The business environment that prevails in a region has a significant influence on the businesses operating in that geographical area. A strong business environment can enhance not only the growth and success of businesses, but also their retention and sustainable development in the area. The literature review shows that a small number of empirical studies have examined the business environment in rural areas. This research attempts to highlight the factors (road access, technology infrastructure, etc.) that make up the business environent in rural areas, as well as to clarify the degree of satisfaction that the entrepreneurs themselves derive from them. For the purposes of the survey, a questionnaire was filled in by 240 entrepreneurs from rural areas in the Regional Unit (RU) of Serres, in the northern part of Greece, who assessed their satisfaction with the business environment using a five-point Likert-type scale, through personal interviews. The principal component analysis identified six factors, which showed higher satisfaction among the categories of “infrastructure” and “social capital”.

The link between tourism and the agricultural sector offers, on the one hand, authentic cultural experiences to tourists and, on the other hand, a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts to empirically investigate the organizational readiness, perceived benefits, and intention of hotels to include local agri-food products in their menus. The data collection was carried out through a questionnaire using a five-point Likert scale and the readiness was evaluated in terms of its three dimensions (organizational culture, organizational climate, and organizational capacity), as well as the perceived benefits in one hundred and twelve hotels of the Regional Unit of Kavala and Thassos in Greece. Following a cluster analysis, three categories of hotels emerged, namely, “Committed”, “Hesitant”, and “Indifferent”. This article uses elements of organizational theory in the hotel industry for the inclusion of local agri-food products in hotel menus, complementing the existing limited literature. The research also has important managerial implications and can be used for policymaking by stakeholders.

The link between tourism and the agricultural sector offers on the one hand authentic cultural experiences to tourists and on the other hand a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts to empirically investigate the organizational readiness, perceived benefits, and intention of hotels to include local agri-food products in their menus. The data collection was carried out through a questionnaire using a 5-point Likert scale and the readiness was evaluated in terms of its three dimensions (organizational culture, organizational climate, organizational capacity), as well as the perceived benefits in 112 hotels of the PE of Kavala and Thassos in Greece. Following a cluster analysis, 3 categories of hotels emerged, namely “Committed”, “Hesitant”, and “Indifferent”. The findings make an important contribution to the scientific community and more specifically the one dealing with both the primary sector and tourism issues. The research also has important managerial implications and can be used for policy-making by stakeholders.