Abstract.A simulation of 51 years has been performed over Greenland using the regional atmospheric climate model (RACMO2/GR) at a horizontal grid spacing of 11 km and forced by ECMWF re-analysis products. To better represent processes affecting ice sheet surface mass balance, such as meltwater refreezing and penetration, an additional snow/ice surface module has been developed and implemented into the surface part of the climate model. The temporal evolution and climatology of the model is evaluated with in situ coastal and ice sheet atmospheric measurements of near-surface variables and surface energy balance components. The bias for the near-surface air temperature (−0.8 • C), specific humidity (0.1 g kg −1 ), wind speed (0.3 m s −1 ) as well as for radiative (2.5 W m −2 for net radiation) and turbulent heat fluxes shows that the model is in good accordance with available observations on and around the ice sheet. The modelled surface energy budget underestimates the downward longwave radiation and overestimates the sensible heat flux. Due to their compensating effect, the averaged 2 m temperature bias is small and the katabatic wind circulation well captured by the model.

Abstract. The spatial variability of near-surface variables and surface energy balance components over the Greenland ice sheet are presented, using the output of a regional atmospheric climate model for the period 1958-2008. The model was evaluated in Part 1 of this paper.The near-surface temperature over the ice sheet is affected by surface elevation, latitude, longitude, large-scale and small-scale advection, occurrence of summer melt and mesoscale topographical features. The atmospheric boundary layer is characterised by a strong temperature inversion, due to continuous longwave cooling of the surface. In combination with a gently sloping surface the radiative loss maintains a persistent katabatic wind. This radiative heat loss is mainly balanced by turbulent sensible heat transport towards the surface. In summer, the surface is near radiative balance, resulting in lower wind speeds. Absorption of shortwave radiation and a positive subsurface heat flux due to refreezing melt water are heat sources for surface sublimation and melt.The strongest temperature deficits (>13 • C) are found on the northeastern slopes, where the strongest katabatic winds (>9 m s −1 ) and lowest relative humidity (<65%) occur. Due to strong large scale winds, clear sky (cloud cover <0.5) and a concave surface, a continuous supply of cold dry air is generated, which enhances the katabatic forcing and suppresses subsidence of potentially warmer free atmosphere air.Correspondence to: M. R. van den Broeke (m.r.vandenbroeke@uu.nl)

Purpose This study aims to use a social media management framework and strategic orientation framework to explore how small restaurants manage social media. Design/methodology/approach The authors content-analyzed social media activity and interviews with 14 managers of social media in small independent restaurants in the northeast region of the USA that employed fewer than 20 employees. Findings The results of the study show that most small restaurants can be classified as anarchic, hierarchical and conservative defenders, and that they mainly focus on promotional activities on social media. The majority use social media also to drive traffic to a restaurant and, thus, act as calculative pragmatists. Very few use social media strategically or creatively in any of the social media management stages, and very few monitor or use social media information to improve their operations. Research limitations/implications This study shows that the adopted theoretical framework in this study for social media management helps analyze social media operations in small restaurants, points to the strategic orientations applied in small restaurants, shows the intricacies of each stage and helps show what small restaurants do well and how they can improve. Future research may use larger samples, investigate frameworks particularly relevant to small restaurants, such as the resource-based view (RBV) framework, and may focus on creative and diverse strategic approaches toward social media management for small establishments. Practical implications As customers continue shifting to social media and review sites, more restaurants may want to invest in developing more creative approaches toward social media and do it in more structured, integrated and continuous ways. The study describes a process they may want to follow and specific tactics that could be implemented to use social media more strategically in all stages of social media management. Social implications Not only are small business establishments the backbone of the restaurant industry, but they also appeal to customers more than large chains. This study shows how these small businesses can utilize social media to attract more customers, engage them, learn about them and their competitive environment to market and improve their operations. Originality/value The authors focus on the supplier side of social media for restaurants, a perspective lacking in the literature, and specifically small restaurants that receive less attention in prior research. Few studies exist that explore how social media is incorporated in all stages of social media management. The study points to the unique challenges that small restaurants experience in the process of using social media for marketing, monitoring and using social media to improve their operations. The study uses a relatively large sample of qualitative interviews conducted with managers of small restaurants and a content analysis of their actual social media activity.

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