Gastronomy 4.0: Conceptualisation, scale development and validation

Purpose: This study aims to determine the impact of the practices of Gastronomy 4.0 (G4.0) on consumers' food and beverage purchasing tendencies and to develop a G4.0 scale to measure this tendency.Design/methodology/approach: A survey technique was employed in this quantitative research.In Stage 1, the data collection tool was developed by reviewing the dimensions of G4.0 practices in the literature.To ensure its adequacy, the questionnaire was reviewed by four expert academicians.Subsequently, a linguist academician checked its comprehensibility before pilot test started with consumers.In Stage 2, the psychometric properties of the scale were examined, the dimensionality of the scale was tested, and the items of the scale were reduced accordingly.Afterwards, the reliability and validity of the scale were assessed in Stage 3. Finally, Stage 4 conducted a nomological test, where pre-existing scale questions related to the Technology Acceptance Model (TAM) and Purchase Intention (PI) were integrated into the data collection tool.Results: The analysis results revealed that 3D Printers (3DP), Augmented Reality (AR), Cloud Computing Technologies (CCT) and Robot Technologies (RT) dimensions of G4.0 applications have a significant effect on TAM.In addition, the results of the structural model analysis confirmed that the Technology Acceptance Model (TAM) serves as a mediating variable in the relationship between Gastronomy 4.0 dimensions (specifically AR and RT) and consumers' purchase intentions.It was found that Augmented Reality and Robot Technologies had the mediating effect on the dimensions of Gastronomy 4.0 applications in the study.Discussion: This study highlights that Gastronomy 4.0 technologies serve as strategic tools for human-technology collaboration rather than a replacement for culinary labor.By integrating robotics and augmented reality, operations gain precision and transparency, which ultimately reduces food waste and creates a safer, more inclusive dining experience for individuals with specific dietary needs.Beyond these practical and social implications, the rapid evolution of this sector necessitates that the developed scale be continuously updated and validated alongside future technological advancements.