Segmenting foodies for a foodie destination

Kline, Carol; Lee, Seungwoo John; Knollenberg, Whitney

doi:10.1080/10548408.2018.1488647

Cited by 21 publications

(19 citation statements)

References 45 publications

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“…Although these destinations have made some efforts to attract foodies specifically, there is not much information about this market segment (Kline and Lee, 2015). In this regard, it is very important for both to classify foodies and examine their unique characteristics which can be different from gastro-tourists.…”

Section: Introductionmentioning

confidence: 99%

“…Even though there are many studies around the world (MacLaurin et al, 2007;Sanchez-Canizeras ve LopezGuzman, 2012) or in Turkey (Şahin ve Ünver, 2015;Bekar ve Kılıç, 2014) on the segmentation, profiling or behavior of food tourists or gastro-tourists, foodie concept has not been analyzed in tourism literature in a detailed way (Kline and Lee, 2015), nor it has been introduced to the literature in Turkey at all. There is a practical requirement for examination and understanding of foodies especially in terms of their destination choices and travel motivations for gaining food-related experiences even though they are recognized as a niche market by Andersson et al (2016).…”

Section: Introductionmentioning

confidence: 99%

“…As a niche segment, foodies are thought to be a favourable market for destinations which stand out with their cuisine. Additionally, little is known about the travel behavior of different types of foodies Robinson and Getz, 2012;Kline and Lee, 2015;Andersson et al, 2016), or even basic demographic and lifestyle (Cairns et al, 2010;De Long, 2006;Green, 2013;Johnston and Bauman, 2009;Scelzi and La Fortuna, 2015) information. The purpose of current study is to present an overview of foodie concept and especially give a detailed information about their profiles, typologies and travel behaviors on the grounds of existing foodie literature.…”

Section: Introductionmentioning

confidence: 99%

“…This can only be performed by determining their choices of food related activities and their travel behaviors. To understand and know foodies would help tourism destinations decide which local food and beverages and foodrelated experiences they should promote, market and develop (Kline and Lee, 2015;.…”

Section: Introductionmentioning

confidence: 99%

“…According to Kline and Lee (2015), the difference between food tourists and foodies is considered important.…”

mentioning

confidence: 99%

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A Conceptual Review of "Foodies" in Tourism

Bekar¹,

Kılıç²,

Yozukmaz³

2017

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Keywords Foodie Foodie typologies Tourist behavior Marketing AbstractIn recent years, many tourism destinations have begun to highlight their local cuisine culture, their food-related events and local restaurants in order to increase the number of their visitors. However, for the purpose of attracting foodies to these destinations, it is important to have knowledge about this market segment. While "foodie" was a concept related to popular culture at first, after 2000s the concept was introduced to consumer behaviour literature. In its simplest way, foodie refers to a person who loves food but it is also about whether a person identifies himself/herself as a foodie or not. To specify their characteristics and position them in tourism context, their levels of involvement in foodrelated activities, their attitudes towards food and beverages, their food-related experiences and their travel behaviors should be understood so that they can have a place within gastronomic tourism as a niche market and some special marketing efforts can be adapted more easily. This conceptual study presents a review of literature on foodie discourse with their profiles, typologies and travel behaviors.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…According to Kline and Lee (2015), the difference between food tourists and foodies is considered important.…”

mentioning

confidence: 99%

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A Conceptual Review of "Foodies" in Tourism

Bekar¹,

Kılıç²,

Yozukmaz³

2017

jotags

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Gastrotourists' profiles through their motivations, opinions, and perceptions: An artificial neural networks approach

Solano‐Sánchez,

Mora,

Hidalgo‐Fernández

et al. 2024

Journal of Tourism Research

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Currently, tourists consider their satisfaction by keeping in mind their gastronomic experience in the place, especially in destinations with historical and cultural symbolism. This research aims to elaborate an artificial neural network that estimates the changes in the sociodemographic characteristics of gastronomic tourists (gender, age, educational level and income) from questions about motivations, perceptions and opinions about gastronomic tourism. This model can build ‘composite sketches’ or estimations of the profiles based on their replies on the topic incorporated into the artificial neural network model, which can be easily customised by the researcher and is helpful in the development and adaptation of gastronomic tourism products and services. Knowing the relationships between the different opinions, motivations and perceptions that gastrotourists have and their sociodemographic profile is essential to better understand the phenomenon of gastronomic tourism and optimise the management of businesses dedicated to it, as well as public agents promoting local gastronomy.

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