Moving from a Tacit to a Structured Culinary Innovation Process: A Case for the BASICS and Just-Right Plots in Evaluation

Abstract

This discussion provides a structured method of menu item and food product assessment. The proposed method utilizes (a) the BASICS framework, (b) a continuous measurement evaluation tool, and (c) just-right triangular plots as an additional visual tool. For those in the restaurant, culinary, or food product development fields, the method shown provides a valuable tool to guide the culinary team to maximize the gastronomic satisfaction for the guest. The proposed method moves the culinary evaluation process from a predominately tacit one (in most restaurant settings) to a more structured and measurable one. This systematic approach also supports organizational learning and provides a format for employee training.

KEYWORDS:

• culinary innovation
• evaluation process
• BASICS
• just-right plots