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In their study of reciprocity in investigative interviews, Matsumoto and Hwang (2018) found that offering interviewees water prior to the interview enhanced observer-rated rapport and positively affected information provision. This paper aims to examine whether tailoring the item towards an interviewee’s needs would further enhance information provision. This paper hypothesised that interviewees given a relevant item prior to the interview would disclose more information than interviewees given an irrelevant item or no item.

Participants (n = 85) ate pretzels to induce thirst, engaged in a cheating task with a confederate and were interviewed about their actions after receiving either no item, an irrelevant item to their induced thirst (pen and paper) or a relevant item (water).

This paper found that receiving a relevant item had a significant impact on information provision, with participants who received water providing the most details, and significantly more than participants that received no item.

The findings have implications for obtaining information during investigative interviews and demonstrate a need for research on the nuances of social reciprocity in investigative interviewing.

The findings have implications for obtaining information during investigative interviews and demonstrate a need for research on the nuances of social reciprocity in investigative interviewing.

To the best of the authors’ knowledge, this study is the first to experimentally test the effect of different item types upon information provision in investigative interviews.

Despite the vast potential of mobile phone use, grape smallholder farmers’ satisfaction with mobile phone use has attracted insufficient attention among scholars in Tanzania. The study examined factors influencing satisfaction with mobile phone use for accessing agricultural marketing information.

The study used a cross-sectional research design and a mixed research method. Structured questionnaire and focus group discussions were used to collect primary data from 400 sampled grape smallholder farmers. Data were analysed inferentially involving two-way analysis of variance, ordinal logistic regression and thematic analysis.

The findings indicate a statistically significant disparity in grape smallholder farmers’ satisfaction across different types of agricultural marketing information. Grape smallholder farmers exhibited higher satisfaction levels concerning information on selling time compared to all other types of agricultural marketing information (price, buyers, quality and quantity). Factors influencing grape smallholder farmers’ satisfaction with mobile phone use were related to perceived usefulness, ease of use, experience and cost.

This study contributes to scientific knowledge by providing actionable insights for formulating unique strategies for smallholder farmers’ satisfaction with agricultural marketing information.

Service robots with advanced artificial intelligence (AI) can collect data on customer preferences, understand complex requests, improve services, and tailor marketing strategies. This study examined how perceived relatedness, perceived warmth, and customer–AI-assisted exchanges (CAIX) of service robots affect customer service competencies and brand love through service-robot intimacy.

A brand love model was developed based on the AI device using acceptance and an emotional perspective. Data were collected from customers who had dined in robot restaurants; 415 questionnaires were completed, and partial least squares analysis was adapted to the proposed model.

The results demonstrate that the perceived relatedness, perceived warmth and CAIX of service robots affect the intimacy of robot restaurants. Customers who feel friendly and satisfied with a restaurant’s service robot will recommend it to their friends.

This study draws on theory and existing literature to identify principal factors in robot restaurant service capabilities. Future research can include service robot data analysis capabilities and adoption process factors as the direction of customer relationship management research while also exploring the influence of AI computing on restaurant supply chains. Likewise, the agility of service robots in the stages of innovation can be discussed in future research based on different theories, which will bridge unique insights.

The findings of this study emphasize the relationship between service robots and restaurant brand love and propose specific practice areas for restaurants.

This study expands the main issue of current brand love research from traditional restaurant operations to the novel field of humanoid service robot restaurants. It enriches our understanding of how consumers’ emotional fondness for a brand affects their behavioural intentions.