This book is about independent restaurants that feature organic food on their menus in metropolitan cities in the United States. The authors hope that the current book has encapsulated a timely scholarly analysis that sheds an important light on some of the chief factors that impinge upon the successes and failures of these niched restaurants in the conduct of their operations. Readers should note that in writing this book, our working assumption hinged upon the notion that public policy makers should seek to expand the demand and supply of organic foods to benefit all segments of society,...