This paper develops a theory of the organization of high-end restaurants. I identify the high degree of output complexity produced by these establishments as the industry’s fundamental characteristic. This high degree of output complexity leads to reputational investments by restaurants, which in turn affects their organizational structure. In particular, my theory addresses the prevalence of chef-owned establishments in the fine dining industry and the assignment of productive tasks within its kitchens.

中文翻译：

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组织高端餐厅

本文提出了一种高端饭店组织理论。我认为这些机构产生的高度输出复杂性是该行业的基本特征。这种高度的产出复杂性导致饭店进行声誉投资，进而影响饭店的组织结构。我的理论尤其针对高级餐饮业中厨师拥有的场所的普遍性及其厨房内生产任务的分配。