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From food-ink to food post: how 3-D printed food and foodstagramming boost customers' delight and behavior intention to revisit restaurants

Eslam Ahmed Fathy et al.

Journal of Hospitality and Tourism Insights2026https://doi.org/10.1108/jhti-03-2025-0354article
ABDC B
Weight
0.50

Abstract

Purpose This study investigates the relationship between 3-D printed food properties (3-DPFP) and foodstagramming, focusing on their influence on customer delight and behavioral intention to revisit 3-DPF restaurants. The research incorporates Self-Presentation Theory (SPT) and Customer Delight Theory (CDT) to examine these phenomena. Design/methodology/approach A quantitative approach was employed using an online survey distributed internationally to consumers who have experienced dining at 3-DPF restaurants. A total of 419 valid responses were analyzed through partial least squares structural equation modeling (PLS-SEM) to test hypothesized relationships. Findings The results indicate that 3-DPF properties (health, creativity, fun, and natural content) positively influence foodstagramming, which turns into a role effect on customer delight, and behavioral intention. Additionally, foodstagramming mediates the relationship between 3-DPF properties and customer delight, as well as behavioral intention to revisit 3-DPF restaurants. Research limitations/implications The study focuses on Instagram as the primary platform and uses convenience sampling, limiting generalizability. Future research could explore other social platforms and mixed-method approaches. Practical implications Restaurant managers should invest in 3-DPF technology, enhance food aesthetics, and collaborate with influencers to boost customer engagement and loyalty. Social implications The findings emphasize sustainable practices and community engagement, as 3-DPF promotes reduced food waste and encourages healthier eating habits. Originality/value This research is the first to integrate SPT and CDT within a single framework, highlighting the interplay between digital gastronomy and social media. The study advances understanding of how 3-DPF properties and foodstagramming enhance customer experiences and behaviors.

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https://doi.org/https://doi.org/10.1108/jhti-03-2025-0354

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@article{eslam2026,
  title        = {{From food-ink to food post: how 3-D printed food and foodstagramming boost customers' delight and behavior intention to revisit restaurants}},
  author       = {Eslam Ahmed Fathy et al.},
  journal      = {Journal of Hospitality and Tourism Insights},
  year         = {2026},
  doi          = {https://doi.org/https://doi.org/10.1108/jhti-03-2025-0354},
}

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Evidence weight

0.50

Balanced mode · F 0.40 / M 0.15 / V 0.05 / R 0.40

F · citation impact0.50 × 0.4 = 0.20
M · momentum0.50 × 0.15 = 0.07
V · venue signal0.50 × 0.05 = 0.03
R · text relevance †0.50 × 0.4 = 0.20

† Text relevance is estimated at 0.50 on the detail page — for your query’s actual relevance score, open this paper from a search result.