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1 – 10 of 19
Open Access
Article
Publication date: 22 May 2023

Patrizia Gazzola, Enrica Pavione, Daniele Grechi and Federica Scavarda

Although not yet fully defined, natural wine represents a sector that has gained the widespread attention of final consumers and, therefore, also of the restaurant world, because…

Abstract

Purpose

Although not yet fully defined, natural wine represents a sector that has gained the widespread attention of final consumers and, therefore, also of the restaurant world, because of its promise of sustainability. The objective of this paper is to understand Italian haute cuisine's interest in natural wine, with the aim of analysing what qualifies this product as sustainable.

Design/methodology/approach

After introducing a theoretical framework based on the concept of natural wine, a brief paragraph is dedicated to consumer preferences; subsequently, the analysis focusses on a questionnaire given to restaurateurs to determine the impact that natural wine has had in the Italian context. The results try to identify the importance that restaurateurs give to the characteristics of natural wine and their propensity for using such wine in their own businesses.

Findings

The analysis, conducted on a sample of medium-high range restaurants, highlights their strong interest in natural wine, as a result of the final consumers' attitude towards wine with characteristics attributable to sustainability. The positive perception by restaurateurs is similar across Italy, both geographically and in terms of the size of the restaurant.

Originality/value

The originality of the work is the focus on the world of restaurants. To date, the literature on natural wine remains embryonic and always refers to the final consumer. This research is the first step in a broader study that will involve a greater number of restaurants, extending beyond Italy to all of Europe, with the aim of understanding the real development potential of natural wine.

Details

British Food Journal, vol. 125 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 13 February 2024

Cynthia Mejia and Katherine Wilson

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…

Abstract

Purpose

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.

Design/methodology/approach

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

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.

Research limitations/implications

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.

Practical implications

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.

Social implications

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.

Originality/value

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.

Details

International Journal of Contemporary Hospitality Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 6 February 2023

Mert Öğretmenoğlu, Kartal Doğukan Çıkı, Büşra Kesici and Orhan Akova

In the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique…

Abstract

Purpose

In the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique cuisines. Thus, the main purpose of this study was to examine the components of tourists' dining experiences related to palace cuisine foods.

Design/methodology/approach

In this study, a qualitative approach was adopted to capture the components of tourists' dining experiences. The online narratives of tourists (n = 911) who had experienced Ottoman palace cuisine in Istanbul were obtained from an online travel platform (TripAdvisor) and analyzed using content analysis.

Findings

Seven main components were revealed: perceived authenticity, perceived service quality, knowledge, a sense of royalty, food specialties and attributes, a memorable experience and a sense of awe.

Practical implications

By identifying components of the palace cuisine dining experience and their relevant importance, the findings of this study can increase service providers' knowledge and facilitate their jobs. To be able to meet the expectations of tourists experiencing the palace cuisine, service providers can improve their services by considering research results.

Originality/value

Results revealed that obtained six dimensions were parallel with previous studies on food experience; however, this study uncovered a previously unexplored dimension named a sense of royalty. This can be shown as the unique contribution of this study to the tourist food experience literature.

Details

Journal of Hospitality and Tourism Insights, vol. 6 no. 5
Type: Research Article
ISSN: 2514-9792

Keywords

Open Access
Article
Publication date: 28 December 2022

Anna Rita Irimiás and Serena Volo

The aim of the study is threefold: understanding the interconnections amongst visual and verbal multimodal communication strategies used in food discourse; identifying the themes…

2367

Abstract

Purpose

The aim of the study is threefold: understanding the interconnections amongst visual and verbal multimodal communication strategies used in food discourse; identifying the themes of celebrity chef's food discourse with respect to pro-environmental behaviour; and providing a methodological framework to visually analyse food-themed videos.

Design/methodology/approach

This study uses mise-en-scène and critical discourse and multimodal analyses to gain insights on food discourse from 20 videos shared by a Michelin starred chef on social media platforms.

Findings

Results show that a pro-environmental cooking philosophy challenges the normative discourse on food and educates general audiences and foodies alike. Mise-en-scène and discourse analyses of Instagram visual content reveal that leftovers are central to the ethical message and are intertwined – through the aesthetic of the videos-with concepts of inclusivity, diversity and nourishment.

Practical implications

Chefs, and restaurants, are encouraged to recognise their responsibility as role models, thus able to influence the societal production of food discourse.

Originality/value

The findings provide new insights into the role of a celebrity chef in promoting sustainable food preparation and consumption.

Details

British Food Journal, vol. 125 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 21 November 2023

Ramón Barrera-Barrera

The main goal of this paper is to identify the attributes of consumer experience in Michelin-starred restaurants and to estimate their effects on restaurant ratings.

