Resumen
This paper investigates the managerial drivers for operating healthy food restaurants. An economic model is constructed by using information from a national survey of a sample of 703 valid restaurant observations. This model was built based on the concept of “sustainable food systems” choosing four variables as managerial drivers: economic,social,environmental,and educational. When running a logistic regression the results show that efficiency and specialization have stronger relationships with the probability of being a healthy food restaurant. These results provide useful insights for policy makers approaching to develop the gastronomy industry,an economic sector in which knowledge is still very limited.
Idioma original | Inglés |
---|---|
Páginas (desde-hasta) | 19-32 |
Número de páginas | 14 |
Publicación | Change Management |
Volumen | 16 |
N.º | 3 |
DOI | |
Estado | Publicada - set. 2016 |