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Attitude and behavioral intention toward 3D food printers: UTAUT approach from the kitchen employees’ perspective

Seden Doğan et al.

Journal of Hospitality and Tourism Technology2026https://doi.org/10.1108/jhtt-12-2024-0868article
AJG 1ABDC B
Weight
0.50

Abstract

Purpose This study aims to evaluate kitchen employees’ attitudes toward three-dimensional (3D) food printing technology, examine the influence of performance expectancy, effort expectancy, social influence, facilitating conditions, perceived risk and personal innovativeness on technology acceptance, and explore the relationship between attitude and behavioral intention to use 3D food printers in professional kitchens. Design/methodology/approach A self-administered online questionnaire was completed by 225 kitchen employees in Turkish restaurants and hotels. Data were analyzed using partial least squares structural equation modeling in SmartPLS 4.0 software to test the extended unified theory of acceptance and use of technology (UTAUT) model. Findings Performance expectancy, effort expectancy, social influence and facilitating conditions positively influence employees’ attitudes toward 3D food printers, while perceived risk has no significant effect. Attitude strongly predicts behavioral intention to use the technology. Multi-group analysis reveals that personal innovativeness moderates the effects of perceived risk and facilitating conditions, with stronger impacts among employees with high innovativeness. Originality/value This study addresses a gap in the literature by focusing on kitchen employees’ acceptance of 3D food printing technology, a perspective underexplored compared to prior research on technological aspects and consumer perceptions. It extends the UTAUT framework by integrating perceived risk and personal innovativeness, offering novel insights into technology adoption in Turkey’s professional culinary context.

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https://doi.org/https://doi.org/10.1108/jhtt-12-2024-0868

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@article{seden2026,
  title        = {{Attitude and behavioral intention toward 3D food printers: UTAUT approach from the kitchen employees’ perspective}},
  author       = {Seden Doğan et al.},
  journal      = {Journal of Hospitality and Tourism Technology},
  year         = {2026},
  doi          = {https://doi.org/https://doi.org/10.1108/jhtt-12-2024-0868},
}

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Attitude and behavioral intention toward 3D food printers: UTAUT approach from the kitchen employees’ perspective

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Evidence weight

0.50

Balanced mode · F 0.40 / M 0.15 / V 0.05 / R 0.40

F · citation impact0.50 × 0.4 = 0.20
M · momentum0.50 × 0.15 = 0.07
V · venue signal0.50 × 0.05 = 0.03
R · text relevance †0.50 × 0.4 = 0.20

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