Filimonau, V. and Grant, M., 2016. Exploring the concept of dining out organically: a managerial perspective. Anatolia, 1 - 13. (In Press)
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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.
|Uncontrolled Keywords:||Food service; food consumption; organic food; dining out; casual dining; UK|
|Group:||Faculty of Management|
|Deposited By:||Unnamed user with email symplectic@symplectic|
|Deposited On:||03 Jan 2017 14:36|
|Last Modified:||03 Jan 2017 14:36|
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