“Americans crave foods that not only nourish them but also help sustain the planet.” That is what was reported in the National Restaurant Association ’s annual What’s Hot Culinary Forecast survey. Trends of “zero-waste cooking,” “hyper-local,” and “veggie-centric/vegetable-forward cuisine” made to the top 10 list for 2019. The good news is some big restaurant chains, such as Starbucks and McDonald’s , have already taken actions in responding to these sustainable trends even though a recent study also suggests that consumers might not want to make a lot of effort themselves to eat at a green restaurant. Do owners, managers, and consumers think alike when it comes to the critical green attributes that matter the most to the restaurant business? Restaurant owners, managers, and consumers represent three different stakeholder groups in the restaurant business. According to the stakeholder theory, various stakeholders of a business may show particular interest in cer
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