Schwark Nele, Tiberius Victor, Fabro Manuela
Faculty of Economics and Social Sciences, University of Potsdam, 14482 Potsdam, Germany.
Institute of History and Philosophy of Science, Technology, and Literature, Technical University of Berlin, 10623 Berlin, Germany.
Foods. 2020 Sep 26;9(10):1369. doi: 10.3390/foods9101369.
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.
高级烹饪，即美食餐厅精致餐饮的烹饪风格，在过去几十年中发生了变化，预计在未来几年还会继续演变。为了进行前瞻性分析，本研究的目的是根据当今厨师的观点，确定未来五到十年内高级烹饪领域可能出现的未来趋势情景。为实现这一目标，开展了一项国际性的两阶段德尔菲研究。得出的情景表明，2019年冠状病毒病（COVID-19）大流行将导致大量餐厅倒闭，并将激发剩余餐厅的创造力和创新能力。预计高级烹饪旅游业将增长，不同客户群体的菜单价格也会有所不同。亚洲和美洲将开设更多高级烹饪餐厅。当地食物仍将是一个主要趋势，并将辅以昆虫以及植物性蛋白质和精致的非酒精食物搭配。餐厅设计和香味的运用将变得更加重要。此外，私人用餐和家庭精致餐饮也将变得更加重要。该情景还包括负面预测。这些发现可作为高级烹饪未来研究的议程，包括将创新视角扩展到餐厅和商业模式。实际意义包括高级烹饪餐厅有必要进行创新，以应对几个地区日益激烈的竞争。应将顾客视为高级烹饪价值的共同创造者。
