PHRI Bali: Changes in culinary trends encourage tourism competitiveness

Denpasar (National Archipelagic Wire) - The Indonesian Hotel and Restaurant Association (PHRI) Bali assesses that changes in the culinary trend of tourists who are now hunting for authentic experiences have become a new space to encourage increased innovation and competitiveness in the hospitality industry.

"Eating and drinking is not just a matter of stomach contents, but what is now more prominent is experience. Culinary has now become part of an authentic experience for tourists to get to know the taste and culture of a region," said Chairman of PHRI Bali Tjok Oka Artha Ardhana Sukawati in Denpasar, Bali, Monday.

The former Deputy Governor of Bali said that currently there is starting to be a shift in the behavior of tourists who stay in villas and rural areas such as Ubud and Kintamani.

Tourists now tend to buy their own raw materials at local markets to try out cooking experiences according to their tastes.

According to him, the potential for gastronomic-based tourism is extraordinary if it can be processed well, especially since Bali is rich in local food products.

However, he regrets that this wealth has not been explored to its full potential.

"Now we are still jealous of other regions such as China or Italy, Bali which are so rich in local food products, only one has appeared now, satay lilit, the others don't exist yet," he said.

For this reason, PHRI Bali hopes that through the Bali Interfood international culinary exhibition, business actors can innovate in processing local ingredients, thereby producing new uniqueness that differentiates Balinese culinary at the international level.

He himself noted that currently hotel occupancy throughout Bali is at 60-65 percent with the most prominent areas being Sanur and Ubud.

This occupancy is lower than in the same month in 2025, but according to PHRI Bali, the culinary trend is an opportunity that culinary business actors can take advantage of.