Purpose – This research has been conducted for the purpose of exploring human chefs’ perceptions on robot chefs and to identify potential challenges experienced by the use of robot chefs from a human chef perspective. Methodology – Qualitative research methods were preferred to explore the human chefs’ perceptions towards the robot chefs. 30 chefs participated in semi-structured interviews. Thematic analysis method was used. Findings – Human chefs expressed their fear that robot chefs will cause unemployment. In human chefs’ opinion, the products robot chefs produce will be of poorer quality compared to the product delivery of human chefs. The chefs emphasize that it will cause guest dissatisfaction. The idea of working together will cause various problems. Human chefs have the perception that robot chefs will make the culinary profession monotonous and bring the culinary profession to an end. The positive perspectives of human chefs towards robot chefs are that robot chefs will reduce some costs, make things easier, speed up production, provide standardization and increase job safety. Originality – This study is one of the few studies examining human chefs’ perceptions of changes in their roles and autonomy in restaurants by robot chefs and how human chefs respond to the use of robot chefs.
Vatan et al. (Wed,) studied this question.