Luxury Foodservices: The Design Thinking Approach and Contributions to Food Well-Being

Nabanita Talukdar ()
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Nabanita Talukdar: Hult International Business School

Chapter Chapter 10 in Design Thinking for Food Well-Being, 2021, pp 153-166 from Springer

Abstract: Abstract The concept of luxury has witnessed a significant change in the recent times. Luxury has become more about experiences and less about materialism. Consumers are buying fewer products and spending more on experiences such as food, wine, hotels, and travel (Harriet 2018). According to a study on luxury goods’ worldwide market (Fall-Winter 2018) published by Bain and Company (2018), luxury experiences continue to remain attractive among consumers. In comparison to 2017, luxury hospitality witnessed a sales growth of 5%, and gourmet food and fine dining witnessed a sales growth of 6%. Big luxury companies are utilizing the growing trend of “experiential luxury.”

Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-030-54296-2_10

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DOI: 10.1007/978-3-030-54296-2_10

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