Creating an index to determine the compatibility of restaurant and kitchen departments in hotel businesses with today's technology

The concept of "smart city", which emerged to solve the problems experienced in cities today and to increase the quality of human life, has developed from macro dimension to micro dimension in the process, and concepts such as smart destination, smart tourism, smart hotel have emerged. Various studies have been carried out to evaluate and measure the investments made in smart concepts that have emerged with technological developments. In this study, "smart restaurant and kitchen", which can be considered as a sub-dimension in the process starting with the smart city and extending to the smart hotel concept, is discussed. First, current smart restaurant and smart kitchen applications in the literature are examined. With the information obtained, the "Smart hotel business index" developed by Cabi and Erbaşı (2019) has been revised in the context of smart restaurants and smart kitchens. To determine the adequacy of this index, the opinions of experts in the field were consulted and the index was asked to be evaluated. The final version of the index was formed with the findings obtained from the expert opinion. This index was applied to five-star hotel businesses in the Eastern Black Sea region. In line with the data obtained from the enterprises, the enterprises are ranked in order of adaptation to today's technology using the TOPSIS method. At the end of the study, various suggestions were presented on how to evaluate the research in the later stages and what services can be provided to consumers (tourists).