Exploring Gastronomic Value in Increasing the Competitive Advantage of Traditional Restaurants
Keywords:
Gastronomic Value, Competitive Advantage, Sensory Experience, Sense of Place
Abstract
This study aims to identify the factors influencing the formation of gastronomic value and how these factors can create a competitive advantage for traditional restaurants. In the culinary context, gastronomic value encompasses the quality of ingredients, menu innovation, restaurant atmosphere, sensory experience, and sense of place, which serve to differentiate restaurants in an increasingly competitive culinary market. This study uses a descriptive approach and case studies with three traditional restaurants as subjects: Warung Kopi Klotok in Yogyakarta, RM Pawon Sego Lego in Mojokerto, and Warung Rempah in Batu. Data was obtained through semi-structured interviews with owners, managers, and customers, and analysed using QSR-NVivo software. The results indicate that factors such as the use of high-quality local ingredients, an atmosphere that reflects local culture, and sensory experiences play a crucial role in building gastronomic value. Furthermore, restaurants that create a strong sense of place, combining authentic cuisine and a supportive atmosphere, can strengthen their competitiveness in the culinary market.
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Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037–1058. https://doi.org/10.1108/IJCHM-10-2020-1217
Rune, C. J. B., Münchow, M., Perez-Cueto, F. J. A., & Giacalone, D. (2022). Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking. International Journal of Gastronomy and Food Science, 30, 100591. https://doi.org/10.1016/j.ijgfs.2022.100591
Sio, K. P., Fraser, B., & Fredline, L. (2024). A Contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 49(2), 312–328. https://doi.org/10.1080/02508281.2021.1997491
Smith, S. (2015). A sense of place: place, culture and tourism. Tourism Recreation Research, 40(2), 220–233. https://doi.org/10.1080/02508281.2015.1049814
Wijaya, S. (2019). Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 9. https://doi.org/10.1186/s42779-019-0009-3
Youn, H., Yin, R., Kim, J.-H., & Li, J. (Justin). (2020). Examining traditional restaurant diners’ intention: An application of the VBN theory. International Journal of Hospitality Management, 85, 102360. https://doi.org/10.1016/j.ijhm.2019.102360
Basle, N. (2023). Evaluating Gastronomic Destination Competitiveness through Upscale Gastronomy. Sustainability (Switzerland), 15(14). https://doi.org/10.3390/su151411157
Batat, W. (2021). The role of luxury gastronomy in culinary tourism: An ethnographic study of Michelin‐Starred restaurants in France. International Journal of Tourism Research, 23(2), 150–163. https://doi.org/10.1002/jtr.2372
Bichler, B. F., Pikkemaat, B., & Peters, M. (2021). Exploring the role of service quality, atmosphere and food for revisits in restaurants by using a e-mystery guest approach. Journal of Hospitality and Tourism Insights, 4(3), 351–369. https://doi.org/10.1108/JHTI-04-2020-0048
Clemes, M. D., Gan, C., & Sriwongrat, C. (2013). Consumers’ Choice Factors of an Upscale Ethnic Restaurant. Journal of Food Products Marketing, 19(5), 413–438. https://doi.org/10.1080/10454446.2013.724364
Esparza, H. R. M., Hernández-Rojas, R. D., Longa-López, R. A., & Cárdenas-Jarama, M. (2023). Gastronomy as an effect of visitor loyalty: the Peruvian (Lima) case. International Journal of Tourism Cities, 9(2), 362–376. https://doi.org/10.1108/IJTC-03-2022-0071
Garaus, M., Weismayer, C., & Steiner, E. (2023). Is texture the new taste? The effect of sensory food descriptors on restaurant menus on visit intentions. British Food Journal, 125(10), 3817–3831. https://doi.org/10.1108/BFJ-08-2022-0693
Gonda, T., Angler, K., & Csóka, L. (2021). The role of local products in tourism. European Countryside, 13(1), 91–107.
