This qualitative study explores the complexities of managing suppliers for quality among Italian restaurant owners, investigating their perspectives, challenges, and strategic approaches in supplier management. Through semi-structured interviews with 15 restaurant owners across diverse regions of Italy, key themes emerged regarding supplier selection criteria, challenges in supplier management, strategies for ensuring quality, and the impact of external factors on supply chain dynamics. Findings reveal that authenticity, reliability, and sustainability are paramount in supplier selection, aligning with consumer expectations for genuine Italian ingredients and culinary excellence. Economic pressures, operational disruptions, and external influences, exacerbated by events like the COVID-19 pandemic, necessitate adaptive strategies such as cost-effective sourcing, rigorous quality control measures, and technological integration to maintain supply chain continuity and uphold quality standards. Strategic initiatives, including rigorous quality assurance protocols, digital procurement platforms, and collaborative partnerships with suppliers, enhance transparency, efficiency, and responsiveness in supply chain operations. Entrepreneurial initiatives and emotional intelligence play crucial roles in fostering innovative sourcing strategies and building trust-based relationships with suppliers, enhancing supply chain resilience and responsiveness to market demands. External factors, such as market dynamics and sustainability trends, underscore the need for continuous adaptation and strategic foresight in supplier management practices. The study contributes to understanding the intricate dynamics of supplier management in Italian cuisine, offering insights for enhancing operational efficiency, maintaining quality standards, and fostering sustainable supplier relationships in the food service industry.

This qualitative study explores the dynamics of customer satisfaction and supplier collaboration within Italian restaurant operations. Through in-depth interviews, participant observations, and document analysis, the research investigates key factors influencing these relationships. Trust and communication emerged as foundational elements, crucial for ensuring reliable ingredient supply and maintaining culinary authenticity. Quality and authenticity of ingredients were identified as primary drivers of customer satisfaction, underscoring the strategic role of suppliers in delivering superior dining experiences. Customer feedback played a pivotal role in shaping operational practices, highlighting the iterative process of adapting to customer preferences to enhance service delivery and loyalty. Emotional intelligence among managers facilitated effective supplier relationships, fostering collaborative partnerships and navigating operational challenges with empathy and skill. Economic considerations were vital in balancing cost efficiencies with quality standards, guiding strategic decisions in supplier management. Technological integration enhanced supply chain management, optimizing logistics and responsiveness to market demands. The adoption of sustainable sourcing practices reinforced restaurants’ commitment to environmental stewardship and community engagement, aligning with consumer preferences for ethical dining options. The findings suggest actionable insights for restaurant managers to optimize supplier collaborations, enhance operational efficiency, and sustain competitive advantage in the hospitality industry.