Local cuisines constitute a significant heritage for the respective regions, and the promotion, sustainability, and certification of this heritage are crucial. The Konya cuisine, which is a rich local cuisine in Turkey, encompasses various products with geographical indications. The registration of these geographical indications helps prevent confusion. The presentation of region-specific and registered products in local restaurants is essential for preserving and sustaining the local culinary heritage and enabling tourists to experience local flavours. Consequently, it holds significance for businesses. The primary objective of this research is to determine the inclusion status of geographically indicated products in restaurant menus and provide recommendations to restaurant managers to contribute to the development of Konya cuisine. Initially, geographically indicated dishes and soups specific to the Konya region, as well as products in the categories of bakery, pastry, dough-based products, and desserts, were identified. The inclusion status of these products in local restaurant menus was evaluated as a criterion. Data were obtained from restaurant officials for criteria such as cooking time (minutes), the number of staff involved in preparation, portion material cost, daily sales portion, and portion profit (%). The Multi-Moora method, an objective approach for determining the most suitable decision based on multiple criteria, was employed for ranking. The research concludes that the most crucial geographically indicated products to be offered in restaurants in Konya are meat bread (a type of meat bread), bread spread (bread with meat), höşmerim (a local dessert), and bamya çorbası (okra soup). The results were analyzed to provide recommendations for the sector.