Innovative restaurants in a mass-tourism city: Evidence from Antalya |
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| Affiliation: | 1. Akdeniz University, Faculty of Economics and Administrative Sciences, Turkey;2. University of Amsterdam, Department of Planning and Geography, The Netherlands;1. Department of Land Resources and Tourism Sciences, Nanjing University, Nanjing, Jiangsu 210023, PR China;2. School of Tourism and Hospitality Management, Temple University, Philadelphia, PA 19122, USA;1. Australian Institute of Business (AIB), 27 Currie Street, Adelaide, SA, 5000, Australia;2. School of Management, University of South Australia, GPO Box 2471, Adelaide, SA, 5001, Australia;1. Master in Economics and Tourism and Dondena Center for Research on Social Dynamics, Bocconi University, via Röntgen, 1, 20136, Milan, Italy;2. Dipartimento di Economia, studi giuridici e aziendali, IULM University, Via Carlo Bo, 1, I – 20143, Milan, Italy;1. School of Hotel and Tourism Management, The Hong Kong Polytechnic University, TH838 17 Science Museum Rd, TST E., Kowloon, Hong Kong;2. School of Management, University of South Australia, Elton Mayo Building, EM3-17 City West Campus, North Terrace, Adelaide, SA 5000, Australia |
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| 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. |
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| Keywords: | Restaurants Innovation Mass-tourism cities Diversification Area differentiation |
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