Portland’s restaurants, breweries, and bars: From food carts to fine dining, get ready to eat, drink, and be wowed

PurposeThe purpose of the current study is to profile Orlando and Florida culinary fans and compare them to culinary critics on several factors, including sociodemographics, psychographics, and travel behavior characteristics, and to identify potential factors that explain visitors' tendency to promote or criticize the cuisine of a destination. The study also seeks to identify the image attributes that explain the likelihood to visit for culinary fans and critics.Design/methodology/approachOnline survey responses from 4,082 participants were analyzed using Qualtrics for survey design and Amazon's Mechanical Turk for data collection.FindingsDemographic differences between culinary fans and critics were identified and significant relationships between perceptions of a destination's cuisine and various elements of the visitor experience were found.Research limitations/implicationsThe current study extends the literature on the characteristics of culinary tourists by showing a significant relationship between perceptions of a destination's cuisine and various elements of the visitor experience, such as destination image, satisfaction, number of past trips, and revisit intentions. Future studies should look at a greater number of distinct and geographically diverse destinations to test the generalizability of the current study's findings.Practical implicationsThe results of this study provide implication for destination marketers in general and for those of Orlando and Florida in particular, especially in using cuisine as a potential core offering rather than a peripheral tourism product.Originality/valueThis study is believed to be the first to compare culinary fans and culinary critics, thereby extending the literature and demonstrating several differences between the two groups.

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Portland’s restaurants, breweries, and bars: From food carts to fine dining, get ready to eat, drink, and be wowed

Abstract: Lush farmland and seasonal produce drive the sustainable, locavore restaurant movement in Portland. Photo credit: J. Bower, https://flic.kr/p/ddLVje.

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‘We are only scratching the surface’ – a resource-based and dynamic capabilities approach in the context of culinary tourism development

‘We are only scratching the surface’ – a resource-based and dynamic capabilities approach in the context of culinary tourism development

Culinary fans vs culinary critics: characteristics and behavior

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