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International Journal of Science, Strategic Management and Technology

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SMART KITCHEN INNOVATIONS AND THEIR INFLUENCE ON CONTEMPORARY FOOD PRODUCTION SYSTEMS

AUTHORS:
R. Vijaya Barathi
Arun A
Mentor
Kanimozhi. S
Affiliation
School of Hotel &Catering Management, Vels Institute of Science, Technology and Advanced Studies, Pallavaram, Chennai, India
DOI: 10.55041/ijsmt.v2i5.337
CC BY 4.0 License:
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Abstract

The rapid advancement of smart technologies has significantly transformed food production systems in the hospitality industry. Modern kitchens are increasingly adopting innovative solutions such as automated cooking equipment, smart inventory systems, digital temperature monitoring, and data-driven kitchen management tools to improve operational efficiency and food quality. This review paper examines the influence of smart kitchen innovations on contemporary food production practices. The study focuses on technological developments that enhance productivity, minimize food waste, strengthen food safety standards, and support sustainable kitchen operations. It also explores the role of intelligent systems in menu planning, energy conservation, and labour management within commercial kitchens. In addition, the paper discusses the challenges associated with implementing advanced technologies, including high investment costs, technical training requirements, and maintenance concerns. The review concludes that smart kitchen technologies are reshaping modern culinary operations by improving consistency, efficiency, and customer satisfaction while promoting sustainable food production practices in the hospitality sector.

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Article Information
PUBLICATION DETAILS
Review Type:
Double-Blind Peer Review
License:
CC BY-NC 4.0
Volume/Issue:
Volume 02, Issue 05
Review Rounds:
2
Article Type:
Research Article
Publication Date:
May 20 2026
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Barathi, R. V. & A, A. (2026). Smart Kitchen Innovations and their Influence on Contemporary Food Production Systems. International Journal of Science, Strategic Management and Technology, 02(05). https://doi.org/10.55041/ijsmt.v2i5.337

Barathi, R., and Arun A. "Smart Kitchen Innovations and their Influence on Contemporary Food Production Systems." International Journal of Science, Strategic Management and Technology, vol. 02, no. 05, 2026, pp. . doi:https://doi.org/10.55041/ijsmt.v2i5.337.

Barathi, R., and Arun A. "Smart Kitchen Innovations and their Influence on Contemporary Food Production Systems." International Journal of Science, Strategic Management and Technology 02, no. 05 (2026). https://doi.org/https://doi.org/10.55041/ijsmt.v2i5.337.

References
1.Smith, A., & Brown, T. (2023). Technological innovations in commercial kitchens. Journal of Culinary Science and Technology, 21(2), 85–101.

2.Jones, P., Hillier, D., & Comfort, D. (2021). Sustainability in the hospitality industry. International Journal of Contemporary Hospitality Management, 33(4), 1201–1215.

3.Kumar, R., & Sharma, P. (2022). Food waste management practices in hospitality operations. Tourism and Hospitality Research, 22(1), 45–58.

4.Lee, M. (2024). Consumer trends and healthy eating patterns in restaurants. International Hospitality Review, 38(3), 210–225.

5.Davis, L., & Green, S. (2021). Smart kitchen systems and operational efficiency in hospitality management. Journal of Hospitality Technology, 15(2), 66–82.

6.Chen, Y., & Liu, H. (2023). Artificial intelligence applications in food production systems. International Journal of Hospitality and Tourism Systems, 17(1), 33–49.

7.Roberts, K. (2022). Automation and sustainability in commercial kitchen operations. Hospitality Management Review, 29(3), 144–159.

8.Wilson, T., & Adams, P. (2024). Digital transformation in hospitality food production. Global Hospitality Journal, 12(4), 201–219.

9.Martin, J. (2023). IoT-enabled smart kitchens and food safety management. Journal of Foodservice Technology, 18(2), 92–108.

10.Walker, J. R. (2021). The Restaurant: From Concept to Operation. Wiley Publications.
Ethics and Compliance
✓ All ethical standards met
This article has undergone plagiarism screening and double-blind peer review. Editorial policies have been followed. Authors retain copyright under CC BY-NC 4.0 license. The research complies with ethical standards and institutional guidelines.
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