Summary of coding procedures for RQ1
| Concepts and labels from interviews | Sub-themes | Themes |
|---|---|---|
| Finding skilled staff | Staffing | Restaurant management |
| Lack of experience in training the staff | ||
| On-the-job learning of leading the staff | ||
| Finding staff who will work on-call | ||
| Load in/load out constantly | Storage | |
| Not able to buy in bulk due to limited storage space | ||
| Transporting food from the prep site to the production site | ||
| No storage space | ||
| Gaining access to distributors | Product | |
| Find quality products | ||
| Finding ethnic products for recipes | ||
| Paying taxes | Legal requirement | Entrepreneurial |
| Health codes | ||
| Signing contract terms | Business decisions | |
| Understanding how to negotiate contract terms | ||
| Forecasting the number of covers | Revenue model (A la carte vs. Ticketed) | |
| People are not showing up | ||
| Overprepping food | ||
| Underprepping food | ||
| Small or no cooking space | Lack of space | Cooking/Execution |
| Multiple days of prep leading up to the event | ||
| Stressful because guests were so close | ||
| Foreign/Unfamiliar kitchen equipment | Equipment (Technical and Transportation) | |
| Not commercial equipment | ||
| Managing ticket times | Operating efficiency | |
| Queuing | ||
| Getting food out in a timely manner | ||
| Serving a large number of people in a short amount of time | ||
| Load in/load out constantly | Physical stress | Physical and mental |
| Physical stress on the body | ||
| Multiple days of prep leading up to the event | ||
| Working 7 days a week | ||
| Driving around to shop for all the ingredients | ||
| People are not showing up | Mental stress | |
| Worrying about the event before and after |
| Concepts and labels from interviews | Sub-themes | Themes |
|---|---|---|
| Finding skilled staff | Restaurant management | |
| Lack of experience in training the staff | ||
| On-the-job learning of leading the staff | ||
| Finding staff who will work on-call | ||
| Load in/load out constantly | ||
| Not able to buy in bulk due to limited storage space | ||
| Transporting food from the prep site to the production site | ||
| No storage space | ||
| Gaining access to distributors | ||
| Find quality products | ||
| Finding ethnic products for recipes | ||
| Paying taxes | Entrepreneurial | |
| Health codes | ||
| Signing contract terms | ||
| Understanding how to negotiate contract terms | ||
| Forecasting the number of covers | ||
| People are not showing up | ||
| Overprepping food | ||
| Underprepping food | ||
| Small or no cooking space | Cooking/Execution | |
| Multiple days of prep leading up to the event | ||
| Stressful because guests were so close | ||
| Foreign/Unfamiliar kitchen equipment | ||
| Not commercial equipment | ||
| Managing ticket times | ||
| Queuing | ||
| Getting food out in a timely manner | ||
| Serving a large number of people in a short amount of time | ||
| Load in/load out constantly | Physical and mental | |
| Physical stress on the body | ||
| Multiple days of prep leading up to the event | ||
| Working 7 days a week | ||
| Driving around to shop for all the ingredients | ||
| People are not showing up | ||
| Worrying about the event before and after |
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