Studying the Factors Influencing Customers’ Intention to Use Self-service Kiosks in Fast Food Restaurants

2019 ◽  
pp. 206-217
Author(s):  
Osman Ahmed El-Said ◽  
Toleen Al Tall
Keyword(s):  
Fast Food ◽  
Intention To Use ◽  
Factors Influencing ◽  
Fast Food Restaurants ◽  
Self Service

scholarly journals The Warm Glow of Restaurant Checkout Charity

2017 ◽  
Vol 58 (4) ◽  
pp. 329-341 ◽  
Author(s):  
Michael Giebelhausen ◽  
Benjamin Lawrence ◽  
HaeEun Helen Chun ◽  
Liwu Hsu
Keyword(s):  
Fast Food ◽  
Fund Raising ◽  
Self Concept ◽  
Frontline Employees ◽  
Random Assignment ◽  
Warm Glow ◽  
Negative Experience ◽  
Self Selection ◽  
Fast Food Restaurants ◽  
Self Service

Checkout charity is a phenomenon whereby frontline employees (or self-service technologies) solicit charitable donations from customers during the payment process. Despite its growing ubiquity, little is known about this salient aspect of the service experience. The present research examines checkout charity in the context of fast-food restaurants and finds that, when customers donate, they experience a “warm glow” that mediates a relationship between donating and store repatronage. Study 1 utilizes three scenario-based experiments to explore the phenomenon across different charities and different participant populations using both self-selection and random assignment designs. Study 2 replicates with a field study. Study 3 examines national store–level sales data from a fast-food chain and finds that checkout fund-raising, as a percentage of sales, predicts store revenue—a finding consistent with results of Studies 1 and 2. Managers often infer, quite correctly, that many consumers do not like being asked to donate. Paradoxically, our results suggest this ostensibly negative experience can increase service repatronage. For academics, these results add to a growing body of literature refuting the notion that small prosocial acts affect behavior by altering an individual’s self-concept.

scholarly journals Factors Influencing the Intention to Use Technology Services to Implement Self-Service Technology Case Study: Situation Pandemic Covid-19

2020 ◽  
Vol 5 (5) ◽  
pp. 342-347
Author(s):  
Erick Fernando ◽  
Surjandy Surjandy ◽  
Meyliana Meyliana ◽  
Henry Antonius Wijadja ◽  
Desman Hidayat ◽  
...  
Keyword(s):  
Intention To Use ◽  
Factors Influencing ◽  
Technology Services ◽  
Self Service ◽  
Self Service Technology

scholarly journals Factors influencing students' choice of fast food restaurants

2018 ◽  
Vol 65 (1) ◽  
pp. 257-268
Author(s):  
Ivana Blešić ◽  
Jovanka Popov-Raljić ◽  
Tatjana Pivac ◽  
Milan Ivkov
Keyword(s):  
Fast Food ◽  
Factors Influencing ◽  
Fast Food Restaurants

scholarly journals Moderating Effect of Gender on the Relationship between Technology Readiness Index and Consumers’ Continuous Use Intention of Self-Service Restaurant Kiosks

Information ◽  
2021 ◽  
Vol 12 (7) ◽  
pp. 280
Author(s):  
Tae-Kyun Na ◽  
Sun-Ho Lee ◽  
Jae-Yeon Yang
Keyword(s):  
Fast Food ◽  
Moderating Effect ◽  
Technology Readiness ◽  
Fast Food Restaurant ◽  
Men And Women ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
Self Service ◽  
Continuous Use ◽  
The Relationship

This study aims to analyze the moderating effect of gender on the relationship between technology readiness and willingness to continue using self-service kiosks in fast-food restaurants among middle-aged and older consumers. We conducted a survey from 1 May to 30 May 2020 among 320 consumers born in or before 1980 who only used kiosks in fast-food restaurants. The findings are as follows: First, the more innovative and optimistic the consumer, the more they are willing to continue using kiosks, whereas the more discomfort the consumer feels, the less likely they are to continue using them. Second, among technology readiness factors, a sense of insecurity does not have a significant effect on the willingness to continue to use kiosks. Third, among innovative consumers, men were found to be more likely to continue using kiosks than women. Thus, fast-food restaurant managers need to know that men and women perceive technology-based self-service differently.

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