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Full-Text Articles in Food and Beverage Management
How Do Restaurants Grapple With Stress When Attempting To Achieve And Keep The Michelin Star? A Qualitative Investigation In The Canadian Market, Alexander Owens, Mark R. Holmes, Cyrus Cooper
How Do Restaurants Grapple With Stress When Attempting To Achieve And Keep The Michelin Star? A Qualitative Investigation In The Canadian Market, Alexander Owens, Mark R. Holmes, Cyrus Cooper
TTRA Canada 2023 Conference
With The Michelin Guide’s recent expansion into the Canadian market, and the highly stressful environment associated with the restaurant industry, this qualitative study looks to understand the stress that comes from trying to acquire and retain a Michelin star rating, along with the strategies restaurants employ to mitigate these stressors.
Examining Sustainable Food Practices In Luxury Gastronomic Restaurants: A Comparison Between Michelin-Starred Restaurants And Luxury Fine Dining Restaurants, Hiran Roy, Thomas Gomes, Vikas Arya
Examining Sustainable Food Practices In Luxury Gastronomic Restaurants: A Comparison Between Michelin-Starred Restaurants And Luxury Fine Dining Restaurants, Hiran Roy, Thomas Gomes, Vikas Arya
TTRA Canada 2023 Conference
Abstract
Sustainable practices are increasingly promoted in the restaurant sectors. While sustainability in luxury gastronomy restaurants (hereby Michelin-starred and luxury fine dining restaurants) has rarely been explored especially from Vancouver context. Michelin-starred and fine dining restaurants are significant influencers of sustainable food promotion. Therefore, this study explores chefs’ motivations to adopt and promote sustainable food experiences through extrinsic (planet and people) and intrinsic (plate, pleasure, and place) factors. A qualitative approach (semi-structured interview) will be employed to collect data from a sample of Michelin-starred and fine dining restaurants. It is anticipated that this study will be strengthening the existing literature …