Potensi Implementasi Teknologi Augmented Reality Pada Industri Food & Baverage Dalam Meningkatkan Kepuasan Pelanggan
DOI:
https://doi.org/10.56910/nawasena.v3i2.1682Keywords:
Augmented Reality, Food and Baverage, Customer Satisfaction.Abstract
The dynamic and competitive Food and Beverage (F&B) industry requires continuous innovation to maintain its competitiveness. One innovation currently attracting attention is the use of Augmented Reality (AR) technology in the context of consumer experiences. With AR, customers can interact with menus, view 3D visuals of dishes, and access additional information. The implementation of AR in the food and beverage industry has the potential to significantly enhance customer satisfaction through improved customer experiences. This research aims to thoroughly explore the potential offered by Augmented Reality (AR) technology in enhancing customer satisfaction in the Food and Beverage (F&B) industry. By focusing on the integration of AR within the F&B environment, this study intends to understand how the implementation of AR can alter the way customers interact with products and services, as well as its impact on their perceptions and satisfaction, an area that currently lacks extensive research. The research methodology employed is a systematic literature review with a qualitative approach, enabling the identification, evaluation, and synthesis of findings from various related studies. The analysis of ten reviewed literature pieces indicates that the use of AR in restaurant menu applications holds significant potential for enhancing customer experiences and adding value to businesses in the F&B industry. Factors such as design, device availability, and consumer acceptance also play crucial roles in the successful implementation of AR in food and beverage businesses. Furthermore, companies need to pay attention to product quality, customer service, and competitive pricing to enhance customer satisfaction. Continuous monitoring of customer responses to the use of AR is also necessary for companies, as they should be prepared to make improvements or adjustments based on customer feedback.
References
Arisaldy, M. I. (2019). Implementasi augmented reality aplikasi menu kafe berbasis android dengan menggunakan metode marker based tracking (Doctoral dissertation, Universitas Internasional Semen Indonesia).
Erick, E. (2021). Implementasi augmented reality dalam pemilihan menu makanan di food court berbasis android (Doctoral dissertation, Prodi Teknik Informatika).
Fikri, N. A. (2022). Implementasi teknologi augmented reality dalam penyajian menu di outlet Starmilkshake (Doctoral dissertation, Prodi Teknik Informatika).
Itasari, A. A., Hastuti, N. H., & Supriyadi, A. (2020). Pengaruh word of mouth, electronic word of mouth dan kualitas pelayanan terhadap kepuasan pelanggan. Ettisal: Journal of Communication, 5(2), 260-271.
Kusumadewi, N. M. W. (2019). Pengaruh inovasi produk terhadap niat pembelian ulang dimediasi oleh kepuasan konsumen (Doctoral dissertation, Udayana University).
Nanditia, I. (2019). Implementasi augmented reality pada aplikasi menu hidangan berbasis android di Cafe XYZ (Doctoral dissertation, STMIK ATMA LUHUR).
Naufal, A., Fabroyir, H., & Arifiani, S. (2021). Rancang bangun aplikasi augmented reality pemesanan pizza untuk pelanggan restoran berbasis web menggunakan WebSocket. Jurnal Teknik ITS, 10(2), A258-A263.
Nuha, F. A. (2022). Penerapan teknologi augmented reality dalam pemilihan menu makanan catering berbasis android di Zum Catering (Doctoral dissertation, UNISNU).
Nurkholis, A., Megawaty, D. A., & Apriando, M. F. (2022). E-catalog application for food and beverages at Ruang Seduh Café based on augmented reality. Jurnal Teknoinfo, 16(2), 304-312.
Pranatawijaya, V. H. (2020). Implementasi augmented reality pada menu rumah makan. Jurnal Teknologi Informasi: Jurnal Keilmuan dan Aplikasi Bidang Teknik Informatika, 14(1), 21-29.
Sirait, F. A., Saleh, A., Sari, R. E., & Kurniawan, H. (2021). Pemanfaatan teknologi augmented reality dalam mendukung penjualan di Kampoes Coffee. CSRID (Computer Science Research and Its Development Journal), 13(3a), 425-434.
Slamet, R., Nainggolan, B., Roessobiyatno, R., Ramdani, H., & Hendriyanto, A. (2016). Strategi pengembangan UKM digital dalam menghadapi era pasar bebas. Jurnal Manajemen Indonesia, 16(2), 136-147.
Wandini, D., & Sari, T. N. (2023). Pengaruh promosi dan kualitas pelayanan terhadap kepuasan pelanggan Grab dimasa pandemi Covid-19 (studi kasus pada mahasiswa manajemen Potensi Utama). Jurnal Visi Manajemen, 9(1), 49-59.
Yesmaya, V., Devin, D., Roesli, A. B., & Primaguna, R. (2019). Aplikasi menu restoran sushi Jepang menggunakan augmented reality (AR). Jurnal Telematika, 14(1), 37-42.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 NAWASENA : Jurnal Ilmiah Pariwisata
![Creative Commons License](http://i.creativecommons.org/l/by-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.