Delicious – but is it authentic: Consumer perceptions of ethnic food and ethnic restaurants

Abstract

PurposeThe aim of the study is to capture consumers' conceptualization of ethnic food and ethnic restaurants, focusing on what it takes for ethnic restaurants to be perceived authentic.Design/methodology/approachQualitative research, based on semi-structured in-depth interviews which were transcribed and subjected to inductive thematic analysis.FindingsThe findings conceptualize what ethnic food and ethnic-authentic restaurant are, leading to formulating the criteria that authentic ethnic restaurant should meet.Research limitations/implicationsFindings have practical implications for restaurateurs interested in establishing themselves as ethnically authentic and for businesses focusing on ethnic food. This study was based on Israeli-Jewish participants; studies with other populations will contribute to the findings' trustability.Originality/valueThis study provides novel and critical insights into ethnic restaurant managements and to the customer conceptualization of the concept of ethnic authentic, demonstrating it being a multifaceted concept.