Resumen

MARTINEZ PACHECO, Irving. The evolution of conceptual models in the restaurant industry. Aesthetics factors to gastronomic experiential value. Perspectivas [online]. 2021, n.47, pp.95-122. ISSN 1994-3733.

In recent years, the importance and interest of experiential value in the restaurant industry has become evident, as a source of competitive advantage, which is not only linked to functional and utilitarian elements, such as quality and price, but also to aspects of emotional character. or hedonistic nature, of the physical environment. The restaurant sector is facing very dynamic changes, due to factors that influence the perception of customers, regarding the experience that occurs through consumption; Therefore, innovations in this sector are a complex and multidimensional procedure, which influences the customer's perceptions for the planning and design of the setting, so the physical environments of the restaurants should produce positive perceptions towards food and service, with the aim of generating positive gastronomic experiences.

Palabras clave : Restaurant; physical environment; gastronomic experience; hedonistic.

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