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The purpose of this study is to demystify the authenticity dimensions of wine experience with the locally guided tour in the meal-sharing economy, drawing on travellers' online reviews at Withlocals for French locally guided wine tours.

The qualitative research approach was performed through the thematic analysis of 940 online reviews from Withlocals. The coding phase was completed based on a three-step coding process (i.e. open, axial and selective coding), as all reviews that were gathered were related to locally guided wine tours rather than only wine-sharing activities.

The findings of this study demonstrated four interrelated authenticity dimensions: the taste of terroir, local atmosphere, oenological knowledge and local insight. The results of this study also notably showed that all reviews were primarily positive; travellers expressed their satisfaction with wine tours at Withlocals and often mentioned their re-purchase intentions as well as advising wine tours in the meal-sharing economy.

Several worthy theoretical and practical implications were discussed for local tour guides to improve their tour quality more authentically. The results also demonstrate that locally guided wine tours in the meal-sharing economy were regarded as a multidimensional activity that provides a better discovery of a wine destination.

Despite the large volume of generic meal-sharing economy experience studies, the authenticity experience of the locally guided wine tours has been surprisingly omitted by scholars. Therefore, this study contributes to the sharing economy literature through wine experience by addressing the authenticity dimensions of the locally guided wine tours in the meal-sharing economy.

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.

Based on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.

The study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.

Although the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

This study aims to conduct a critical review of the research on the sharing economy to identify its key intellectual foundations and their evolution and offers thematic and methodological recommendations for future research to advance the domain.

A tri-method approach using bibliometric (co-citation) analysis, thematic content analysis and a quantitative systematic literature review was conducted on sharing economy research in hospitality and tourism journals, up to and including May 2020.

The findings from the three methods were coherent and provide a clear picture of the fact that while research on the sharing economy in hospitality and tourism has achieved significant depth, the breadth of the understanding of this area remains somewhat limited. Each of the three periods of research on the sharing economy identified in the study were marked by a focus on specific thematic areas, with largely Western-situated researchers demonstrating limited theoretical engagement and using a limited range of methods and perspectives (disciplinary, stakeholders and sectors) to examine these themes.

Recommendations for future thematic research opportunities are provided using a multi-level perspective. The present review does not include research that incorporates the impacts of COVID-19, which has significantly disrupted the hospitality and tourism industry and is the focus of current research in the field. However, the review represents the largest and most comprehensive assessment of the state of research on the sharing economy prior to COVID-19, and, as such, can serve as a valuable baseline for future reviews of sharing economy research during and after the pandemic.

In contrast with previous literature reviews, the present review is comprehensive in its scope, methodology and temporal coverage of sharing economy research. It also examines the evolution of research on the topic, enabling a more nuanced identification of gaps and future thematic and methodological research opportunities.

Information and communication technologies (ICTs) are a key player in the food services and restaurants sector; thus, the aim of this work consists in studying the previous research on ICTs in food services and restaurants in the context of tourism and hospitality through a systematic literature review.

The systematic literature review is performed on full papers published in journals included in the Journal Citation Report of the WoS in the category of Hospitality, Leisure, Sport and Tourism. A total of 165 articles from 28 journals are analyzed, following different criteria, such as the research methods, perspectives, statistical techniques, geographical focus, topics, technologies, authors and universities.

The restaurant sector is more and more based on the creation of experiences and ICTs, through their multiple possibilities, can undoubtedly contribute to adding value to the simple meal and create and recreate experiences to attract and retain customers who are increasingly sophisticated and hooked on ICTs. ICTs are basic for managers taking decision at the highest level in food services and restaurants, so ICTs should not be seen as a technical tool but as an essential element for top management.

This paper examined articles from very well-known tourism and hospitality journals, leaving aside others as well as different publication formats such as books or papers presented at conferences.

A significant contribution made with this paper is the availability of a list of topics in the context of ICTs in food services and restaurants. These topics are classified into three areas (Consumers, Suppliers and Environment and Tendencies) that can serve as a future research framework. The paper also provides useful information to restaurant managers about ICTs, to researchers for their future projects and to academics for their courses.

The immature research endeavor on refugee entrepreneurship has not adequately covered the success factors of refugees. The current work aims to address this gap through the theory of planned behavior and the theory of procedural utility to identify the success factors of refugee entrepreneurs in the tourism and hospitality industry.

The current work is based on a qualitative approach drawing on data from 24 semistructured interviews with refugee entrepreneurs in Istanbul-Türkiye.

The thematic analysis of the data set revolved around three interrelated themes: personal, organizational and environmental factors, which offer a better understanding of the elements defining successful refugee entrepreneurs.

The paper also offers various practical implications and policy recommendations for the economic integration of refugee entrepreneurs in the public and private sectors.

The results enhance the understanding of successful refugee entrepreneurship in their new hosting environment, contributing to the existing research agenda by identifying the key themes of refugee entrepreneurs’ success factors.

