The importance of local products in restaurants in the South Bohemian Region

This bachelor’s thesis focuses on the importance of using local products in restaurants in the South Bohemian Region. The aim is to explore how restaurants in the region approach local ingredients, what benefits and challenges this approach entails, and whether it can serve as a tool for strengthening regional identity and sustainable development. The theoretical part addresses the functioning of food service establishments, the concept of sustainability, and the characteristics of local products. The practical part is based on qualitative research conducted through in-depth interviews with five restaurants affiliated with the “Jíme Jih” (We Eat South) association. The results show that restaurants perceive local ingredients as beneficial in terms of quality, authenticity, and support for local producers, but they also face challenges such as higher prices, limited capacity of local farmers, and seasonal availability. The thesis offers recommendations for more effective integration of local products into restaurant operations and suggestions for further research in the field of regional sustainability and gastronomy tourism.