1250

Abstract

Purpose

The main goal of this paper is to identify the attributes of consumer experience in Michelin-starred restaurants and to estimate their effects on restaurant ratings.

Design/methodology/approach

A sample of 70,233 online reviews of 224 Spanish Michelin-starred restaurants were analysed with the latent Dirichlet allocation algorithm. A sentiment analysis and a logistic regression analysis were also employed to estimate the effect of attributes on restaurant ratings.

Findings

Customer attention, food quality, decor and ambience and value for money are frequently used to define restaurant experience. However, it is shown in this study that the experience in a Michelin-starred restaurant goes beyond the evaluation of those four attributes. Furthermore, the effect of the factors that were identified on customer satisfaction differed depending on the restaurant ratings.

Research limitations/implications

The findings are linked to the context of Spanish Michelin-starred restaurants. It is also assumed in this study that online reviews are based on truthful opinions.

Practical implications

Restaurant managers should primarily focus on customer attention and food quality to achieve customer satisfaction. In addition, those restaurants with an error-free service and a highly appreciated wine list among diners are more likely to achieve the culinary excellence that deserves a 5-star rating on TripAdvisor.

Originality/value

The attributes of the restaurant experience are frequently identified in literature reviews. Research based on text-mining analyses of customer reviews to discover a posteriori the factors that define a restaurant experience is scarce, and particularly difficult to find in the context of Michelin-starred restaurants.

Details

British Food Journal, vol. 125 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 9 August 2022

Paulo Rita, Celeste Vong, Flávio Pinheiro and João Mimoso

With the growing popularity of social media, it has become common practice for consumers to write online reviews to share their opinion and experience as well as consider others'…

4734

Abstract

Purpose

With the growing popularity of social media, it has become common practice for consumers to write online reviews to share their opinion and experience as well as consider others' reviews to inform purchase decision-making. This study investigated how online review sentiments towards four key aspects (food, service, ambience and price) change after a restaurant is awarded a Michelin Star to shed light on how the award of a Michelin Star affects online reviews as well as what factors contribute to positive online restaurant reviews.

Design/methodology/approach

The authors conducted a sentiment analysis of online restaurant reviews on TripAdvisor. A total of 8,871 English-written reviews from 87 restaurants located in Europe were extracted using a web crawler developed by Beautiful Soup, and data were then processed using Semantria.

Findings

The study findings revealed that overall sentiments decreased after restaurants were awarded a Michelin Star, in which service sentiment was the most affected aspect, followed by food and ambience. Yet, price sentiment showed a prominent increase. This provides valuable insights for Michelin-starred restaurant operators and owners to create a unique and compelling gastronomic experience that triggers positive online reviews.

Practical implications

The results of this study argue that consumers tend to hold higher expectations for this type of upscale restaurants given its recognition and quality assurance, so they are more likely to have negative feelings when their expectations are disconfirmed. Therefore, restaurants should continuously improve their food and service while paying attention to small details such as ambience, through creativity and innovation. Also, high-end restaurants, especially Michelin-starred restaurants, usually have the edge in premium pricing, yet competitive pricing may backfire considering its perceived luxurious values.

Originality/value

This study analyzed changes in customer sentiments when a restaurant is awarded a Michelin Star through text analytics. Through the lens of online restaurant reviews, the study findings contribute to identifying aspects that are most or least affected by the award of a Michelin Star as well as highlight the role of ambience in customer satisfaction which might have been overlooked in previous studies.

研究目的

隨著社交媒體日趨普及,消費者出現一種常見的做法,就是在網上書寫評論,分享他們的意見和體驗,他們也會參考其他消費者的評論,以在購物時能作出知情決定。本研究擬探討當餐館獲得米其林星級時,消費者對它們在四個主要方面 (即食物、服務、情調和價格) 的網上評價會如何改變。我們藉此能更容易了解、餐館獲得米其林星級會如何影響其網上評論,以及是哪些因素、會為這些餐館帶來正面的網上評價。

研究設計/方法/理念

我們對貓途鷹平台上的網上餐館評論進行情感分析。透過BeautifulSoup 研發的網絡爬蟲,我們取出位於歐洲87間餐館、共8,871個以英文書寫的評論,並把這些數據以Semantria加以處理。

研究結果

研究結果顯示、當餐館獲得米其林星級時,顧客的整體情緒會下降,而其中最受影響的是服務情懷,其次是食物和情調; 但價格情緒卻有明顯的上升。這研究結果給獲得米其林星級餐館的經營者及其東主提供寶貴的啟示,讓他們了解如何為顧客創造一個可帶來正面網上評價的獨特而難忘的美食體驗。

