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Highlighting supplier collaboration is a widely adopted practice in tea shops, cafes and other related businesses. However, few studies have examined the effects of supplier-focused food ingredient presentation on consumers' behavioral intentions in food and hospitality research. This study identified the role of restaurant–supplier co-creation and explored its effects on clients' behavioral intention through both value perception and image.

This study developed and tested a model through a survey with 365 responses, which was carried out in China. The measurement and effects of restaurant–supplier co-creation are explored using composite-based structural equation modeling.

The results show that restaurant–supplier co-creation has a positive effect on perceptions of food value, service value and image. Though restaurant–supplier co-creation does not directly affect behavioral intention, it can enhance behavioral intention by improving customers' impressions.

This study contributes to the emerging literature by conceptualizing the role of restaurant–supplier co-creation. The research combines image theory and perceived value theory in one empirical model to explore the effects of co-creation. The project provides a paradigm for designing technical artifacts using composite-based structural equation modeling.

This study was designed to offer empirical evidence about the significant impacts of supplier opportunism and relational stability upon restaurant performance. This study aims to investigate the extent to which competence and goodwill trust interact with contract specificity in mitigating supplier opportunism and improving relational stability.

This study obtained a data set using 324 account executives representing a US restaurant product supplier. These same account executives were also contacted to obtain data from general managers of their largest restaurant accounts. Structural equation modeling was used to assess the hypothesized relationships. Additionally, a two-step hierarchical regression analysis was used to test how contract specificity and trust interact upon supplier opportunism and relational stability.

Results revealed that contract specificity, competence and goodwill trust significantly reduced supplier opportunism and improved relational stability, which positively affected restaurant performance. Additionally, the interaction between contract specificity and goodwill trust significantly reduced the level of supplier opportunism, supporting the complementary role of goodwill trust for contract specificity. When goodwill trust interacted with contract specificity, it was found to significantly improve relational stability.

These results offer empirical evidence pertaining to the significant impacts of supplier opportunism and relational stability upon restaurant performance. Findings can be used to develop effective governance strategies to manage restaurant-supplier transactions.

Although the interaction between contract specificity and trust with respect to decreasing supplier opportunism and promoting relational stability has been a subject of debate in the supply chain management research literature, to date, no relevant research addressing this topic exists within the context of restaurant management. In this study, trust was particularly assessed based upon its two distinct roles (competence and goodwill) involving their interaction with contract specificity upon supplier opportunism and relational stability. The findings regarding those different roles of the two types of trust provide new insights into the existing knowledge about the use of both formal and informal governance specific to the restaurant industry.

This study aims to understand how restaurant dependence and autonomy within the supply chain influence market responsiveness. An examination of influences related to improving market responsiveness was also conducted by investigating the moderating roles of information technology adoption and trust.

Hierarchical regression models were developed to test the hypothesized relationships. In particular, data were obtained from only independent restaurant owners and managers because of their ability to select and determine their own suppliers.

Results revealed that restaurant autonomy from suppliers has a more positive effect on market responsiveness than supplier dependence. The moderating test results revealed that information technology adoption significantly improved the relationships between restaurant dependence and market responsiveness, while exhibiting no significant moderating effect. Restaurant trust in suppliers significantly improved the positive effect of autonomy upon market responsiveness; however, it had no significant moderating effect on this link.

This study was conducted to identify what types of supplier relationships should be pursued to improve the independent restaurant’s ability to effectively respond to market conditions. The findings regarding the moderating effects of information technology adoption and trust provided clear evidence that buyer–supply relationship strategies should be developed in consideration of those distinguishable characteristics unique to the operations and environment of independent restaurants.

Findings can be applied to developing desirable relationships with suppliers characterized by restaurant dependence or autonomy and contribute to improving managerial actions for independent restaurants involving adopting information technology and building trust.

Although much empirical literature confirmed the foodservice industry’s significant impact on the environment, little scholarly attention has been paid to how restaurants can improve environmental performance. This study aimed to verify the impact of restaurant environmental cognition (EC) on environmental performance through green supplier selection (GSS) and joint actions (JAs).

