Neville Wadia Institute of Management Studies & Research, Pune, Maharashtra, India.
Abstract
This systematic literature review critically examines the intersection
of convenience food usage and fine dining, an area traditionally
marked by exclusive culinary craftsmanship and exceptional quality
standards. Amidst evolving consumer demands, technological
progress, and an increasing focus on sustainability, this study
unveils the complex ways in which the incorporation of convenience
foods is reshaping the fine dining landscape. By synthesizing
current research, it highlights a nuanced shift towards integrating
convenience foods in a manner that complements rather than
compromises the artistry of fine dining. The analysis covers various
dimensions such as innovative menu diversification, the impact of
technology on culinary practices, changing consumer expectations,
and the pursuit of sustainable and ethical food sourcing. These
findings underscore the adaptability of the fine dining sector,
which skilfully balances modern dining trends with the intrinsic
values of gastronomic excellence. The review also points to future
research directions, stressing the need for ongoing exploration
into the technological, consumer, and sustainability trends shaping
the culinary world. By offering a comprehensive overview of
convenience food’s role in fine dining, this study not only enriches
academic discourse but also provides practical insights for culinary
professionals and industry stakeholders. It advocates for a fine
dining future that harmonizes efficiency and luxury, tradition and
innovation, sustainability, and culinary excellence, reflecting the
sector’s resilience and adaptability in response to contemporary
societal shifts and preferences. This literature review ultimately
positions the evolving use of convenience foods within fine
dining as emblematic of the industry’s dynamic response to the
challenges and opportunities of modern gastronomy, paving the
way for a diverse, sustainable, and innovative culinary future.
Keywords: Convenience Food, Fine Dining, Culinary Trends, Innovation, Culinary Techniques, Technology, Global Cuisine, Sustainable Dining, COVID-19, Culinary Experiences
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