TASTE OF PLACE: HOW LOCAL-INGREDIENT SOURCING AFFECTS GUEST SATISFACTION AND MENU PROFITABILITY IN HOTEL RESTAURANTS

Bahodirova Durdona and Atametova Sevara

GREEN ECONOMY AND DEVELOPMENT, 2026, vol. 4, issue 6

Abstract: The study examines whether local ingredients on hotel menus make guests happier and more willing to pay.The topic is important because food and beverage services are no longer only a basic hotel function. They also influenceguest experience, hotel image, destination identity, and possible menu value. The research uses a qualitative design basedon semi-structured interviews with seven hotel guests. The interview data were analysed through manual thematic analysis.The findings indicate that local ingredients had a positive effect on guest satisfaction because respondents associated themwith freshness, authenticity, better quality, and a stronger connection to the destination. However, willingness to pay wasmore conditional. Guests were open to a small premium only when the local claim was specific, believable, and supportedby strong overall dining quality. The study concludes that local ingredients can strengthen guest satisfaction and moderateprice acceptance, but they cannot replace the basic elements of restaurant quality such as taste, service, atmosphere, andvalue for money.

Keywords: Guest satisfaction; menu profitability; willingness to pay (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:teu:ged000:v:4:y:2026:i:6:id:11040

DOI: 10.5281/zenodo.20720289

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