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Exploring the concept of dining out organically: a managerial perspective.

Filimonau, V. and Grant, M., 2017. Exploring the concept of dining out organically: a managerial perspective. Anatolia, 28 (1), 80-92.

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R2.pdf - Accepted Version


DOI: 10.1080/13032917.2016.1265566


Market research suggests that organic food consumption in Europe is growing. The concept of dining out organically may therefore represent a promising business opportunity and yet little is known about how it is perceived by restaurant managers. This study reports on the outcome of a qualitative research conducted with managers of UK casual dining restaurants. It finds that restaurateurs are sceptical about the business feasibility of dining out organically which is viewed as a niche market with limited consumer appeal. This contradicts market research which questions the robustness of its findings. A new research stream looking at actual consumer behaviour, rather than attitudes, when dining out is necessary. Recommendations are devised to facilitate organic dining out in the UK.

Item Type:Article
Uncontrolled Keywords:Food service; food consumption; organic food; dining out; casual dining; UK
Group:Bournemouth University Business School
ID Code:25852
Deposited By: Unnamed user with email symplectic@symplectic
Deposited On:03 Jan 2017 14:36
Last Modified:15 Aug 2021 09:18


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