Seyitoglu, FarukYigit, SerkanEngin, SuleymanFuste-Forne, Francesc2025-02-152025-02-1520251528-008X1528-0098https://doi.org/10.1080/1528008X.2025.2458680https://hdl.handle.net/20.500.12514/6087Fuste-Forne, Francesc/0000-0002-3800-9284This 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.en10.1080/1528008X.2025.2458680info:eu-repo/semantics/closedAccessTechnologyRestaurantKitchenCustomer ExperienceHospitalityService IndustryArticleQ1WOS:0014086704000012-s2.0-852166759900