식품보건융합연구 (The Korean Journal of Food & Health Convergence)

한국식품보건융합학회 (Korea Food & Health Convergence Association)
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A Study on Consumer Behavior Changes in Response to the Development of Non-Face-to-Face Restaurant Services

  • Gyu-Ri KIM (Department of Bioengineering, Major in Cosmetic Science, Eulji University) ;
  • Gyu-Ri KIM (Department of Food Science & Service, College of Bio-Convergence, Eulji University) ;
  • Seong-Soo CHA (Food Biotechnology Major, Eulji University)
  • 투고 : 2024.10.17
  • 심사 : 2024.11.05
  • 발행 : 2024.11.30
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초록

This study investigates the evolution and impact of contactless dining services on consumer behavior in the food service industry. Catalyzed by rapid technological advancements and the COVID-19 pandemic, these services have become integral to restaurant operations, reshaping business models and fundamentally altering consumer eating habits. Through a comprehensive analysis of domestic and international case studies, this research elucidates the definition, development, and current state of contactless dining services. The findings reveal that these innovations offer significant advantages, including enhanced convenience, efficiency, and accessibility, leading to increased dining frequency and widespread adoption of digital ordering platforms. Consumers particularly value the temporal and spatial flexibility afforded by these services, enabling food ordering from any location at any time. However, the study also identifies persistent challenges, such as the diminution of human interaction and potential exclusion of digitally disadvantaged populations. To address these issues, the research suggests that restaurants must prioritize customer satisfaction through personalized experiences and intuitive user interfaces, while concurrently developing targeted strategies to accommodate elderly and less tech-savvy clientele. The study posits that ongoing technological innovation will continue to drive industry growth by facilitating increasingly customized services aligned with evolving consumer preferences. These insights provide a valuable framework for restaurant operators.

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과제정보

This work was supported by the research grant of the KODISA Scholarship Foundation in 2024.

참고문헌

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