Kousoku Lane technology adaption for standard operation procedure in the restaurant: A case study of Genki Sushi

Hotel Management Department, Faculty of Digital Communication and Hotel & Tourism, Bina Nusantara University, Jakarta, Indonesia

^* Corresponding author: valencia.janice@binus.ac.id

Abstract

Technology has been building its sign on the restaurant industry by changing the restaurants standard operation procedure and adapt to new demand as well as challenges. To be successful in today’s world, restaurant operator must be agile and adjust quickly. Following the industrial revolution from manpower into robots, the usage of robots in restaurant industry were meant to improve efficiency and productivity. Through Technology Adaption Management (TAM) theoretical framework, this study aimed to investigate customer’s perception from the usage of Kousoku Lane technology at Genki Sushi JABODETABEK towards revisit intention. The quantitative study employs the primary data sourced from 270 customers of Genki sushi within the area of JABODETABEK that responded the designated of Likert scale questionnaires. The data obtained was analysed using the IBM SPSS Statistics 27 program to test the research hypotheses and present the indicators of TAM in Kousoku Lane that most influenced customer’s revisit intention. From each test of, the results showed that each factors of TAM used for the test were reliable to determine its effects on customer’s revisit intention, and it can be found that the 5 factors tested had impacts toward revisit intention, with factor Perceived Ease of Use, had the most effect on customer’s revisit intention meanwhile factor Perceived Enjoyment, had the least effect on customer’s revisit intention. To conclude, the result of this study proved that the adaption of Kousoku Lane technology improved Genki Sushi restaurant’s performance and productivity that resulted customer to visit again. Despite the limitation of the study, this article opens a new conversation among restaurateurs to consider technology use and academic investigation towards the impact on restaurant sustainability.