Can Fine Dining Be Packaged?
DOI:
https://doi.org/10.21325/jotags.2025.1685Keywords:
Gastronomy, Fine dining, Fine dining packaging, Gastronomic R&DAbstract
This study aims to analyze the potential of fine dining restaurants to offer their luxury services in the form of packaged experiences, along with the operational, aesthetic, and strategic challenges that accompany this process. The concept of fine dining is defined within the framework of high-quality gastronomy, aesthetic presentations, and personalized service. Adapting these characteristics to packaging processes brings forth various issues concerning the sustainability of service quality. A qualitative research method was adopted for the study, and semi-structured interviews were used as the data collection tool. Interviews were conducted with a total of seven R&D chefs (two women, five men) working in restaurants listed in the Michelin Guide and The World's 50 Best Restaurants rankings. The findings were categorized under themes such as customer profile, restaurant identity, physical location, challenges encountered, and the fine dining packaging experience. The results indicate that fine dining restaurants need to develop creative solutions aligned with their brand identity, beyond merely addressing economic factors in packaging processes. In this regard, the study offers significant insights into the transformation of fine dining services, contributing to both industry professionals and the academic literature. This study contributes to academic literature by evaluating the delivery options of fine dining restaurants and providing information about this process. The study also draws attention to economic and social issues that will guide industry professionals. Industry professionals and academic literature can make an assessment based on the data presented here.
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