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The purpose of this paper is to present the key food experience factors that affect a consumer’s restaurant meal enjoyment. It considers the effects on the dining experience that come from enhancements in today’s restaurants and the advent of the foodie customer. The paper reviews the modern restaurant scene in Canada and how best practices have created non-events despite differentiation attempts among producers of hospitality experiences.

In this paper, the literature regarding current practices in modern restaurants is reviewed, along with a discussion of the foodie consumer. Analysis draws on the theory that many transactions in hospitality are mundane and few offer meta-hospitality memorable moments.

With the expanding range of restaurant choice across Canada – serving better-than-ever food options in green environments in unique servicescapes – it would appear that these are the golden years of the food service industry. Yet the reality could be that consumers are walking away feeling that all gastronomic experiences are equally mundane.

An examination of the way we approach food service as entertainment and escape is called for. Examining hospitality trends is part of what makes the industry a source of fascination for consumers and researchers.

The author’s culinary background as a professional chef and his recent academic experience, including his doctoral research in a related topic, enriches the originality of this article.

Selling food tourism experiences can be a successful marketing tool that creates positive gastronomic memories. To determine how gastronomic memories are created, this study conducted interviews with participants using auto-driven photo-elicitation, the process of which explored trigger points with both tangible and intangible attributes. A focus group was also held where an avant-garde meal was served to “foodies” as a means of food-elicitation technique. This chapter examines the ways authenticity was presented in the narratives of the participants, and how authenticity played a role in their creation of participants’ memorable gastronomic experiences. The chapter questions if these “foodies” are taking away the mystique from dining-out by over analyzing the product.

The purpose of this paper is to profile the Worldwide Hospitality and Tourism Themes (WHATT) theme issue “The hospitality and tourism industry in Canada: what are the main challenges and solutions?” with reference to the experiences of the lead theme editor and the writing team.

This paper uses structured questions to enable the theme editor to reflect on the rationale for the theme issue question, the starting-point, the selection of the writing team and material and the editorial process.

It has been observed that involving authors of different academic and professional backgrounds in all aspects of hospitality and tourism is daunting but valuable. The outcomes of a broad-ranging collaboration yield fresh insights, a deeper understanding of the issues and an array of possible responses to the theme issue question.

The theme issue outcomes provide lines of enquiry for others to explore and reinforce the value of WHATT’s approach to collaborative working and writing.

The collaborative work reported in this theme issue offers a unified but contrarian response to the theme’s strategic question. Taken together, the collection of articles constitutes a provocative yet authoritative call to action in response to the problems highlighted.

Restaurants typically have small profit margins and with the pressure of increasing food and labor costs, management is looking to revenue as a way to maintain and drive profits. One technique to increase revenue is through revenue management practices, but management needs to be aware of their customers’ reactions to these practices prior to implementation. The paper aims to discuss this issue.

This study utilizes linear regression to determine the impact of select restaurant revenue management practices, customers’ familiarity with revenue management in general and in restaurants specifically, and customers’ demographics on perceived fairness of revenue management practices in casual and fine-dining restaurants.

Results indicate that customers find certain restaurant revenue management practices, such as charging premium prices on certain days of the week, fair in both casual and fine-dining restaurants, while others are not in either. Non-refundable reservation fees were found to be fair for fine-dining establishments only. Increased familiarity with restaurant revenue management was associated with higher perceptions of fairness for both casual and fine dining. Age was the only demographic studied that affected perceived fairness.

This study is the only known study to simultaneously evaluate the impact of price and duration restaurant revenue management techniques in combination with customer demographics and revenue management familiarity on consumer perceptions of fairness.