And lastly a thank you to my supervisor Karina Madsen Smed, who I have had great discussion with, received crucial feedback from and who has supplied me with answers to the many questions, that occur during the process of writing a thesis. Emma Bernt Mogensen Introduction The last years, there has been a rise in focus on food, cooking and restaurants in the Nordic countries. Contributing factors to this may be Noma winning the best restaurant in the world for the third time, Rene Redzepi winning Bocuse D’or in 2011 or the increase in TV shows with cooking as the main theme, such as those by Gordon Ramsey or the Danish show AnneMad. However, food and how it is prepared has always been a favourite topic. A simple example of this can be a friend asking which restaurants are good in Aalborg. Depending on the person being asked, the answer will vary – but one thing is for sure: They have an opinion on the matter. At the same time, the financial crisis has become a central part of the business with bankruptcies higher than normal, although the trade is always represented in the top 3 of the bankruptcies statistics in Denmark. The trade is in these years, as any other industry, inflicted by the global financial crisis. Even though there has always been many change of ownerships or even bankruptcies, it is particularly high these years. Statistics from Experian shows that the restaurant trade in 2008 had a percentage of bankruptcies on 1,20, compared to 2,06 % in 2011. If you compare it to the percentage of bankruptcies within all trades in Denmark, which is 0,97%, the restaurant trade lies fairly high in the statistics according to Experian. Food itself has increasingly become an experience in some restaurants, not only stimulating the need for good food but also giving the guest an experience. Examples of these experiences can be dining in the dark at Dark Waiter in Copenhagen, where customers eat in total darkness or a
And lastly a thank you to my supervisor Karina Madsen Smed, who I have had great discussion with, received crucial feedback from and who has supplied me with answers to the many questions, that occur during the process of writing a thesis. Emma Bernt Mogensen Introduction The last years, there has been a rise in focus on food, cooking and restaurants in the Nordic countries. Contributing factors to this may be Noma winning the best restaurant in the world for the third time, Rene Redzepi winning Bocuse D’or in 2011 or the increase in TV shows with cooking as the main theme, such as those by Gordon Ramsey or the Danish show AnneMad. However, food and how it is prepared has always been a favourite topic. A simple example of this can be a friend asking which restaurants are good in Aalborg. Depending on the person being asked, the answer will vary – but one thing is for sure: They have an opinion on the matter. At the same time, the financial crisis has become a central part of the business with bankruptcies higher than normal, although the trade is always represented in the top 3 of the bankruptcies statistics in Denmark. The trade is in these years, as any other industry, inflicted by the global financial crisis. Even though there has always been many change of ownerships or even bankruptcies, it is particularly high these years. Statistics from Experian shows that the restaurant trade in 2008 had a percentage of bankruptcies on 1,20, compared to 2,06 % in 2011. If you compare it to the percentage of bankruptcies within all trades in Denmark, which is 0,97%, the restaurant trade lies fairly high in the statistics according to Experian. Food itself has increasingly become an experience in some restaurants, not only stimulating the need for good food but also giving the guest an experience. Examples of these experiences can be dining in the dark at Dark Waiter in Copenhagen, where customers eat in total darkness or a