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Article

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

1
Faculty of Economics and Social Sciences, University of Potsdam, 14482 Potsdam, Germany
2
Institute of History and Philosophy of Science, Technology, and Literature, Technical University of Berlin, 10623 Berlin, Germany
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1369; https://doi.org/10.3390/foods9101369
Received: 10 August 2020 / Revised: 23 September 2020 / Accepted: 24 September 2020 / Published: 26 September 2020
(This article belongs to the Special Issue Consumer Behavior and Food Choice)
Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will become more relevant. Also, private dining and fine dining at home will become more important. The scenario also includes negative projections. These findings can serve as a research agenda for future research in haute cuisine, including the extension of the innovation lens towards the restaurant and the business model. Practical implications include the necessity for haute cuisine restaurants to innovate to cope with increasing competition in several regions. Customers should be seen as co-creators of the value of haute cuisine. View Full-Text
Keywords: Delphi method; fine dining; haute cuisine; high gastronomy; innovation; Michelin star; nouvelle cuisine; restaurants Delphi method; fine dining; haute cuisine; high gastronomy; innovation; Michelin star; nouvelle cuisine; restaurants
MDPI and ACS Style

Schwark, N.; Tiberius, V.; Fabro, M. How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate. Foods 2020, 9, 1369. https://doi.org/10.3390/foods9101369

AMA Style

Schwark N, Tiberius V, Fabro M. How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate. Foods. 2020; 9(10):1369. https://doi.org/10.3390/foods9101369

Chicago/Turabian Style

Schwark, Nele, Victor Tiberius, and Manuela Fabro. 2020. "How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate" Foods 9, no. 10: 1369. https://doi.org/10.3390/foods9101369

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