Gastronomic Routes: Inventory and Planning

The organization of inventory into a hierarchy defines the tourist and gastronomic destinations that are to be developed and it avoids the “bartering of political interests” due to the lack of scientific methodologies. There are different methods and criterions that can bring about tourist and gastronomic projects. Giving priority to some zones precisely depends on the concentration of quality and quantity in the gastronomic and tourist inventory of each one. Doing this is one of the decisive steps to move forward in terms of the design of spatial strategies and define the viability of a general plan.

The diagnosis of a global plan is always to include a detailed inventory of “gastronomic and tourist resources” located in the communities of a specific region, so to use it as one of the essential elements when it comes to determining market segments, potential movement distances (local, regional, national and international), type, location and amount of money needed to strengthen the tourist potential of the area, community, municipality, region, state, country. This inventory is divided, depending on the importance, into:

a) Food, drinks and traditional utensils:
They exist because they represent subsistence assets and means related to the gastronomy, yet they are not necessarily described as attractive elements by the overall society, although they are the target of excursionists or day visitors that don’t stay overnight:
1.   Ingredients and consumables.
2.   Ancient preparation utensils.
3.   Traditional dishes.
4.   Traditional drinks, among others.

b) Gastronomic attractions and activities:
They are strong enough to attract excursionists, visitors and tourists, most of which are nationals:

1.   Traditional cuisine (daily, festive and ceremonial).  
2.   Ceremonies and rituals.  
3.   Food and drinks supply.
4.   General markets.
5.   Specialized markets (animals, grocery, utensils, processed food, etc.).
6.   Traveling Markets or Tianguis (barter in Pátzcuaro).
7.   Specific gastronomic establishments (candy stores, ice-cream parlors, bakeries and others that are similar in each country).
8.   Catering (Restaurants, cellars, local restaurants, cheap restaurants, taco stalls, sandwich bar, etc.).
9.   Drinking establishments (bars, restaurants, pubs, etc.).
10. Demonstrative cuisine and lessons.
11. Gastronomic museums (Jamón, Ron, Habano, Café, Cacao, Cerveza, Tequila and others, depending on the country).
12. Ethnographic museums (food production, eating habits and culture).
13. Gastronomic singular places.
14. Gastronomic activities: Agro-tourism, Ethnotourism, Gastronomic crafts, Gastronomic pottery, Gastronomy courses, Gastronomic hiking, Fishing and preparation, Hunting Gastronomy (hunting and preparing), Mixed Gastronomic tours and itineraries, Gastronomic industrial Tourism (which is specially acclaimed in Europe).

c) Gastronomic and tourist Product:
It refers to a group of tangible and intangible gastronomic products, services and experiences in routes or circuits related to geographic regions, which are offered in an effort to satisfy desires or expectations, in complementary and priority ways, as the main motive for tourists to travel …, it’s a compound product that must be analyzed in terms of its basic components: markets, attractions, activities and products, accommodation, internal and external infrastructure, structure or equipment and superstructure.

It can attract international tourism, as well as locals. Let’s list some of these products:   
1.   Gastronomic Festivals (Gourmet Festival, Puerto Vallarta, Mexico).  
2.   Gastronomic Fairs.
3.   Gastronomic Congresses.
4.   Gastronomic Shows.
5.   Theme gastronomic products route (tequila, coffee, cacao, pineapple).
6.   Scenery routes (Sown fields of Agave Azul in Tequila, Jalisco).
7.   Theme menu route (Yerba Mate, Argentina).
8.   Denomination of origin and quality certificates product route (Spain).
9.   Ethnic gastronomic route (Traditional cookers, Don Vasco Route, Michoacan, Mexico).
10. Emblematic cookers circuits.
11. Itinerary of prizewinning restaurants (Michelin Guide stars, American Automobile
      Association Five Diamonds Award AAA etc.).

d) Gastronomic and Tourist Destination:
Group of gastronomic resources (food, drinks, traditional utensils, attractions, activities and gastronomic products) which are attractive enough to encourage travelers to go for it. A territory that, with a brand, price and market position, receives numerous visitors and tourists over the year, so this activity becomes one of the bases of its economy and development. For instance: Madrid. Barcelona, Paris, New York, among others.

This organization of the inventory into hierarchy must be complemented by a DAFO analysis (meaning: Weakness, Threats, Strength and Opportunities), which is encouraging because of the identification of strength and opportunities over threats and weakness, and it determines the study of viability and profitability, backed up by DAFO results, so recommendations can be put on the table in order to create and execute a plan with programs and projects defined in short, medium and long term, never under 15 years, to develop destinations; since most of the resources are provided by the government and depend on its instability and lack of sustainability.  

We invite people interested in this matter to attend, on November 14 – 15, 2013, the “Design of Gastronomic and Tourist Routes Course.¨ For further details, visit informes.cegaho@cegaho.com.mx  or click:  http://www.cegaho.com.mx/diseno-rutas-gastronomicas-y-turisticas-sostenibles

Antonio Montecinos got his PhD in Tourism, is a specialist in research and planning of sustainable gastronomic and tourist routes and products dir.cegaho@cegaho.com.mx FB and TW: @gastrosofo www.cegaho.com.mx