De lo saludable a lo sustentableDimensiones clave para diseñar propuestas de valor en los restaurantes ecológicos

  1. Luis Manuel Cerdá Suárez 1
  2. Rafael Robina Ramírez 2
  1. 1 Universidad Internacional de La Rioja
    info

    Universidad Internacional de La Rioja

    Logroño, España

    ROR https://ror.org/029gnnp81

  2. 2 Universidad de Extremadura
    info

    Universidad de Extremadura

    Badajoz, España

    ROR https://ror.org/0174shg90

Libro:
XXX Jornadas Luso-Espanholas de Gestão Científica: cooperação transfronteiriça. Desenvolvimento e coesão territorial. Livro de resumos
  1. PaulaOdete Fernandes

Editorial: Instituto Politécnico de Bragança

ISBN: 978-972-745-273-6

Año de publicación: 2020

Páginas: 240

Congreso: Jornadas Hispanolusas de Gestión Científica (30. 2020. Bragança)

Tipo: Aportación congreso

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Resumen

The existence of initiatives such as organic restaurants in several countries, from healthy to sustainable aspects has evidenced the importance to analyze their dimensions related to its value proposition. The objective of this work is: 1) to characterize these restaurants as businesses with different value propositions, in terms of their main competitive advantages; and 2) to empirically evidence their main dimensions, in several geographical areas of recognized gastronomic tradition. This research carried out a literature review of those dimensions and we used a questionnaire to measure restaurateurs’ perceptions in their restaurants. The main contribution of this study reinforces the importance to identify their main dimensions and mainly in order to facilitate the commercial promotion of these restaurants or the positioning targeted to their designers, that is, managers and private developers

Fuente de los datos: Dialnet