A Research on The Problems Concerned in Their Operations of The Regional Kitchens Apart From Their Own Destinations

SUMMARY The aim of this study is to identify the problems experienced in the activities of South-eastern Anatolia outside its geographical borders (sales, promotion etc.). Suggestions were presented by identifying the problems faced by business managers in reflecting the cultural characteristics of this cuisine with ethnic identity and transforming it into economic gain. In order to obtain the data, interview forms consisting of questions collected from the literature were applied to 5 restaurant managers focused on South-eastern Anatolian cuisine (Mardin, Gaziantep, ？anl？urfa) products operating in ？zmit city centre. The data obtained from the administrators, shows that the South-eastern Anatolian cuisine has important problems in terms of production and marketing in a different destination. The main problems are the introduction of raw materials related to local products, presentation of local food, lack of standards and taste differences