研究的原創性/價值

本研究透過文本挖掘、去分析當餐館獲得米其林星級時,顧客情緒會如何改變; 透過網上餐館評論這面透視鏡子,本研究得到的結果、幫助我們確定米其林星級的聲譽所影響最大和最小的是哪些方面,以及讓我們更深入了解餐館的情調在顧客滿意程度上所扮演的角色,而這個角色在過去的研究中似被忽視。

管理上的啟示

本研究的結果提供了論據、證明由於消費者對擁有相關的認可和品質保證的這類高檔餐館一般予以較高的期望,故當他們發現期望與現實不符時,他們更容易產生負面的情緒; 因此,餐館在關注如情調方面的細節的同時,也應透過創造力和新觀念、去不斷改善他們提供的食物素質和服務水平; 而且,高檔餐館,尤其是獲得米其林星級的餐館,通常在溢價定價方面享有優勢,但當考慮到感知的奢華價值時,具競爭力的價格或會為餐館帶來反效果。

Details

European Journal of Management and Business Economics, vol. 32 no. 3
Type: Research Article
ISSN: 2444-8451

Keywords

Article
Publication date: 5 October 2023

Yong Rao, Meijia Fang, Chao Liu and Xinying Xu

This study aims to explore a new restaurant category’s development from birth to maturity, thereby explaining the rationale for category innovation strategies.

Abstract

Purpose

This study aims to explore a new restaurant category’s development from birth to maturity, thereby explaining the rationale for category innovation strategies.

Design/methodology/approach

The authors conducted a qualitative case study analysis of the New Chinese-style Fusion Restaurant category’s development from birth to maturity. Thematic analysis was conducted on data collected from semi-structured interviews and textual information.

Findings

A new restaurant category’s maturation is determined by the formation of society’s shared knowledge about the category’s crucial attributes, which is an outcome of market participants’ category-related social practices. The authors develop a novel, four-stage framework for the socialized construction of this shared knowledge: a knowledge creation (KC), knowledge diffusion (KD), knowledge integration (KI) and knowledge structuralization (KS). This knowledge evolution along this KC–KD–KI–KS sequence can holistically describe the category maturation process. This framework can help understand the rationale for a restaurant category’s maturation by analyzing the interrelationships among market participants’ social practices, knowledge-related activities and market development.

Research limitations/implications

This study explains how market participants’ knowledge-related activities facilitate a new restaurant category’s maturation. This can help restaurant managers cope with increasingly homogeneous competition by applying a category-innovation strategy.

Originality/value

This study extends product categorization research on restaurants by articulating a product category’s maturation process from a knowledge perspective.

Details

International Journal of Contemporary Hospitality Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 18 March 2024

Faruk Seyitoğlu, Ozan Atsız and Ayşegül Acar

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…

Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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).

Originality/value

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.

Details

Employee Relations: The International Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0142-5455

Keywords

Article
Publication date: 8 February 2024

Wei Wang, Ximing Yin, Ryan Coles and Jin Chen

Current open innovation (OI) and external knowledge search (EKS) research primarily shows a positive linear relationship between EKS and innovation at an individual level…

Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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.

Research limitations/implications

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.

Practical implications

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.

Social implications

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.

Originality/value

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.

Details

Management Decision, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0025-1747

Keywords

Article
Publication date: 19 December 2023

My-Trinh Bui and Thi-Thanh-Huyen Tran

In the wake of severe socio-economic damage, many firms have made creative and technological progress in their responses to the COVID-19 crisis. This paper examines internal and…

Abstract

Purpose

In the wake of severe socio-economic damage, many firms have made creative and technological progress in their responses to the COVID-19 crisis. This paper examines internal and external environmental complexity elements as antecedents of business responses and builds a framework for tourism firms to respond to the pandemic crisis.

Design/methodology/approach

This study obtained survey data from 395 respondents in the Vietnamese tourism and hospitality industry. A partial least squares structural equation modeling–artificial neural network approach was used to examine various combinations of internal and external environmental complexity elements that have different impacts on business responses and firms' performance.

Findings

The knowledge and practice created by the firm's employees (individual creativity), obtained from traditional contexts (traditionality) were identified as internal environmental complexity factors while practice learned from other firms (mimetic pressure), information processing (status certainty) and digital transformation (digital technology speed) were treated as external environmental complexity factors. Internal and external environmental complexity factors influence business responses and firms' performance positively but differently.

Practical implications

This study demonstrates that firms should integrate their internal environment of creativity and traditionality with external environmental factors of mimetic pressure, status certainty and digital technology speed to create better business responses, and thus firm performance in the COVID-19 era.

Originality/value

This investigation contributes to environmental research and narrows the existing research gap relating to the association between types of environmental complexity and firms' responsive action, which then influence firms' performance in terms of sustainable competitiveness.

Details

Journal of Hospitality and Tourism Insights, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2514-9792

Keywords

1 – 10 of 19