Using an online survey company, the questionnaire was distributed to restaurant owners/or managers who were qualified to provide accurate information regarding their operational practices. A total of 285 responses were included in the analysis. Confirmatory factor analysis was conducted to verify the validity and reliability of the measures. The SPSS PROCESS macro was used to test the hypothesized relationships.

The study showed that EC has positive and direct effects on restaurant environmental performance (REP). Each mediator of GSS and JAs played a positive mediating role between EC and REP. GSS and JAs also played multiple positive mediating roles between EC and REP. This study revealed that a path mediating between EC and REP through GSS can be used to derive the most optimal results.

This study focused on the importance of restaurant EC, which is a fundamental driver for restaurant environmental practices, but is overlooked in the relevant literature. The findings provide novel information that can be applied to operate green restaurants specifically through GSS and JAs. In particular, the present approach expands the existing knowledge on sustainable restaurant management by investigating EC from an organization perspective.

The purpose of this study is to better understand the effects of independent restaurant partnerships upon product innovation associated with performance by investigating differences in business situations between startup and established independent restaurant sectors.

Partnership strength and diversity were assessed to identify their influence on restaurant product innovation and performance using a structural equation model to test the study’s hypotheses. A multi-group analysis was used to examine the moderating roles of business life cycle on the relationships between partnership strength and diversity and product innovation.

Results found that product innovation implementation requires strong and diverse partnerships with suppliers to improve independent restaurant performance. Diverse partnerships have a more positive effect upon product innovation than do strong partnerships. The positive effect partnership strength with suppliers had upon product innovation was significantly greater for startup restaurants, while its positive effect of diversity was greater for established restaurants.

Findings can be used to establish effective strategic partnerships with independent restaurant suppliers and to manage them more effectively in consideration of their business characteristics being startup or established operations.

This study was an initial attempt to empirically prove significant roles of partnership strength and diversity applied to the context of independent restaurant product innovation. Findings regarding different effects of partnership strength and diversity contributed to the existing body of knowledge about strategic partnerships with suppliers.

The goal of this study is to investigate how the development efficiency of restaurant companies' products of their suppliers, supplier–supplier connection, design quality and adaptation affect the supply chain performance (SCP) of restaurant companies.

We use the stratified random-sampling method for this study. We mailed the research questionnaire to the managers in the cases where they could be identified; a total of 1,063 questionnaires were sent by mail and a useable response of 156 fully completed questionnaires was received.

When the supplier has good development efficiency of restaurant companies' products, they can comply with the requirements of the budget project, and then, finally adapt to the restaurant companies to strengthen mutual relations of coexistence; suppliers with a good connection can make restaurant companies willing to go along with them.

The limitation of this study was that the different types of suppliers were not compared, and some restaurants without scaled operations may have different effects on the result.

The supplier–supplier connection is established when the suppliers or companies have generated important decisions. The suppliers will cope with the restaurant companies to make the delivery procedure more unhindered and invest in highly specialized equipment in the relationship and finally, improve the SCP.

This study focuses on the restaurant companies in partnership: how to cooperate with the suppliers to make good supply efficiency, and thus enhance the SCP of the restaurant companies. Overall, the results of the study have provided reliable instruments for operationalizing the key effect constructs in the analysis of operational performance.

The purpose of this study was to discuss the importance of customer-based brand equity (CBBE) and identify the critical attributes of how to develop CBBE during the most difficult time of the COVID-19 pandemic.

This study collected 386 restaurant managers' viewpoints to examine the mutual relationships among CBBE and other critical attributes of corporate social responsibility (CSR), electronic word of mouth (EWOM) and brand personality. Furthermore, structural equation modeling (SEM) was conducted to examine the proposed moderation and mediation hypotheses.

