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How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences

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  • Wided Batat

    (Métis Lab EM Normandie - EM Normandie - École de Management de Normandie)

Abstract

Many businesses across sectors are using extended reality technologies to enhance the consumer experience. In the restaurant industry, digital technologies are gaining growing interest among restaurateurs to improve customers' dining experiences and thus their overall food well-being. In this research, we conduct an exploratory analysis using a qualitative multi-method approach to examine whether augmented reality (AR) technology contributes positively or otherwise to a customer's dining experience. We do so through a case study, namely Le Petit Chef AR dining experience. Our findings suggest that AR can influence positively or negatively consumers' perceptions of their restaurant experiences according to five dimensions, namely sensory dimensions (the five senses' intensity), the affective dimension (pleasantness), and behavioral, social, and intellectual dimensions. These dimensions can improve the customer's experience and be managed by restaurateurs to enhance positive attitudes toward AR in the restaurant industry. Furthermore, the results revealed that AR plays an essential role in terms of improving the overall food well-being of consumers and thus can lead to positive post-consumption behaviors. This study also identifies the factors that allow service providers to understand the psychology behind adopting or rejecting technology innovation in the servicescape.

Suggested Citation

  • Wided Batat, 2021. "How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences," Post-Print hal-04455601, HAL.
    • Handle: RePEc:hal:journl:hal-04455601
    DOI: 10.1016/j.techfore.2021.121013
    Note: View the original document on HAL open archive server: https://normandie-univ.hal.science/hal-04455601
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    References listed on IDEAS

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    1. Batat, Wided & Peter, Paula C. & Moscato, Emily M. & Castro, Iana A. & Chan, Steven & Chugani, Sunaina & Muldrow, Adrienne, 2019. "The experiential pleasure of food: A savoring journey to food well-being," Journal of Business Research, Elsevier, vol. 100(C), pages 392-399.
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    4. Batat, Wided, 2020. "Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations," Journal of Retailing and Consumer Services, Elsevier, vol. 57(C).
    5. W. Batat, 2020. "Pillars of Sustainable Food Experiences in the Luxury Gastronomy Sector: A Qualitative Exploration of Michelin-starred Chefs' Motivations," Post-Print hal-04457117, HAL.
    6. Belk, Russell W & Wallendorf, Melanie & Sherry, John F, Jr, 1989. "The Sacred and the Profane in Consumer Behavior: Theodicy on the Odyssey," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 16(1), pages 1-38, June.
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