We suggest an approach for estimating restaurant willingness to pay (WTP) for local foods. Using a telephone survey of Tennessee restaurants and the contingent valuation method, we estimate restaurant WTP for Tennessee Certified Beef (TCB). Probit regressions were used to determine the factors associated with restaurant decisions to purchase TCB ground beef and sirloin steak. Beef price was negatively associated with restaurant adoption of TCB. Restaurants that were located in a city, located in the eastern region of Tennessee, offered local foods, and had a higher percentage of adults as clientele were more likely to purchase TCB ground beef. A restaurant's decision to offer TCB sirloin steak was positively associated with locations in Middle Tennessee, if the restaurant offered local foods, and if managers placed importance on sustainability. This study contributes to understanding local food supply chains and provides a framework for future studies of restaurant WTP for local foods. [EconLit citation: Q130].

中文翻译：

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估计餐厅愿意为当地牛肉买单

我们建议采用一种方法来估计餐厅对当地食物的支付意愿 (WTP)。使用田纳西州餐厅的电话调查和条件评估方法，我们估计田纳西州认证牛肉 (TCB) 的餐厅支付意愿。Probit 回归用于确定与餐厅决定购买 TCB 碎牛肉和牛里脊牛排相关的因素。牛肉价格与餐厅采用 TCB 呈负相关。位于田纳西州东部城市的餐厅提供当地食品，并且成年人比例更高，因为客户更有可能购买 TCB 碎牛肉。餐厅提供 TCB 牛里脊牛排的决定与田纳西州中部的位置呈正相关，如果餐厅提供当地食物，并且管理者是否重视可持续性。本研究有助于了解当地食品供应链，并为未来研究当地食品的餐厅 WTP 提供框架。[EconLit 引文：Q130]。