About Air Meal and Revival of the Black Market

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Campo DC	Valore
dc.identifier	ECF_chapter_6635
dc.contributor.author	Shimada Masahiko
dc.title	About Air Meal and Revival of the Black Market
dc.type	Capitolo
dc.language.iso	en
dc.description.abstract	Everyone is anxious that the form of eating and drinking will change drastically due to the pandemic. The immediate challenge is how to overcome the harsh reality of the rush of restaurant closures, but the chance of survival may be found unexpectedly in the black market. Large-capital sushi chains, izakaya chains, family restaurants, and First Foods are also shrinking. Privately owned restaurants have been forced to withdraw before the epidemic spread, but large capital has also been hit hard. Which is faster, to regenerate or restart? Private restaurants with weak capital will soon collapse, but the selling point is the lightness of the footwork that can be rebuilt immediately. It seems that minimalism is likely to become the standard in the post-Corona era
dc.relation.ispartof	Ca’ Foscari Japanese Studies
dc.publisher	Edizioni Ca’ Foscari - Digital Publishing, Fondazione Università Ca’ Foscari
dc.issued	2021-12-22
dc.dateSubmitted	2021-07-21
dc.identifier.uri	http://edizionicafoscari.it/it/edizioni4/libri/978-88-6969-559-9/about-air-meal-and-revival-of-the-black-market/
dc.identifier.doi	10.30687/978-88-6969-559-9/004
dc.identifier.issn	2610-8976
dc.identifier.eissn	2610-9395
dc.identifier.isbn
dc.identifier.eisbn	978-88-6969-559-9
dc.rights	Creative Commons Attribution 4.0 International Public License
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
item.fulltext	with fulltext
item.grantfulltext	open
dc.peer-review	no
dc.subject	Food consumption
dc.subject	Meals
dc.subject	Post-corona
dc.subject	Restaurants
dc.subject	Sustainability

Capitolo
open access

About Air Meal and Revival of the Black Market

Masahiko Shimada Hosei University, Japan

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abstract

Everyone is anxious that the form of eating and drinking will change drastically due to the pandemic. The immediate challenge is how to overcome the harsh reality of the rush of restaurant closures, but the chance of survival may be found unexpectedly in the black market. Large-capital sushi chains, izakaya chains, family restaurants, and First Foods are also shrinking. Privately owned restaurants have been forced to withdraw before the epidemic spread, but large capital has also been hit hard. Which is faster, to regenerate or restart? Private restaurants with weak capital will soon collapse, but the selling point is the lightness of the footwork that can be rebuilt immediately. It seems that minimalism is likely to become the standard in the post-Corona era

Pubblicato

22 Dicembre 2021

Presentato

21 Luglio 2021

Lingua

ISBN (EBOOK)

978-88-6969-559-9

Keywords: Food consumption • Post-corona • Sustainability • Restaurants • Meals

permalink: http://doi.org/10.30687/978-88-6969-559-9/004

Copyright: © 2021 Masahiko Shimada. This is an open-access work distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction is permitted, provided that the original author(s) and the copyright owner(s) are credited and that the original publication is cited, in accordance with accepted academic practice. The license allows for commercial use. No use, distribution or reproduction is permitted which does not comply with these terms.

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