Periódico: Gran Tour - Revista de Investigaciones Turísticas
Fonte: GRAN TOUR, REVISTA DE INVESTIGACIONES TURÍSTICAS; Núm. 29 (2024): Núm. 29 (2024): Gran Tour, Revista de Investigaciones Turísticas - Nº 29 (Enero-Junio)
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Resumo: The location of businesses is a crucial factor for their success, although it is known that it does not guarantee their exemption from failure. Properly selecting an optimal restaurant location could ensure achieving established objectives (such as generating sufficient revenue). This non-experimental, descriptive, cross-sectional mixed approach research shows the qualitative and quantitative dimensions of the BESST Model and its application in evaluating two locations for a restaurant in the City of Madrid, using quality levels reflected in an analytical rubric. Through the analysis, the value that direct observation acquires when combined with a standardized evaluation scale is evident, showing the rating obtained for each location and the characteristics that privilege one over the other and may be valuable in decision-making.
