In opinion, I think that cultural output is the world’s most important development strategy. The growth of cultural consumption power (including art, gastronomy, fashion and tourism) in business has gradually embraced the symbolic economy of cities. In the minds of many hospitality academics, elements of natural science are associated with principles of food safety/sanitation, and the role of culture, aesthetic, service or equipment-based technologies as an innovative tool is often overlooked. Developing innovative competency statements into training programmes and/or reward eligibility criteria of the culinary industry and education can improve the culinary experience of customers and enhance the foodservice industry’s quality.