Hernández-Rojas, R. D., & Huete Alcocer, N. (2021). The role of traditional restaurants in tourist destination loyalty. PLOS ONE, 16(6), e0253088. https://doi.org/10.1371/journal.pone.0253088
Heung, V. C. S., & Gu, T. (2012). Influence of restaurant atmospherics on patron satisfaction and behavioral intentions. International Journal of Hospitality Management, 31(4), 1167–1177. https://doi.org/10.1016/j.ijhm.2012.02.004
Kan, T., Hsu, P.-Y., & Ku, E. C. S. (2022). Promoting traditional local cuisines for tourists: evidence from Taiwan. British Food Journal, 124(8), 2481–2496. https://doi.org/10.1108/BFJ-05-2021-0582
Kostkova, M., & Pellesova, P. (2021). Global Aspects of the Gastronomic Trends and Innovations. SHS Web of Conferences, 92, 04014. https://doi.org/10.1051/shsconf/20219204014
Liu, C.-H., Gan, B., Ko, W.-H., & Teng, C.-C. (2022). Comparison of localized and foreign restaurant brands for consumer behavior prediction. Journal of Retailing and Consumer Services, 65, 102868. https://doi.org/10.1016/j.jretconser.2021.102868
Liu, L., & Zhao, H. (2024). Research on consumers’ purchase intention of cultural and creative products—Metaphor design based on traditional cultural symbols. PLOS ONE, 19(5), e0301678. https://doi.org/10.1371/journal.pone.0301678
Malota, E., & Mucsi, A. (2023). Tasting a new culture: adjustment to a foreign culture through traditional local cuisine. Food, Culture & Society, 26(1), 209–229. https://doi.org/10.1080/15528014.2021.2001619
Maziriri, E. T., Rukuni, T. F., & Chuchu, T. (2021). Factors influencing food consumption satisfaction and purchase decisions of restaurant consumers. Cogent Business & Management, 8(1). https://doi.org/10.1080/23311975.2021.1968731
Neale, J. (2016). Iterative categorization (IC): a systematic technique for analysing qualitative data. Addiction, 111(6), 1096–1106. https://doi.org/10.1111/add.13314
Nyamekye, M. B., Adam, D. R., Boateng, H., & Kosiba, J. P. (2023). Place attachment and brand loyalty: the moderating role of customer experience in the restaurant setting. International Hospitality Review, 37(1), 48–70. https://doi.org/10.1108/IHR-02-2021-0013
Palupi, S., & Abdillah, F. (2019). Local Cuisine as a Tourism Signature. In Delivering Tourism Intelligence (Vol. 11, pp. 299–312). Emerald Publishing Limited. https://doi.org/10.1108/S2042-144320190000011018
Porter, M. E. (2008). Competitive advantage: Creating and sustaining superior performance. simon and schuster.
Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037–1058. https://doi.org/10.1108/IJCHM-10-2020-1217
Rune, C. J. B., Münchow, M., Perez-Cueto, F. J. A., & Giacalone, D. (2022). Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking. International Journal of Gastronomy and Food Science, 30, 100591. https://doi.org/10.1016/j.ijgfs.2022.100591
Sio, K. P., Fraser, B., & Fredline, L. (2024). A Contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 49(2), 312–328. https://doi.org/10.1080/02508281.2021.1997491
Smith, S. (2015). A sense of place: place, culture and tourism. Tourism Recreation Research, 40(2), 220–233. https://doi.org/10.1080/02508281.2015.1049814
Wijaya, S. (2019). Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 9. https://doi.org/10.1186/s42779-019-0009-3
Youn, H., Yin, R., Kim, J.-H., & Li, J. (Justin). (2020). Examining traditional restaurant diners’ intention: An application of the VBN theory. International Journal of Hospitality Management, 85, 102360. https://doi.org/10.1016/j.ijhm.2019.102360
Published
2025-11-30
How to Cite
Murtini, Amrina, H. N., Safii, A. A., & Anom, L. (2025). Exploring Gastronomic Value in Increasing the Competitive Advantage of Traditional Restaurants. ABM: International Journal of Administration, Business and Management, 8(1), 97-103. https://doi.org/10.31967/abm.v8i1.1694
Section
Articles
Copyright (c) 2025 Murtini, Hafidza Nash’ul Amrina, Abdul Azis Safii, Latifah Anom
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
