Bridging Technology and Nutrition: A Systematic Review of AI and XR Applications for Nutritional Insights in Restaurants and Foodservice Operations

Purpose – This study critically examines the literature on applying artificial intelligence (AI) and Extended Reality (XR) in restaurant settings and related foodservice operations. The focus is on enhancing consumers’ understanding of nutritional content and promoting more informed, health-conscious food choices. Design/methodology/approach – This study adopts a systematic literature review (SLR) approach, beginning with an initial search that identified over 3,900 academic publications published over the past decade (2016-2025). A critical literature review is undertaken research on the use of AI and XR technologies in restaurant and foodservice settings that can enhance consumer nutrition awareness. Studies were selected based on predetermined inclusion and exclusion criteria, and the findings are conceptual, offering propositions for practical applications and future research directions. Findings – The review highlighted advances in AI and XR technologies with applications to nutritional labeling in foodservice. Key findings include AI-driven improvements in calorie tracking, personalized meal recommendations, menu planning, and the promotion of healthier eating. It is found that XR technologies, such as Augmented Reality (AR) and Virtual Reality (VR), have enhanced customer engagement and dietary interventions. However, there has been limited adoption of XR remains, indicative of opportunities for further research. Originality– This study develops theory-driven research propositions by identifying gaps in the integration of AI and XR in the context of restaurants and foodservice. It bridges three perspectives – a) hospitality (menus and dining experience), b) nutrition (dietary awareness and healthier choices), and c) human–technology interaction (technology acceptance and user engagement). A focused agenda is proposed for advancing AI- and XR-enabled nutritional communication.