Marketing Local Foods to Gourmet Restaurants: A Multi-Method Assessment

Authors

Kynda R. Curtis, University of Nevada, RenoFollow
Margaret W. Cowee, University of Nevada, RenoFollow
Michael Havercamp, University of Nevada Cooperative ExtensionFollow
Robert Morris, University of Nevada Cooperative ExtensionFollow

Volume

46

Issue

6

Abstract

The study reported here examines the gourmet restaurant market for local agricultural products in Nevada. A multi-method assessment was implemented to collect data for the study. Study results indicate that both local producers and gourmet chefs lack appropriate information concerning production possibilities and gourmet chefs' needs and preferences. Chefs indicated preferences for high-quality products and viewed quality and freshness as positive aspects of purchasing locally. Chefs desired small quantities of unique and specialty products. The impacts of the study have been positive, in that gourmet restaurant purchases of local products expanded in both the Reno and Las Vegas markets.

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Recommended Citation

Curtis, K. R., Cowee, M. W., Havercamp, M., & Morris, R. (2008). Marketing Local Foods to Gourmet Restaurants: A Multi-Method Assessment. The Journal of Extension, 46(6), Article 11. https://open.clemson.edu/joe/vol46/iss6/11