The results show that corporate social responsibility (CSR) mediates the relationship between brand personality and brand image. Furthermore, the mutual relationship among CBBE is discovered in that brand image may indirectly affect brand loyalty through perceived quality and brand awareness. Furthermore, with the reliance on social media, the moderating roles of electronic word of mouth (EWOM) are also revealed that strengthen the indirect effect of brand personality on brand awareness through CSR and brand image.

With the increasing attention to CBBE, which aims at tourism destination brand equity, hotel branding from the customer perspective, restaurant managers' viewpoints are not considered. Further, because of the impacts of the COVID-19 pandemic, customers are paying more attention to food safety and food delivery processes, which are important for CSR and connected to CBBE. However, until now, fewer studies have addressed these issues as such. The present study reflects the bidirectional effects of such a comprehensive viewpoint.

Towns and cities across Canada face rapidly changing economic circumstances and many are turning to a variety of strategies, including tourism, to provide stability in their communities. Community Economic Development (CED) has become an accepted form of economic development, with recognition that such planning benefits from a more holistic approach and community participation. However, much of why particular strategies are chosen, what process the community undertakes to implement those choices and how success is measured is not fully understood. Furthermore, CED lacks a developed theoretical basis from which to examine these questions. By investigating communities that have chosen to develop their tourism potential through the use of murals, these various themes can be explored. There are three purposes to this research: (1) to acquire an understanding of the “how” and the “why” behind the adoption and diffusion of mural-based tourism as a CED strategy in rural communities; (2) to contribute to the emerging theory of CED by linking together theories of rural geography, rural change and sustainability, and rural tourism; and (3) to contribute to the development of a framework for evaluating the potential and success of tourism development within a CED process.

Two levels of data collection and analysis were employed in this research. Initially, a survey of Canadian provincial tourism guides was conducted to determine the number of communities in Canada that market themselves as having a mural-based tourism attraction (N=32). A survey was sent to these communities, resulting in 31 responses suitable for descriptive statistical analysis, using Statistical Package for the Social Sciences (SPSS). A case study analysis of the 6 Saskatchewan communities was conducted through in-depth, in person interviews with 40 participants. These interviews were subsequently analyzed utilizing a combined Grounded Theory (GT) and Content Analysis approach.

The surveys indicated that mural development spread within a relatively short time period across Canada from Chemainus, British Columbia. Although tourism is often the reason behind mural development, increasing community spirit and beautification were also cited. This research demonstrates that the reasons this choice is made and the successful outcome of that choice is often dependent upon factors related to community size, proximity to larger populations and the economic (re)stability of existing industry. Analysis also determined that theories of institutional thickness, governance, embeddedness and conceptualizations of leadership provide a body of literature that offers an opportunity to theorize the process and outcomes of CED in rural places while at the same time aiding our understanding of the relationship between tourism and its possible contribution to rural sustainability within a Canadian context. Finally, this research revealed that both the CED process undertaken and the measurement of success are dependent upon the desired outcomes of mural development. Furthermore, particular attributes of rural places play a critical role in how CED is understood, defined and carried out, and how successes, both tangible and intangible, are measured.

Seeds to Success naturally grown gourmet salad greens, a product recognized for superior freshness, flavor, and quality, placed a community non‐profit organization in a position where high demand and limited production capacity became a major obstacle at a time when this nonprofit was facing tough decisions. The purpose of this paper is to present this example as a teaching case. The case also represents an example of the funding plight facing many community organizations and how social entrepreneurship can lead to creative solutions.

The information presented in this case is the result of years of participation and observation within the featured organization along with the cooperation of its employees, participants, and volunteers.

The analysis and discussion of facts and events presented are in the hands of the readers and the findings can be many.

This case can be of value for courses of many disciplines, as well as to serve as an example for practitioners involved in non‐profit organizations. As a teaching case, this study provides a unique history of events and description of the situation, as well as a chance to offer and discuss many possible solutions; each with its own potential set of contingencies. The case also allows readers to contrast the decision‐making considerations of for‐profit and non‐profit organizations as this community organization makes business decisions while protecting its social mission.

This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.

A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.

Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.

Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.