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The purpose of this paper is to uncover what affected restaurateurs in their intention to participate in the healthy restaurant initiative.

In all, 53 restaurateurs who participated in healthy restaurant initiatives in Korea responded to a survey. Multiple regression analysis was conducted to reveal the influences of perceived innovation characteristics (PICs), attitudes, subjective norm, and perceived behavioral control (PBC) on the intention to sustain a healthy restaurant.

The results showed that PBC, attitudes toward healthy restaurants, relative advantage for restaurants, and complexity among PICs were significant influences on the intention to sustain healthy restaurant initiatives.

This research has made the first attempt to evaluate healthy restaurant initiatives using the perspectives of restaurateurs who actually participated in healthy restaurant initiatives. Also, this study extends the research model testing behavior intention using the theory of planned behavior and the innovation adoption theory to investigate the influences on restaurateur intentions to sustain healthy restaurant initiatives.

The findings indicate that operators must have access to sufficient technical resources and a sense of self-efficacy, which encourage restaurateurs to maintain healthy restaurant initiatives. Enhancing positive attitudes and the relative advantages of the healthy restaurant initiatives also encouraged participation. Finally, voluntary and continuous participation and expansion of healthy restaurant initiatives require community and government support, a simple use of process to change, and a good understanding of the relative advantages of healthy restaurant initiatives.

This study first illustrates the factors that best explain the intention to sustain a healthy restaurant from the perspective of restaurateurs. PICs shed light on how complexity and relative advantage for customers helps predict intentions to sustain healthy restaurant initiatives.

Of all industries, agri-food has one of the largest environmental impacts. Reducing the production and consumption of meat, dairy and seafood, and moving to predominantly plant-based diets, is key to lowering our environmental footprint. Veg-friendly restaurants play a key role in this transition as they have the capacity to build a greener dining scene (e.g. positively change consumer opinions towards vegan food). Hence, the purpose of this paper is to understand the entrepreneurial journey of veg-friendly restaurateurs.

The authors employed an inductive-qualitative approach to analyse 12 veg-friendly restaurants in three countries (Spain, Australia and Colombia). In addition to inspecting available data on the restaurants and their menus, semi-structured interviews were conducted with the restaurateurs to uncover (1) the impact of their venture for customers and society, (2) the drivers to establishing their businesses and (3) the challenges faced and strategies used in the management of veg-friendly restaurants.

This work recognises veg-friendly restaurateurs as key actors in building a sustainable future through a greener dining scene. The authors uncover the main drivers of the entrepreneurial journey and propose a multi-dimensional approach to identity and passion as key antecedents of entrepreneurial intention. The authors also discuss how social and sustainable entrepreneurship may be the expression of an activist behaviour. Finally, challenges and strategies to manage veg-friendly restaurants are discussed with directions that contribute to both theory and practice.

A switch towards vegan and vegetarian diets has important implications for ecology, society and the economy. While most research has focused on the consumer side, this paper is unique in understanding how veg-friendly restaurants emerge. This is quite distinctive in the literature regarding sustainable restaurants, which until now, has focused on the managers' adoption of sustainable practices rather than the restaurateurs' entrepreneurial journey. This work additionally builds new insights in the entrepreneurship literature, through uncovering the motivations, experiences and challenges of entrepreneurs that, in most cases, show activist attributes.

Restaurants represent a significant sales potential tor the wine industry and wineries attempt to develop this market in various ways. The two industries can effectively complement each other through combining their efforts. Wine producers can benefit from direct selling to restaurants because the process of direct selling can help wineries, especially newly developing local wineries, promote their wines and establish brand recognition. This research explores restaurateurs' attitudes toward local wines based on the investigation of the wine product attributes and types of restaurants that offer better opportunities for local wines. Findings indicated that attitudes of restaurateurs have a significant impact on purchases of local wine. Independently owned restaurants were also found to provide better opportunities for local wineries.

