Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant

Opazo, M. Pilar

doi:10.1016/j.ijgfs.2013.06.001

Cited by 39 publications

(5 citation statements)

References 12 publications

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“…Previous SNS/eating establishment-focused research has examined single cases. Opazo (2012) analysed drivers for innovation in haute cuisine using the el Bulli restaurant, and Sørensen et al (2020) measured experience value creation in a themed attraction restaurant. We used online surveys (Bagozzi and Dholakia, 2006).…”

Section: Methodsmentioning

confidence: 99%

Females’ customer engagement with eco-friendly restaurants in Instagram: the role of past visits

Ballester

Mafé²

2022

IJCHM

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Purpose The purpose of this study is to examine the effect on the customer brand engagement (CBE) of followers of an eco-friendly restaurant of their perceptions of the originality of the firm-generated content posted online by the restaurant and the effect of CBE on brand advocacy and behavioural intentions to visit the restaurant, paying special attention to the moderating role of past visits to the restaurant. Design/methodology/approach The hypotheses were tested using structural equation modelling with a sample of 491 female Instagram users who follow the online account of a particular eco-friendly dining establishment. Two group comparisons were conducted to test the moderating effects in relationships between CBE and consumer–brand interactions (behavioural intentions to visit the restaurant and brand advocacy). Findings Followers’ perceptions of the originality of the material posted by the eco-friendly restaurant had a positive influence on CBE which, in turn, affected brand advocacy and behavioural intentions to visit the restaurant. Past visits moderated the relationship between CBE and consumer–brand interactions. Practical implications This study offers restaurants an understanding of how to develop marketing strategies targeted at females on visual-based social networks; it is shown that original posts encourage favourable responses, such as CBE, brand advocacy and behavioural intentions. Managers should organise events and invite their female followers to visit the restaurant. Originality/value This study adds to the knowledge about customer engagement by explaining how firm-generated content posted on Instagram drives CBE and provides specific suggestions as to how restauranteurs might engage online with their clients. This study goes beyond direct effects and analyses the moderating role of past visits to the restaurant on the relationships between CBE and consumer–brand interactions (visiting intentions and brand advocacy).

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Section: Methodsmentioning

confidence: 99%

Females’ customer engagement with eco-friendly restaurants in Instagram: the role of past visits

Ballester

Mafé²

2022

IJCHM

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“…Culinary innovation is examined from the exquisite case of elBulli Restaurant. Three functions that institutionalise innovation are identified in the discourse: conceptualisation, socialisation, and control demonstrating that discourse is a driver to follow creative paths (Pilar Opazo, 2012). The culinary innovation process, classically based on tacit knowledge, can receive advantages by adding innovation process strategies from the manufacturing industry (Nagai & Silveira Torres Junior, 2021).…”

Section: Definition Of Innovation Capabilitymentioning

confidence: 99%

The role of transformational leadership and innovation adoption in restaurant performance

dos Anjos,

Kuhn

2024

TMS

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The objective was to analyse the innovation influenced by transformational leadership in restaurant industry performance. The online questionnaire was applied via Amazon Mechanical Turk. Data collection reached 254 restaurant sector professionals, and their responses were analysed using descriptive statistics, correlation, and multiple regression. The results indicated that the innovation dimensions (menu, experiential, promotion, and technology) correlate positively and highly with transformational leadership. Innovations' impact and predictive power on restaurant performance were assessed, with leadership level as a weighting. The innovations related to the menu have the highest positive impact, followed by the innovations in promotion and experience. However, the innovation in technology had no significant impact. The result of the study provides theoretical and empirical contributions to the restaurant industry, generating propositions of innovative actions and highlighting the importance of transformational leadership. In the end, innovation is a critical part of any strategy to strengthen competitiveness and must be actively managed by leadership, stimulating the generation of new ideas and their conversion into marketable solutions.

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“…The techno-cuisine promoted for the first time the use of chemical molecules in dishes to directly stimulate smell and taste, while sounds played via headphones, stimulating the diner while eating (99,102), which has a solid experimental basis (103). This was the beginning of the so-called techno-emotional cuisine, term coined by gastronomic journalist Pau Arenós (2,75,104,105) or experimental cuisine (101), term adopted in this revision in agreement with Spence, which aimed to achieve "total gastronomy, " understood as the ordered, simultaneous, and conceptualized stimulation of all the senses and brain circuits possible during the gastronomic act, which incorporated as many artifices as necessary (magic games, play-food, ad hoc musical compositions, etc.). In this techno-emotional cuisine trompe l'oeil was the rule; the technical purity, the norm.…”

Section: The Experimental Cuisine and Sustainability Cooking Of The Tmentioning

confidence: 99%

Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy

Moral

2020

Front. Nutr.

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Thomas Kuhn brings the concept of "paradigm" as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a process (scientific, economic, social, and in this case, contemporary haute cuisine), in a given time. According to Kuhn, progress does not happen by gradual accumulation of knowledge, but rather by abrupt advances. In this review, the conceptual evolution experienced by contemporary gastronomy (from the French Revolution to today) is analyzed applying the paradigm structure in light of the scientific knowledge of each era. It is thus reviewed how the first and second gastronomic paradigms, proposed, respectively, by Carême and Escoffier and based on food smell and taste the first and the flavor of the sauces the second, have been replaced by the third and fourth paradigms, led, respectively, by the Nouvelle Cuisine in France and Ferrán Adriá in Spain, and in whose development touch, sight, and sound have become increasingly prominent in gastronomic pleasure. Finally, it is analyzed how new trends in gastronomy: (1) worldwide diffusion of the Spanish tapas; (2) globalization of ethnic and fusion cuisines; (3) the growing disappearance of the professional gastronomic critique and its replacement by mass media influencers; (4) the increase of sustainability in cooking with development of local-, vegan-, and paleo-cooking, comfort, and smart food and finally, (5) the growing role of social networks and the self-itis linked to photography or foodstagramming in the gastronomic experience are leading toward a new gastronomic paradigm based on the global socialization of classic gastronomy.

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Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant

Cited by 39 publications

References 12 publications

Females’ customer engagement with eco-friendly restaurants in Instagram: the role of past visits

Females’ customer engagement with eco-friendly restaurants in Instagram: the role of past visits

The role of transformational leadership and innovation adoption in restaurant performance

Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy

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