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The purpose of this study was to examine the global perceptions of social equity in the fine dining business model as a result of the surprise announcement for the 2024 planned closure of the Michelin three-star restaurant, Noma.

This study used critical discourse analysis to inductively analyze 91 source documents retrieved through a lexical database search. The analysis yielded five overarching themes and six subthemes.

Findings from this study serve as a benchmark in retrospect for capturing a rapidly accelerating global conversation from January to March 2023 around the long-term viability and social sustainability of the fine dining business model.

Against the backdrop of labor challenges in the restaurant industry due to the Covid-19 pandemic and its aftermath, the announced closure of Noma precipitated criticism of the stage (unpaid intern) system and the intense pressures of attaining and maintaining Michelin star status.

Results from the discourse analysis suggest certification for fine dining restaurants, perhaps through the Michelin Guide, for demonstrating a commitment to social sustainability as a qualifier to achieve a Michelin star.

Findings from this research reveal a palpable change in societal tolerance for a more socially sustainable fine dining restaurant business model that advances equitable solutions for its workers while assuring the economic sustainability of restaurants.

This study drew upon a foodscape lens to reveal a juxtaposition between well-executed environmentally sustainable initiatives in the fine dining business model and the threats to the social sustainability among its workers.

This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as the tourism and hospitality field.

The author develops a literature review of papers in specialist journals and the SCOPUS database to identify major research themes and the evolution of experience and gastronomic experience research.

Gastronomy is an increasingly important element of tourism experiences. Gastronomic experience research in tourism mirrors the evolution in management and marketing theory from rational information processing approaches to emotional and hedonistic approaches and analysis of relationality and co-creation. The paper sketches a development from Experience 1.0 (producer-orientated) to Experience 2.0 (co-creation) to Experience 3.0 (foodscapes) in gastronomic experiences in tourism research.

Increasing complexity of gastronomic experiences requires a more holistic analytic approach, including more attention for relational and co-creational processes. Linking together different experience elements and experience phases requires more holistic and contextual research approaches.

Hospitality organizations should recognize the differentiated and complex nature of gastronomic experiences, the different touchpoints within the customer journey and their relationship to experience outcomes. The development of hybrid gastronomic experiences offers both opportunities and challenges for the future.

This quantitative and qualitative literature analysis underlines the need for a more holistic approach to gastronomic experiences, covering different experiential phases and contexts of production and consumption.

Numerous factors can influence an individual's eating behaviour, including the environment where food is purchased and consumed; this has been termed the foodscape. Settings where meals are consumed by the same people habitually, such as that of workplaces, can significantly impact individuals' overall diets, highlighting an opportunity to improve their health. The aim of this study is to investigate the extent to which the foodscape within a university influences consumer food choice, both students and staff.

A case study approach was taken where ten interviews were conducted with staff (n=5) and students (n=5) in a university establishment. Interviews were transcribed and analysed thematically. Codes were sorted into overarching research categories bringing meaning to the data, which could then be used in conjunction with outlet mapping.

Results demonstrate that generally consumers were fairly healthy conscious; however, their behaviour did not reflect this. Personal factors were identified and it was also felt that the environment was not supportive or encouraging of healthy eating practices.

The study concluded that while consumers are ultimately responsible for the lifestyle behaviour they lead, the environment has a significant opportunity to encourage healthy behaviour, a fact that is not always embraced by employers. There are a number of underlying or embedded issues in subjects which surfaced during the interview stage of the study. This work, therefore, contributes towards the body of knowledge in the understanding of the role of the foodscape within a workplace setting.

The potential for the foodservice industry to be part of a public health strategy has led to a new understanding of this sector’s role in a wider interdisciplinary health environment. The purpose of this paper is to evaluate the influence of the foodscape on fruit and vegetable choice by staff in a higher educational setting.

