Zwiększenie Konkurencyjności Produktów Regionalnych Przez ich Wykorzystanie w Ofercie Gastronomicznej
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The paper analyzes the use of regional products and dishes on catering offer in selected Polish regions as a
way to increase their competitiveness. Included six regions of known Polish regional cuisine. Approximately 60%
of randomly selected catering establishments offered regional dishes, but their average share of the total offer does
not exceed 20%. Among the dishes served were the most meat and flour dishes, and soups. Local gastronomy is a
good way to promote regional food, on condition increase the diversity of dishes and ensuring high-quality food.