Restaurant rankings factors in gastronomy tourism

Abstract

Factors that affect rankings of restaurants are not clearly known despite the importance of these businesses in promoting the cuisine and local foods within the scope of gastronomy tourism. Restaurants need to be rated in order to encourage and award restaurants as well as to help consumers. The aim of this study is to reveal the factors that affect restaurant ranking. With this purpose, content analysis was conducted on data gathered through document reviews and interviews. The results of the content analysis revealed 5 themes: ranking according to food and beverage, ingredients, personnel, atmosphere and service. The most important theme in the ranking of restaurants within the scope of gastronomy tourism was revealed to be food and beverage. Food and beverage was followed by ingredients, personnel, atmosphere and service respectively as the most emphasized factors. If they want to succeed in gastronomy tourism by fulfilling certain standards, to receive the attention they deserve and to become a gastronomic reference, restaurants need to place importance on the themes of food and beverage, ingredients, personnel, atmosphere and service

Optimización del posicionamiento gastronómico en Cuenca, Ecuador: evaluación técnica y diseño estratégico para el desarrollo de una aplicación móvil – fase de diagnóstico

“…Utilizando revisiones en línea, exploraron el bienestar subjetivo que se deriva de experiencias gastronómicas de calidad, poniendo de relieve la importancia de la percepción del cliente en la evaluación de los restaurantes. Bertan (2020) identifica factores clave que influyen en la clasificación de los restaurantes dentro del turismo gastronómico, como la comida, los ingredientes, el personal, el ambiente y el servicio. Este estudio enfatiza que cada uno de estos elementos es esencial para el éxito en el turismo gastronómico.…”

“…La cuarta etapa implicará la formación de un comité validador, integrado por cuatro chefs locales y dos consultores externos. Este comité será responsable de realizar evaluaciones técnicas directas en los restaurantes seleccionados, una práctica respaldada por Bertan (2020), quien enfatiza la importancia de la experiencia y el conocimiento local en la evaluación de establecimientos gastronómicos.…”

Culinary Innovation

“…For the recipe creation and innovation process, a more detailed analysis can be done with an integrated restaurant business, including management practices, employee productivity, forecasting, benchmarking, etc. Gaining a larger market share and venturing into new markets has become more accessible for restaurant establishments, courtesy of innovative applications (Bertan, 2020).…”

An exploratory analysis of gastronomy tourism: The impact of dining attributes on satisfaction among young adult Indian travelers

“…Besides food quality and service quality, atmospheric quality also significantly contributes to customer Environment and Social Psychology | doi: 10.54517/esp.v9i4.2226 satisfaction [40] . According to a study, classical music and sound pressure create a high sense of pleasure amongst fine-dining customers [41] .…”