A Study on The Effect of Dry-Aged Technique on Restaurant Ambiences

The phenomenon of eating out, which has become quite important today, contributes to the growth and development of the food and beverage sector. However, a wide variety and number of restaurants and restaurant chains are emerging. The elements that will distinguish or differentiate restaurants from each other are listed as the quality of food and beverages, the types of service provided, and the quality of service. However, in recent years, the interior ambiance of restaurants has been used to differentiate them from other restaurants. Therefore, the personalized special ambiances created by the owners of the restaurants are considered quite important.

Eating out meets people’s physical, social, and psychological needs. Eating out with family members or friends contributes to people’s nutrition, socialization, and improvement of their mood. Therefore, the taste of food and beverages offered by restaurants needs to be supported by ambiance elements such as visual appeal, aroma and music.

The number of meat restaurants, one of the most important concept restaurants, is increasing day by day. The dry-aged meat offered by meat restaurants is cooked and served after resting in special refrigerators with a humidity level of 80-85% at temperatures between 0 and 4 degrees for approximately 28 days. Glass cabinets containing dry-aged meats are generally placed at the entrance of restaurants, where customers can easily see and examine them. Therefore, it becomes a part of the restaurant’s ambiance.

This research has been created based on the idea that dry-aged meats positively contribute to the overall ambiance of the restaurant, the atmosphere of the environment, and the table ambiance.

The fact that almost no research has been done in this field in Turkey makes this research quite valuable. It is believed that it will make a significant contribution to the literature on the use of meat processing and meat cooking methods in creating restaurant ambiance. We hope that it will be useful for meat restaurant owners, restaurant entrepreneurs and industry employees, as well as our students and colleagues who are interested in this subject.