Dijitalleştirilmiş Yemek Alanları, Mekân Algısı ve Tüketim Davranışı (Digitized Dining Spaces, Perception of Space and Consumption Behavior)

Esra ÖZKAN ÖNEM; Burak MİL

doi:10.63556/jotags.2026.1881

Authors

Esra ÖZKAN ÖNEM
Burak MİL

DOI:

https://doi.org/10.63556/jotags.2026.1881

Keywords:

Spatial perception, Digital gastronomy, Consumer behavior, Gestalt Theory, Mehrabian-Russell Model

Abstract

Digitalized dining environments in restaurants are transforming the traditional understanding of atmosphere and opening a new dimension in consumer experience. Adopting the principles of pragmatic constructivism, this theoretical study aims to explain the effects of digital environmental stimuli—such as augmented reality, virtual reality, and thematic/telematic experiences—on consumers' spatial perceptions and behaviors within a theoretical framework. Under the guidance of the SPIDER model, a structured literature review was conducted using Web of Science, ScienceDirect, and Google Scholar databases. As a result of synthesizing the conceptual insights gained from the literature, it was determined that digital interventions can influence spatial perception at both cognitive and emotional levels, and this process can be explained through Gestalt theory and the Stimulus-Organism-Response (S-O-R) framework. Accordingly, the study proposes a holistic theoretical model explaining the transformation of technology-supported stimuli into consumer responses. The research findings provide a conceptual foundation for future studies in the field of digital gastronomy while offering significant contributions to restaurant operators regarding experience management.

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