GASTRONOMY IN TRANSITION

Gastronomy in Transition explores how the hospitality and foodservice sector is being reshaped by digitalisation sustainability demographic change and shifting guest expectations. Based on more than 30 years of practical experience as a consultant planner and strategic advisor Daniel Marbot offers a clear and accessible guide for municipalities architects operators investors and decision-makers who are designing or managing gastronomic environments.The book explains why traditional planning approaches are no longer sufficient and how modern gastronomy requires a holistic view that integrates concept development operational logic technical planning and economic viability from the very beginning. Marbot presents concrete recommendations for creating kitchens restaurants and foodservice spaces that function reliably in day-to-day operations and remain flexible for future needs.Key chapters address essential topics such as quality management workflow efficiency sustainability and energy considerations digital tools guest experience staffing and the role of gastronomy as a social space. Real-world examples illustrate how successful establishments combine technical standards with atmosphere culture and community impact.Gastronomy in Transition is written for professionals who want clarity in a rapidly changing environment. It offers a structured roadmap for navigating complexity and making better strategic decisions whether in public institutions private hospitality projects or large-scale operations. Readers gain actionable insights practical frameworks and a deeper understanding of how gastronomy can stay relevant economically sound and socially meaningful in the years ahead.