Purpose: This study aims to understand how restaurant dependence and autonomy within the supply chain influence market responsiveness. An examination of influences related to improving market responsiveness was also conducted by investigating the moderating roles of information technology...

Purpose: This study identified essential drivers of competitive productivity (CP) within the restaurant context at the meso-micro levels. Following evidence from previous research, this paper aims to discover if the relationships between the proposed drivers and restaurant competitive...

Purpose: The purpose of this study is to better understand the effects of independent restaurant partnerships upon product innovation associated with performance by investigating differences in business situations between startup and established independent restaurant sectors....

Purpose: This study was designed to offer empirical evidence about the significant impacts of supplier opportunism and relational stability upon restaurant performance. This study aims to investigate the extent to which competence and goodwill trust interact with contract specificity in...

Purpose: Wine as a research topic continues to address a plethora of diverse contexts. In consideration of this scope and abundance of wine literature, this study aims to provide guidance for future meaningful contributions to this existing body of wine knowledge through a comprehensive...

Purpose The purpose of this study was conducted to investigate the moderating effects wine destination attributes have upon the negative impacts of travel constraints on consumer’s intent to revisit wine regions and also assist wine destinations with the development of marketing strategies...

Purpose – This study aims to investigate consumer choice motives for purchasing organic coffee by applying the Theory of Planned Behavior (TPB) approach and how those are influenced by different degrees of ethical concern and price sensitivity to gain a better understanding about consumer...

Purpose This study aims to acquire a better understanding about consequences of workplace incivility upon restaurant frontline service employees caused by customers, supervisors and coworkers. The moderating roles of perceived organizational support (POS) and emotion regulation ability (ERA)...

Purpose: As the event industry is supported by a wide range of suppliers that provide different products and services, all these partners in the supply chain can play a crucial role in green practices. The industry needs to have a sufficient degree of supply chain flexibility to cater to the...

Purpose: Today’s consumers are aware of restaurants’ effects on the environment and pressure them to implement green practices. As restaurant success largely depends on how employees meet customer expectations, employee green creative behavior (EGCB) is critical. Therefore, this study aims...