This study examined tourist motivations to determine whether peer-to-peer dining is a new, pursuable tourism product. A two-stage analysis of semistructured interview data from 28 individuals yielded three push dimensions (i.e., seeking variety, gaining authentic experience, and enhancing social circle) and six pull dimensions (i.e., food items, atmosphere, relationship with the host, value, service quality, and type of food), which were linked by word-of-mouth and publicity for peer-to-peer dining. Several motivational differences identified between participation in the sharing economy and in conventional dining have suggested that peer-to-peer dining reflects a novel product in food tourism. Interestingly, findings also suggested that tourists perceive local and overseas peer-to-peer dining services differently. This research contributes to the existing literature on the sharing economy and bears practical implications for food destination development and branding.

这项研究检查了旅游动机，以确定对等餐饮是否是一种新的，可追求的旅游产品。对来自28位个体的半结构化访谈数据进行了两阶段分析，得出了三个推动维度（即寻求多样性，获得真实经验并增强社交圈）和六个拉动维度（即食物，氛围，与主人的关系，价值，服务质量和食物类型），通过口碑传播和点对点用餐的宣传联系在一起。参与共享经济和传统就餐之间发现的几种动机差异表明，点对点就餐反映了美食旅游业的一种新产品。有趣的是，研究结果还表明，游客对本地和海外点对点餐饮服务的看法有所不同。