The Assessment of the Products with Geographical Indications of Konya in terms of Their Availability in Restaurants based on Multi-Moora Method

Local cuisines are important cultural heritages for the regions they belong to, and so are the promotion, sustainability, and certification of this heritage. Konya cuisine, which is one of Turkey's rich local cuisines, has various products with geographical indications. The registration of these geographical indications prevents confusion. The presentation of region-specific and certified products in local restaurants as well as the preservation and sustainability of the local culinary heritage is important for such businesses in that it provides tourists with the experience of local flavours. The main objective of this research is to determine the geographically indicated products to be offered in restaurants and to contribute to the development of Konya cuisine. In this context, geographically indicated dishes and soups specific to Konya province, as well as bakery, pastry products, dough products, and desserts, were identified. The presence of these products in the menus of local restaurants in Konya was evaluated as a criterion, and data on the cooking time (in minutes), the number of staff involved in preparation, portion material cost, daily sales portion, and portion profit (%) criteria were obtained from restaurant officials. In the research, ranking was performed using the Multi-Moora method, which is an objective method for determining the most suitable decision according to multiple criteria. It was concluded that the most important geographically indicated products to be offered in restaurants serving in Konya province are meat bread (a type of meat bread), bread spread (bread with meat), höşmerim (a local dessert), and bamya çorbası (okra soup). Based on the results, recommendations were made for both the relevant literature and the industry.