Organizing high-end restaurants

Ennio E. Piano ()
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Ennio E. Piano: Middle Tennessee State University

Economics of Governance, 2021, vol. 22, issue 2, No 4, 165-192

Abstract: Abstract This paper develops a theory of the organization of high-end restaurants. I identify the high degree of output complexity produced by these establishments as the industry’s fundamental characteristic. This high degree of output complexity leads to reputational investments by restaurants, which in turn affects their organizational structure. In particular, my theory addresses the prevalence of chef-owned establishments in the fine dining industry and the assignment of productive tasks within its kitchens.

Keywords: Haute Cuisine; Celebrity chefs; Economics of fine dining (search for similar items in EconPapers)
JEL-codes: D23 D86 L8 (search for similar items in EconPapers)
Date: 2021
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DOI: 10.1007/s10101-021-00253-y

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