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Factors influencing QSR guests' acceptance of robotic technology.

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Title: Factors influencing QSR guests' acceptance of robotic technology.
Authors: Zemke, Dina Marie1 (AUTHOR) dvzemke@bsu.edu, Raab, Carola2 (AUTHOR), Han, Wenjia3 (AUTHOR)
Source: Journal of Foodservice Business Research. 2025, Vol. 28 Issue 3, p511-531. 21p.
Subjects: Expectancy-value theory, Fast food restaurants, Diffusion of innovations theory, Social influence, Social interaction
Abstract: A few studies that investigated the application of robotics in restaurants explored benefits such as improved financial performance and quality control. The COVID-19 pandemic magnified the significance of this topic because robotics may save labor costs, replace unfilled positions, and improve sanitation through decreased human contact. However, previous research found that human interaction and other elements are important to restaurant customers. Built upon diffusion of innovation theory and expectancy-value theory, this study examined psychological, technological, and social factors that might affect diners' intention to use service robots in quick-service restaurants (QSR). A sample of 615 self-reported survey responses was analyzed using regression models. The results indicate that perceived benefits, ease of use, social influence, and attitude toward service robots are positively associated with usage intention. While usage intention is lower for diners who value human interactions, it is not significantly influenced by diners' novelty-seeking tendencies. The findings enhance the restaurant literature and provide important implications for QSR operators. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Factors influencing QSR guests' acceptance of robotic technology.
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  Data: <searchLink fieldCode="AR" term="%22Zemke%2C+Dina+Marie%22">Zemke, Dina Marie</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> dvzemke@bsu.edu</i><br /><searchLink fieldCode="AR" term="%22Raab%2C+Carola%22">Raab, Carola</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Han%2C+Wenjia%22">Han, Wenjia</searchLink><relatesTo>3</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Foodservice+Business+Research%22">Journal of Foodservice Business Research</searchLink>. 2025, Vol. 28 Issue 3, p511-531. 21p.
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  Data: <searchLink fieldCode="DE" term="%22Expectancy-value+theory%22">Expectancy-value theory</searchLink><br /><searchLink fieldCode="DE" term="%22Fast+food+restaurants%22">Fast food restaurants</searchLink><br /><searchLink fieldCode="DE" term="%22Diffusion+of+innovations+theory%22">Diffusion of innovations theory</searchLink><br /><searchLink fieldCode="DE" term="%22Social+influence%22">Social influence</searchLink><br /><searchLink fieldCode="DE" term="%22Social+interaction%22">Social interaction</searchLink>
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  Label: Abstract
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  Data: A few studies that investigated the application of robotics in restaurants explored benefits such as improved financial performance and quality control. The COVID-19 pandemic magnified the significance of this topic because robotics may save labor costs, replace unfilled positions, and improve sanitation through decreased human contact. However, previous research found that human interaction and other elements are important to restaurant customers. Built upon diffusion of innovation theory and expectancy-value theory, this study examined psychological, technological, and social factors that might affect diners' intention to use service robots in quick-service restaurants (QSR). A sample of 615 self-reported survey responses was analyzed using regression models. The results indicate that perceived benefits, ease of use, social influence, and attitude toward service robots are positively associated with usage intention. While usage intention is lower for diners who value human interactions, it is not significantly influenced by diners' novelty-seeking tendencies. The findings enhance the restaurant literature and provide important implications for QSR operators. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.1080/15378020.2023.2265795
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        Text: English
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        PageCount: 21
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        Type: general
      – SubjectFull: Fast food restaurants
        Type: general
      – SubjectFull: Diffusion of innovations theory
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              Text: 2025
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