Hong Kong has a global reputation as an entrepreneurial hub. The Japanese restaurant community has grown and evolved over the last three decades into what many consider as a natural secondary market for Japanese food. As such, several Japanese restaurateurs have come to Hong Kong to enter Hong Kong’s premium Japanese restaurant market. The purpose of this paper is to explore this market of Japanese restaurateurship in Hong Kong.

One of the closest methodologies within the topic and discipline from Baldwin (2017) focuses on Japaneseness as a measurement of culinary authenticity examining Hong Kong’s Michelin rated restaurants. Here, the qualitative approach using semi-structured interviews with the chefs of two sets of premium Japanese restaurants from Japan that expanded in Hong Kong, Sushi Iwa and Sushi Yoshitake. As this paper focuses on the premium and high-end market of Japanese chefs and restaurateurs in Hong Kong, the researcher combined the approaches of Kawahara & Speece and Baldwin to pursue a qualitative methodology using semi-structured interviews.

For this research, the interview process had to be divided into two stages. The first was to speak with long standing members of Hong Kong’s Japanese restaurant community. The common thread amongst the restaurateurs was that they were either the sole proprietor or a partner who was financially vested within the company not a form of sweat equity. To respect the privacy of the interviews, questions about exact monetary amounts, number of shares and equity or anything regarding holdings were not asked. The idea was to only examine their responses within the criteria of the research objectives.

As the Michelin and premium market of Japanese cuisine is so small, this research can only represent a certain part of the market. Future research could examine other Japanese restaurateurs outside of this market that could be examined to gain a wider perspective of the entrepreneurial strategies they used to start-up their business in Hong Kong.

As research in this area is very limited, this paper helps bring restaurateurship in Hong Kong into the academic front. Restaurants are one of the most common entry points for new entrepreneurs in hospitality. This paper may help shed some light on how foreign investment entrepreneurship has been achieved in Asia.

Covid-19 pandemic impacted the tourism industry worldwide. Especially in catering, where restaurateurs have had to reinvent their business models, information and communication technologies (ICTs) play a fundamental role in supporting these changes, transforming barriers into opportunities. The purpose of this study is to investigate how restaurateurs’ perception of ICTs has changed before and during Covid-19 and to detect whether ICTs can be considered a tool to foster antifragility, resilience and value co-creation as ideal outcomes.

This study presents a longitudinal study on the use of ICT platforms by Italian restaurant managers. The case study analyzed is TheFork. Data collection took place in two different rounds: before Covid-19 (year 2017) and during Covid-19 (year 2020).

The findings of this study reveal how new rules imposed by the Government changed restaurant managers’ attitudes towards technology. In 2017, restaurateurs showed reticence towards technology, not used in a strategic way; today, everyone uses ICT to improve business.

The study shows that ICT platforms enable antifragility, resilience and value co-creation, creating a service ecosystem supporting restaurant management.

Applying signaling theory to Schein’s organizational culture framework, this study aims to explain how restaurants communicate that their establishments value wine through multiple cultural attributes.

A phenomenological research design was adopted to conduct three focus groups with 14 restaurateurs about wine culture. Conversational analysis with Straussian coding was used.

A comprehensive definition of wine culture was provided, and five factors emerged that signal the presence of a wine culture. A wine presence includes a wine list, marketing efforts, community involvement and restaurant aesthetics. Employee traits are defined by individual attributes, communications skills and overall knowledge (training). Restaurant identity reflects the cultural alignment and customer relationship expectations set forth by ownership. Organizational structure reflects a restaurant’s hierarchy within which an individual or department is afforded the freedom to invest in wine. Future alignment reflects generational differences and trends in wine preferences and consumption.

Researchers are provided a wine-culture definition and framework for wine research. Restaurants can use the study’s findings to formulate strategies for establishing a wine culture.

This study provided a framework for restaurateurs who wish to be known for wine to implement. Researchers and restaurateurs may facilitate communication between guests, staff and an organization regarding wine as a means of creating a competitive advantage.

This paper evaluates the feasibility and benefits of a local food distribution system, which connects farmers and restaurant owners from a logistics perspective. This paper considers a platform to improve operations and investigates various schemes for delivering locally produced food to restaurants using a food hub.

