The study reported here examines the gourmet restaurant market for local agricultural products in Nevada. A multi-method assessment was implemented to collect data for the study. Study results indicate that both local producers and gourmet chefs lack appropriate information concerning production possibilities and gourmet chefs' needs and preferences. Chefs indicated preferences for high-quality products and viewed quality and freshness as positive aspects of purchasing locally. Chefs desired small quantities of unique and specialty products. The impacts of the study have been positive, in that gourmet restaurant purchases of local products expanded in both the Reno and Las Vegas markets.

Creative Commons License

Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.