How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate
| dc.contributor.author | Schwark, Nele | |
| dc.contributor.author | Tiberius, Victor | |
| dc.contributor.author | Fabro, Manuela | |
| dc.date.accessioned | 2020-11-04T15:19:18Z | |
| dc.date.available | 2020-11-04T15:19:18Z | |
| dc.date.issued | 2020-09-26 | |
| dc.date.updated | 2020-10-08T10:36:24Z | |
| dc.description.abstract | 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. | en |
| dc.identifier.eissn | 2304-8158 | |
| dc.identifier.uri | https://depositonce.tu-berlin.de/handle/11303/11831 | |
| dc.identifier.uri | http://dx.doi.org/10.14279/depositonce-10721 | |
| dc.language.iso | en | en |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | en |
| dc.subject.ddc | 640 Hauswirtschaft und Familie | de |
| dc.subject.other | Delphi method | en |
| dc.subject.other | fine dining | en |
| dc.subject.other | haute cuisine | en |
| dc.subject.other | high gastronomy | en |
| dc.subject.other | innovation | en |
| dc.subject.other | Michelin star | en |
| dc.subject.other | nouvelle cuisine | en |
| dc.subject.other | restaurants | en |
| dc.title | How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate | en |
| dc.type | Article | en |
| dc.type.version | publishedVersion | en |
| dcterms.bibliographicCitation.articlenumber | 1369 | en |
| dcterms.bibliographicCitation.doi | 10.3390/foods9101369 | en |
| dcterms.bibliographicCitation.issue | 10 | en |
| dcterms.bibliographicCitation.journaltitle | Foods | en |
| dcterms.bibliographicCitation.originalpublishername | MDPI | en |
| dcterms.bibliographicCitation.originalpublisherplace | Basel | en |
| dcterms.bibliographicCitation.volume | 9 | en |
| tub.accessrights.dnb | free | en |
| tub.affiliation | Fak. 1 Geistes- und Bildungswissenschaften::Inst. Philosophie-, Literatur-, Wissenschafts- und Technikgeschichte::FG Theoretische Philosophie | de |
| tub.affiliation.faculty | Fak. 1 Geistes- und Bildungswissenschaften | de |
| tub.affiliation.group | FG Theoretische Philosophie | de |
| tub.affiliation.institute | Inst. Philosophie-, Literatur-, Wissenschafts- und Technikgeschichte | de |
| tub.publisher.universityorinstitution | Technische Universität Berlin | en |