Measuring the operational dimensions weights of modern technologies in quick service restaurants from the point of view of employees | ||
| Egyptian Journal of Tourism and Hospitality | ||
| Articles in Press, Accepted Manuscript, Available Online from 15 June 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejth.2025.268809.1012 | ||
| Authors | ||
| sayed sherif sayed* 1; mohamed Hany Bahey2; Sameh Gamal Saad2 | ||
| 1sinai higher institute for tourism and hotels | ||
| 2Department of Hotel Management, Faculty of Tourism and Hotels, Helwan University | ||
| Abstract | ||
| Restaurant technology is considered the ideal and easiest solution in providing services for restaurants and visitors due to the busy schedule of many people and the fast pace of life. Restaurant technology is also designed to facilitate and improve the level of business by helping to provide excellent meals with minimum effort and worry, especially regarding cleanliness, customer comfort and confidence. Restaurant technology is considered one of the reasons for the success and prosperity of restaurants, especially if when it relies on technology that saves time and effort; increases quality and efficiency; and can minimise the most time-consuming elements in the restaurant (orders and payments). It includes mobile ordering, self-service kiosks, Facebook ordering and new payment options (contactless, cardless payments etc.). The partnership between technology and restaurants is one of the most important reasons for the success and advancement of the restaurant in the competitive ladder around the world. The greater the reliance on technological devices that save time and effort, achieve work efficiency, product quality, and service, the more people will become further interested in the restaurant. To identify the technologies used in those restaurants and the percentage of technology use, a questionnaire was designed and distributed to a sample of workers in quick-service restaurants in Egypt. Through the results, it becomes clear to us: that (1) There are deficiencies among restaurant departments in applying modern technologies that are appropriate and effective; and (2) Workers in quick service restaurants are relatively unqualified to use all modern technologies with customers. | ||
| Keywords | ||
| Quick Service Restaurants; Modern Technologies; Restaurant technology | ||
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