The number of internationally recognized Michelin-starred restaurants in a place is a new trend used to measure a tourist destination’s culinary standard. The purpose of this study is to close the ...gap created by the lack of econometric studies on the tourist attraction of Michelin-starred restaurants, especially in Spain. Panel data methodology is applied to 50 Spanish NUTS-3 regions over a broad time period (2000–2016) to assess the impact of Michelin-starred restaurants on tourism demand from both domestic and foreign tourists. The findings show that restaurant quality is more important than quantity in the gastronomy–tourism relationship and that Michelin-starred restaurants are a strong attraction for foreign tourists. Some policies are suggested, such as the development of Culinary Schools and marketing campaigns to promote haute cuisine tourism.
As the importance given by tourists to the different aspects of gastronomic tourism depends on their profiles, this research aims to determine the relationship between the social characteristics of ...these culinary tourists (such as gender, age, income, and educational level) and the relevance attributed by them to several opinions and attitudes related to gastronomic tourism. This research is based on field work through surveys filled in by culinary tourists with questions about perceptions and thoughts regarding gastronomic tourism both in general and in the particular case of Córdoba, a World Heritage Site in Southern Spain. Using artificial intelligence techniques as the Multilayer Perceptron, an artificial neural network is developed to estimate a 'tourist profile' based on inputs which are the pre-determined replies to the questionnaire. This technique is rarely used in surveys, especially in tourism sector. The model developed can assess the variations produced along the item valuation in every characteristic of the tourist profile. Thus, an increase in age implies more appreciation for dishes variety, its tasting at destination and willingness to return. Findings presented can be useful for professionals and entrepreneurs dedicated to culinary experiences and for public institutions which aim to promote gastronomic tourism at destination.
Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. ...The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.
PurposeThis study attempts to ascertain how behavioral intention and word-of-mouth communication is affected by belonging, attitude toward behavior and subjective norm found in the theory of reasoned ...action. The research universe consists of customers visiting local restaurants operating in Afyonkarahisar.Design/methodology/approachThe survey technique was used to collect data from customers visiting local restaurants between 05 September and 05 November 2022, using the convenience sampling method. The acquired data (n = 385) were analyzed using the structural equation model and the SmartPLS statistical tool.FindingsThe study findings indicate that behavioral intention is positively and significantly influenced by behavioral attitude, subjective norm and behavioral norm, but not by belonging. However, behavioral intention significantly and favorably influences word-of-mouth. When the indirect effect of study findings was analyzed, it was showcased that behavioral intention and attitude indirectly influence subjective norm and word-of-mouth communication, but belonging has no such effect.Practical implicationsThe results suggest that businesses should focus on using local products as customers have a positive attitude toward them and provide customers with a sense of belonging to increase word-of-mouth communication. Additionally, the study highlights the importance of subjective norms in shaping customers' intentions and behavior toward local products.Originality/valueThe contribution of this article is valuable in terms of meeting this quest of visitors who have the motivation to introduce and experience the local culture, especially the Reasoned Action Theory of Word-of-Mouth communication approach of the customers, who play an essential role in the promotion and marketing of local restaurants selling local products, and to make a difference in their travels. Findings indicate that businesses should use local products, and customers need a sense of belonging. However, there is a subjective norm and attitude toward local products, and they should provide the necessary tendencies to gain a sense of belonging.
Various tourism trends have appeared with developing technology. One of them is gastronomy tourism. It is necessary to determine the factors which affect the development of this type of tourism for ...supply determinants to be successful in marketing activities. Products registered with geographical indication are considered to be one of these elements. In this direction, the purpose of the study is to determine the effects of local food and local products registered with geographical indications on the development of gastronomy tourism. Bolu, which is one of the Turkey’s cities, was selected as implementation area. Data were collected from effective tourists, who visited Bolu, or potential tourists, who have a possibility of visiting Bolu, via questionnaire technique, and 391 questionnaires were reached. Data were solved using statistical package program. Multivariate regression analysis was used to determine the effect of the products registered with geographical indication. According to the research results, the most effective element on the development of gastronomy tourism is local products registered with geographical indications with an impact rate of 60%. The effect of local foods, registered with geographical indication, is 37.7%.
