Problems Faced By Ethnic Restaurant Managers: The Case Of Nevşehir And İzmir Provinces

The food and beverage services sector is constantly developing with the increase in eating out behavior. With the increasing competition, a search for differentiation has emerged, and ethnic restaurants have come to the fore in this context. Ethnic restaurants are businesses that provide service in an authentic atmosphere using unique ingredients and cooking methods belonging to a certain culture. Ethnic restaurants, especially those established by foreign investors, face various difficulties such as bureaucratic obstacles and in obtaining materials and personnel from abroad. The aim of this study is to determine the problems experienced by ethnic restaurant managers and to offer solution suggestions. Within the scope of the study, semi-structured interviews were conducted with 6 ethnic restaurant managers in Nevşehir and 10 in İzmir; the obtained data were evaluated with content and descriptive analysis methods. The aim of the research is to contribute to researchers, current managers and potential entrepreneurs in the field.