隨著餐飲競爭、健康風潮、缺工與疫情等環境波動，傳統客家餐廳面臨嚴峻的轉型挑戰。本研究以桃園市為研究場域，首先分析近四十五年的報紙文本梳理歷史變遷脈絡，接著選定十六間客家餐廳進行深度訪談，最後蒐集網路評論整合消費者觀點，從而以媒體報導、餐廳業者及顧客回應三方視角探討桃園客家餐廳的形成與變遷。 研究結果顯示，桃園客家餐廳經歷尚未崛起、傳統飲食、休閒消費到創新健康的歷時性意象轉折，傳統「肉食」比例逐年下滑，而「創新」比例大幅提升，實證客家餐飲從物理飽足轉向體驗消費的變遷。此外，在石門水庫觀光資源與地方節慶的帶動下，部分餐廳形成海鮮觀光的區域意象，發展出有別於其他客庄地區的餐飲特色。面對時代挑戰，餐廳業者透過菜色改良、食材入味與口味修正來回應現代趨勢；並採取營運規模縮減、產品線延伸、外帶商機開發與事業轉型投資等經營策略，因應外部衝擊。網路口碑顯示「口味」與「菜色」為大眾評論焦點，但「服務」卻在負評中頻繁出現；此供需認知落差揭示了業者忽略前端溝通的經營盲區。最後，本研究透過三方行動者關注點的比較分析，探討三方視角如何互相交織，共同形塑桃園客家餐廳的形成與變遷歷程，期望能為地方餐飲轉型提供實務參考。;Amid changing environmental dynamics—including fierce dining market competition， rising health consciousness， labor shortages， and the impacts of the pandemic—traditional Hakka restaurants face severe challenges in their business transformations. Taking Taoyuan City as the research site， this study first analyzes newspaper texts spanning nearly forty-five years to trace the context of historical evolution. Next， in-depth interviews were conducted with sixteen selected Hakka restaurants， followed by the collection of online customer reviews to incorporate consumer perspectives. Through these triangulated perspectives—media coverage， restaurant operators， and customer feedback—this study investigates the formation and transformation of Hakka restaurants in Taoyuan. The empirical results reveal a diachronic image shift in Taoyuan’s Hakka restaurants across four distinct phases: pre-emergence， traditional cuisine， leisure consumption， and innovative health-conscious dining. Notably， the proportion of traditional "meat-based dishes" has declined over the years， whereas the emphasis on "innovation" has significantly increased， demonstrating a paradigm shift in Hakka dining from tangible satiety to experiential consumption. Furthermore， driven by the tourism resources of Shimen Reservoir and local festival events， certain restaurants have cultivated a distinct regional image centered on seafood tourism， thereby developing culinary characteristics that set them apart from other Hakka regions. To cope with modern challenges， restaurant operators have responded to contemporary trends through menu adaptations， ingredient enhancements， and flavor adjustments. Operationally， they have implemented strategies such as downsizing， product line extension， takeout market expansion， and business diversification to mitigate external shocks. Online sentiment analysis indicates that "flavor" and "dish selection" remain the primary focus of public discussions; however， "service quality" frequently surfaces in negative reviews. This gap between supply and demand exposes a operational blind spot where operators overlook front-end communication. Finally， by comparing the core concerns among the three key actor groups， this study explores how these triad perspectives intertwine to shape the evolution of Taoyuan′s Hakka restaurants， offering practical reference for local culinary transformations.