Foodscape mapping of fruit and vegetable provision on campus was conducted to provide context. Two focus groups with staff and two interviews with foodservice managers took place to gain depth of understanding. Thematic analysis was conducted to allow for pattern and meaning to emerge.

Results demonstrate two main overarching themes; personal influence and food operator influence that impact on fruit and vegetable choice. In addition connectivity, perceptions of freshness, food quality and display seemed to be strong categories emerging from the data. Interestingly, this research indicated that consumers were more likely to eat fruit and vegetables when part of a composite dish than if served separately.

Providing a positive foodscape to enhance availability of fruit and vegetables may be challenging but helpful towards health promotion. Nevertheless, no “nudging” can control choice made by individuals, responsibility for healthy selection must always remain personal.

Knowledge gained by this pilot study will add to the body of literature and evidence base for further research while contributing to foodservice strategies which may promote increased fruit and vegetable consumption.

“Social eating initiatives” are framed as a specific type of community-based food service that provides opportunities for people to eat together in local spaces using surplus food. These initiatives provide a meal that is fresh, affordable and more environmentally friendly than fast or convenience foods. In this research, we build upon the food well-being model to explore how food consumption is experienced in these community settings and the role of social eating projects in shaping the different dimensions of people's foodscapes. We adopted a community-based participatory approach and engaged in a series of dialogues with staff volunteers and coordinators at four “social eating initiatives”. We also conducted 45 interviews with service users and volunteers at three sites in the Midlands region.

The role of community-based food initiatives responding to hunger by utilising surplus food to feed local populations is often conceptualised critically. However, closer attention to the experiences of staff, volunteers and customers at these spaces, reveals them as sites where knowledge and experience of food is being developed with this contributing to a sense of well-being beyond nutrition. Shared food practices and eating together contribute to social capital and are important dimensions of food well-being that are significantly restricted by food insecurity. The “food well-being” model envisages a shift in focus from health, defined as the absence of illness, towards well-being as a positive relationship with food at the individual and societal level. In the concluding remarks of this article, it is suggested that this holistic conception is required to understand the role and function of social eating initiatives.

This is an exploratory study leveraging a domain-specific innovativeness (DSI) perspective to understand adoption of QR code delivered mobile marketing. Specifically, the purpose of this paper is to explore the roles of “innovativeness” and “risk aversion” on QR code adoption and usage in the low-involvement context to address tensions between risk and innovation literatures.

Participants were assigned to “laggard” (n=19) and “innovator/early adopter” (n=19) segments using the DSI scale. A combination of qualitative reductionism (means-end chain analysis) and qualitative holism (semi-structured interviewing) was employed.

Confusion regarding the functionality and purpose of QR codes adversely affected willingness to use and utility perceptions. Source trust and information credibility emerged as key concerns for those considering QR codes, with consumer risk aversion and innovativeness orientations influencing the nature of trust concerns. A perceived lack of complementarity between QR codes and retail environments reduced perceived relevance. For low-involvement products, marketers should consider moving beyond brand-level communication to align offerings to the broader foodscape.

Findings are limited to the low-involvement product context. Although DSI was considered, the impact of technological innovativeness was not explored. Future research may consider the impact of information provision at the broader foodscape rather than product-specific level when exploring QR code applications in the food domain.

This is the first study to explore the role of product category innovativeness, as distinct from technological innovativeness on the acceptance and usage of mobile marketing applications in the low-involvement context. This research builds on existing risk and innovation literatures and addresses tensions between these literatures presented by QR codes within the low-involvement context.

Gateway cities such as Delhi, Mumbai and Kolkata are central in the tourist experience to India, yet the official government authorities and destination marketing organizations tend to underestimate the potential of these destinations to prospective and returning international tourists. In particular, there is little empirical research on urban tourism, food tourism and city marketing in the aforementioned cities. This paper aims to explore the scope for the promotion of Delhi, Mumbai and Kolkata as food urban destinations.

