| The purpose of this study was to examine the decisions making practices of independently owned and operated restaurant owners with respect to local foods. To analyze their understanding of local foods and the usage of local foods in their restaurants. It also sought to get an overall understanding of the entrepreneurial characteristics of these restaurant owners. More specifically is there a relationship between the purchasing decision of independently owned and operated restaurant owners buying local foods or not with respect to their demographics and entrepreneurial characteristics? A survey questionnaire was designed, developed, and implemented for independently owned and operated restaurant owners. The key variables used for this study were gender, number of full-time employees, business location, education, age, and customers' preference. Results indicated most restaurant owners purchased something locally grown or produced foods. Correlation coefficient and logistic regression were used to analyze if restaurant owners purchasing decisions with respect to demographic characteristic. local or not. Findings showed that higher education, fewer full-time employees, older people were significant in determining if owners purchased locally grown or produced foods or not. These restaurant owners were also more likely to purchase local foods if customers asked if they used local foods in their restaurant more frequently. Restaurant owners who set achievable goals, look before they leap, and are innovative and creative were also found to be significant in determining if they purchase local foods. |
