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The contribution of local sourcing on the economic sustainability of restaurants in the Twente region.

Jahangir, Bakht (2021) The contribution of local sourcing on the economic sustainability of restaurants in the Twente region.

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Abstract:It has been noted that the demand for local food has increased over the recent years and local food has become a highly popular item on restaurant menus. This study aimed at getting insights into how local sourcing contributes to the economic sustainability of restaurants in the Twente region. Since most studies in the food sector focused on large-scale manufacturing companies, this study focused on restaurants as they too are a vital part of the food sector. This study was qualitative research and data was collected from interviews of the representatives of certain restaurants in the Twente. The criteria for these restaurants was that they were at least partially employing local sourcing. The findings from each interviewed restaurant were summarized and linked with the literature study to see how local sourcing contributes to the economic sustainability of restaurants in the Twente. Literature identified price and quality of food, better customer satisfaction and supply chain control as the main factors that lead to local sourcing. Better prices and quality led to an improved customer satisfaction and the supply chain control was better as well which indicated that these restaurants did well economically in terms of its sales and profits. In addition to that, these factors were confirmed in the findings of this research as well. Moreover, a positive social impact through supporting local supplying companies and preservation of the environment were also very important factors that led to local sourcing.
Item Type:Essay (Bachelor)
Faculty:BMS: Behavioural, Management and Social Sciences
Subject:85 business administration, organizational science
Programme:International Business Administration BSc (50952)
Link to this item:https://purl.utwente.nl/essays/86705
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