It is aimed to create a scientific framework within the scope of the study on whether Bread Kadayif with Afyon kaymak, which has geographical indication registration in restaurants offering local cuisine products, is included in the menus, how and at what standards it is presented. After the literature review on the subject, a semi-structured interview form was prepared and face-to-face interviews were conducted with the owner, supervisor or chef of 10 restaurants in Afyonkarahisar. In addition, some questions about the history of the product, how often it is included in the menus, by which audience it is consumed more, how it is supervised and how the visual counter presentation is made are also included. In the study, semi-structured interview technique, which is one of the qualitative research methods, was used as a data collection technique. The obtained data were analyzed by content analysis method. As a result of the interviews, it was determined that the production and presentation of Bread Kadayif with Afyon kaymak was carried out in accordance with the standards. It has been concluded that the enterprises do not have enough information about the history of Bread Kadayif with Afyon kaymak, which is regularly inspected, and that it is insufficient to visit the city deliberately in order to taste local flavors, except for the tourists who come to Afyonkarahisar because it is on the road intersection. Relevant suggestions were given to the relevant institutions in order to transfer the Bread Kadayif with Afyon kaymak, which is a registered local delicacy, to the next generations correctly.