Search Results (14)

As a major source of food and plastic waste and a large consumer of water and energy, the hospitality sector is key to combating climate change. Sustainable practices in the hospitality sector optimize food production and use, introduce innovative solutions and increase employee satisfaction in running environmentally friendly restaurants. This study examines the changes required for a restaurant to make a sustainable transition and the role of key stakeholders (i.e., chefs, head sommeliers, owners and main suppliers) in this process. It focuses on a prestigious Slovenian restaurant that has been awarded a Michelin Green Star and is 80% self-sufficient. The single case study uses semi-structured interviews, the critical incident method and participant observation to collect data. The results showed that in the case of the analyzed restaurant, the lifestyle of the owner/chef decisively shapes the culture of the restaurant, laying the foundation for its sustainable transformation. The success of the transformation itself, however, depends significantly on the employees’ ability to learn and innovate and their active involvement in the change process itself, which impacts both day-to-day business processes and relationships between stakeholders. The latter is reflected in the role the restaurant plays in the local environment as a driver for sustainable community and sustainable entrepreneurship development. Full article

Given the transformation that gastronomy has undergone in recent years, there is a need to characterize some new foods that are being incorporated into the modern diet. Among them, edible flowers stand out, which are used today not only to enhance the organoleptic properties of gourmet dishes but also for some of the beneficial properties they provide to human health. In this study, the volatilomic fingerprint of seven edible flowers that are used daily in Michelin-starred restaurants on Madeira Island was established. For this purpose, the extraction of volatile organic metabolites (VOMs) was carried out using the headspace solid-phase microextraction (HS-SPME) technique followed by gas chromatography coupled to mass spectrometry (GC-MS). The results showed a wide variability among the analyzed flowers. While fewer VOMs were detected in some flowers, other flowers, such as Viola tricolor and Rosa spp., exhibited a greater number of these compounds. Acmella oleracea had the highest number of detected VOMs. Each of these VOMs contributes to the characteristic aroma representative of the respective flower, highlighting their potential health benefits, as some are known for their anti-inflammatory, antimicrobial, and even anticancer properties. Full article

Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness. Full article

Given the importance of semiotics and destination image (TDI) in the field of tourism and hospitality marketing, this study proposes a conceptual model that integrates Peirce’s semiotic triad, Grönroos’s quality service model, and Morris’s semiotic trichotomies in the TDI formation circle. The new framework aims to measure the contribution of quality hospitality services to online TDI formation. Using scaled comparisons of homogeneous big data, this framework was empirically tested with all two- and three-star Michelin restaurants and a sample of 100 four- and five-star hotels, all located in Asia and Europe, reviewed in 317,979 online travel reviews (OTRs) hosted on TripAdvisor. The results showed that three-star restaurants and five-star hotels are more popular in terms of the number of OTRs, but diners and guests are more satisfied with and loyal to two-star restaurants and four-star hotels. This big data finding contradicts previous survey-based research on quality services. Instead, the results confirm that consumer satisfaction positively affects consumer loyalty. The new approach to the TDI from a semiotic perspective—destination image semiotics—can represent a paradigm shift in the analysis of TDI through user-generated content (UGC). The proposed conceptual framework integrates several sound theoretical models to extract maximum insights from UGC. Full article

Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to promote sustainability practices. This study examines the sustainability of 135 Michelin three-star restaurants by conducting website content analysis. By identifying restaurants’ sustainable practices during the processes of procurement, preparation, and presentation and analysing the official websites of 135 Michelin three-star restaurants, this study finds that although all sustainable practices are mentioned by less than half of the reviewed websites, most practices could be interpreted as being embedded in their locality, especially local food and restaurant history. This study suggests that promoting locality could therefore help sustain sustainability in the fine-dining restaurant industry. Although this study is limited to the website content of official websites for Michelin three-star restaurants, it provides potentially valuable insights on the promotion of sustainable restaurant practices. Full article

With the current rapid economic development, restaurant practitioners need to pay attention to the issue of how fine-dining restaurants can achieve sustainable operations in the presence of fierce competition. Fine-dining restaurants have gradually become a reflection of consumers’ self-image; therefore, this study combines the VAB framework, self-congruity theory, and generational theory to investigate the relationships among perceived quality, customers’ self-image congruity, and their willingness to pay a price premium (WTP-PP). Current research uses generation as a moderator to explore the intergenerational differences between Gen X and Gen Y. We adopted Smart-PLS to conduct SEM and MGA. The results of this study showed that the quality of the atmosphere and food induced actual, ideal, and ideal social self-image congruity, while the quality of the service could not only induce the above three aspects of self-consistency but also induce social self-image congruity and have a significant positive impact on WTP-PP. Meanwhile, WTP-PP was also significantly affected by actual self-image congruity and ideal self-image congruity. Furthermore, Gen Yers cared more about the atmosphere quality than Gen X. Contrarily, Gen Xers valued food quality more than Gen Y. Full article

In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos’s service quality model, and the second is a conceptual model based on Morris’s semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures—Taiwan (Asia) and Catalonia (Europe)—using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services. Full article

