INVESTIGATING SELECTED GASTRONOMIC TRENDS FROM DEMAND AND SUPPLY SIDE
INVESTIGATING SELECTED GASTRONOMIC TRENDS FROM DEMAND AND SUPPLY SIDE

Summary/Abstract: The study aims to identify the role of the selected gastronomic trends in the Czech gastronomic establishments. The study highlights the key findings of quantitative and qualitative research provided with the focus on both the demand and the supply side. It is focusing on the dispute between guests’ opinions and entrepreneurs’ views based on few variables for gastronomic trends. Entrepreneurs’ and guests’ views in three Czech Regions were studied in one set with notes incorporated on possible mutual differences between them. The partial least squares variant of linear discriminant analysis (plsLDA) and partial least squares (PLS) was applied as they give a clear superiority due to both, interpretational and stability property. It was proven that the partial least squares variants lead to direct answers to questions in the studied field. Participation/organization of food festivals and slow food are positively related. The significant tasks emerge to a great extent covering differences between guests´ and entrepreneurs´ opinions. On the other hand, the connection of economic interest to gastronomic trends is relatively weak.

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