Fine dining with the package service: master chefs’ perspectives

Cavus, Osman, Tiwari, Sunil, Sthapit, Erose ORCID: https://orcid.org/0000-0002-1650-3900 and Cifci, Ibrahim (2024) Fine dining with the package service: master chefs’ perspectives. Journal of Foodservice Business Research. pp. 1-26. ISSN 1537-8020

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Abstract

This study explores the adequacy of package service in fine dining restaurants. Using a qualitative research approach, data were gathered using semi-structured interviews with 21 fine dining restaurant master chefs working in Istanbul, Türkiye. Based on grounded theory research design, this study identified six main themes linked to the suitability of package service in fine dining restaurants: challenges, specialization, value co-creation, anti-pollution, food-quality, and readiness. This study contributes to the existing literature on fine dining restaurants and package service by identifying six themes as core components of food package service in the context of fine dining. Some of the main managerial implications for converting fine dining restaurants into package service include catering to a limited set of package services initially to assess the feasibility, service quality, challenges, and customer satisfaction, including designing the package services following the customers’ requirements without compromising the core attributes and quality.