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The aim of the study was to derive a theoretical framework that is hinged on critical success factors, enablers and Inhibitors, for the Alignment of Gesture-Based Technology and Organisational Strategy for the quick serving restaurant sector. The critical success factors, enablers and inhibitors that were used to formulate the framework were extrapolated from the literature. The sample design of this research study is a Non-Random, Purposive Sample. The key analysis of the research was to test whether critical success factors, enablers and inhibitors indeed can be used to derive a theoretical framework using a questionnaire. It was concluded that critical success factors, enablers and inhibitors were indeed core to the formulation of a theoretical framework. All of the critical success factors, enablers and inhibitors presented in the sample were accepted.
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