餐飲業，是一種最容易入門，卻也是最複雜的行業。各形各色的商業模式一直不斷地重演，當然，也有創新的商業模式。
本研究中的I餐廳，一對來自日本的夫妻，從2004年導入日本新興的飲食觀念，以義大利料理為基本，開立I餐廳。事業發展的過程，獨資的小型義大利餐廳，在當時尚未蓬勃發展的義大利料理市場中，運用了什麼樣的商業模式，展開台南餐飲市場的新頁？在小吃聞名的台南紅海市場中，I餐廳又是用哪種的策略，贏得許多曾經在歐美日生活過的顧客的認同？
已小有名氣的I餐廳，2014年受到某企業老闆賞識，移往偏離市區經營大型義法料理餐廳，經營的策略是否不同以往？創新的商業模式又是如何？為何這樣的商業模式，擴大營業卻造成5年失敗收場？
2021年初，應某公共文物館邀約進駐。再次出發的I餐廳，值得深入思考用怎樣的商業模式，才能再次成功立足市場。
本研究以Business Model Canvas作為探討範疇，透過田野調查分析I餐廳的三階段商業模式，進而與公共文物館共創價值，期望提供I餐廳永續經營的方向。

Catering is one of the easiest and most complex industries to get started with. All kinds of business models have been repeated all the time, of course, there are also innovative business models.
The I restaurant in this study, a couple from Japan, introduced the emerging Japanese food concept from 2004, and opened the I restaurant based on Italian cuisine. During the course of business development, what business model did the wholly-owned small Italian restaurant use in the Italian cuisine market, which was not yet booming at that time, to open a new page in the Tainan restaurant market? In the Tainan Red Sea Market, which is famous for its snacks, what strategy did I use to win the recognition of many customers who have lived in Europe, America and Japan?
The already well-known I restaurant was appreciated by a business owner in 2014 and moved to a large-scale French-style restaurant that deviates from the urban area. Is the business strategy different? What about innovative business models? Why did such a business model fail to expand within 5 years?
In early 2021, at the invitation of a public cultural relics museum. The I restaurant, which is starting again, is worth thinking about what kind of business model to use in order to successfully gain a foothold in the market again.
This research takes Business Model Canvas as the research area, analyzes the three-stage business model of I Restaurant through field investigation, and then creates value with the public museum, hoping to provide the direction of I Restaurant's sustainable operation.

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