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Operations Management Research

, Volume 7, Issue 1–2, pp 2–12 | Cite as

Green practices in restaurants: Impact on firm performance

  • Jordi PerramonEmail author
  • María del Mar Alonso-Almeida
  • Josep Llach
  • Llorenç Bagur-Femenías
Article

Abstract

Although some researchers have recently studied green practices in restaurants, scant previous research has analyzed the impact of these practices on overall performance in this field. Moreover, these studies have generally focused on mega-sized restaurants in the United States. The primary objective of this study is therefore to examine the motivations for the adoption of green practices in restaurants in Spain and the impact of this adoption on firm performance. The results are based on a survey completed by 374 small restaurant managers. Structural equation modeling was used to analyze links between the studied dimensions. The findings indicate that green practices have a strong positive direct influence on operational performance and competitiveness in Spanish restaurants and that they indirectly influence overall firm performance. Therefore, the results of this paper suggest that being proactive about environmental issues can provide restaurants with a great number of benefits that improve firm competitiveness and performance.

Keywords

Green practices Environmental practices Firm performance Tourism sector Green performance Environmental impact 

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Jordi Perramon
    • 1
    Email author
  • María del Mar Alonso-Almeida
    • 2
  • Josep Llach
    • 3
  • Llorenç Bagur-Femenías
    • 1
  1. 1.Barcelona School of Management – Universitat Pompeu FabraBarcelonaSpain
  2. 2.Universidad Autónoma de MadridMadridSpain
  3. 3.Universitat de GironaGironaSpain

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