The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants from the Point Of View of Chefs by Using the Five Forces Model

Mohammed Alaa Ibrahim Elsayed, Sherif Gamal Saad Soliman, Mohammed Abd El-Fattah Zohry
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Abstract

The restaurant industry is constantly looking for new food innovation techniques, such as molecular gastronomy "MG," to produce higher-quality foods and introduce new tools, products, and cooking methods. With a focus on food enjoyment, molecular gastronomy employs scientific methods to better understand the molecular, physicochemical changes that occur in foods during preparation and consumption. Using the five forces model, this study aims to investigate the relationship between molecular gastronomy and competitive advantage in Egyptian restaurants from the perspective of chefs. Five Forces "5F" model is a fantastic tool for analyzing restaurant industry competition, and it can be used to analyze competition based on Threat of New Entry, Threat of Substitution, Supplier Power, Customer Power, and Competitive Rivalry. Because of its popularity and large number of five-star restaurants, Cairo was chosen as a representative sample of the Egyptian five-star restaurant society. To achieve the research aim, a personal interview was designed and distributed with executive chefs of five-star restaurants who implement molecular gastronomy techniques in their restaurants. It is recommended that the restaurant has a set menu offering a variety of molecular gastronomy dishes; where customers can choose from, in order to relieve the pressure of work on the traditional menu.
五力模型:从厨师的角度看分子烹饪与埃及餐馆竞争优势的关系
餐饮业不断寻求新的食品创新技术,如分子烹饪法“MG”,以生产更高质量的食品,并引入新的工具、产品和烹饪方法。分子烹饪注重食物的享受,采用科学的方法来更好地了解食物在制备和食用过程中发生的分子和物理化学变化。运用五力模型,本研究旨在从厨师的角度探讨分子烹饪与埃及餐馆竞争优势之间的关系。五力“5F”模型是分析餐饮业竞争的一个极好的工具,它可以用来分析基于新进入威胁、替代威胁、供应商力量、客户力量和竞争对手的竞争。由于其知名度和大量的五星级餐厅,开罗被选为埃及五星级餐厅社会的代表性样本。为了达到研究目的,我们设计并分发了一份个人访谈,对象是在自己的餐厅中实施分子烹饪技术的五星级餐厅的行政主厨。建议餐厅有提供各种分子美食菜肴的套餐菜单;顾客可以选择的地方,以缓解传统菜单上的工作压力。
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