Multi-criteria neutrosophic method to evaluate the design of a gastronomic innovation proposal in casual cuisine of avantgarde vegetarian food

Abstract

In recent years, innovation in casual dining has gained significant importance due to the increased interest in vegetarian diets, driven by a rise in awareness about health, respect for animals, and environmental preservation. This shift in culinary tastes has led to an increased need for innovative vegetarian alternatives in restaurants and fast food establishments, which has led to a need to reconsider the gastronomic offerings in this sector. This research proposes a solution to the problem posed by the development of a method to evaluate the design of an innovative gastronomic proposal in avant-garde vegetarian casual dining. The proposed method operates using a multi-criteria, multi-expert approach using neutrosophic numbers. By studying emerging trends and successful examples, the result was the creation of a gastronomy model that meets the demands of contemporary consumers and the challenges of the restaurant sector.