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1 – 10 of 53Cynthia 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.
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Debora Gottardello and Solmaz Filiz Karabag
Using the lens of crisis innovation and strategic alignment, this study explores how a segment of the restaurant sector that may be less agile than others—Michelin-starred…
Abstract
Purpose
Using the lens of crisis innovation and strategic alignment, this study explores how a segment of the restaurant sector that may be less agile than others—Michelin-starred restaurants—perceives and aligns with the challenges brought about by the COVID-19-pandemic.
Design/methodology/approach
The study collected data from 19 Michelin-starred restaurants in Spain using a qualitative interview method. The data were analyzed qualitatively and organized thematically.
Findings
Four key categories of strategic challenges were identified: human resources, uncertainty, control and economic challenges. In response, chefs displayed both behavioral and organizational strategies. Those organizational strategies were new human resource management, reorganization, product and service innovation and marketing. While the new human resource management actions adopted to align with the human resource challenges identified, a misalignment remains between some of the other strategic actions, such as product and service innovation, marketing and economic and uncertainty challenges.
Originality/value
The findings offer new insight into Michelin-starred restaurant chefs' challenges and (mis)alignment strategies, an area that has been understudied in the current literature on innovative responses in the hospitality sector post-pandemic.
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Felix Wortmann, Heiko Gebauer, Claudio Lamprecht and Elgar Fleisch
Bee-Lia Chua, Seongseop (Sam) Kim, Frank Badu-Baiden, Rachel Yuen May Yong, Bona Kim, Ermias Kifle Gedecho and Heesup Han
This study elucidated the connections among the influence of Singaporean hawkers, local gastronomy involvement, and the three dimensions of authenticity (objective, constructive…
Abstract
Purpose
This study elucidated the connections among the influence of Singaporean hawkers, local gastronomy involvement, and the three dimensions of authenticity (objective, constructive, and existential). Furthermore, it investigates how personal nostalgia affects the cultural identity of hawkers.
Design/methodology/approach
A self-administered questionnaire was created to assess hawker influence, gastronomy involvement, authenticity, personal nostalgia, and hawker cultural identity. Survey data was gathered from 401 Singapore residents aged 18 and older.
Findings
Results of the structural equation modeling revealed various significant aspects of hawker influence, including physical and social environments, uniqueness and cultural significance, and hygiene and food safety. Hawker influence and local gastronomy contributed to objective authenticity, which, in turn, affected constructive and existential authenticity, ultimately shaping personal nostalgia and hawker cultural identity.
Practical implications
The study offers guidance for stakeholders in sustaining hawker culture, emphasizing authenticity’s role and the importance of nostalgia in identity formation. By aligning with the progressive nature of Singapore, these implications aim to ensure the continued thriving of this invaluable legacy for generations to come.
Originality/value
The study affirms relationships between hawker influence, local gastronomy involvement, and authenticity constructs. It emphasizes the hawker’s role and gastronomy involvement in influencing individuals’ perceived authenticity and accentuates the potential for authenticity in strengthening national branding.
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Felix Wortmann, Heiko Gebauer, Claudio Lamprecht and Elgar Fleisch
Felix Wortmann, Heiko Gebauer, Claudio Lamprecht and Elgar Fleisch
Batuhan Aktepe and Barış Demirci
The main objective of this research is to unravel and analyze emergent technologies that are altering and improving the event industry. The study seeks to recognize the most vital…
Abstract
Purpose
The main objective of this research is to unravel and analyze emergent technologies that are altering and improving the event industry. The study seeks to recognize the most vital technological advancement, uses and effects on event preparation, management and participant experience.
Design/methodology/approach
In this study, a narrative literature review method was used to examine emerging technologies in event management.
Findings
The research reveals that the emerging technologies examined in the articles affect and transform the event industry differently. Many of these technologies are currently being used in the event industry and are likely to be utilized in the coming years.
Originality/value
Numerous studies in the literature are related to the research field. However, as technology evolves rapidly, it is necessary to repeat studies at regular intervals. This article contributes to the literature by tracking new technological developments in the event industry.
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This study investigates the roles of technological development, artificial intelligence (AI), and robots in the catering business and their effects on the labor force and staff…
Abstract
Purpose
This study investigates the roles of technological development, artificial intelligence (AI), and robots in the catering business and their effects on the labor force and staff shortages.
Design/methodology/approach
The impact of AI, robots, and technological advancements on the labor force is outlined. Secondary sources and the results of interviews with two highly experienced experts were used to identify the transformation or metamorphosis that affects the staff situation during catering operations. This is an opinion paper that explains why it contains many of the authors’ observations and experiences.
Findings
Technological equipment and AI have been used frequently in catering operations, and robots are not grooved. In the near future, these tools could be part of a solution for the staff shortage because, with their help, less-skilled workers could be doing some of the job in the catering business.
Research limitations/implications
The study is written from a limited perspective because of its qualitative nature and the fact that it is shaped by expert opinions and the author's views. It is expected that conducting the same study with a larger number of experts operating in various fields on similar topics in the future will lead to more effective results.
Practical implications
This research character is an opinion paper and qualitative. This research aims to explain the use of artificial intelligence, technological advancements, and robots and to explore their impacts on the labor force based on the opinions of experts and the author. The data obtained are expected to be useful for future labor force planning in catering businesses.
Social implications
This study provides an exploratory framework regarding staff shortages in catering businesses and the integration of technology, AI and robots.
Originality/value
Based on a literature review, only a limited number of studies have been conducted on the use of technology, artificial intelligence, and robots in kitchens. None of these studies investigated their impact on the labor force. Therefore, this study is both original and valuable.
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Felix Wortmann, Heiko Gebauer, Claudio Lamprecht and Elgar Fleisch