The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here:

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Anette Svingstedt.

Anette Svingstedt

Senior lecturer

Anette Svingstedt.

Restaurant practices – time, planning, knowledge and dreams


  • Lotte Wellton
  • Inger M Jonsson
  • Ute Walter
  • Anette Svingstedt

Summary, in English

This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle.


  • Department of Service Studies

Publishing year







Scandinavian Journal of Hospitality and Tourism

Document type

Journal article


Taylor & Francis


  • Other Social Sciences not elsewhere specified
  • Business Administration




  • ISSN: 1502-2250