Food Tours Businesses: Main factors in designing a gastronomic experience

Abstract

Food Tours as part of gastronomic tourism, are in their early stage of development worldwide. The literature on gastronomic tourism is constantly increasing over the last few decades, yet research on food tours and their contribution to forming a gastronomic experience is rather limited. In Greece, food tours and the way they can enhance the gastronomic profile of the destination have not been widely explored yet through the entrepreneurial aspect of food tour offerings. This paper attempts to identify food tours in Greece, analyze the profile and the characteristics of food tours, as well as their role in highlighting local products and local gastronomy. Quantitative research was conducted based on data obtained by a questionnaire addressed to entrepreneurs of food tours operating in cities with a population of more than 50,000 inhabitants (19 cities) in Greece. Research results revealed that companies of food tours in Greece are only recently created (over the last three years), small in size (1 - 3 employees), and operate throughout the year, most intensively during the summer touristic period, usually in the form of 3-hour walking tours over the city’s gastronomic spots. The authenticity of the local gastronomic places and products and the quality of the contact with the locals create an unforgettable culinary experience. From a practical point of view, the presentation of food tours as a tool to promote gastronomic tourism can generate synergies with the local agri-food sector to provide unique culinary experiences for tourists, while also supporting local authorities in designing an appealing gastronomic profile of the destination. The contribution of this research is that it investigates a rather unexplored topic of growing importance for Greek tourism, both for local economies and communities.