New Kitchen Trends
The main themes of the examined works focus on the internet of things, smart applications, robotic systems used in restaurants, virtual restaurants and finally three-dimensional food printers, and their relationship with the concept of digital gastronomy has been revealed. Three-dimensional food printers, which have started to be used in many areas, and robotic systems that change conventional service applications have been examined within the scope of the research. The results of the research revealed that the most common digital gastronomy applications in food and beverage businesses are three-dimensional food printers, smart phone applications, digital service robots and various internet-based kitchen products.
Keywords: Smart applications, digital gastronomy, robotic system, virtual restaurant, 3D food printer
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Technology; It is defined as the set of solutions put forward in order to facilitate and support life in contemporary societies through scientific knowledge. All kinds of visual, audio, printed and written tools that enable the disclosure of information are also accepted as information and communication technology (informatics) products (Coşkun, 2015). The ever-developing and changing technology has brought along many important innovations in the field of gastronomy, from the cleaning sector, where eating and drinking is transformed into science and art.
The developments in both technology and management understanding have changed the way of doing business and work flows in New Kitchen Trends as well as in other business lines. The use of high-tech equipment in kitchens with shapes and features that were unimaginable in the past, while saving time and labor, resulted in the food produced reaching the highest level in terms of human health (Akman and Erbil, 2018).
For example, many modern equipment, from dough sheeter to potato peeler, from automatic cutters and slicers to fruit and vegetable juicers, has opened a new era in terms of time, labor saving and health, while making the work of kitchen workers easier.
With the support of technology, businesses increase their performance, get more efficiency from their employees and respond quickly to changing consumer demands and expectations (Çalhan and Kılıçhan, 2018). It is seen that the technological developments in the kitchen gained momentum after the "Industrial Revolution". With the industrial revolution, many technological innovations showed themselves in home and industrial kitchens and brought new cooking, cutting methods and tools (Zencir, 2015).
As in other businesses, food and beverage businesses are also rapidly affected by changes due to their structure (Çavuşoğlu, 2019). It is stated that today's contemporary consumers are more inquisitive, inquisitive, knowledgeable and extroverted, and they also have rapidly changing demands and expectations (Albayrak, 2017; Işık and Keskin, 2013). This rapid change in consumer demands and expectations forces businesses to be competitive.
Following the said change in consumer demands is one of the areas where food and beverage businesses find it difficult. Keeping up with the innovations brought by the intense competitive environment can sometimes cause problems for businesses and employees. On the other hand, it is believed that one of the weapons that will take food and beverage businesses one step ahead of their competitors in tough competition conditions is the use of technology (Melian-Gonzalez and Bulchand-Gidumal, 2016). In particular, prejudice and uneasiness towards the use of technology can negatively affect competitiveness in market conditions (Australian Government, 2018; Tripoli and Schmidhuber, 2018; Troshani, Janssen, Lymer, and Parker, 2018).
In our third millennium, restaurant businesses are using the possibilities and opportunities offered by science and technology to make consumers' dining and drinking experiences special and unique. Innovations applied by using technology in restaurant businesses; Providing service with an atmosphere that gives a real impression with virtual images, appealing to all senses while serving, using applications such as e-menu and edible menu can be given as examples (Aksoy and Akbulut, 2016).
The search for difference in the food and beverage habits of the consumers and the changes in the marketing activities of the enterprises have witnessed the emergence of new concepts in gastronomy. In order to develop gastronomic products and to produce new formulas and flavors, other branches of science have been interacted with, and the terms "molecular gastronomy", which combines physical-chemistry sciences with culinary applications, and "neurogastronomy", which examines the way foods stimulate our senses and nervous system, have emerged (Batu, 2017; Karagöz). , 2018).
Neurogastronomy and molecular gastronomy are terms that we often hear in the field, as well as concepts related to the physical and chemical structures of foods and consumer perception. Factors such as the colors of foods, their images, and the shape of the plates on which they are presented have a significant impact on consumer demand. In this study, in addition to molecular gastronomy and neurogastronomy, attention is drawn to the applications of "Digital gastronomy", another concept that has attracted attention recently.
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