Exploring the culinary experiences of visitors in temporary settings – the case of pop-up restaurants
| dc.contributor.author | Niroo, Farnoosh | |
| dc.contributor.examiningcommittee | Strachan, Shaeylyn (Kinesiology and Recreation Management) Benbow, Mary (Environment and Geography) | en_US |
| dc.contributor.supervisor | Van Winkle, Christine (Kinesiology and Recreation Management) | en_US |
| dc.date.accessioned | 2020-12-08T22:27:12Z | |
| dc.date.available | 2020-12-08T22:27:12Z | |
| dc.date.copyright | 2020-12-08 | |
| dc.date.issued | 2020 | en_US |
| dc.date.submitted | 2020-12-08T03:10:44Z | en_US |
| dc.date.submitted | 2020-12-08T18:58:45Z | en_US |
| dc.degree.discipline | Kinesiology and Recreation Management | en_US |
| dc.degree.level | Master of Arts (M.A.) | en_US |
| dc.description.abstract | In recent years, novel, and innovative ways to accommodate diners and visitors’ desire for new experiences have been emerging (Niehm et al., 2006). Pop-up restaurants are indicative of this growing trend to provide an appealing combination of experiences and food. Considering the temporary nature of pop-up restaurants, it is important to understand diners’ perceptions regarding the multi-dimensions of pop-up dining experience compared to traditional dining in normal restaurants. By taking a qualitative approach, this study explored the diners’ perspectives of their experiences at pop-up restaurants. Semi-structured interviews were used to get a deep understanding of diners’ perceptions about various aspects of their pop-up dining experiences. An interpretive thematic analysis (Braun & Clark, 2006) was conducted to answer these questions: Is pop-up dining a memorable and meaningful experience compared to a normal eating experience? And what are the qualities that create a memorable and meaningful pop-up restaurant experience? The findings demonstrated that the qualities which create a meaningful pop-up dining experience are not only the values offered by the pop-up restaurants but also the personal values of the diners themselves. The connection between the offered value and the value perceived by diners co-creates the experience and results in achieving experiential benefits for the diners. A model was proposed based on Service-Dominant Logic (Vargo & Lusch, 2008) to represent the co-creation of the experience at pop-up restaurants, and recommendations are offered for future research. | en_US |
| dc.description.note | February 2021 | en_US |
| dc.identifier.citation | APA | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/35156 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | Pop-up experience, Co-creation, Ephemerality, Novelty, Service-dominant logic | en_US |
| dc.title | Exploring the culinary experiences of visitors in temporary settings – the case of pop-up restaurants | en_US |
| dc.type | master thesis | en_US |
| local.subject.manitoba | yes | en_US |