Purpose: This study provides a critical examination of the literature on applying artificial intelligence (AI) and Extended Reality (XR) in restaurant settings and related foodservice operations. It focuses on how AI and XE influence consumer nutrition awareness and decision-making about food choices, and their implications for customer satisfaction, loyalty, and service delivery in foodservice environments. Design/methodology/approach: The study adopts a systematic literature review (SLR) approach following the PRISMA method. An initial search identified over 3900 academic papers published between 2016 and 2025. Studies were selected on the basis of predetermined inclusion and exclusion criteria, and 26 peer-reviewed articles were analyzed. The review provides a conceptual synthesis and develops propositions for practical applications and future research directions. Findings: The review reveals a shift from static systems that rely on optimization, toward adaptive and user-centered solutions that are behavior-oriented. AI applications predominate in the case of calorie tracking, personalized recommendations, and menu planning. Though deployment of XR technologies (e.g., AR and VR) is less prevalent, they offer potential for immersive, and real-time interventions. A key distinction emerges between studies demonstrating empirical effectiveness (e.g., improved understanding and healthier choices) and those focused on technical and/or conceptual developments. To date, there has been limited validation of behavioral impacts in foodservice settings. Originality: This study offers a theory-informed conceptualization of AI and XR applications in restaurant and foodservice contexts by integrating three perspectives: hospitality (menus and dining experience), nutrition (dietary awareness and healthier choices), and human–technology interaction (technology acceptance and user engagement). The study reconceptualizes AI- and XR-enabled systems as behavioral intervention tools and outlines a focused research agenda for advancing nutritional communication in foodservice environments.

Purpose: Using an on-campus hotel and a faculty club as a case study, this research examines how hotels can foster community through club formation. It explores the benefits and challenges of such initiatives, with a focus on enhancing member well-being, strengthening social interaction, and creating mutually beneficial partnerships between hotels and faculty members. Design/methodology/approach: A qualitative approach was employed, involving in-depth interviews with seven junior professors and six hotel managers, including the general manager and key department heads. Data were analyzed thematically to identify key opportunities, challenges, and strategic recommendations for establishing and managing faculty clubs within hotel environments. Findings: Findings indicate that junior faculty often experience limited peer support and community engagement, which can be alleviated through participation in faculty-based clubs. Hotel managers recognize the value of leveraging existing facilities to support these initiatives. Faculty members benefit from improved well-being, expanded professional networks, and a stronger sense of belonging, while hotels gain increased revenue and deeper community connections. Evidence also shows that hotels already function as informal social hubs through activities such as fan groups and cooking clubs. Practical implications: Hotels may deploy underutilized spaces to host affinity-based groupings that epitomize community engagement and generate prospective revenue streams. By aligning the offering of amenities with local resident needs, operators can strengthen their positioning as community-centered hubs, reduce seasonal dependencies and engender loyalty amongst local customers. Originality/value: This study contributes to hospitality literature by highlighting how hotels can support community building while expanding their role in well-being and market development.

Purpose: The expression of anger is a much-observed phenomenon in hospitality workplaces. Most previous research has associated anger with destructive outcomes and devoted less attention to its constructive potential. This study aims to investigate both the positive and negative consequences of leader anger expression, along with the moderating role of ethical leadership. Drawing on the emotions as social information (EASI) model, it examines how leader expressions of anger and ethical leadership jointly shape employee job crafting, performance and emotional responses. Design/methodology/approach: Data were collected from 296 employees in the US hospitality and tourism sector using a two-wave time-lagged survey design. Partial least squares structural equation modeling was deployed to test the hypothesized relationships. Findings: It is shown that there is a direct increase in job crafting because of both controlled and outward leader anger, thereby enhancing task performance. Controlled anger reduces employee anger and indirectly improves job crafting and performance, whereas outward anger increases employee anger, weakening its constructive effects. Ethical leadership weakens the calming effect of controlled anger though strengthens the positive relationship between outward anger and employee anger. Practical implications: As they engage in the ongoing pursuit of improvements in business performance, leaders should engage proactively in managing anger and reducing its incidence among employees. Ethical leaders should be aware that their displays of emotion may have unintended consequences if they provoke employee anger. Originality/value: This study provides theoretical contributions to research on leadership and emotions in hospitality and tourism by advancing a context-dependent understanding of leader expressions of anger. It offers practical insights for managers on how ethical leadership affects employees’ emotional perceptions, underlining the merit of adapting leadership styles to specific contexts.

Purpose – This study critically examines the literature on applying artificial intelligence (AI) and Extended Reality (XR) in restaurant settings and related foodservice operations. The focus is on enhancing consumers’ understanding of nutritional content and promoting more informed, health-conscious food choices. Design/methodology/approach – This study adopts a systematic literature review (SLR) approach, beginning with an initial search that identified over 3,900 academic publications published over the past decade (2016-2025). A critical literature review is undertaken research on the use of AI and XR technologies in restaurant and foodservice settings that can enhance consumer nutrition awareness. Studies were selected based on predetermined inclusion and exclusion criteria, and the findings are conceptual, offering propositions for practical applications and future research directions. Findings – The review highlighted advances in AI and XR technologies with applications to nutritional labeling in foodservice. Key findings include AI-driven improvements in calorie tracking, personalized meal recommendations, menu planning, and the promotion of healthier eating. It is found that XR technologies, such as Augmented Reality (AR) and Virtual Reality (VR), have enhanced customer engagement and dietary interventions. However, there has been limited adoption of XR remains, indicative of opportunities for further research. Originality– This study develops theory-driven research propositions by identifying gaps in the integration of AI and XR in the context of restaurants and foodservice. It bridges three perspectives – a) hospitality (menus and dining experience), b) nutrition (dietary awareness and healthier choices), and c) human–technology interaction (technology acceptance and user engagement). A focused agenda is proposed for advancing AI- and XR-enabled nutritional communication.