Examining the Effects of the Gulf Coast Oil Spill on the State of Louisiana's Restaurant Industry

Abstract

The April 20, 2010, Gulf Coast Oil Spill was a tragic crisis. This study examined the effect of the 2010 Gulf Coast Oil Spill on the restaurant industry in Louisiana. The study quantified key issues affecting state restaurants in the wake of this particular crisis. The study found that oysters were the seafood with the least availability following the crisis. Most of the restaurants, or 54.8%, did not take any menu items off of their menu; however, 24.2% eliminated one or two items and 21% removed three or more items from their menu due to the oil spill. Casual Restaurants at 38.3% and Family Dining Restaurants at 31.2% had the highest percentages of out-of-state purchases of seafood due to the oil spill. Casual Theme Restaurants laid off the most employees due to the oil spill with an average of eight employees. The highest reported costs from the spill were product costs and marketing/advertising.

Citation

Green, Y., Williams, J.A. and Williams, K. (2012), "Examining the Effects of the Gulf Coast Oil Spill on the State of Louisiana's Restaurant Industry", Chen, J.S. (Ed.) Advances in Hospitality and Leisure (Advances in Hospitality and Leisure, Vol. 8), Emerald Group Publishing Limited, Leeds, pp. 149-165. https://doi.org/10.1108/S1745-3542(2012)0000008012