FERRANDI Paris honors the research work of its students: this week, the thesis “Culture and Business Operations in the Internationalisation Process of Foodpreneurs: The Case of the New York City Market" d'Emma Gilison
FERRANDI Paris honors its MSc in Hospitality Management students through their research work in their academic theses.
This week, we highlight the quality of Emma Gilison's (class of 2022) work on the internationalization process of French foodpreneurs in New York.
Her thesis entitled "Culture and Business Operations in the Internationalisation Process of Foodpreneurs: The Case of the New York City Market" was directed by Dr. N. Sarrouy-Watkins, a specialist in entrepreneurship in the out-of-home food sector.
The objective was to understand the challenges faced by French chefs when opening a restaurant in New York. Analysis of semi-structured interviews conducted with French foodpreneurs in New York reveals that strength, adaptability, ingenuity, and fine risk management are essential characteristics for dealing with a complex legal environment, lack of connectivity, and the American and especially New York culture.