Browsing by Author "Fuste-Forne, Francesc"

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A Multidimensional Perspective of Chefs on the Role of Technology in Restaurants
(Routledge Journals, Taylor & Francis Ltd, 2025) Seyitoğlu, Faruk; Yigit, Serkan; Yiğit, Serkan; Fuste-Forne, Francesc; Department of Tourism Guidance / Turizm Rehberliği Bölümü; Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
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.
Citation - WoS: 0
Citation - Scopus: 0
Robot Chefs: the Impacts, Compatibility and Suitability
(Emerald Group Publishing Ltd, 2025) Seyitoğlu, Faruk; Fuste-Forne, Francesc; Yiğit, Serkan; Engin, Sueleyman; Department of Tourism Guidance / Turizm Rehberliği Bölümü; Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
Purpose - This research investigates the impacts, compatibility and suitability of robot chefs in a restaurant context from the perspective of human chefs. Design/methodology/approach - Based on a qualitative research approach, semi-structured interviews were conducted with 27 chefs working in restaurants in Turkiye. Findings - The study revealed the positive and negative impacts of robot chefs in restaurants, spanning aspects such as competitiveness, labour/human resources, financial, service quality, creativity and innovativeness and sustainability. The findings also shed light on the lack of necessary humanoid chef competencies of robot chefs and the suitability of restaurant concepts for their use. Originality/value - Although previous research has explored the integration of automation and robotics in hospitality experiences and the perceptions of guests towards robot chefs, a significant gap exists in understanding the viewpoints of human chefs. This study makes a novel contribution to the theoretical and practical understanding of the use of robot chefs in the kitchen and the dynamics of their interaction with human chefs.