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    What Chefs Want When Buying Australian Seafood

    Access Status
    Fulltext not available
    Authors
    Lawley, M.
    Howieson, Janet
    Date
    2015
    Type
    Journal Article
    
    Metadata
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    Citation
    Lawley, M. and Howieson, J. 2015. What Chefs Want When Buying Australian Seafood. Journal of Food Products Marketing. 21 (1): pp. 1-11.
    Source Title
    Journal of Food Products Marketing
    DOI
    10.1080/10454446.2013.838533
    ISSN
    1045-4446
    School
    Centre of Excellence for Science Seafood & Health
    URI
    http://hdl.handle.net/20.500.11937/31991
    Collection
    • Curtin Research Publications
    Abstract

    The food service sector is a significant sector of the food industry and yet little research has considered how and why chefs make purchasing decisions. This article explores how and why chefs make purchasing decisions for seafood to provide a basis from which the various stakeholders involved in seafood, fishers, farmers, and wholesalers can improve their business operations. Interviews were conducted with 68 chefs from three major cities in Australia. Results indicate that chefs purchase from multiple suppliers, with key drivers being consistency of quality and supply. Suppliers act as double gatekeepers, with little information going from chefs to producers and vice versa. Based on the findings, strategies are posited for both producers and wholesalers to better serve the food service sector.

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