Browsing by Author "Engin, Suleyman"

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Citation - WoS: 1
Citation - Scopus: 3
The Role of Technology in the Skills and Creativity of Chefs
(Varna Univ Management - VUM, 2025) Seyitoglu, Faruk; Fuste Forne, Francesc; Yigit, Serkan; Engin, Suleyman
This research note addresses a gap in current research on the role of technology in restaurants, which often focuses on operational benefits and customer experience rather than the experiential impact on chefs. Based on an exploratory qualitative research design using semi-structured interviews with chefs, the study explores how chefs perceive the influence of integrating technological tools in their future practices and the impact on their skills and creativity. The findings provide insights into the facilitative and destructive roles of technology. The paper contributes to the understanding of how and why technology enhances and inhibits human skills and creativity, thus guiding businesses in hospitality about the adoption of technology in restaurants.
A Multidimensional Perspective of Chefs on the Role of Technology in Restaurants
(Routledge Journals, Taylor & Francis Ltd, 2025) Seyitoglu, Faruk; Yigit, Serkan; Engin, Suleyman; Fuste-Forne, Francesc
This research evaluates chefs' perceptions of the role of technology in restaurant kitchens. It adopts a comprehensive approach that integrates the relevant factors identified in previous research to provide a multidimensional approach. Following a qualitative research design, semi-structured interviews were conducted with 27 restaurant chefs. The perceptions of chefs on the role of technology in restaurant kitchens consist of eight main themes, which include mostly positive aspects: food and service quality, human resources, financial, competitiveness, image, customer experience, food waste and job safety. This research contributes to a theoretical and practical understanding of the relationship between restaurant management and technology in service industries, specifically the restaurant industry, and offers a conceptual model of the role of technology in restaurant kitchens.