@article{Rimal:103464,
      recid = {103464},
      author = {Rimal, Arbindra and Benjamin, Onyango},
      title = {Purchasing Locally Produced Fresh Vegetables: National  Franchise vs. Locally Owned and Operated Restaurants},
      address = {2011-05-02},
      number = {321-2016-11069},
      series = {DSAG},
      pages = {16},
      month = {May},
      year = {2011},
      abstract = {The objective of this study is to examine purchasing  practices of locally produced fresh vegetables among  restaurants and food service institutions. The sample for  the study included managers of 75 restaurants and dining  centers out of a total of nearly 600 food service outlets  in a mid-size metropolitan city in Midwest with a  population of about 400,000. The study findings show  differential preferences between national/regional chains  and the local independently owned restaurants. Although  managers across the board expressed willingness to buy  local, actual purchasing decisions were largely driven by  freshness, quality and availability. Price was not as  critical a factor as others including variety and  selection.  The results suggest that local vegetable  producers should use regularity, quality, and freshness to  differentiate themselves. As a producer of small volume of  fresh vegetables local farmers have much higher probability  of success if they supply to locally and independently  owned restaurants. These restaurants use small volume of  vegetables in broader variety. Additionally, small variety  growers may need to recast their business models as the  industry seem to be moving towards fewer vegetables  delivered round the year. These producers should consider  investments in greenhouse to gain a competitive edge.},
      url = {http://ageconsearch.umn.edu/record/103464},
      doi = {https://doi.org/10.22004/ag.econ.103464},
}