EVALUATION OF FOOD AND BEVERAGE BUSINESS MANAGERS' OPINIONS ON GASTRONOMY 4.0 APPLICATIONS

Yılmaz Seçim

doi:https://doi.org/10.54497/neugastro.2025.15

Yılmaz Seçim, AYŞE AFYONCU, Rıdvan Solmaz

Year : 2025
Vol : 3
Issue : 1
Page : 61-79

DOI : https://doi.org/10.54497/neugastro.2025.15

Gastronomy 4.0 denotes the digitalization and automation of gastronomic processes, encompassing ingredient sourcing, culinary preparation, and food presentation traditionally performed by human labor. While initial implementations of Gastronomy 4.0 technologies have emerged in food and beverage enterprises, their adoption remains limited due to managerial knowledge gaps and perceived risks. This study investigates the perceptions of food and beverage managers regarding the advantages and challenges of Gastronomy 4.0 applications. The research employs a qualitative methodology within a phenomenological framework. Data were collected through purposive sampling via semi-structured interviews with managers of eight food and beverage establishments. Thematic content analysis was applied to the data. Findings reveal that managers largely view Gastronomy 4.0 as a high-risk innovation. Key concerns include substantial initial investment costs, delays in addressing malfunctions, perceived loss of authenticity in robot-mediated service interactions, cybersecurity vulnerabilities, and integration challenges in human-robot collaboration due to limited technical expertise. Participants also expressed doubts about the flexibility of robotic chefs and waitstaff to accommodate customer-specific demands, prepare customized dishes, and maintain sensory quality such as taste. Despite these reservations, several advantages were identified. Operational efficiencies enabled by QR menus and online ordering systems, enhanced customer engagement through novel dining experiences featuring robots, and increased profitability via standardized and efficient production processes were highlighted as potential benefits. To mitigate risks, the study suggests initial implementation of Gastronomy 4.0 technologies in fast-service restaurants located in touristic regions. Additionally, providing long-term cost-benefit analyses by technology vendors may support managers in informed decision-making. Finally, integrating technology-focused modules into gastronomy education curricula is recommended to prepare future professionals for the sector’s digital transformation.

Cite this Article As : Secim, Y., Afyoncu, A., & Solmaz, R. (2025). Yiyecek içecek işletme yöneticilerinin gastronomi 4.0 uygulamalarına yönelik görüşlerin değerlendirilmesi. NEUGastro, 4(1), 61-79. https://doi.org/10.54497/neugastro.2025.15

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

EVALUATION OF FOOD AND BEVERAGE BUSINESS MANAGERS' OPINIONS ON GASTRONOMY 4.0 APPLICATIONS, Research Article,
2025, Vol. 3 (1)

Received : 05.05.2025, Accepted : 13.06.2025 , Published Online : 26.06.2025