From Algorithms to Appetizers: Exploring the Adoption of Generative AI in Culinary Robotics

The culinary sector is changing as kitchens explore the application of robotic cooking. This study explores consumers’ reasons for and against using cooking robots in the culinary business. Data from a structured questionnaire administered online to 229 customers of the culinary industry was analyzed using structural equation modelling. According to the study, cultural food values favourably affect RoboChef’s reasons for and reasons against adoption but do not impact customer attitude. The results also show that attitude mediates the association between reasons (for and against) and intention to implement robochef in culinary. According to this study, the main drivers of adoption are anthropomorphism, social intelligence, and knowledge. The main reasons against adoption were anxiety, perceived risk and perceived cost. Robochef adoption was not primarily motivated by its dependability. Furthermore, governments may reduce the current gap between customer attitude and intention by addressing the reasons that prevent consumers from embracing robochefs. In this regard, the culinary industry should to create a marketing plan highlighting the advantages of deploying robo-chef.