Carriers of Change and Continuity: New Restaurants in Amsterdam

Pieter Terhorst and Hilal Erkuş†Öztürk

Tijdschrift voor Economische en Sociale Geografie, 2018, vol. 109, issue 1, 144-160

Abstract: This paper analyses new firm formation in the Amsterdam restaurant industry, on the basis of an in†depth research of 37 new restaurants, through the lens of the theory of evolutionary economic geography. The findings show that restaurateur†chefs largely replicate the kitchen of their parent firms whereas restaurateur†managers can more easily switch to a different type of kitchen. It means that replication of individual knowledge and skills are more important than replication of routines. Restaurateurs who came from other related industries did not bring something special from their former jobs in their restaurants. In addition, new restaurants benefit differently from extra†firm relations (with respect to attracting capital, monitoring other restaurants, finding chefs and cooks, relations with suppliers and media) during their start†up process and thereafter. Those extra†firm relations are found at the local, national, and global scale.

Date: 2018
References: Add references at CitEc
Citations:

Downloads: (external link)
https://doi.org/10.1111/tesg.12266

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:bla:tvecsg:v:109:y:2018:i:1:p:144-160

Ordering information: This journal article can be ordered from
http://www.blackwell ... bs.asp?ref=0040-747X

Access Statistics for this article

Tijdschrift voor Economische en Sociale Geografie is currently edited by Jan van Weesep

More articles in Tijdschrift voor Economische en Sociale Geografie from Royal Dutch Geographical Society KNAG
Bibliographic data for series maintained by Wiley Content Delivery ().