledku v databázi Scopus

2-s2.0-85212219121