R&D strategies in fine-dining restaurants

Today, food is the basic need of people, but it can be said that it has become a hedonic activity. In this context, the importance of food and beverage businesses is increasing in the world. Depending on globalisation, it is known that food and beverage businesses are experiencing a rapid change-transformation as in other sectors. Especially the restaurant sector is structured according to the different demands and expectations of consumers. With the formation of culinary trends and especially with the spread of gastronomy trends, restaurants have started to become businesses that shape the lifestyles of food lovers (foodie). Fine-dining restaurants have become food and beverage establishments that are frequently used by consumers who want to have different experiences in the field of gastronomy. What makes fine-dining restaurants important is that they are capable of meeting the demands of consumers who want to have different gastronomy experiences. Fine-dining restaurants need to be constantly engaged in research and development (R&D) activities in order to respond to these expectations and demands. The aim of this study is to examine in depth the R&D strategies and laboratory practices of the restaurants that are determined as the world's best fine-dining restaurants by restaurant rating organisations. In this context, the findings to be obtained in the study are considered to be important since they will serve as a strategic guide for other fine-dining restaurants. Qualitative research method was used to obtain the data in the study. The data were obtained from 9 restaurants in Denmark, Spain, England, Switzerland, Switzerland, Thailand and Greenland, which are among the most important restaurants in the world in the field of fine-dining, through participant observation and interview technique. The data were analysed by inductive thematic analysis and the findings were interpreted by supporting them with tables and visuals. Research findings were analysed under six themes. These are; (1) R&D Team, (2) Restaurant Characteristics for R&D Activities, (3) Product Characteristics Obtained as a Result of R&D, (4) Inspiration Sources, (5) Integration, (6) Guest Experience. One of the most striking results of the study is that fine-dining restaurants have a multidisciplinary approach within the scope of R&D processes. The study is expected to be a guiding light in determining the R&D strategies of fine-dining concept restaurants in Turkey