Title: Complexity, change and the restaurant business: a case study from Montevideo, Uruguay

Authors: Abel Duarte Alonso; Sebastián Mariani

Addresses: Liverpool Business School, Liverpool John Moores University, Redmonds Building Brownlow Hill, Liverpool L3 5UG, UK; School of Business and Law, Edith Cowan University, 270 Joondalup Dr., Joondalup, Western Australia 6027, Australia ' Hospitality Consultant, Rivera 3136 y 2 de Mayo, Montevideo 11300, Uruguay

Abstract: In adopting complexity theory, this study examines the complexity and changes occurring in the restaurant sector, and strategies needed to achieve long-term sustainability, based on the perceptions of Uruguayan restaurateurs. The overall findings align with several characteristics of the theory, including complexity, globalisation, technology and change. Participants identify customers' stronger demands for credit card payment, higher product/service quality and online reservations; in contrast, least demands are placed on availability of local products and origin of foods. The findings underline the strategic importance for restaurateurs to scan their environment, identify emerging trends and grow awareness of the changes occurring in their industry.

Keywords: change; complexity; complexity theory; restaurants; restaurateurs.

DOI: 10.1504/IJLTM.2017.087515

International Journal of Leisure and Tourism Marketing, 2017 Vol.5 No.4, pp.351 - 369

Received: 17 Dec 2016
Accepted: 16 Apr 2017

Published online: 16 Oct 2017 *

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