Search results

The purpose of this study was to examine the global perceptions of social equity in the fine dining business model as a result of the surprise announcement for the 2024 planned closure of the Michelin three-star restaurant, Noma.

This study used critical discourse analysis to inductively analyze 91 source documents retrieved through a lexical database search. The analysis yielded five overarching themes and six subthemes.

Findings from this study serve as a benchmark in retrospect for capturing a rapidly accelerating global conversation from January to March 2023 around the long-term viability and social sustainability of the fine dining business model.

Against the backdrop of labor challenges in the restaurant industry due to the Covid-19 pandemic and its aftermath, the announced closure of Noma precipitated criticism of the stage (unpaid intern) system and the intense pressures of attaining and maintaining Michelin star status.

Results from the discourse analysis suggest certification for fine dining restaurants, perhaps through the Michelin Guide, for demonstrating a commitment to social sustainability as a qualifier to achieve a Michelin star.

Findings from this research reveal a palpable change in societal tolerance for a more socially sustainable fine dining restaurant business model that advances equitable solutions for its workers while assuring the economic sustainability of restaurants.

This study drew upon a foodscape lens to reveal a juxtaposition between well-executed environmentally sustainable initiatives in the fine dining business model and the threats to the social sustainability among its workers.

The hospitality industry is on the cusp of a culinary revolution, propelled by the integration of smart cooking technologies and artificial intelligence (AI). This article delves into how these innovations are transforming hotel and restaurant kitchens, emphasizing food quality, operational efficiency and sustainability. Through AI, the culinary domain promises not just refined dining experiences but also a fundamental reshaping of kitchen operations.

The study includes a document review prepared by examining the academic literature regarding the chosen concepts in a wide range of contexts.

Smart cooking provides much convenience in working life with the help of technology, and this technology will be given more space in the future.

This article presents a review of the relevant literature on smart cooking systems, one of the developing digital gastronomy tools.

This study was designed to contribute to the extant literature by discovering the perceptions of restaurant employees and managers toward equal opportunities in restaurant labor and working in a diversity-rich restaurant work environment.

A qualitative research approach was utilized. Through in-depth interviews, data were collected purposefully from restaurant workers in different positions (e.g. managers, servers, chefs and cooks) in the USA.

As a result of content analysis, different perspectives emerged on equal employment opportunity and diversity in restaurant labor. While some employees and managers believe that restaurant labor has equal employment opportunities, others think there is a lack of equal employment opportunity and partial equal employment opportunity in the industry. Most participants perceive working in a diversity-rich restaurant work environment as beneficial (an opportunity to learn about different cultures and an opportunity to learn different experiences and approaches).

To the best of our knowledge, this is the first paper to explore employees' and managers' perceptions of equal employment opportunity and diversity in the hospitality labor context, specifically restaurant labor. Therefore, the research findings will create value for scholars to understand the view on equal employment opportunity and diversity in restaurant labor. Further, it will assist practitioners in designing their labor structure regarding equal employment opportunity and diversity management for the future.

Current open innovation (OI) and external knowledge search (EKS) research primarily shows a positive linear relationship between EKS and innovation at an individual level. However, organizational scholarship argues that excessive EKS may harm innovation. This study combines the knowledge-based view (KBV) and attention-based view (ABV) to articulate a nonlinear theory of EKS and innovation at the individual level.

The authors constructed a multi-sourced dataset covering 59,798 USA pharmaceutical patents spanning from 1975 to 2014 and employed negative binomial fixed-effect models to examine theoretical hypotheses.

We find a significant concave curvilinear relationship between EKS and innovation quantity as well as innovation quality at an individual level. An individual’s knowledge breadth and depth moderate the relationship between EKS and innovation, such that the threshold at which EKS has diminishing returns for individual innovation is higher for inventors with a broad range of knowledge and those with deeper expertise in the domain where they are innovating.

Managers should guide inventors toward a moderate investment of time and effort in EKS and should caution against over searching. Besides, managers should recognize that an inventor’s capacity for EKS is determined in part by their breadth of knowledge across various domains as well as the depth of knowledge they have in the knowledge domain where they are innovating.

We provide both parties with a clearer understanding of when EKS can begin to deteriorate an individual’s innovation performance why that deterioration occurs, and we also highlight two individual-level knowledge characteristics to take into consideration when deciding when to cease the EKS process.

This study provides a novel holistic understanding of OI and knowledge management for policymakers and organizations to nourish innovation dynamism and make the best of knowledge stocks in the community, which in turn will create endless power for sustainable social change and inclusive development.

This study contributes to OI theory by highlighting the non-linear nature of the relationship between EKS and innovation on an individual level. This represents a fundamental shift in theory on EKS and individual innovation by suggesting a major rethinking of how the two concepts relate, revealing the dark side of EKS in knowledge management if inventors engage in excessive EKS. Likewise, our study’s incorporation of the ABV informs KBV scholarship by highlighting the role of the limited attentional capacity of individuals in firm knowledge management.