The sudden outbreak of COVID-19 has led in a very short time to a worldwide pandemic that has had severe effects on both businesses and daily lives. In a scenario characterised by the social distancing imperative, the sharing economy found itself struggling to survive, deprived of its core asset, namely, peer (human) relationships. The purpose of this paper is to reveal the coping strategies that have been implemented by sharing economy platforms to navigate the pandemic.

An explorative empirical investigation of 20 sharing economy platforms was carried out during the first lockdown phase (March–June 2020). To drive the analysis, a theoretical framework was developed by merging the literature on the business model and crisis management strategies.

The answers provided by sharing economy platforms to the health crisis caused by the COVID-19 pandemic have been classified into nine typologies of intervention according to the developed framework, with illustrative examples.

This paper provides an empirical investigation into the impact of the COVID-19 pandemic on the sharing economy field and it offers evidence about the immediate reactions of sharing platforms to the health crisis effects. The paper also introduces a framework about business model and crisis management strategies as a conceptual tool that could be adopted by firms from other industries.

In the tide of the sharing economy, food and beverage sharing services (FBSS) are gradually drawing public attention. Many comments about FBSS are posted and discussed online, and this information may suggest the key factors in the operation of FBSS. This study aims to identify the key success factors (KSFs) of FBSS from online communities and media, potential consumers, customers and experts.

This study utilizes Internet big data analytics (IBDA) to identify the key FBSS factors and then examines the KSFs of FBSS through conducting an analysis of the importance of key factors for potential consumers, confirmatory factor analysis of customer satisfaction of key factors, multiple regression analysis of customer satisfaction of key factors influencing the customers' intentions to continue participating in FBSS and a decision-making trial and evaluation laboratory of experts' opinions.

The results showed that the 15 key FBSS factors through IBDA were screened out. Among them, four KSFs that influence the operation of FBSS were identified. These four KSFs are discussed in detail in the text.

The findings of this study provide references for FBSS providers in the future to enhance customer value, service quality and business competitive advantages of FBSS.

The study jointly investigates sustainability and authenticity concepts in the food context during the COVID-19 outbreak with a fourfold objective: (1) understanding whether sustainability and authenticity are equivalent concepts in consumers' perceptions; (2) advancing knowledge on the role played by them about food frauds' perception; (3) investigating whether these concepts are considered as “risk relievers” by consumers, (4) comparing the concepts to understand which one has a greater weight on the consumer's perception.

The study adopts a Combination of a Uniform and a shifted Binomial distribution (CUB models) on data gathered in Spain between June and August 2020 through an online questionnaire.

The findings reveal that: (1) consumers perceive sustainability and authenticity as different concepts in the food context and (2) as two important indicators of fraud protection of a product for consumers; (3) besides, authenticity is seen as a “risk reliever” in buying a food product, as well as sustainability, (4) although results underline high uncertainty in the latter case.

By considering that the COVID-19 outbreak seriously threatens food safety, security and nutrition, this research elucidates the relevant role of food sustainability and authenticity concepts as “risk relievers” in terms of food frauds and negative issues related to COVID-19.

In the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique cuisines. Thus, the main purpose of this study was to examine the components of tourists' dining experiences related to palace cuisine foods.

In this study, a qualitative approach was adopted to capture the components of tourists' dining experiences. The online narratives of tourists (n = 911) who had experienced Ottoman palace cuisine in Istanbul were obtained from an online travel platform (TripAdvisor) and analyzed using content analysis.

Seven main components were revealed: perceived authenticity, perceived service quality, knowledge, a sense of royalty, food specialties and attributes, a memorable experience and a sense of awe.

By identifying components of the palace cuisine dining experience and their relevant importance, the findings of this study can increase service providers' knowledge and facilitate their jobs. To be able to meet the expectations of tourists experiencing the palace cuisine, service providers can improve their services by considering research results.

Results revealed that obtained six dimensions were parallel with previous studies on food experience; however, this study uncovered a previously unexplored dimension named a sense of royalty. This can be shown as the unique contribution of this study to the tourist food experience literature.

This study aims to investigate consumer decision-making styles (CDMS) in the context of street food. In addition to the original CDMS constructs, two additional constructs, namely food safety risks and environmental risks, were included based on relevant literature. Furthermore, the study explores the moderating role of social media celebrities (SMCs) in bridging the intention-behaviour gap in street food consumption behaviour.

The data were collected through an online survey, with 300 participants providing useable responses. Partial least squares (PLS) analysis was employed to analyse the data.

The findings indicate that out of the eight identified CDMS, six styles, specifically recreational (hedonistic shopping consciousness), price consciousness, novelty-seeking, impulsiveness, confusion due to over-choice and brand loyalty, significantly influence consumers' intention to consume street foods. Additionally, the results support the moderating role of SMCs. This suggests that the presence and influence of SMCs play a significant role in shaping consumers' intention and behaviours towards street food consumption.

This study contributes significantly to the literature by adding two additional constructs, namely safety risks and environmental risks in CDMS. Moreover, this study fulfils the intention-behaviour gap in street food literature by exploring the moderation effect of SMCs.