Abstract
The tourist-catering subsector plays an important role in the consolidation and attraction of tourism products and services offered. This research aims to ascertain the importance of ...synergies, and proactive collaborative and co-operational relations between agri-food suppliers and the restaurants. This is a qualitative, exploratory and descriptive methodology, data source triangulation, information processing using NVIVO12 software. This study identifying that the city of Córdoba offers a variety of gastronomic products and services, and that the supply sector is semi-structured and still in need of improvements of quality, safety and having a wider commercial network. Despite the COVID-19 pandemic, suppliers have reinvented themselves and created new market opportunities to benefit from rapid growth in some sectors; furthermore, they are in a position to offer restaurants a competitive advantage in post-pandemic recovery.
Gastronomy emerges as one of the key components of visitors' holiday experiences and increasingly shapes vacationers' holiday destination choices. As an integral component of the tourist experience ...and destinations' cultural heritage, gastronomy enhances visitors' local and cultural understanding. Despite the increase in academic studies on gastronomy, there is still a scarcity of research that investigates whether gastronomy determines visitors' holiday destination choices and the extent to which it does . To bridge this research gap, the current study examines whether gastronomy determines visitors' holiday destination choice and explores the nexus between gastronomy and holiday destination image by adopting a mixed-methods research approach. We have collected data from 205 respondents, who represent 45 countries from all corners of the globe, using an online survey. Research findings show that for 87% of the respondents, gastronomy is one of the key factors that determine their holiday destination choice. Especially for Asian and African tourists, gastronomy plays a crucial role in determining their holiday destination choice compared to Europeans, Americans, and other tourists. Findings further demonstrate that gastronomy is intertwined with tourist destinations by creating a lasting destination image, complementing visitors' holidays, and being one of the core destination products. Research findings offer substantial theoretical and practical implications for Destination Management Organisations (DMOs) and catering establishments by highlighting the vitality of gastronomy as a core tourist destinations' product. The study calls for pertinent tourism stakeholders to work together to develop, market, and manage resilient, competitive, and sustainable gastronomy niche tourism.
In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy ...sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos's service quality model, and the second is a conceptual model based on Morris's semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures-Taiwan (Asia) and Catalonia (Europe)-using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services.
This exploratory research examines the dining-out preferences of 346 domestic tourists at a gastronomic destination following the COVID-19 pandemic. A conceptual model based on five variables (four ...independent variables—neophilia, neolocalism, gastronomy knowledge, and sensory appeal—and one moderating: generation) that could influence tourists' preferences for elite, local, and familiar dining was tested on French tourists in France using PLS-SEM. The findings show that dining-out preferences are mainly oriented toward local dining and are positively influenced by neophilia for Gens X, Y, and Z; neolocalism for Gens X and Y; and gastronomy knowledge and sensory appeal for Gen Z. This study therefore suggests that dining-out preferences are determined by localness—defined here as the preference for local dining explained by individual traits and gastronomy expectation related to local food. This research fills an important knowledge gap regarding domestic tourists at gastronomic destinations, with theoretical and managerial implications.
•A study of the dining-out preferences of domestic tourists.•A new conceptual model of localness is developed with four independent variables.•Local dining is favoured by all generations and is influenced by neophilia.•Generational differences do not moderate dining-out preferences.•An exploratory study based on PLS-SEM is conducted on French tourists in France.
Towards “a sky full of Michelin Stars” Castillo-Manzano, Jose I.; Zarzoso, Álvaro
International journal of gastronomy and food science,
June 2023, 2023-06-00, Letnik:
32
Journal Article
Recenzirano
Odprti dostop
Michelin-starred restaurants are not only the greatest exponent of haute cuisine in hospitality industry but also key players in the process of the development of gastronomy, food science, tourism ...destinations, and even regional economies. Despite the impact of this award, the previous academic literature has not addressed the factors and determinants that enable destinations to accrue Michelin-starred restaurants. This paper intends to be the first study that covers this gap using a rigorous econometric analysis (panel data) focused on the case of the Spanish provinces (NUTS-3). Results suggest that the promotion of international tourism (rather than domestic tourism), high-quality supply (such as PDOs), R&D institutions, luxury sectors and hospitality internship among others, might foster the development of appropriate ecosystems for Michelin-starred restaurants in the hospitality industry. The conclusions seek to serve as a basis not only for the development of managerial implications for the hospitality and tourism managers, including a public policy perspective, given their significant and positive socio-economic externalities.
•Michelin stars are skewed towards an international tourism rather than local clientele.•Quality rather than quantity is what matters, shown by PDO and R&D variables.•Informal training and internship in Michelin-starred restaurants is a key factor.•Culinary schools do not seem to have a clear positive local impact.•Michelin-starred restaurants and 5-star hotels need and complement each other in luxury tourism ecosystems.
PDF
