Tüzünkan, DemetAlbayrak, Aslı2019-07-222019-07-2220151877-0428https://doi.org/10.1016/j.sbspro.2015.06.487Restaurants should meet the desires and needs of its customers in the best way. They can compete with other restaurants and play a role in the forefront in this competition by innovating and submitting the current products with different tastes or services. Applications of molecular cuisine at this point, play an important tool in this process by new preparation, cooking and presentation methods. The aim of this work was to carry out to the potential contribution to the movement of molecular cuisine of the tourism industry. The responses given by professionals working in restaurants, where use molecular cuisine, and customers thoughts about molecular cuisine applications and molecular cuisine adoption status. The results obtained from 2 to 13 February 2015 in Istanbul. Data collected from semi -structured interviews. The results show that, the application of molecular cuisine, make a significant contribution to the development of Turkish tourism businesses, and also welcomed by the customers.enInnovationrestaurantsmolecular gastronomyArticle10.1016/j.sbspro.2015.06.487WOS:000380509900053N/A