An Examination of Sustainable Restaurant Services in the Context of Healthy Aging and Gastronomy Tourism

This study aims to evaluate the restaurant services in Afyonkarahisar (Türkiye), which has been included in UNESCO’s Creative Cities Network in the field of gastronomy, within the context of healthy aging and gastronomic tourism. Within this scope, the study data were collected through semi-structured interviews with 19 participants, including restaurant managers, elderly local residents, and senior tourists. Moreover, analysis of the collected data was performed using the MAXQDA program, which facilitated systematic coding and enabled the identification of main and sub-themes consistent with the study objectives. Based on the study results, four main themes emerged: venue, menu, affordability and assistance, together with eleven sub-themes. Accessibility was the most frequently emphasized sub-theme, whereas physical appearance was the least highlighted. Physical accessibility limitations and lack of discounts for senior consumers identified major problems. In contrast, menus reflecting local gastronomic identity and hygiene awareness stood out as positive factors. This study provides guidance for policymakers and operators on universal design, personalized menus, affordability, and staff training, thereby highlighting the potential of restaurants to serve as inclusive public spaces that promote elderly well-being while contributing to sustainable gastronomy tourism.