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

In: Case Based Research in Tourism, Travel, Hospitality and Events

Author

Listed:
  • Sandra Cherro Osorio

    (Melbourne Polytechnic)

  • Ana Delevska

    (Melbourne Polytechnic)

  • Peter Matheis

    (Navitas)

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.

Suggested Citation

  • Sandra Cherro Osorio & Ana Delevska & Peter Matheis, 2022. "High-End Restaurants During COVID-19: The Beginning of a New Fine-Dining Era?," Springer Books, in: Marianna Sigala & Anastasia Yeark & Rajka Presbury & Marcela Fang & Karen A. Smith (ed.), Case Based Research in Tourism, Travel, Hospitality and Events, chapter 0, pages 93-114, Springer.
    • Handle: RePEc:spr:sprchp:978-981-16-4671-3_6
    DOI: 10.1007/978-981-16-4671-3_6
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