Fine dining with the package service: master chefs' perspectives.
Saved in:
| Title: | Fine dining with the package service: master chefs' perspectives. |
|---|---|
| Authors: | Cavus, Osman1 (AUTHOR) osmancavus@ibu.edu.tr, Tiwari, Sunil2 (AUTHOR), Sthapit, Erose3 (AUTHOR), Cifci, Ibrahim4 (AUTHOR) |
| Source: | Journal of Foodservice Business Research. Jul/Aug2026, Vol. 29 Issue 4, p968-993. 26p. |
| Subjects: | Food quality, Customer cocreation, Qualitative research, Meals, Cooks, Customer satisfaction, Quality of service, Local delivery services |
| Geographic Terms: | Istanbul (Türkiye), Türkiye |
| Abstract: | This study explores the adequacy of package service in fine dining restaurants. Using a qualitative research approach, data were gathered using semi-structured interviews with 21 fine dining restaurant master chefs working in Istanbul, Türkiye. Based on grounded theory research design, this study identified six main themes linked to the suitability of package service in fine dining restaurants: challenges, specialization, value co-creation, anti-pollution, food-quality, and readiness. This study contributes to the existing literature on fine dining restaurants and package service by identifying six themes as core components of food package service in the context of fine dining. Some of the main managerial implications for converting fine dining restaurants into package service include catering to a limited set of package services initially to assess the feasibility, service quality, challenges, and customer satisfaction, including designing the package services following the customers' requirements without compromising the core attributes and quality. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| Abstract: | This study explores the adequacy of package service in fine dining restaurants. Using a qualitative research approach, data were gathered using semi-structured interviews with 21 fine dining restaurant master chefs working in Istanbul, Türkiye. Based on grounded theory research design, this study identified six main themes linked to the suitability of package service in fine dining restaurants: challenges, specialization, value co-creation, anti-pollution, food-quality, and readiness. This study contributes to the existing literature on fine dining restaurants and package service by identifying six themes as core components of food package service in the context of fine dining. Some of the main managerial implications for converting fine dining restaurants into package service include catering to a limited set of package services initially to assess the feasibility, service quality, challenges, and customer satisfaction, including designing the package services following the customers' requirements without compromising the core attributes and quality. [ABSTRACT FROM AUTHOR] |
|---|---|
| ISSN: | 15378020 |
| DOI: | 10.1080/15378020.2024.2355372 |
