Creative food innovation: the use of local products in hotel operations; The example of Akra Antalya Hotel

Increasing global competition and shifting consumer expectations have driven service-oriented businesses in the tourism sector to seek differentiation; in this context, gastronomy has emerged as a strategic value area for hotel enterprises. Food service is no longer perceived merely as a basic need, but rather as an experiential component. These developments have heightened interest in creative food innovation within hotel kitchens—an innovation process shaped not only by technical advancements but also by the modern reinterpretation of cultural elements. Creative food innovation is a multifaceted process that evolves through the interaction of contextual, cultural, and managerial factors, extending beyond individual creativity. The role of local products in this process holds significant potential in terms of both sustainability and the construction of gastronomic identity. However, the integration of such products into hotel menus in creative ways is often limited due to various structural and logistical barriers. This study explores how the process of creative food innovation is shaped on the basis of local products, through the interactions of three key stakeholder groups: producers, purchasing managers, and chefs. By employing semi-structured interviews, the research holistically analyzes the process from production and procurement to final service delivery. The findings reveal that creative food innovation is not solely reliant on individual skills, but is also embedded in organizational structures, supply chain dynamics, and corporate policies. In this respect, the study offers a theoretical contribution to the gastronomy literature concerning local product-based innovation and provides a foundation for future applied research. Furthermore, it serves as a guiding resource for professionals in the hospitality sector aiming to develop creative strategies centered on local products.