Revolutionizing the restaurant industry: exploring the implementation and impact of blockchain technology on the dining experience

Fei Hao, Yueming Guo, Chen Zhang, Kaye Chon

Research output: Journal article publicationJournal articleAcademic researchpeer-review

Abstract

This research conducted two studies on blockchain technology (BCT) in the restaurant supply chain. The first study explored how BCT influences customer dining experiences using a service design workshop. The second study validated the findings using PLS-SEM. Results indicate that customer innovativeness and cryptocurrency ownership positively impact transparency perceptions. Increased transparency improves food safety, quality, and naturalness perceptions, enhancing customer satisfaction and eWOM behavior. Food safety concerns and health consciousness strengthen the relationship between transparency and perceived food safety and quality. This research expands information processing theory and offers insights for restaurant owners, policymakers, and technology developers regarding BCT adoption.

Original languageEnglish
JournalAsia Pacific Journal of Tourism Research
Early online date31 Jan 2024
DOIs
Publication statusPublished - Jan 2024

Keywords

  • Blockchain
  • customer satisfaction
  • electronic word-of-mouth (eWOM)
  • food perceptions
  • innovativeness
  • transparency

ASJC Scopus subject areas

  • Geography, Planning and Development
  • Tourism, Leisure and Hospitality Management

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