Purchasing and Using Behavior of Local Food in Commercial Kitchens: Perceived Challenges and Benefits

Abstract

Local food is an important part of a destination's tourist product. However, considering the local food as a tourist product, the role and influence of F&B managers and cuisine chefs should be paid attention. From this point of view, this conceptual study aims to determine the benefit and obstacle perceptions of chefs, managers and business owners towards purchasing and using locally produced foods in F&B business. Literature review-based secondary data was used while determining the benefits and obstacles. Depending on the information obtained from the literature review, it is understood that the main perceived benefits of purchasing and using local food are "the improvement of the public relations", "the cost of the food is less expensive", "it can be bought in small quantities", "the food is fresh" and "the source of the food is known". On the other hand, the main perceived obstacles of local food use and purchase are; “year-round unavailability of products (seasonality)”, “necessity to work with many suppliers”, “inadequacy of products supply”, “inconsistency in the packet sizes”, and “local and regional regulations”. As a result, suggestions and implications are made for local producers, suppliers, consumers and businesses.