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Innovative restaurants in a mass-tourism city: Evidence from Antalya

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  • Erkuş-Öztürk, Hilal
  • Terhorst, Pieter

Abstract

This paper is about innovative restaurants in the single-asset (sun-sea-sand) mass-tourism city of Antalya, and focuses on the supply side of the restaurant market. The broader aim of the paper is to show that the mass-tourism city of Antalya is more differentiated than one might expect. The specific aim of the paper is to find out what types of restaurants are more innovative than others and in what types of tourism places in the city they are located. The empirical research is based on interviews with 54 managers and chefs, the results of which are analysed with quantitative methods of relational analysis such as correspondence- and chi-square analysis. The main result of the empirical research is that high-quality restaurants, visited by a mix of locals and tourists, and are located in a specific urban places, are most innovative.

Suggested Citation

  • Erkuş-Öztürk, Hilal & Terhorst, Pieter, 2016. "Innovative restaurants in a mass-tourism city: Evidence from Antalya," Tourism Management, Elsevier, vol. 54(C), pages 477-489.
    • Handle: RePEc:eee:touman:v:54:y:2016:i:c:p:477-489
    DOI: 10.1016/j.tourman.2016.01.003
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    References listed on IDEAS

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    Cited by:

    1. Dana Boșcor & Codruța Adina Băltescu, 2016. "The Assessment of Restaurants’ Authenticity from the Perspective of Young Population," Ovidius University Annals, Economic Sciences Series, Ovidius University of Constantza, Faculty of Economic Sciences, vol. 0(2), pages 302-305, February.
    2. Zoirova Shokhsanam & Young-joo Ahn, 2021. "Employee Service Quality at Uzbekistani Halal Restaurants Amid the COVID-19 Pandemic," Sustainability, MDPI, vol. 13(10), pages 1-14, May.

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