To compare distribution scenarios and derive managerial implications, a simulation model has been developed and executed in Matlab 2019a©. The model evaluates various settings of business connections between farmers and restaurateurs.

Results of computational experiments highlight great potentials of such a system, particularly to reduce travel distances. To obtain these positive externalities, the local system requires specific attention during the design of logistical aspects and needs to be planned following a specific structure.

The developed simulation model can be used to improve understanding of related short food supply chains by analyzing specific cases where the main actors involved differ in terms of type, number, and location.

The paper analyzes the feasibility and the effects of a new distribution system that can connect supply chain actors directly. The analyses focus on logistics aspects, a topic that is often neglected in sustainable consumption research. Furthermore, the paper does not focus of a single case study but develops a customizable model to be used in various settings.

The purpose of this paper is to explore the strength and weakness connected to the implementation of a local food logistics services, designed to facilitate and enable the use of local food among restaurants.

A total of 60 restaurateurs located in a small Italian city and 100 owners of micro and small-sized farms, located within a 30 km radius from the city, have been interviewed. The collected data have been analysed through descriptive analysis and Kruskal-Wallis and Mann-Whitney U tests for differences between gender, production type and business size.

The results agree with existing literature: poor communication and an unstructured logistics limit the interaction among actors. However, significant for the purpose, the data show that producers are interested in expanding their market and restaurateurs are interested in a broader supply of local products, and they both open to a logistics service that improves the supply of local food.

The following exploratory study is based on a sample of farmers and restaurants in a specific area so the results could not be generalised in a national/international context.

The logistics service objective is the promotion of a sustainable territory development in support of the social economy values.

The study investigates this issue focussing on a practical solution of local food distribution system among restaurants. The logistics service tends to solve the logistics criticalities maintaining the principles of the short food supply chain.

Numerous advantages exist for farmers as food producers and for restaurateurs as food sellers to be engaged in business relationships. While in many situations such relationships would seem a very “natural” process that would also benefit consumers, to date very little research has been conducted in examining the extent to which farmers are engaged in such relationships. The present paper aims to explore these areas from the farmers' perspective.

Semi‐structured telephone interviews and two on‐site face‐to‐face interviews were conducted among 30 farm owners/operators in the state of Alabama, USA.

A very weak relationship was noticed between farms and hotels/restaurants in this study. While geographic distance or isolation could be assumed to be an impediment for both farms and hospitality businesses to interact, only two businesses mentioned such constraint as a reason for not engaging in business relationships. In contrast, not being contacted by hospitality businesses or not starting the contact, as well as concerns of not receiving the “right price”, or convenience by selling their produce by other means (on‐site, farmers' markets) were some of the reasons farmers mentioned.

The low number of respondents and the selection of only those businesses that were advertised are acknowledged limitations in this study.

Engaging in business relationships with restaurants may help farmers maximize the price they receive for their hard work, have a steady source for their product, or educate a new “breed” of consumers who value the importance of consuming fresher foods. To achieve these benefits, stronger interactions between both industries are needed, especially in cases where both restaurants and farms are geographically close to one another.

The study investigates an area that has been neglected in contemporary research.

The purpose of this paper is to examine the self‐employment process of Turkish‐Cypriot restaurateurs and lawyers in the UK, in particular the way they mobilize resources as a strategic choice for their career transition.

The paper draws on a qualitative empirical research consisting of semi‐structured in‐depth interviews from two different sectors with 20 restaurateurs and lawyers in London.

Findings indicate that Turkish‐Cypriots in Britain deliberately draw on social, economic, cultural, and symbolic forms of capital in order to pursue their career projects. The impact of the interconnectedness and availability of one resource on the participants’ ability to acquire other resources is shown to have a key role in developing and transitioning into careers in self‐employment.

The number of participants interviewed (20) is limited for the purposes of making generalizations and the paper has a main focus on micro‐individual experiences of individuals.

The limited literature on self‐employment for ethnic minorities is often conceptualized as an option to avoid employment inequalities. This paper offers an understanding of self‐employment as a career strategy for Turkish‐Cypriots in Britain.