餐飲業使用截切蔬菜科技接受模型研究

Abstract

主要探討臺灣餐飲業在面臨嚴重缺工與高流動率的結構性困境下，導入新鮮截切蔬菜作為廚房營運流程再設計策略的可行性與使用意圖。研究指出，單純增加招募已無法有效解決缺工壓力，業者迫切需要透過食材備料的外包化與標準化，來降低對勞動力的依賴並維持出餐品質的一致性。 本研究以技術接受模型為核心理論架構，除了檢視認知有用性與認知易用性之外，更進一步結合食品安全知覺、成本效益主觀評估及永續責任意識三大營運情境變數來建構決策模型。研究方法採量化問卷調查，針對具備食材採購或備料決策經驗的餐飲業從業人員進行抽樣，最終共回收並確認了203份有效樣本進行統計分析。 多元迴歸分析的實證結果顯示，認知易用性是驅動餐飲業者採用截切蔬菜的首要關鍵，其次為永續責任意識與認知有用性，這三項變數皆對使用意圖產生高度顯著的正向影響。相對而言，食品安全知覺與成本效益主觀評估在目前的統計模型中，並未對業者的使用意圖產生顯著作用，顯示在同時納入其他變項後，食品安全知覺與成本效益主觀評估未呈現獨立顯著影響。 基於上述研究結論，本研究建議截切蔬菜供應商應致力於優化日常操作與溝通的簡便性，以降低業者的導入門檻。同時，供應商可主動彰顯產品在減少廚餘與環境保護上的永續價值，並具體向餐飲業者展示截切蔬菜如何有效縮短備料工時與降低技能依賴，藉此實質解決缺工壓力並大幅提升業者的採用意願。

This study investigates the feasibility and intention to use fresh-cut vegetables as a kitchen workflow redesign strategy in Taiwan’s foodservice industry, which is facing structural challenges caused by severe labor shortages and high employee turnover. The study indicates that increasing recruitment alone is no longer sufficient to effectively address labor shortages. Foodservice operators urgently need to reduce their dependence on labor and maintain consistent food quality through the outsourcing and standardization of food preparation. This study adopts the Technology Acceptance Model as its core theoretical framework. In addition to examining perceived usefulness and perceived ease of use, this study further incorporates three operational context variables: food safety perception, subjective cost-benefit evaluation, and sustainability responsibility awareness, in order to construct a decision-making model. A quantitative questionnaire survey was conducted among foodservice industry practitioners with experience in ingredient purchasing or food preparation decision-making. A total of 203 valid responses were collected and analyzed statistically. The empirical results of multiple regression analysis show that perceived ease of use is the primary factor driving foodservice operators’ adoption of fresh-cut vegetables, followed by sustainability responsibility awareness and perceived usefulness. These three variables all have highly significant positive effects on intention to use. In contrast, food safety perception and subjective cost-benefit evaluation do not show significant effects on foodservice operators’ intention to use within the current statistical model. This indicates that, after other variables are included simultaneously, food safety perception and subjective cost-benefit evaluation do not present independent significant effects. Based on the above findings, this study suggests that fresh-cut vegetable suppliers should focus on improving the convenience of daily operation and communication in order to lower the adoption barriers for foodservice operators. At the same time, suppliers can actively highlight the sustainability value of their products in reducing food waste and supporting environmental protection. They should also clearly demonstrate how fresh-cut vegetables can effectively shorten food preparation time and reduce dependence on skilled labor, thereby helping to alleviate labor shortage pressure and enhance foodservice operators’ willingness to adopt fresh-cut vegetables.