La evolución de los modelos conceptuales en la industria restaurantera. De los atributos físicos al valor experiencial gastronómico
Abstract
En los últimos años, se evidencia la importancia e interés del valor experiencial en la industria restaurantera, como fuente de ventaja competitiva, que no solo está ligada a elementos funcionales y utilitarios, como la calidad y el precio, sino también a aspectos de carácter emocional o naturaleza hedonista, del entorno físico. El sector del restaurante se encuentra frente a cambios muy dinámicos, debido a factores que influyen en la percepción de los clientes, respecto a la experiencia que ocurre a través del consumo; por lo tanto las innovaciones en este sector son un procedimiento complejo y multidimensional, el cual influye en las percepciones del cliente para la planificación y el diseño de la ambientación por lo que los entornos físicos de los restaurantes deben producir percepciones positivas hacia la comida y el servicio, con el objetivo de generar experiencias gastronómicas positivas.
In recent years, the importance and interest of experiential value in the restaurant industry has become evident, as a source of competitive advantage, which is not only linked to functional and utilitarian elements, such as quality and price, but also to aspects of emotional character. or hedonistic nature, of the physical environment. The restaurant sector is facing very dynamic changes, due to factors that influence the perception of customers, regarding the experience that occurs through consumption; Therefore, innovations in this sector are a complex and multidimensional procedure, which influences the customer's perceptions for the planning and design of the setting, so the physical environments of the restaurants should produce positive perceptions towards food and service, with the aim of generating positive gastronomic experiences.
In recent years, the importance and interest of experiential value in the restaurant industry has become evident, as a source of competitive advantage, which is not only linked to functional and utilitarian elements, such as quality and price, but also to aspects of emotional character. or hedonistic nature, of the physical environment. The restaurant sector is facing very dynamic changes, due to factors that influence the perception of customers, regarding the experience that occurs through consumption; Therefore, innovations in this sector are a complex and multidimensional procedure, which influences the customer's perceptions for the planning and design of the setting, so the physical environments of the restaurants should produce positive perceptions towards food and service, with the aim of generating positive gastronomic experiences.
Description
No. 47