Producing authenticity in restaurant experiences: interrelationships between the consumer, the provider, and the experience

Truc H. Le ^[1] ; Charles Arcodia ^[1] ; Margarida Abreu Novais ^[1] ; Anna Kralj ^[1]
1. [1] Griffith University
  
  Griffith University
  
  Australia
Localización: Tourism recreation research, ISSN 0250-8281, Vol. 46, Nº. 3, 2021, págs. 360-372
Idioma: inglés
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Resumen
- In the context of the advent of the experience economy, conceptualisations of authenticity are often both perplexing and uncertain. This paper argues for a nuanced understanding of the multi-dimensional nature of authenticity of restaurant experiences from the production perspective. It does this by proposing a framework to produce authenticity using the interrelationships of three fundamental elements of a restaurant experience, the Consumer, the Provider, and the Experience, and by discussing the consumers’ experiential outcomes resulting from such interrelationships. By applying the interrelationships to reconceptualise the existing authenticity approaches in tourism and hospitality contexts, this paper suggests that direct interaction between the provider and the consumer can enhance authenticity of restaurant experiences. As a result, incorporating such direct interaction supports the multi-dimensional approach to authenticity in restaurants. The three outcomes resulting from the interrelationships can further strengthen perceptions of authenticity in restaurant experiences. The paper offers both theoretical and practical insights which advance the production of authenticity in restaurants.