NeuGastro Archive

Turkish restaurants are actively gaining popularity among consumers in different regions of the world. In recent decades, this trend has been most dynamic in the capitals and major tourist cities of Europe. The Eastern European region is a promising market for investment in the development of the infrastructure of Turkish restaurants. The purpose of the article is to analyze the potential and trends in the market of Turkish cuisine restaurants in Kyiv, one of the representative cities of Eastern Europe, and outline the Post-Covid-19 trends in the transformation of the city’s restaurant business. The capital of Ukraine has been developing as a powerful air hub and center of international tourism, including gastronomic tourism. Since 2014, the share of Turkish cuisine in the structure of the city’s HoReCa sector has been steadily growing. The Covid-19 crisis has become a powerful challenge for the restaurant business. The authors’ research highlights the trend: since the summer of 2021, Turkish restaurants in Kyiv have been showing the highest rates of recovery of Pre-Covid-19 potential both in terms of the number of operating enterprises and the volume of customer turnover.

In this study; It is aimed to determine the gastronomic tourism potential of Karaman province, to identify and analyze the strengths-weaknesses and opportunities-threats in terms of gastronomy tourism, and also to make suggestions for the development of gastronomic tourism activities in the region. While tourism business operators or managers operating in Karaman and tourism field academicians constitute the universe of the research, 19 people consisting of tourism business operators or managers and tourism academicians who volunteer to participate in the research constitute the sample of the research. Interview technique, one of the qualitative data collection techniques, was used in the research. In the interviews with the participants; It has been determined that Karaman province is a developed province in terms of gastronomic tourism, and it has been determined that the local food variety and agricultural product variety of the region are high, and the local people live the local dishes. In addition, the existence of high school and university-level educational institutions providing gastronomy and culinary education in the region, the existence of societies with advanced food culture such as Seljuk and Ottoman in the region's geography, and the province's proximity to provinces such as Konya and Mersin, which have high gastronomic tourism potential, are important values that can be used in the field of gastronomy tourism and gastronomy. shows that it can come to the fore in studies that will be focused on