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How Will We Dine?
(2020)
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.
How Will We Dine?
(2020)
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.
Depuis les débuts de l’ère spatiale à la seconde moitié du XXème siècle, la France et l’Allemagne ont contribué à l’émergence d’une industrie spatiale européenne dont ils sont les deux principaux acteurs et les principaux partenaires. L’agence spatiale européenne, en s’appuyant sur cette industrie duale, à la fois civile et militaire, a donné une place importante à l’Europe sur la scène mondiale. La création de pôles de compétitivité au tournant du XXIème siècle a contribué à soutenir l’innovation dans un secteur bousculé par l’arrivée de nouveaux acteurs internationaux. Ces pôles se sont imposés dans le paysage économique du secteur en créant des organisations où cohabitent et collaborent des acteurs privés et publics allant de la recherche à la mise en oeuvre des technologies développées. A la multiplicité des politiques de soutien à l’innovation en France et en Allemagne s’ajoutent désormais les objectifs européens définis par la Commission Européenne. Les pôles de compétitivité ne sont pas identifiés comme des instruments privilégiés de la politique spatiale européenne pas plus que dans les projets de coopération franco-allemands des dernières années. La capacité d’action locale de ces organisations n’est pas adaptée aux enjeux économiques à dimension européenne qui prévalent aujourd’hui et ne leur permet pas de s’intégrer efficacement dans l’industrie spatiale moderne.