Food Festival Exhibitors’ Business Motivation

Abstract

This paper aims to present the motivation of exhibitors participating in food festivals to establish and run a business. The conducted research is an attempt to fill the gap in research on exhibitors who participate in food festivals. During three different Polish culinary festivals, 58 in-depth interviews with exhibitors were conducted. Based on the research, the main startup business motives were identified. The current goals of exhibitors’ participation in culinary festivals were also analyzed. Based on the list of motives and goals, three groups of exhibitors were distinguished with similar characteristics (starting own business, continuation of family traditions, and culinary interest). The study also takes into account the changes that have occurred between the startup’s business motives and the goals of participation in the festival (“business-business”, “business-business-business-family”, and “business-passion-passion-business”). The comparison of the initial motives for setting up a business with the current goals of participating in food festivals shows that, regardless of the initial motives, the exhibitors currently focus on business goals.

Exploring the nexus between sustainability and food events

“…The contributions of the papers are quite extensive, so an attempt has been made to highlight the main contribution of each of the them. First of all, it should be noted that the extension of the literature in the area of study is a theoretical contribution that is practically common to all the papers (e.g., Janiszewska and Ossowska, 2021). Even the opening of new research foci based on specific food ingredients, such as Giampiccoli et al (2023).…”

“…This study has limitations that may affect the generalisability of the results. Due to their subjective nature (Duignan et al, 2018), limitations with the sample (e.g., Ossowska et al, 2023), and lack of statistical analysis (e.g., Janiszewska & Ossowska, 2021), among other factors. The quality of respondents' information is also often identified as a concern.…”

Зарубіжний І Вітчизняний Досвід Інноваційних Подієвих Активностей У Ресторанному Бізнесі Та Гастрономічному Туризмі

“…4 https://is-journal.com діяльності за рахунок гастрономічних фестивалів позитивно позначається на добробуті місцевих жителів [5]. Як указують D. Janiszewska та L. Ossowska, ділова мотивація учасників кулінарних фестивалів не обмежується економічними та маркетинговими аспектами, а включає також і такі мотиви як продовження сімейних традицій і популяризація місцевих традицій та культури [6]. У цьому бачимо прояв соціокультурної ролі подієвої активності суб'єктів ресторанної діяльності.…”

“…Особливостям впливу кулінарних подієвих активностей на розвиток гастрономічного туризму присвячено праці таких авторів: A. T. Tran та ін. [5], D. Janiszewskа, L. Ossowska [6]. Проблеми розробки та проведення ресторанних заходів досліджуються у працях J. R. Walker [7], J. Tum та ін.…”

Effects of COVID-19 Infection Control Measures on the Festival and Event Sector in Poland and Norway

“…It should be noted that events are perceived as tools for building broadly understood sustainable development [16,17]. Considering the social perspective, events allow to meet the needs in the field of meetings and creating relationships, contributing to building the community and human capital [18,19].…”