Experiences in Tourist Restaurants: Conceptualisation, Key Variables and Proposal of a Model.
tourist restaurant; tourism consumer; tourist experience; brand value.
This study proposes an in-depth reflection on the concept of the “tourist restaurant,” based on the analysis of gastronomic experiences lived in contexts of mobility. Although widely employed in institutional documents, market practices, and academic production, the term still lacks a systematized definition and empirical validation. To address this gap, the research adopts a sequential explanatory mixed-methods approach, grounded in the interpretivist paradigm. The first, exploratory phase involved the qualified participation of 66 experts from 8 countries through semi-structured interviews. Their responses were analyzed using the technique of thematic content analysis. The subsequent stage, currently underway, consists of administering a questionnaire based on a 5-point Likert scale, structured around the variables that emerged from the previous phase, in order to capture the perceptions of the general public. Statistical analysis will be conducted at a later stage using SPSS software, employing techniques such as exploratory factor analysis and tests of association and mean differences. The convergent triangulation of data will enable the integration of qualitative and quantitative findings and support the consolidation of a conceptual model. This study contributes to the contemporary debate on gastronomic tourism, tourist experience, and brand value by offering theoretical and practical criteria that can inform managers, policymakers, and researchers in the field.