High-End Restaurants During COVID-19: The Beginning of a New Fine-Dining Era?

Sandra Cherro Osorio (), Ana Delevska () and Peter Matheis ()
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Sandra Cherro Osorio: Melbourne Polytechnic
Ana Delevska: Melbourne Polytechnic
Peter Matheis: Navitas

Chapter Chapter 6 in Case Based Research in Tourism, Travel, Hospitality and Events, 2022, pp 93-114 from Springer

Abstract: Abstract High-end restaurants are commonly known for presenting unique culinary experiences based on the utilisation of different ingredients, innovative dishes, level of service and above average prices. Some of these restaurants have greatly contributed to the promotion of certain regions or even countries. Their business model is generally associated with high value for money based on the particularities of their offering. When the COVID-19 emergency interventions were imposed across the globe in early 2020, the sector was catapulted into an unprecedented crisis. High-end restaurants suffered immediate repercussions which forced them to resort to drastic measures to stay afloat. High-end restaurants across the globe adopted some of the most notable pivots, changing their core value proposition, which initiated changes in most other aspects of their business model. This observational case study explores the innovative practices developed and delivered by these restaurants during COVID-19 and poses questions for the future of high-end restaurant experiences. The case study aims to apply knowledge of business models and the Business Model Canvas as a conceptual tool to encourage visioning and strategising around the high-end dining concept.

Keywords: Hospitality industry; COVID-19; High-end restaurants; Fine-dining; Dining experience; Business model canvas; Gastronomy (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-981-16-4671-3_6

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DOI: 10.1007/978-981-16-4671-3_6

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