On the edge of acceptance : tracing the cultural identity of restaurants in the Australian foodscape

How the cultural identity of an ethnic cuisine is communicated to potential clientele is an important and perhaps overlooked area that can be of advantage to the small business owner. By recognising the exterior as well as the interior components of Goffman's (1959) frontstage into, and contemplating on the cuisine's place in the Australian foodscape, ethnic restaurant owners may gain an economic advantage by carefully designing their restaurant around signs and symbols which reflect both the cuisine's migrant origins and its perception by potential customers seeking an 'authentic' dining experience in an Australian setting. From as hospitality perspective, results of this study are particularly important for small restaurant businesses