How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

Abstract

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.

Environmental Orientation and Green Competitive Advantage of Hospitality Firms in South Africa: Mediating Effect of Green Innovation

“…The hospitality sector needs to develop environmentally friendly production processes, organisational methods, and good and services that will reduce the reduction of the consumption of water, energy, and other materials [35,36]. Green innovation is of importance to sustainability and maximising the social, cultural, and environmental benefits of tourism in the transition to a green economy [37].…”

The Digitalization of Motion Picture Production and Its Value Chain Implications

“…The most likely future scenario is developed based on experts' iterative assessments of the projections discussed in Section 2. After the first assessment of the projections by the experts, the panel is informed about the interim results and is asked to assess the projections again to reduce the variance of the assessments, i.e., to enhance the group consensus about the projections (Bell 1967;Dalkey and Helmer 1963;Ermolina and Tiberius 2021;Gassmann et al 2021;Prommer et al 2020;Wright 1999, 2001;Skulmoski et al 2007;Schwark et al 2020;Studen and Tiberius 2020;Tiberius and Hauptmeijer 2021;Tiberius and Hirth 2019;Tiberius et al 2021b;Weyer et al 2020;Woudenberg 1991).…”

Emotional Impact of Dishes versus Wines on Restaurant Diners: From Haute Cuisine Open Innovation

“…Haute cuisine has changed and is evolving toward a new design and use of aromas, considering the customer as a co-creator of value for the restaurant [25]. Haute cuisine is a tourist emblem for large cities worldwide, and is fast becoming a tourist attraction in the U.S., Europe, and Japan, where the main objective of haute cuisine is to excite the consumer through the dining experience [26].…”

“…Open innovation in gourmet restaurants proposes that customers should be seen as co-creators of the value of haute cuisine [25]. Innovation in haute cuisine restaurants contributes to stimulating the creation and development of gastronomy tourism products through innovation processes that add quality to the products and services offered by gastronomy tourism [29].…”