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- Title
Organizing high-end restaurants.
- Authors
Piano, Ennio E.
- Abstract
This paper develops a theory of the organization of high-end restaurants. I identify the high degree of output complexity produced by these establishments as the industry's fundamental characteristic. This high degree of output complexity leads to reputational investments by restaurants, which in turn affects their organizational structure. In particular, my theory addresses the prevalence of chef-owned establishments in the fine dining industry and the assignment of productive tasks within its kitchens.
- Subjects
RESTAURANTS; ORGANIZATIONAL sociology; ORGANIZATIONAL structure; PRODUCE trade
- Publication
Economics of Governance, 2021, Vol 22, Issue 2, p165
- ISSN
1435-6104
- Publication type
Article
- DOI
10.1007/s10101-021-00253-y