The Trend of Hybrid and Virtual Dining Experiences

Call for Papers: The Trend of Hybrid and Virtual Dining Experiences

Journal: Journal of Foodservice Business Research
Publisher: Routledge – Taylor & Francis Group
Manuscript Submission Deadline: 30 September 2026

About the Special Issue

The food service industry is undergoing a significant transformation driven by technological innovation, evolving consumer expectations, and changing operational models. Hybrid and virtual dining experiences are reshaping how restaurants interact with customers, combining digital and physical dining elements to create more flexible, personalized, and engaging experiences.

Hybrid dining integrates traditional restaurant experiences with digital technologies such as online ordering, augmented reality (AR), virtual reality (VR), digital menu customization, and interactive entertainment. Virtual dining, on the other hand, focuses on delivery-based business models and digital-first restaurant concepts that operate primarily online.

This special issue seeks to advance research on the future of dining by exploring how technology-driven innovations are influencing food service operations, customer experiences, sustainability, and service excellence.

Topics of Interest

Submissions are invited on topics including, but not limited to:

• Hybrid dining experiences with augmented reality, virtual reality, and interactive entertainment
• Virtual restaurant innovation strategies and sustainable business models
• AI-driven meal customization and service innovation
• Digital ordering systems and cross-country comparative studies
• Virtual kitchen operations and competitive strategies in global markets
• Health-support virtual platforms for food service customers
• Technology-enabled customer engagement and experience design
• Digital transformation in food service organizations
• Emerging trends in future dining experiences

Special Issue Editors

Joseph Lok Man Lee
Division of Business and Hospitality Management
College of Professional and Continuing Education
The Hong Kong Polytechnic University, Hong Kong
Email: joseph.lee@cpce-polyu.edu.hk

Helen Shun-Mun Wong
Division of Business and Hospitality Management
College of Professional and Continuing Education
The Hong Kong Polytechnic University, Hong Kong
Email: helen.wong@cpce-polyu.edu.hk

Submission Guidelines

Authors are invited to submit manuscripts through the Journal of Foodservice Business Research submission system.

Accepted Article Types

Original Research Articles
• Maximum length: Approximately 8,000 words or 25 pages
• Must present original research contributions relevant to the food service industry

Research Notes
• Maximum length: Approximately 3,000 words or 8 pages
• Suitable for methodological developments, exploratory studies, innovative approaches, or preliminary findings

During submission, authors should:
• Select “Yes” when asked if the submission responds to a Call for Papers
• Choose the Special Issue title: “The Trend of Hybrid and Virtual Dining Experiences”
• Ensure compliance with all Journal of Foodservice Business Research author guidelines

All manuscripts will undergo a rigorous peer-review process in accordance with Taylor & Francis and journal policies.

Important Dates

• Submission Window Opens: 1 October 2025
• Manuscript Submission Deadline: 30 September 2026
• Accepted articles will be published on a rolling basis

About the Journal

The Journal of Foodservice Business Research is an internationally recognized peer-reviewed journal that publishes high-quality research on food service management, hospitality operations, consumer behavior, service innovation, technology adoption, sustainability, and strategic business practices in the food service sector. The journal serves as a global platform for advancing both theoretical and practical knowledge within the industry.

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