Title

Complexity, change and the restaurant business: a case study from Montevideo, Uruguay

Document Type

Journal Article

Publisher

Inderscience Enterprises Ltd.

School

School of Business and Law

RAS ID

25360

Comments

Originally published as:

Alonso, A. D., & Mariani, S. (2017). Complexity, change and the restaurant business: a case study from Montevideo, Uruguay. International Journal of Leisure and Tourism Marketing, 5(4), 351-369. doi:10.1504/IJLTM.2017.087515

Original article available here.

Abstract

In adopting complexity theory, this study examines the complexity and changes occurring in the restaurant sector, and strategies needed to achieve long-term sustainability, based on the perceptions of Uruguayan restaurateurs. The overall findings align with several characteristics of the theory, including complexity, globalisation, technology and change. Participants identify customers' stronger demands for credit card payment, higher product/service quality and online reservations; in contrast, least demands are placed on availability of local products and origin of foods. The findings underline the strategic importance for restaurateurs to scan their environment, identify emerging trends and grow awareness of the changes occurring in their industry.

DOI

10.1504/IJLTM.2017.087515

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