Gastronomy Redefines Turkey's High-Value Service Export Strategy

Turkey is accelerating its strategy to transform the gastronomy sector from a tourism support function into a high-value service export pillar.

Gastronomy: The New Engine of Service Exports

HİB Board Member and Chair of the Tourism, Travel and Gastronomy Services Committee Gür emphasized that gastronomy is no longer a peripheral activity but a export line generating 35% of added value. This shift especially empowers small enterprises in rural areas to tap global markets.

Investment Opportunities on the Radar

■$2.5 billion gastronomy export in 2023, up 14% year‑on‑year.

■Targeting 10% growth, gastronomy is expected to account for 5% of total service exports by 2025.

■150% return‑on‑investment horizon observed in newly launched high‑value kitchen concepts.

■Plans for 30 new international chain restaurant outlets in Turkey.

Macro‑Economic Ripple Effects

This strategic focus diversifies foreign‑exchange earnings and eases current‑account pressures. The government intends to offer 3% tax incentives and 2% low‑interest loan packages to bolster gastronomy exports. Analysts project a potential 0.8% GDP uplift by 2026 from these measures.

Markets view this structural shift in gastronomy as a fresh growth driver for service exports. HFT algorithms are primed to capture short‑term volatility in related equities and FX pairs, while long‑term investors may craft dividend‑focused strategies aiming for 3‑5% returns.