A proposed model for the new product development process in gastronomy

In this study, it is aimed to design a new product development model specific to the field of gastronomy that incorporates creative, cultural, sensory, and local elements, based on the action research method. Considering that product development practices in gastronomy are often driven by individual creativity and intuition, the study seeks to introduce a scientific and traceable structure to the process. Employing an action research design, the study is based on a multi-phase methodology including an extensive literature review, semi-structured interviews with field experts, and participant observation in a professional kitchen setting. Based on the findings, the COOKFLOW model was developed and implemented through a nine-week action plan to assess user experience. As a result, the model was defined as a creative and flexible system consisting of four main stages and eleven sub-stages. To evaluate the model's applicability, studies were conducted with both Reference and Implementation groups, and the process was analyzed using a "Model Evaluation Rubric." Micro and macro-level analyses revealed that the COOKFLOW model is grounded in scientific principles, systematically structured, and supportive of creative thinking. Strengthened by the SCAMPER technique, the model was found to make meaningful contributions particularly in idea generation, intra-team collaboration, and creative decision-making. As a result of the critical analysis of literature, interview and observation findings, and practice-based data, COOKFLOW is proposed as an original and applicable model offering a systematic approach to product development in gastronomy.