Studying the whole platform, the classic entrepreneurial question spins in my head: How to make a profit, ie which business model is it?As Sven from TasteAtlas points out, the target group is local, autochthonous and traditional gastronomy, ie promoting it. “Restaurants can be involved to highlight their outlets in terms of preparing or offering such food, while from other organizations, such as tourist boards or chambers of commerce, we are happy to listen to and receive advice and recommendations on what else to include from local food and beverage offerings.”Consistent with today’s problem with reviews, which are often purchased, both positive and negative, which has led to questions about their credibility, I was interested in how TasteAtlas views this challenge. And their focus is on professional reviews. Although professional critics are sometimes flawed, unprofessional, or even unprofessional, it’s all incomparably less so than anonymous commentators on the Internet, points out Sven from TasteAtlas, and adds: “However, TasteAtlas also accepts the comments and recommendations of citizens who are not professional critics, only their criticisms will be less valued, up to the assessment that they are quality and credible commentators. With numerous quality comments and photos proving that they really were in restaurants, their comments will gain in weight and odds”Points out Sven from TasteAtlas.Facebook pages are currently open for stronger tourist and gastro destinations, such as TasteAtlas Italy / France, and pages for more popular food groups, such as TasteAtlas Cheese / Desserts.The first imperative is to collect all the indigenous recipes, and according to the plan, the teams from TasteAtlas calculate that it will take them two years. “In the next two years, we intend to fulfill all ambitions in terms of content. We plan to introduce a detailed overview of food markets, as well as all gastronomic events. Then, a much better quality wine base, and a base of cheese and meat products producers. We will also significantly increase the amount of quality reviews and recommendations.”Concludes Sven from TasteAtlas.All in all, this is a very interesting project, which is just beginning and in the making, and it will be interesting to watch its development, especially in the context when filling the entire content of all local dishes, as well as its further extensions and interaction with the target audience. If we look from the prism that all local and authentic dishes in the world are on one platform, it is certain that there is great potential and various implementations and business models. Most importantly, the team behind the whole project is looking at the long term, and I am sure if they will financially endure the period until the entire content is filled, which takes a lot of effort, energy and time to create something big, powerful and global.We follow and keep our fingers crossed for the success of this project, which will certainly be a “game changer” in the tourism industry in one big part, as Booking.com or Airbnb did with its appearance on the market. If you think I’m exaggerating, I stress again, try looking at the bigger picture and the fact that it’s a platform that brings together thousands of local and authentic recipes from every country in the world in one place. I constantly emphasize that one of the main motives for travel is to get to know a new culture and way of life, and that authenticity is the main ingredient of successful tourism. It is our incredible diversity and authenticity that are the greatest potentials for our tourism. Not only ours, but tourism in general, because it is through authenticity that differentiation is created in the market, and thus the motive of travel.Figuratively, we have to sell our authentic wine to the French, not French. Because otherwise the question arises why would they travel, if they can experience it all in their home. Drink, eat and experience… locally and authentically – this is the mantra of the “new” paradigm of tourism in the 21st century, at least when we talk about quality and sustainable tourism, and not mass tourism or tourism phobia.It is on this track, realizing the importance of authenticity, ie the importance of local food, that the world’s first atlas was launched, which offers information on local food by tourist destinations, ie countries. – TasteAtlas.The initiator of this interesting tourist story is Matija Babić, the founder of the most widely read Croatian portal index.hr, who points out that the site contains over 9000 traditional dishes and drinks and local ingredients, as well as tens of thousands of authentic restaurants recommended by gastronomic professionals.If you’re traveling to Vienna, Michelin will recommend haute cuisine, TripAdvisor’s most popular pizzerias and patisseries in the city center. Many travelers want to get to know the cultures through traditional food, and TasteAtlas provides them with information on what local dishes are eaten in Vienna and Austria, what cheeses are eaten, what wines are drunk. In addition, we will inform you where to eat these dishes in the opinion of gastro professionals”, Babic points out.TasteAtlas will not stop at the mentioned 9000 dishes, in fact, the goal is to offer a whole range of world indigenous dishes, and as Babić points out, TasteAtlas can never be a completed project. Among 9000 dishes, there are 245 Croatian dishes and groceries, which you can review and rate on link “Dozens of dishes will be added daily. We are open to all suggestions, information and photos”Babic told us.Interesting, but also tragic for our country, is how TasteAtlas, a web startup launched from Bulgaria. “Salary benefits in Bulgaria are lower than in Croatia on student contracts”, Babic explained why he chose Bulgaria as the company’s headquarters. A clear message, but it is a story for another topic. Since its launch in a short time, TasteAtlas has met with the enthusiasm of dozens of world media, from the global Mashable and Traveler to South America’s most widely read daily newspaper, Clarina.