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Looking for Locapours: Using Zagat Survey Data to Examine Restaurant Demand for Local Wine

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dc.contributor.authorPerla, J.M.
dc.contributor.authorRickard, B.J.
dc.contributor.authorSchmit, T.M.
dc.date.accessioned2021-03-16T18:05:20Z
dc.date.available2021-03-16T18:05:20Z
dc.date.issued2014-04
dc.description.abstractThere is increasing interest in local foods among consumers in the United States and a rise in offerings of local products in restaurants. We use Zagat survey data and restaurant-specific menu information to estimate factors that influence the availability of New York State (NYS) wine in 1,401 NYS restaurants. We focus on wine because its production region is clearly labeled on menus and there is a burgeoning industry in NYS. Our econometric results indicate that decor ratings, cuisine styles, certain wine list characteristics, and distance to wine regions have statistically significant impacts on the likelihood of NYS restaurants serving local wine.
dc.identifier.citationPerla, J.M., B.J. Rickard, and T.M. Schmit. 2014. “Looking for Locapours: Using Zagat Survey Data to Examine Restaurant Demand for Local Wine.” Agricultural and Resource Economics Review 43(1):69-86.
dc.identifier.urihttps://hdl.handle.net/1813/103504
dc.language.isoen
dc.publisherCambridge University Press
dc.relation.doihttps://doi.org/10.1017/S1068280500006912
dc.relation.ispartofseriesAgricultural and Resource Economics Review
dc.subjectbeverages
dc.subjectlimited dependent variable models
dc.subjectlocal markets
dc.subjectNew York State
dc.subjectrestaurants
dc.subjectwine
dc.subjectZagat survey
dc.titleLooking for Locapours: Using Zagat Survey Data to Examine Restaurant Demand for Local Wine
dc.typearticle
dcterms.licensehttps://hdl.handle.net/1813/103498
schema.accessibilityFeaturetaggedPDF
schema.accessibilityFeaturereadingOrder
schema.issueNumberVol. 43, Iss. 1

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