| Please note the importance of each factor in planning a food tour | 1: Not at all significant (%) | 2 | 3 | 4 | 5: A lot significant (%) | Means | SD |
| Personal and nutritional preferences of tourists |
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| Health issues | 8 | 20 | 8 | 36 | 28 | 3.6 | 3 |
| Religious beliefs | 12 | 20 | 24 | 24 | 20 | 3.4 | 3 |
| Neophobic trends | 12 | 4 | 32 | 36 | 16 | 3.4 | 3 |
| Neophiliac preferences | 4 | 20 | 28 | 24 | 0 | 2.7 | 3 |
| Dietary preferences | 20 | 40 | 16 | 12 | 12 | 2.6 | 2 |
| Services accompanied by food |
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| Contact with locals | 0 | 4 | 0 | 16 | 80 | 4.7 | 4 |
| Local culture | 4 | 8 | 12 | 16 | 60 | 4.2 | 4 |
| Contact with owners/chefs | 0 | 4 | 12 | 52 | 32 | 4.1 | 4 |
| Product/business storytelling | 0 | 4 | 28 | 28 | 40 | 4.0 | 4 |
| Architectural references | 4 | 12 | 32 | 28 | 24 | 3.6 | 3 |
| Participation in activities | 8 | 20 | 16 | 12 | 44 | 3.6 | 3 |
| Historical-archaeological reports | 8 | 32 | 28 | 12 | 20 | 3.0 | 3 |
| Details of meals offered |
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| Authenticity | 0 | 0 | 0 | 8 | 92 | 4.9 | 4 |
| Quality | 0 | 0 | 0 | 20 | 80 | 4.8 | 4 |
| Taste | 0 | 0 | 4 | 32 | 64 | 4.6 | 4 |
| Good service | 0 | 0 | 8 | 44 | 48 | 4.4 | 4 |
| Security | 0 | 0 | 28 | 36 | 36 | 4.0 | 4 |
| Variety | 0 | 0 | 24 | 44 | 32 | 4.0 | 4 |
| Appearance | 0 | 4 | 16 | 64 | 16 | 3.9 | 3 |
| Sufficient quantity | 0 | 12 | 48 | 28 | 12 | 3.4 | 3 |
| Price | 4 | 12 | 52 | 24 | 8 | 3.2 | 3 |
| Memory conservation |
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| Socializing with locals | 4 | 0 | 4 | 8 | 76 | 4.6 | 4 |
| Pleasant Company | 0 | 0 | 8 | 28 | 64 | 4.6 | 4 |
| Hospitable atmosphere | 0 | 0 | 8 | 40 | 52 | 4.4 | 4 |
| Participation in the food preparation/food production | 4 | 12 | 16 | 16 | 52 | 4.0 | 4 |
| Traditional entertainment | 4 | 12 | 28 | 36 | 20 | 3.6 | 3 |
| Food Souvenirs | 4 | 28 | 36 | 28 | 4 | 3.0 | 3 |