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Journal of Foodservice Business Research

Special Issue at Journal of Foodservice Business Research

Call for Paper: October 1, 2025 to September 30, 2026

Topic: The Trend of Hybrid and Virtual Dining Experiences

Dining experiences have undergone significant changes due to the catering industry’s operational demands, changing consumer preferences, and enhanced technology (Han et al., 2026). While satisfying customers with flexibility and new experiences, technology-driven hybrid and virtual dining help restaurants stay viable, effective, and competitive in a turbulent market. Whereas virtual eating focuses on delivery-focused firms that only exist online, hybrid models blend digital and physical dining components, such as online ordering, AR/VR-enhanced surroundings, and digital menu customisation (İntepea and Demirgül, 2024).

The purpose of this special issue is to promote knowledge of business theories and practices by accepting food service research pertaining to specific firm-level or industry-level analysis in a global or national setting, cross-country comparison, or single-country analysis with a global dimension. Some possible topics are, but are not restricted to:

  • Hybrid dining experience with augmented plating and entertainment
  • Virtual restaurant innovation strategies with sustainability
  • AI-related customisation of meals with service innovation
  • Digital ordering system of food service corporations: A cross-country comparison
  • Virtual kitchen operations within the global competitive arena
  • Health-support virtual platforms for target food service customers

Guest Editors:

Dr. Joseph Lok-Man Lee
Senior Lecturer, Division of Business and Hospitability Management, College of Professional and Continuing Education, The Hong Kong Polytechnic University, Hong Kong

Dr. Helen Shun-Mun Wong
Division Head & Principal Lecturer, Division of Business and Hospitability Management, College of Professional and Continuing Education, The Hong Kong Polytechnic University, Hong Kong

Manuscript submission information:

Journal of Foodservice Business Research’s submission system is open for submissions for the Special Issue “The Trend of Hybrid and Virtual Dining Experiences” from October 1, 2025 to September 30, 2026. Please submit your manuscript to the Editorial Manager and select 'Yes' to the question on submitting in response to a call for papers, and select the Special Issue title. Publication of accepted manuscripts is expected to start on a rolling basis.

Article types accepted: Original (Research) Articles, Research Notes. Please select the article type 'Article' in the JFBR Submission Portal for both.

Original (Research) articles

Structure and word limits are the same as the Regular Issue. A typical paper for this journal should be no more than 25 pages or 8,000 words

Research notes

Structure: Research Notes (RNs) provide a forum for brief communication on empirical research themes or methodological advancements relevant to the food service industry. RNs are supposed to present new approaches, methodological updates, exploratory work, or preliminary findings before conducting a full-scale study.

Word limits: A typical research note for this journal should be no more than 8 pages or 3,000 words.

If you would like to have possible publication opportunities in the Special Issue at Journal of Foodservice Business Research, please refer to the following link for the full paper submission guidelines.

(website link: https://think.taylorandfrancis.com/special_issues/the-trend-of-hybrid-and-virtual-dining-experiences/)

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