User requirements and design guidelines for digital restaurant menus

Lessel, Pascal; Böhmer, Matthias; Kröner, Alexander; Krüger, Antonio

doi:10.1145/2399016.2399096

Cited by 12 publications

(26 citation statements)

References 12 publications

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“…Presently, only the United States has passed legislation requiring the provision of this type of labeling for out-of-home food provision [11], although voluntary labeling, particularly of energy content, is undertaken in various countries across the world [12]. Importantly, however, consumers are also asking for increased food-based information in the eating-out scenario [13][14][15][16][17], and the provision of information has been found to facilitate the adoption of healthier nutrition practices in this scenario [1][2][3]15,16,18,19]. Bates et al [1] and Burton et al [2] report lower repurchase intentions for unhealthy dishes following exposure to objective calorie and nutrient information.…”

Section: Food-based Informationmentioning

confidence: 99%

“…Food-based information provision in an eating-out situation, however, can result in menus or information boards that are described as cluttered and untidy, the consequences of which are that consumers feel overwhelmed and report that they would not use the information provided [13,16,17,21]. Consumers can report an unwillingness to search for information or high costs of this practice compared with benefits [1,22,23].…”

Section: Food-based Informationmentioning

confidence: 99%

“…Consumers can report an unwillingness to search for information or high costs of this practice compared with benefits [1,22,23]. Food operators also acknowledge constraints to providing ingredient information on menus [15,16,21], including a reluctance to overload the menu with visual clutter, as well as a lack of knowledge on the part of the operator and a high perceived cost to the business, particularly where menus and dish specifications may change frequently [15,16,21]. Furthermore, different consumers can prefer or typically act on different types of information [2,16,17,22,24].…”

Section: Food-based Informationmentioning

confidence: 99%

See 2 more Smart Citations

A Mobile Phone App for the Provision of Personalized Food-Based Information in an Eating-Out Situation: Development and Initial Evaluation

et al. 2019

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Background Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals eaten at home, and consumers can complain of poor information on the health impact and allergen content of meals eaten out. Objective This paper aimed to describe the development and early assessment of a mobile phone app that allows the provision of accurate personalized food-based information while considering individual characteristics (allergies, diet type, and preferences) to enable informed consumer choice when eating out. Methods An app was designed and developed to address these requirements using an agile approach. The developed app was then evaluated at 8 public engagement events using the System Usability Scale (SUS) questionnaire and qualitative feedback. Results Consideration of the literature and consultation with consumers revealed a need for information provision for consumers in the eating-out situation, including the ability to limit the information provided to that which was personally relevant or interesting. The app was designed to provide information to consumers on the dishes available in a workplace canteen and to allow consumers the freedom to personalize the app and choose the information that they received. Evaluation using the SUS questionnaire revealed positive responses to the app from a range of potential users, and qualitative comments demonstrated broad interest in its use. Conclusions This paper details the successful development and early assessment of a novel mobile phone app designed to provide food-based information in an eating-out situation in a personalized manner.

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Section: Food-based Informationmentioning

confidence: 99%

Section: Food-based Informationmentioning

confidence: 99%

Section: Food-based Informationmentioning

confidence: 99%

See 1 more Smart Citation

A Mobile Phone App for the Provision of Personalized Food-Based Information in an Eating-Out Situation: Development and Initial Evaluation

et al. 2019

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“…However, the ongoing transition from printed to digital menus has introduced new options, including new rich multimedia content, detailed information (e.g. nutrition), and personalisation [9].…”

Section: Related Workmentioning

confidence: 99%

“…Building upon our previous work [14,9], this research aims to explore, via an implemented mobile application, the use of client-side and user-owned user models and increased levels of user scrutability, and to provide a practical approach to mobile personalisation using customised recommendation logic. This work is significant because it presents an implemented solution that addresses a range of mobile personalisation and user modelling concerns highlighted as important in the literature, such as ownership, accessibility, scrutability, and user control [15,3,7].…”

Section: Introductionmentioning

confidence: 99%

Scrutable User Models and Personalised Item Recommendation in Mobile Lifestyle Applications

Wasinger

Wallbank

Pizzato

et al. 2013

User Modeling, Adaptation, and Personalization

Self Cite

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Abstract. This paper presents our work on supporting scrutable user models for use in mobile applications that provide personalised item recommendations. In particular, we describe a mobile lifestyle application in the fine-dining domain, designed to recommend meals at a particular restaurant based on a person's user model. The contributions of this work are three-fold. First is the mobile application and its personalisation engine for item recommendation using a content and critique-based hybrid recommender. Second, we illustrate the control and scrutability that a user has in configuring their user model and browsing a content list. Thirdly, this is validated in a user experiment that illustrates how new digital features may revolutionise the way that paper-based systems (like restaurant menus) currently work. Although this work is based on restaurant menu recommendations, its approach to scrutability and mobile client-side personalisation carry across to a broad class of commercial applications.

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The effect of menu design on consumer behavior: A meta-analysis

Chark²

2023

International Journal of Hospitality Management

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User requirements and design guidelines for digital restaurant menus

Cited by 12 publications

References 12 publications

A Mobile Phone App for the Provision of Personalized Food-Based Information in an Eating-Out Situation: Development and Initial Evaluation

A Mobile Phone App for the Provision of Personalized Food-Based Information in an Eating-Out Situation: Development and Initial Evaluation

Scrutable User Models and Personalised Item Recommendation in Mobile Lifestyle Applications

The effect of menu design on consumer behavior: A meta-analysis

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