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This paper offers an introduction and sets the stage for the theme issue. It describes the methodology used and highlights the articles that address the strategic question of how hospitality and tourism industries can minimize the effects of labor shortages by embracing advanced technologies.

This special issue explores the potential of automation, artificial intelligence, robotics and advanced data analytics in mitigating staff shortages. Automation streamlines operations, AI enhances customer interactions, robotics reimagines service delivery and data analytics informs strategic decisions. The study addresses a strategic question by combining literature reviews, data analysis, expert insights from practitioners and practical solution recommendations.

The theme issue presents research that explores how advanced technologies can be effectively utilized to mitigate labor shortages in the hospitality and tourism industries. Automation streamlines operations, AI enhances customer interactions, robotics reimagines service delivery and data analytics informs strategic decisions. However, successful integration of technology requires careful planning, training and ongoing maintenance to ensure a balance between technology and human interaction. By embracing these technologies, businesses can better cope with staffing deficits and position themselves for long-term success in a rapidly evolving environment.

This special issue explores the ways in which advanced technologies, such as automation, AI and robotics, can be leveraged to alleviate the labor shortage crisis faced by the hospitality and tourism industries worldwide. From developed to developing countries, these industries are grappling with severe labor shortages, particularly in terms of skilled workers. The articles presented in this issue offer valuable insights and strategies for addressing this pressing issue.

The main objective of this theme issue is to investigate the potential of cutting-edge technologies like AI, robotics and other innovative solutions to mitigate the skilled labor shortage crisis in the Hospitality and tourism (H&T) industries.

This conclusion draws upon the collective insights from the articles in this thematic issue, providing a comprehensive overview of the key findings and their implications. A thorough analysis and discussion of the results are presented, offering a synthesis of the research and its significance for the hospitality and tourism industry.

This thematic issue examines the profound impact of automation and artificial intelligence on the tourism and hospitality industries, where advancements in technology are juxtaposed with the challenge of skill shortages. The special issue explores the application of AI and automation in operations, training and development as well as the need for a balanced approach to innovation and service delivery standards. As AI transforms the industry, this issue highlights the imperative for hotels and similar establishments to strike a delicate balance between technological innovation and preserving exceptional guest experiences.

This theme issue presents a comprehensive analysis of the key discussions on the strategic use of technology in the hospitality and tourism industries. The articles demonstrate the significance of these advancements in expanding our knowledge and driving innovation, ultimately benefiting various stakeholders in the sector. As these technologies continue to evolve at a rapid pace, it is crucial for industry professionals, decision-makers and researchers to understand their applications, benefits and challenges in order to effectively address the pressing issue of labor shortages in the hospitality and tourism industries.

Food experience is gaining importance in the increase of sustainable competitiveness of tourism businesses, hence the importance of food consumption measurement in the context of recent gastronomic trends. However, to the best of the authors’ knowledge, there is not any appropriate scale to measure food consumption in the context of recent gastronomic trends. This study aims to fill this gap by developing and validating a scale that tends to measure tourists’ food preferences.

This is an explorative study with its unique construction and methodological approach. More specifically, scale development procedures were followed through reviewing the literature and gathering the opinions of 20 experts, and then the primary data were collected through the survey applied to 248 foreign visitors to Turkey. Finally, the subsequent survey was applied to 628 foreign visitors to Turkey for the sake of validity.

This study reveals a scale and validates it. The scale development and validation processes resulted in a three-factor model with 14 items to assess food consumption tendencies: modernist cuisine tendencies, fusion cuisine tendencies and local cuisine tendencies.

This study contributes to the relevant knowledge accumulation by developing and validating a scale measuring food consumption tendencies within the frame of recent gastronomic trends. The authors hope to broaden understanding and utilization of the tendencies and trends by both stakeholders in the tourism industry and academic circles.

To the best of the authors’ knowledge, this study is one of the first food consumption scale development and validation attempts within the frame of recent gastronomic trends. Considering this, it is hoped that the outcomes are unique and lead academia and practitioners in further research.

An in‐depth analysis of hospitality certification programmes was conducted. The study revealed important insights on certification demographics, development processes, certification paths, administration, benefits of certification, credibility and the future of certification programmes. It is found that developing certification programmes commonly involves a long and detailed process. There are serious obstacles in getting association membership to adopt certification programmes. Associations prefer to develop, and manage their certification programmes. Certification programmes seem to benefit both associations and members.

This study was conducted to examine hotel and holiday village general managers’ (GMs’) turnover and to identify root causes of GM turnover. GMs who were serving five‐star hotels and first‐class holiday villages operating mainly in coastal sides of Turkey (mostly the Aegean coast and the Mediterranean coast) were researched. GMs in 144 hotels and holiday villages were faxed a one‐page survey instrument developed by the researcher. At the end of two rounds, out of 144 GMs, 56 responded to the instrument. Analyzing the data, it is found that GMs are quitting hotels after 3.3 years on average, and hotels tended to change GMs every 2.5 years. The main causes of GM turnover are: management conflict and problems between property owners and GMs; and GMs’ career moves.

Identifies the basic competencies of research chefs. A modified, three‐round (pilot round plus two rounds) Delphi procedure was employed. The Research Chefs Association nominated 33 research chefs. Ten of these chefs contributed to the pilot round; 25 to the first round; and 22 to the second round. In the pilot round, the chefs identified the knowledge, skills and abilities that a successful research chef should have. In the first round, the chefs rated and analyzed the competencies identified in the pilot round. In the second round, competencies were identified. The title “research chef” is actually a generic name for two different kinds of research chef: “research‐focused research chef” or “management‐focused research chef”. Even though these chefs share some common competencies, they differ in their basic competencies. A total of 12 basic competencies (competencies rated four and over on the five‐point Likert scale) were identified for research‐focused research chefs, and eight basic competencies were identified for management‐focused research chefs. A total of 19 basic competencies were also identified that applied to both research‐ and management‐focused research chefs.