@article{2020,title={ON THE ROAD FROM TOURIM 4.0 TO GASTRONOMY 4.0: RESTAURANTS AND MANAGEMENT OF THE FUTURE},abstractNode={Under the leadership of Tourism 4.0 and Gastronomy 4.0, it is the main purpose of the study to make predictions about how restaurants and management can be shaped in the future. In the research, literature review and document analysis studies were carried out within the scope of qualitative research methods. At the end of the study; It will be important to get to know the new generation digital consumer and provide them with a comprehensive digital customer experience, different food production methods (such as 3D printer, meat produced in the laboratory) will become widespread in order to feed the increasing population, restaurant menus become more innovative (healthy menus special to the DNA of the person, etc.) will increase the use of digital marketing (especially the use of gastronomic social media), the use of technological products supported by artificial intelligence (robots, digital or interactive menus, smart tables, devices that show the content, nutritional value, etc.) of the products consumed by the customer, It has been found that package service, home delivery service and technologies (drones etc.) to be used in this service will become widespread and that new generation customers will attach importance to environmental and health-related practices along with technology. In this context; It is envisaged that the most important task of the restaurant managers of the future will be to harmonize digital technologies with each other and provide the consumer with the digital experience they are seeking with a comprehensive service model.},author={Erşan YILDIZ-Naci Atalay DAVUTOĞLU},year={2020},journal={The Journal of Academic Social Science}}