This study considers relationships among leadership styles and skills (sustainability leadership, innovation leadership and sustainable innovation) as drivers of sustainable innovation capability in the Michelin-starred restaurant context. The study used semi-structured qualitative interviews with a sample of nine chefs in Germany. The purpose was to examine the impact of sustainability and leadership on the innovation management of Michelin-starred chefs and to determine crucial aspects impacting haute cuisine innovations. Following earlier research, the findings indicate that a holistic view of sustainability is held by high-end chefs in this sector with considerations for the four main pillars (environmental, social, economic, cultural). Leadership style was seen as key to innovation management in the haute cuisine context. However, the interviews revealed that the issue of environmental sustainability was perceived to be of lessor significance when considering innovations in haute cuisine, due to customer expectations and insufficient legislation or government incentives. The external factors of market demand, involvement by a variety of stakeholders, and guest values/needs were viewed as key determinants of innovation type, success and directions. The internal factors of fitting with the business vision, brand loyalty of consumers, and employee skills and engagement were identified as key drivers of innovation decisions and success. Full article

Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique experience for the customer. This empirical study aims to analyze the influence on the consumer of the characteristic stimuli of a high-level gastronomic experience in a restaurant with two Michelin stars. Using neuromarketing biometrics, combined with a qualitative research technique, the objective of this research was to determine the emotional impact of the presentation and tasting of dishes compared to wines and to draw conclusions about each variable in the general experience. The results indicate that the dishes have a greater influence on the level of interest than the wines, and both have a different emotional impact at different moments of the experience due to its duration. Full article

This study aimed to investigate the effect of social network services (SNS) on hotel chef job satisfaction, and to provide an effective strategy to reduce chef turnover and maintain sustainable economic development in hospitality. The intention was to empirically test and analyze the effect of SNS on hotel chef job satisfaction by applying the social capital theory. The social capital theory was explored and the effect of chefs’ social capital on their social presence and job satisfaction was demonstrated. Furthermore, this study aimed to determine the moderation effect of customer orientation. A total of 130 surveys were collected from chefs working at Michelin-starred restaurants in Seoul, Korea. SPSS and AMOS were used to conduct statistical analyses. The outputs included exploratory factor analysis, confirmatory factor analysis, convergent analysis, discriminant analysis, path analysis, mediation effect analysis, and moderation effect analysis. The results illustrated that bridging social capital significantly impacts chef social presence, while bonding social capital does not significantly influence their presence. In addition, both bonding and bridging social capital positively relate to chef job satisfaction. Significant mediation and moderation effects were demonstrated on the path taken by chefs. The results of this study offer theoretical and managerial implications for hotel human resources managers to enhance chef job satisfaction. Full article

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. Full article

The study aims to investigate the formation of customer loyalty among luxury restaurant patrons in Korea. Moreover, the study investigated how the restaurants’ performance could contribute to the trust and sustainability of the Michelin restaurant guide’s reputation. The study identified meal experience, brand credibility, and brand love to influence customers’ revisit intention and willingness to pay a premium. The study surveyed 400 luxury restaurant patrons in Korea. The Michelin restaurant guide was used to classify fine dining restaurants. Measurement items from previously validated studies were adopted. The results of the study showed the meal experience scale satisfactorily measures service performance and leads to the formation of brand credibility. Subsequently, brand prestige and brand love significantly predicted customers’ loyalty intentions. Additionally, brand credibility helps form the trust of the Michelin guide and eventually predicts the long-term reputation of the guide. Full article

Numerous dietary recommendations have been made for the prevention and treatment of diabetes. However, many people with diabetes regard healthy dietary behavior as wearisome and have difficulty adhering to nutrition therapy. We, therefore, conducted a questionnaire survey concerning the restaurants that serve meals suitable for people with diabetes. We first aimed to determine the number of restaurants that were aware of the need to create special menus for people with diabetes. Second, we aimed to encourage restaurants’ serving of tasty, healthy food and promote easier social living for people with diabetes. We conducted our questionnaire survey every year from 2008 to 2013 on the availability of special menus for people with diabetes at restaurants listed in Michelin Guide Tokyo. We succeeded in increasing the proportion of restaurants offering special meals for people with diabetes from 6.7% (10 of 150 restaurants) in 2008 to 13.2% (32 of 242 restaurants) in 2013. As a result of the diabetes pandemic, the market for goods and services catering to people with diabetes is increasing. Diabetologists need to inform and support the food industry to produce foods that are suitable for people with diabetes and promote the serving of such foods by restaurants. This represents a new approach in the prevention and treatment of type 2 diabetes. Full article

Symbolic knowledge-driven innovations can play an important role in the economic development of cities and regions. Cultural events and infrastructures can act as powerful connectivity engines, generating new connections, rewiring links, and repositioning institutions/cities/regions on the Internet map. Within this framework, this paper aims to contribute to the analytical understanding of culture-led repositioning. For this purpose we perform regression analysis with cultural networks (observational cross-sectional network data) from digital media for a specific cultural case study: the Basque Culinary Center (BCC), a higher education faculty of haute cuisine promoted by the University of Mondragon along with a group of Michelin-starred chefs. Results show that a cultural sector, such as haute cuisine, can contribute to structural changes in connectivity patterns, putting an institution/city/region on the media map. It is the connection (in the online press) of the BCC to the influential Michelin-starred chefs that can fuel the accumulation of press articles (media items) on the BCC; and it is precisely this accumulation of press articles that can impact BCC revenues. Put differently, the co-branding between the influential Michelin chefs and the BCC may have put the BCC on the press map, promoting new student registrations and fostering Basque haute cuisine. The main contribution of this article is a prototype of regression analysis to test repositioning with network data. Full article