Koh, YoonKubosh, Natalie2022-09-222022-09-222022-04-14https://hdl.handle.net/10657/11721This study contributes towards a better understanding of what leads to crowdfunding success. The research is significant because the restaurant industry faces difficulty finding loans and start-up capital. In addition, this research helps founders understand how and what to communicate with their prospective backers: have a supporter community before starting a funding project and share prior F&B experience. The purpose of this study is to investigate if the introduction of a new concept to a community outperforms traditional restaurant concepts in restaurant crowdfunding. This paper further investigates two moderating effects on the relationship between a new concept and funding success: (1) existing supporter community and (2) prior F&B experience of the founders. To conduct our research, we collected data on 2,431 food-related projects on the Kickstarter.com platform that were created between the years 2010 through 2021. All projects were intended to be concepts established within the United States. A regression analysis was used to observe the relationship between variables. This study found that the newness of a concept does not affect crowdfunding success, but supporter community and prior F&B experience presented different results.en-USThe author of this work is the copyright owner. UH Libraries and the Texas Digital Library have their permission to store and provide access to this work. Further transmission, reproduction, or presentation of this work is prohibited except with permission of the author(s).Poster