KTH/CESIS Working Paper Series in Economics and Institutions of Innovation
Small-scale food production and location of gourmet restaurants in rural Sweden.
() and Lars Pettersson
Abstract: This study explore the location pattern of gourmet
restaurants in Sweden by using information about restaurant quality from
the White Guide. The purpose of the paper is to analyze which factors that
influence the location pattern of gourmet restaurants, with particular
focus on the influence of small-scale food producers. This variable can be
expected to be of substantial importance in creating comparative advantages
related to geographical location. Econometric estimates of a zero-inflated
Poisson regression show that the number of small-scale food producers in a
location significantly increases the number of gourmet restaurants in
locations with non-zero count. Moreover, factors related to the demand
side, such as market size and tourism significantly increases the number of
gourmet restaurants in a municipality once the probability of a non-zero
count is accounted for. The tourism sector appears to be of particular
strong importance in rural areas where the size of the permanently residing
population is insufficient for creating business opportunities for
restaurateurs striving for the upper quality segment.
Keywords: Culinary markets; restaurants; small-scale food production; tourism; regional development; innovation systems; agglomeration economies; (follow links to similar papers)
JEL-Codes: L66; R10; (follow links to similar papers)
19 pages, November 7, 2014
Before downloading any of the electronic versions below
you should read our statement on
for viewing Postscript files and the
Acrobat Reader for viewing and printing pdf files.
Full text versions of the paper:
Questions (including download problems) about the papers in this series should be directed to Vardan Hovsepyan ()
Report other problems with accessing this service to Sune Karlsson ()
or Helena Lundin ().
Design by Joachim Ekebom