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The modern Canadian restaurant: food for thought

The modern Canadian restaurant: food for thought PurposeThe purpose of this paper is to present the key food experience factors that affect a consumer’s restaurant meal enjoyment. It considers the effects on the dining experience that come from enhancements in today’s restaurants and the advent of the foodie customer. The paper reviews the modern restaurant scene in Canada and how best practices have created non-events despite differentiation attempts among producers of hospitality experiences.Design/methodology/approachIn this paper, the literature regarding current practices in modern restaurants is reviewed, along with a discussion of the foodie consumer. Analysis draws on the theory that many transactions in hospitality are mundane and few offer meta-hospitality memorable moments.FindingsWith the expanding range of restaurant choice across Canada – serving better-than-ever food options in green environments in unique servicescapes – it would appear that these are the golden years of the food service industry. Yet the reality could be that consumers are walking away feeling that all gastronomic experiences are equally mundane.Practical implicationsAn examination of the way we approach food service as entertainment and escape is called for. Examining hospitality trends is part of what makes the industry a source of fascination for consumers and researchers.Originality/valueThe author’s culinary background as a professional chef and his recent academic experience, including his doctoral research in a related topic, enriches the originality of this article. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Worldwide Hospitality and Tourism Themes Emerald Publishing

The modern Canadian restaurant: food for thought

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
1755-4217
DOI
10.1108/WHATT-04-2017-0016
Publisher site
See Article on Publisher Site

Abstract

PurposeThe purpose of this paper is to present the key food experience factors that affect a consumer’s restaurant meal enjoyment. It considers the effects on the dining experience that come from enhancements in today’s restaurants and the advent of the foodie customer. The paper reviews the modern restaurant scene in Canada and how best practices have created non-events despite differentiation attempts among producers of hospitality experiences.Design/methodology/approachIn this paper, the literature regarding current practices in modern restaurants is reviewed, along with a discussion of the foodie consumer. Analysis draws on the theory that many transactions in hospitality are mundane and few offer meta-hospitality memorable moments.FindingsWith the expanding range of restaurant choice across Canada – serving better-than-ever food options in green environments in unique servicescapes – it would appear that these are the golden years of the food service industry. Yet the reality could be that consumers are walking away feeling that all gastronomic experiences are equally mundane.Practical implicationsAn examination of the way we approach food service as entertainment and escape is called for. Examining hospitality trends is part of what makes the industry a source of fascination for consumers and researchers.Originality/valueThe author’s culinary background as a professional chef and his recent academic experience, including his doctoral research in a related topic, enriches the originality of this article.

Journal

Worldwide Hospitality and Tourism ThemesEmerald Publishing

Published: Aug 14, 2017

References