Globalization, people distrust the production model, and have risk perception. Therefore, lead to consumption habits change, and contribute to the rise of the local food system. Based on the concept of the local food system, there are some researches to discuss the concept of locavore or local consumption of locally produced (LCLP) recently. However, existing studies cannot understand completely locavore. This study aims to conceptualize locavore construct and develop a scale to measure it. This study integrated the qualitative approaches and quantitative approaches to deeply, investigate the aspects or the locavore for restaurant managers and develop a reliable and valid measurable scale. Through content analysis, the Locavore for the restaurant were identified and then classified into three themes: the Local food for the restaurant, product supply for the restaurant, and social identity of the restaurant. In the quantitative area, we followed the procedure of scale development to establish the instrument which was measured for the restaurant of Locavore. First, to generate the initial items based on qualitative results. Second, exploratory factor analysis was found to six factors were identified: 'Food safety', 'Certificate of Origin', 'Stable quality', 'Food Education', 'Catering service innovation', and 'Supporting the Producer's Faith’. Third, confirmative factor analysis was employed in order to confirm the six-factor structure of scale. The locavore for restaurant managers has good reliability and validity by examining. The results of the quantitative study will be identified as a fit model of concepts of locavore for restaurant managers. Implications and suggestions for future research are provided.