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Alum brings ‘social dining experiment’ to the classroom

September 16, 2013 11:00 AM

Mark Miester
mark.miester@tulane.edu

As Al Green croons in the background, a chef assembles small plates of sous vide pork belly with shiso and corn espuma at a work station before Paco Robert places them in front of diners gathered at two long, candlelit tables.

Dinner Lab

Alumnus Paco Robert, who founded Dinner Lab to create one-of-kind experiences for adventurous eaters, brings his startup company to the business school for a live case study on the fast-growing social dining venture. (Photo by Ryan Rivet)


The scene may sound like something out of a trendy restaurant, but the dining room is actually an MBA classroom at the A. B. Freeman School of Business.

Robert, who received an MBA from Tulane University in 2011, recently brought his startup company Dinner Lab to the business school for a live case study on the fast-growing social dining venture.

A graduate of the Culinary Institute of America, Robert founded Dinner Lab a year ago to create one-of-kind experiences for adventurous eaters. For a $100-per-person annual fee, members are invited to special communal dining events presided over by renowned chefs and hosted in extraordinary locations. One dinner took place on the 21st floor of Canal Place, which was under construction at the time. Another took place in an abandoned church off Magazine Street.

The Freeman School event was part of New Product Development in the Hospitality Industry, a new MBA elective that focuses on innovation in the hospitality sector.

“The course was created to focus students on the consumer experience in hospitality-related ventures,” says Ralph Maurer, professor of practice and instructor in the course. “From that perspective, it was great to be able to bring in Paco to talk with students about the business and what he’s done to create this very successful, very innovative product.”

Since starting in New Orleans, Dinner Lab has branched out into Austin, Nashville and New York, and all but Nashville — which just launched — have a waiting list to join. Despite the rapid expansion, Robert says the focus of the concept remains the same.

“It’s all about the food, the people and the experience,” Robert says.

Mark Miester is the editor of Freeman magazine for the A. B. Freeman School of Business.



Tulane University, New Orleans, LA 70118 504-865-5000 website@tulane.edu