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