I’m the Guest, table’s The Chef! Drivers of Self-Cooking Robotic Table Adoption in Restaurants: Value, Trust and Risk Perspectives

This study investigates the determinants of consumers’ intention to use self-cooking robotic tables in restaurants by integrating the Stimulus – Organism – Response (SOR) framework with the Value-Based Adoption Model (VAM). Data were collected from 454 restaurant customers in India who had prior experience with self-cooking robotic tables. The study employs Partial Least Squares Structural Equation Modeling (PLS-SEM) and Necessary Condition Analysis (NCA). The results indicate that perceived benefits significantly enhance perceived value, which in turn strongly influences intention to use. Perceived trust and perceived risk further moderate key relationships within the model. By extending VAM through the SOR perspective, this research offers a refined understanding of consumers’ cognitive and emotional responses to technology-enabled dining experiences. Practically, the findings suggest that restaurant managers should prioritize trust-building mechanisms, interactive design, and user experience to promote adoption, while collaboration among technology developers and policymakers is essential for developing culturally adaptive robotic dining solutions.