TY - JOUR
T1 - The future of dining
T2 - Exploring Malaysian chefs’ perspectives on 3D-printed food in restaurant services
AU - Latip, Muhammad Safuan Abdul
AU - Ling, Tan Hui
AU - Asri, W. Edie Azlie W.Mohd
AU - Gannasin, Sri Puvanesvari
AU - Mohamad, Norhaya Hanum
N1 - Publisher Copyright:
© 2025 Elsevier Ltd
PY - 2026/2
Y1 - 2026/2
N2 - 3D food printing is a relatively recent innovation, first emerging in the early 21st century. Despite growing interest, the technology remains in its early stages of adoption, particularly within the food and beverage service industry. This study aims to examine chefs' perceptions of the opportunities presented by 3D food printing technology within the culinary and restaurant service landscape. A qualitative research design was employed, involving semi-structured interviews with 15 professional chefs in Malaysia, each with a minimum of five years of industry experience. Thematic analysis revealed five key themes: (1) customisation and personalisation, (2) resource-efficient production, (3) consistency and optimisation, (4) enhancement of the dining experience, and (5) educational and training potential. By offering valuable insights into chefs’ perspectives, this study contributes to the broader understanding of how 3D food printing may transform culinary practices and open new avenues for innovation in the restaurant industry in the future.
AB - 3D food printing is a relatively recent innovation, first emerging in the early 21st century. Despite growing interest, the technology remains in its early stages of adoption, particularly within the food and beverage service industry. This study aims to examine chefs' perceptions of the opportunities presented by 3D food printing technology within the culinary and restaurant service landscape. A qualitative research design was employed, involving semi-structured interviews with 15 professional chefs in Malaysia, each with a minimum of five years of industry experience. Thematic analysis revealed five key themes: (1) customisation and personalisation, (2) resource-efficient production, (3) consistency and optimisation, (4) enhancement of the dining experience, and (5) educational and training potential. By offering valuable insights into chefs’ perspectives, this study contributes to the broader understanding of how 3D food printing may transform culinary practices and open new avenues for innovation in the restaurant industry in the future.
KW - 3D-printed food
KW - Chef
KW - Food technology
KW - Malaysia
KW - Service restaurant
UR - https://www.scopus.com/pages/publications/105021010598
U2 - 10.1016/j.ijhm.2025.104500
DO - 10.1016/j.ijhm.2025.104500
M3 - Article
AN - SCOPUS:105021010598
SN - 0278-4319
VL - 133
JO - International Journal of Hospitality Management
JF - International Journal of Hospitality Management
M1 - 104500
ER -