Research on the Effect of Willingness to Use in Unmanned Restaurants: An Integrated Model

In the context of the unmanned restaurant becoming the catering boom, unmanned restaurants are finding critical factors that affect the willingness of customers to use. Combined with the actual situation of the unmanned restaurant, this paper studies the influencing factors of consumers' willingness to use by establishing a theoretical model (i.e. statistically relationships among the perceived benefit, perceived value and usage intention). The model are tested on the sample of the consumers group and the results partially supported our research hypothesis. Additionally, this paper will provide some suggestions for unmanned restaurants to promote customer consumption.