Akademik Veri Yönetim Sistemi
Journal of multidisciplinary academic tourism, sa.Special Issue 2 - Sustainability, Innovation and Changing Dynamics in Tourism: From Local to Global, ss.45-57, 2024 (Hakemli Dergi)
The main purpose of the research is to identify chefs, services, business characteristics and the sustainable, unique and creative elements of Michelin Green Star restaurants in Türkiye. Using an exploratory research model, the data for this study were obtained from multiple sources. Neolokal, a restaurant from Türkiye that was added to the Michelin Green Star list in 2023, was selected as the case study due to the expectation that more information would be available. Texts, visuals, and video appeared between January 15, 2024, and May 11, 2024 on the website of the restaurant were analysed. Based on the information reviewed, the following headings were revealed: Neolokal, Maksut Aşkar, Neolokal's sustainability approach, menu information and wine selection, the working team and guest relations, spatial features, and creative projects. These topics were created considering their frequency in the data and objectives of the study. The findings revealed that Neolokal was unique in terms of its business characteristics, and exemplified the chef’s creativity, and stood out for its remarkable sustainable practices. Furthermore, it was anticipated that this study, which examined a Michelin Green Star restaurant, would serve as a guide for stakeholders in the industry.