For the purposes of this study, a case study methodology using content analysis was developed to ascertain the nexus between food and tourism in the three observed cities. Materials were gathered for the year 2019, with a focus on brochures, tourist guides, websites and social media accounts for Delhi, Mumbai and Kolkata. A two-coding approach through NVivo was designed to analyse and report the findings.

The findings of the study suggest that the cities of Delhi, Mumbai and Kolkata fall short in positioning themselves as food urban destinations. Moreover, the study reports a dissonance between the imagery of Delhi, Mumbai and Kolkata portrayed to international tourists through induced images and the food-related experiences available in the cities. This divide reflects a pattern in destination marketing in India observed in previous research.

The exploratory nature of this study calls for more research in the trends and future directions of food tourism and urban marketing in Indian cities. Moreover, this study calls for further research on the perceptions of urban food experience in Indian cities among international and domestic tourists.

A series of practical implications can be drawn. First, urban and national destination marketing organizations need to join efforts in developing urban marketing campaigns that place food as a key element of the urban experience. Second, cities worldwide are rebranding themselves as food destinations and Indian cities should reconsider local and regional culinary traditions as mean to reposition themselves to food travellers’ similar niche segments.

The quest for authenticity is central in the expectations of incoming tourists. Moreover, the richness and variety of local and regional food in the cities analysed in this study can enhance urban visitor experience, with obvious economic and socio-cultural benefits for the local businesses and residents.

This study is the first of its kind to provide preliminary evidence on the nexus between food and tourism in Indian cities. Building from the literature, it developed a conceptual framework for the analysis of food tourism and urban branding and shed light on a currently overlooked aspect of incoming tourism to India.

This paper aims to understand how immigrant entrepreneurs use digital opportunities to overcome the liability of newness and foreignness and how an immigrant's ethnicity can be digitally performed as an asset in business.

The study adopts an inductive multiple case study approach using social media content. The data consist of over 3,500 posts, images and screenshots from Facebook, Instagram and the webpages of seven successful Vietnamese restaurants in Sweden. Grounded content analysis was conducted using NVivo.

The findings suggest that digitalising ethnic artifacts can mediate and facilitate three digital performances that together can turn ethnicity from a liability to an asset: (i) preserving performance through digital ethnicising, (ii) embracing performance through digital generativitising and (iii) appropriating performance through digital fusionising. The results support the introduction of a conceptual framework depicting the interwoven duality of horizontal and vertical boundary blurring, in which the former takes place between the offline and online spaces of immigrant businesses, and the latter occurs between the home and host country attachment of the immigrant businesses.

This study responds to calls for understanding how immigrant entrepreneurs can overcome the liability of foreignness. It offers a fresh look at ethnicity, which has been seen in a negative light in the field of immigrant entrepreneurship. This study illuminates that ethnicity can be used as a resource in immigrant entrepreneurship, specifically through the use of digital artifacts and digital platforms.

This study aims to examine how cruise ship dinescapes, as a specific type of organized and staged service environment, influence customers’ attitudes, on-board behaviour, satisfaction and behavioural intentions.

Data was collected using a cross-sectional survey from 552 passengers on-board one of the big cruise ships with a Caribbean itinerary.

Cruise ship dinescape, as an on-board food experience platform, is built on three dimensions: restaurant atmospherics, interactions with other guests and restaurant staff. The findings show how these dimensions influence passengers’ emotional experiences and quality perceptions. The results also show how travellers’ cruise ship dinescape satisfaction affect their overall vacation satisfaction and future travel behaviour.

The findings imply that cruise companies should pay extra attention to organised food service environments like dinescapes staged for passengers. Through these scapes cruise companies may provide favourable platforms enabling dining satisfaction, but also social interaction and co-creation of memorable experiences.

This study builds a comprehensive model in cruise ship context, which links dinescape experiences to overall cruise ship dining experiences and dining behaviour mediated by emotional and perceived quality outcomes with further consequences.