Challenges in embracing 3D-printed food as a culinary innovation in restaurant operations: insightsfrom chefs

Purpose This study aims to understand chefs’ perceptions of the challenges involved in integrating three-dimensional (3D)-printed food technology into restaurant operations. Design/methodology/approach A qualitative research approach was adopted, using semi-structured interviews with 15 experienced chefs in Malaysia. Participants were selected for their substantial industry expertise. Thematic analysis was conducted using NVivo software to identify recurring themes and challenges. Findings Five key challenges emerged from the analysis: technological and operational challenges, sensory and culinary quality concerns, economic and cost-related barriers, social and cultural acceptance issues and industry and regulatory constraints. These findings highlight the multifaceted nature of adopting 3D food printing in restaurant settings. Originality/value This study provides valuable insights from chef practitioners, addressing a gap in the literature on the potential practical barriers to implementing food printing technology in commercial kitchens. It contributes to a deeper understanding of how this innovation may impact culinary practices and offers guidance for future adoption strategies in the restaurant industry.