Cashless Tourism: Exploring Tourists’ Intentions to Use Cryptocurrency in Food and Beverage Businesses
Abstract
Due to the significant advantages of cryptocurrencies such as low transaction fees, fast money transfer and secure payment, their popularity has increased and they have started to be used in various sectors. However, there has not been enough research on the subject in food and beverage establishments, which is an important type of touristic service business. This study aims to investigate the intention to use cryptocurrencies as a new payment method in food and beverage businesses. Data were collected from 402 cryptocurrency users residing in Türkiye. The findings of this study, using both the Technology Acceptance Model (TAM) and the Unified Theory of Acceptance and Use of Technology (UTAUT), reveal that facilitating conditions, social influence, performance expectancy, and attitude significantly impact the intention to use cryptocurrencies. However, risk have no significant effect on attitude, and effort expectancy have no significant effect on intention to use cryptocurrency. Consumers demonstrate a willingness to use cryptocurrencies for payments in food and beverage establishments. In this context, it is thought that the use of cryptocurrencies in food and beverage businesses will provide significant advantages and opportunities to the business.
References
- Khalilzadeh, J., Ozturk, A., & Bilgihan, A. (2017). Security-related factors in extended UTAUT model for NFC based mobile payment in the restaurant industry. Computers in Human Behavior, 70, 460-474. https://doi.org/10.1016/j.chb.2017.01.001
Abstract
References
- Khalilzadeh, J., Ozturk, A., & Bilgihan, A. (2017). Security-related factors in extended UTAUT model for NFC based mobile payment in the restaurant industry. Computers in Human Behavior, 70, 460-474. https://doi.org/10.1016/j.chb.2017.01.001
Details
| Primary Language | English |
|---|---|
| Subjects | Tourism (Other) |
| Journal Section | 2025 5/2 (October) |
| Authors | |
| Publication Date | October 29, 2025 |
| Submission Date | May 27, 2025 |
| Acceptance Date | July 15, 2025 |
| Published in Issue | Year 2025 Volume: 5 Issue: 2 |
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