Delicious – but is it authentic: Consumer perceptions of ethnic food and ethnic restaurants

Purpose: The aim of the study is to capture consumers' conceptualization of ethnic food and ethnic restaurants, focusing on what it takes for ethnic restaurants to be perceived authentic. Design/methodology/approach: Qualitative research, based on semi-structured in-depth interviews which were transcribed and subjected to inductive thematic analysis. Findings: The findings conceptualize what ethnic food and ethnic-authentic restaurant are, leading to formulating the criteria that authentic ethnic restaurant should meet. Research limitations/implications: Findings have practical implications for restaurateurs interested in establishing themselves as ethnically authentic and for businesses focusing on ethnic food. This study was based on Israeli-Jewish participants; studies with other populations will contribute to the findings' trustability. Originality/value: This study provides novel and critical insights into ethnic restaurant managements and to the customer conceptualization of the concept of ethnic authentic, demonstrating it being a multifaceted concept.