Cook slow, eat fine — consumer attitudes on food quality in new gastronomic trends

  • Ivana Brdar Singidunum University
Keywords: gastronomy, food, hospitality, trends, attitudes

Abstract

The introduction and application of new ideas in business plays a key role in the development of the company and is an important factor for competitiveness in the market. Leading hospitality companies, through the application of different kinds of standards, have introduced numerous innovations that have influenced a number of changes in such businesses. The constant pursuit of innovation has led to the emergence of new directions in gastronomy. Preparing food in the most modern appliances and designing menus in almost laboratory-like conditions have become features of fine-dining and molecular gastronomy restaurants. A return to old, forgotten tastes, often termed hedonism, in turn, characterises slow food gastronomy. However, modern generations’ dining wishes are being realised in fast-food restaurants. The aim of this study, based on a sample of 580 people, was to provide insight into how familiar Belgrade residents are with new trends in restaurant food preparation, with special emphasis on the importance of food quality.
Keywords: gastronomy, food, hospitality, trends, attitudes.

Published
2021-07-23
How to Cite
Brdar, I. (2021). Cook slow, eat fine — consumer attitudes on food quality in new gastronomic trends. Scientific Journal "Meat Technology", 62(1), 77-88. https://doi.org/10.18485/2021.62.1.8
Section
Original scientific paper