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Abstract

The paper analyzes the use of regional products and dishes on catering offer in selected Polish regions as a way to increase their competitiveness. Included six regions of known Polish regional cuisine. Approximately 60% of randomly selected catering establishments offered regional dishes, but their average share of the total offer does not exceed 20%. Among the dishes served were the most meat and flour dishes, and soups. Local gastronomy is a good way to promote regional food, on condition increase the diversity of dishes and ensuring high-quality food.

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