La evolución de los modelos conceptuales en la industriarestaurantera. De los atributos físicos al valor experiencial gastronómico.
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https://doi.org/10.35319/1njw2238Palabras clave:
Restaurante, Entorno físico, Experiencia gastronómica, HedonistaResumen
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.
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