The COVID-19 pandemic is responsible for a health crisis and, at the same time, for a sharp drop in activities of economic sustainability, particularly in tourism management, and has consequences in most countries that are still difficult to measure. The objective of this research is to identify restaurant entrepreneurs’ perceptions about the future, government measures, strategies they will apply, and lessons learned for the future after the mandatory lockdown of restaurants and hospitality establishments related to pandemics. The framework was developed through content analysis with line-by-line coding applied to questionnaires collected online from Portuguese restaurant entrepreneurs. The results reveal the existence of common concerns to all entrepreneurs in the restaurant business for the post-pandemic period, about the measures that the governments should implement, and about the strategies and lessons learned for the future. Resilience in face of the future, fear of a lack of appropriate government measures, strategies designed for markets with greater immediate availability, and the creation of working capital are visible concerns in the restaurant business.

The research on tourism is constant and unending; food and wine tourism research still represents a small part inside this wider field. Wine tourism and events are critical for sustainable development of rural areas. In this context, the emotional bond between the wine tourists the regions and the producers that they visit is created, not just through the wine as a product, but also through a set of hedonic features that are present in the visit and tasting experience. To reach the research objectives, a quantitative methodology was chosen. For this research a questionnaire was used and completed by wine cellar visitors and distributed to wine tourism facilities. An online questionnaire was applied in wine and wine tourism social network groups. To test the hypothesis, a structural equation modelling (SEM) was used has well as an importance–performance matrix analysis (IPMA) was also used for further exploration of the results. Results reveal that brand love and wine involvement are positively related to emotional satisfaction, evaluative satisfaction, and word-of-mouth (WOM) intention. Regarding the two dimensions of satisfaction (emotional and evaluative), only the second revealed a direct and indirect positive effect on WOM. From an interdisciplinary point of view, this paper presents insights for niche marketing (i.e., wine tourism, segmentation and brand management) and for local and sustainable development. Lastly, the research limitations and suggestions for future research are presented.

Wine experiences contributed to attracting tourists to the destinations, in particular in Portugal where wine is worldwide renowned. This research aims to understand what drives tourists to visit a destination to live a wine experience and how this experience may improve the image and retain tourists. This model conceptual in its essence was applied in an emergent wine region in Portugal – Lisbon. Data were collected in 16 wineries from a random sample of 314 visitors in an emergent wine region, and structural equation modelling (SEM) was applied. Structural equation modelling was used to test hypotheses and validate the conceptual model. Results show that motivation positively influences the wine experiences, which in turn is explained by the dimensions presented in the study. Furthermore, the wine experience influences image and satisfaction positively and the brand equity negatively. From the managerial perspective, implications are discussed as well as the main limitations, and then suggestions for further research are provided.

Fascination for modern forms of creativity in the kitchen constitutes a differentiating factor in restaurants and for chefs in a particular destination. It finds its maximum expression in fine dining restaurants and more specifically in restaurants with Michelin Star chefs. This study explores the culinary creativity of Michelin Star chefs, with the assumption that the cuisine prepared by them can be considered art, or at least, that it has an artistic component which makes each restaurant unique. This research analyses creativity in haute cuisine through an exploratory qualitative approach that included in-depth personal structured interviews with eighteen Michelin Star chefs in Portugal. The research method based on oral narratives was chosen to evaluate emotions, to explore desires and to understand chefs’ creative processes, from the initial idea to the conception of the dish. The study shows that although there is a consensus regarding the different forms of inspiration and generation of ideas, there are also many different perspectives on the creative process, which differentiate culinary artisans.

This research was designed to analyze tourists’ perception of food markets in an urban context, specifically in the case of Time Out Market Lisbon. The sample included participants who visited and experienced the market food court. The data were collected using a questionnaire assessing the respondents’ perceptions of the location, food quality, food neophilia, market engagement, and the cultural attractiveness of the locale. The purpose was also to analyze how these factors contribute to visitor satisfaction and their intention to revisit the local area. The findings showed that food neophilia was the characteristic of Time Out Market Lisbon that had the highest impact on visitors’ satisfaction which, accordingly, positively influenced their intention to revisit the market. Visitors’ perception of the place as a cultural attraction was also found to moderate the relationship between visitors’ satisfaction and intention to revisit Time Out Market Lisbon. The findings provide an important contribution to the scientific community regarding the important role of modern food markets in urban city regeneration and more specifically as a tourist attraction. This research has significant management implications regarding the emotions of tourists’ food experience and can be used for stakeholders engaged in the tourism development process.