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 – 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.