Akademik Veri Yönetim Sistemi
Journal of Hospitality and Tourism Technology, 2025 (SSCI, Scopus)
Purpose – The hospitality sector has undergone a significant transformation due to the integration of robotics. Drawing on anthropomorphism theory and cue utilization theory, this study aims to focus on a particularly unique aspect of the effect of anthropomorphic robotic chefs on customers’ behavioral intentions at quick-service restaurants. Design/methodology/approach – The study employs partial least squares structural equation modeling (PLS-SEM) to test hypotheses using data from 487 samples from three quick-service chain restaurants in the USA. Findings – The research results indicate that anthropomorphic robotic chefs positively influenced customers’ perceived advantages (cleanliness and food quality). Customers’ hygiene concerns moderated the relationship between anthropomorphic robotic chefs and perceived cleanliness. Originality/value – This research enhances the knowledge of robotic chefs and contributes to understanding the role of perceived advantages in robot chef usage. Importantly, it highlights the significant role of customers’ trust and comfort in advanced technological services, such as those provided by robotic chefs, in shaping customers’ behavioral intentions and the overall dining experience.