Smart retail enabled through in-store technology (IST) is believed to be the future of retail. However, several IST impacts, especially on individuals' well-being remain undisclosed. This study attempts to discover IST impact, particularly electronic shelf label (ESL) as a prospective technology, on customer well-being and post-transaction behavior (i.e., willingness to pay (WTP) and positive word of mouth (PWOM). Survey were from generations X, Y, and Z generating 305 respondents. A post hoc analysis utilizing PLS MGA is discussed for Gen X & Millennials vs. Gen Z groups. This study provides empirical evidence of smart retail on customer well-being and how it affects customer post-purchase behavior, namely WTP and PWOM. This study also provides evidence of how it differs across generational cohorts.

Companies are increasingly faced with a growing number of social enterprises entering the market, as well with an appealing business model for many customers. However, the role of social enterprises as a driver of customer well-being has not been examined so far. Given the relevance of customer well-being for company success, this paper seeks to identify whether buying products from social enterprises leads to a different degree of customer well-being compared to the purchase from other organization types. The findings reveal that buying products from social enterprises leads to a higher degree of customer well-being than buying products from for-profit companies. In contrast, purchasing from non-profit organizations leads to a slightly higher customer well-being than buying from social enterprises. Furthermore, the results show that the organization type has an influence on customers´ company perceptions, which, in turn, guides the perception of customer well-being.

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at wellbeing restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.