The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism

Meneguel, Cinthia Rolim de Albuquerque; Cerdán, Lluís Mundet i; Aulet, Sílvia

doi:10.1016/j.ijhm.2018.10.018

Cited by 96 publications

(47 citation statements)

References 19 publications

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“…Restaurants can play a fundamental role as a distinctive element in the competitiveness of destinations because they link food to tourism. In this way, gastronomy can be used as a tourist orientation factor, and restaurants are valuable cultural elements sharing this role with other segments of the cultural industry [20]. Thus, restaurants are used to power tourist destinations, especially those with a greater gastronomic presence [21,22].…”

Section: Restaurants and Tourismmentioning

confidence: 99%

The Impact of Pandemic Crisis on the Restaurant Business

2020

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The COVID-19 pandemic is responsible for a health crisis and, at the same time, for a sharp drop in activities of economic sustainability, particularly in tourism management, and has consequences in most countries that are still difficult to measure. The objective of this research is to identify restaurant entrepreneurs’ perceptions about the future, government measures, strategies they will apply, and lessons learned for the future after the mandatory lockdown of restaurants and hospitality establishments related to pandemics. The framework was developed through content analysis with line-by-line coding applied to questionnaires collected online from Portuguese restaurant entrepreneurs. The results reveal the existence of common concerns to all entrepreneurs in the restaurant business for the post-pandemic period, about the measures that the governments should implement, and about the strategies and lessons learned for the future. Resilience in face of the future, fear of a lack of appropriate government measures, strategies designed for markets with greater immediate availability, and the creation of working capital are visible concerns in the restaurant business.

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Section: Restaurants and Tourismmentioning

confidence: 99%

The Impact of Pandemic Crisis on the Restaurant Business

2020

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“…This family created a chain of restaurants with the brand 'Roca Group'. Moreover, they teach students to cook, have ecological farms, own recycling programs and other activities related to sustainability [63]. This type of restaurant can serve as a very valuable example to the whole country on how to run a successful and ecological restaurant.…”

Section: Issues Of Restaurant Qualitymentioning

confidence: 99%

Sustainable Development of Coastal Food Services

et al. 2019

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Coastal food services are an important segment within ‘sea and sun’ tourism. They have a direct impact on the environment from liquid and solid waste generation, air contamination, and excessive energy and water consumption. Mass tourism and the contemporary threat of climate change enhance the anthropogenic intrusion, especially in vulnerable coastal zones. To prevent overexploitation of the coastal zones, the adaptation of the sustainable principles by coastal stakeholders is an urgent matter. Thus, this study aims to design a model of sustainable development for restaurants and to examine the level of its adoption by seaside restaurant owners in two touristic beach areas of Cadiz province, Spain. A questionnaire was performed during the high summer season in 2018. The obtained data was analysed by IBM SPSS software. The survey results showed that the model of sustainable development has been poorly adopted by restaurant managers. Foreign managers of international restaurants are less involved in the adoption of the sustainable model in comparison to Spanish restaurant owners. Moreover, restaurants that have been opened more than 10–20 years provide a more sustainable way of business operation in comparison with newly established food service organizations.

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“…Their findings show that restaurant quality is more important than quantity in the gastronomy-tourism relationship and that starred restaurants are a strong attraction for foreign tourists. Meneguel et al (2019) claims that high-quality restaurants with the implementation of innovation stimulate the creation and development of gastronomic tourism. Companies, therefore, strive to obtain a quality certificate and adapt their offer to new trends.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Global Aspects of the Gastronomic Trends and Innovations

Kostková

Pellešová

2021

SHS Web of Conf.

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Research background: The current conditions of globalization come to a necessity of flexible adaptation and efficient use of the resources. The companies compete with each other and try to attract customers through an attractive offer that determine the global trends. Purpose of the article: The aim of the article is to examine the introduction of new gastronomic trends and innovative solutions into the offer of restaurants in the Czech Republic and their acceptance on the customer side. Methods: The article examines the opinion about the product, marketing and organizational innovations, their economic success and attractiveness of the offer to clients. Marketing research based on the online questionnaire survey between providers of the gastronomic services and the customers is used. Explored was the relationship between the qualitative factors of the service and the repeated visit by consumers from the perspective of catering service providers. The Chi quadrate test of independence is used for the evaluation of the research question and two hypotheses as well. The method of comparison including the results of previous research and the synthesis of research conclusions are used. Findings & Value added: The identification of new trends can be an inspiration for entrepreneurs in the development of new products and in the introduction of service innovations. The definition of the significant gastronomic trends of Czech gastronomic companies can be used for gastronomy business and can bring a higher customer satisfaction and tourist attendance for the establishments and destination.

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The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism

Cited by 96 publications

References 19 publications

The Impact of Pandemic Crisis on the Restaurant Business

The Impact of Pandemic Crisis on the Restaurant Business

Sustainable Development of Coastal Food Services

Global Aspects of the Gastronomic Trends and Innovations

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