TY  - JOUR
A1  - Schwark, Nele
A1  - Tiberius, Victor
A1  - Fabro, Manuela
T1  - How Will We Dine?
BT  - Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate
JF  - Foods
N2  - 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.
KW  - Delphi method
KW  - fine dining
KW  - haute cuisine
KW  - high gastronomy
KW  - innovation
KW  - Michelin star
KW  - nouvelle cuisine
KW  - restaurants
Y1  - 2020
U6  - https://doi.org/10.3390/foods9101369
SN  - 2304-8158
VL  - 9
IS  - 10
PB  - MDPI
CY  - Basel
ER  - 
TY  - GEN
A1  - Schwark, Nele
A1  - Tiberius, Victor
A1  - Fabro, Manuela
T1  - How Will We Dine?
BT  - Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate
T2  - Postprints der Universität Potsdam : Wirtschafts- und Sozialwissenschaftliche Reihe
N2  - 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.
T3  - Zweitveröffentlichungen der Universität Potsdam : Wirtschafts- und Sozialwissenschaftliche Reihe - 132 
KW  - Delphi method
KW  - fine dining
KW  - haute cuisine
KW  - high gastronomy
KW  - innovation
KW  - Michelin star
KW  - nouvelle cuisine
KW  - restaurants
Y1  - 2020
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-485069
SN  - 1867-5808
IS  - 132
ER  -