Customer Acceptance of Self-Service Technology at Fast Service Restaurants in Tshwane

Objective: Technological advances have prompted many businesses to introduce self-service technology (SST) improve customer waiting times and reduce operational costs. This study aims determine the factors linked acceptance of by customers at fast-service restaurants. Research Design & Methods: research uses a quantitative method surveying 172 who had visited restaurants within preceding six months. The Unified Theory use (UTAUT) was used quick-service Statistical Package for Social Sciences analysis. Findings: It found that age gender moderate relationship between construct: performance expectancy ratio SST usage intention, effort social influence intention lastly, moderates facilitating conditions behaviour. Contribution Value Added: design future should be constructed in manner would appeal all ages gender. An education drive prioritised educate about benefits while ensuring they also understand does not employment but may create other forms. Future studies investigate whether might moderating effect on technology.