Table 1 Questionnaire and qualitative research indicators
Main subject blocks (Suppliers) | Indicators |
|---|---|
Agri-food produce supplied to restaurants | Local origin, production types, artisanal/traditional qualities, material and immaterial values |
Product quality certificates or awards | Designations of origin, geographical indicators, etc |
Restaurants supplied | Commercial types and orientation, consumption of local, certified produce, level of gastronomic skill |
Opinions on their current commercial attitude | Sales’ volume, potentialities and demand for local products, future perspectives, professional and personal relations with restaurants, degree of collaboration |
Type of restaurant demand of agri-food products | Products, inclusion in menus, seasonality of sales and produce etc |
Main subject blocks (Restaurants) | Indicators |
|---|---|
Agri-food produce used | Origin, types, qualities, quality certificates or awards, singularities and characteristics, influence of demand on choice |
Suppliers normally used | Types, business structure, wholesaler, retailer, commercial and professional relations, degree of collaboration |
Menus and dishes | Quality and variety, characteristics, inclusion of traditional products and recipes, prices, behaviour of demand in consumption, type of cuisine, material and immaterial values |
Commercial activity | Current volume and perspectives, incidence in local development of gastronomic tourism. Difficulties and problem |