Tmap Mobility said on the 29th that it released "gourmet insights," an analysis of the public's dining trends based on driving big data. The analysis used actual movement data from TMAP users to precisely identify patterns in visits to popular restaurants, revealing in three dimensions differences not only by age and region but also between locals and visitors.
Tmap Mobility gave a presentation titled "Gourmet insights discovered through Tmap driving data" at Next Gastronomy 2025 Korea, a global gastronomy forum held on the 27th in Paradise City in Incheon.
The analysis included: ▲ the franchise ratio of local hot spots ▲ data on regulars' favorite restaurants ▲ visit tendencies by age group ▲ a comparison of popular restaurants among locals and visitors ▲ long-distance restaurant visitation patterns. The results showed that users regarded "the process of seeking out a hot spot" itself as an experience, and that dining trends are becoming more segmented as regional characteristics and personal tastes converge.
Bae Jin-beom, leader of Tmap Mobility's Place Team, said, "Movement data can serve as a highly reliable indicator for interpreting changes in lifestyle and consumption trends."
Tmap Mobility also introduced "Where to go," a service that recommends real-time popular places based on driving data. Even without a direct search, it proposes restaurants and attractions by reflecting a user's current area and movement patterns, reducing the hassle of information retrieval.
Jeon Chang-geun, head of product at Tmap Mobility, said, "By observing the actual flow of movement and visits through driving data, we can understand the public's dining trends in three dimensions," and added, "We plan to broaden the scope of big data–based insights through collaboration with various industries going forward."
Meanwhile, the Next Gastronomy 2025 Korea forum was co-hosted by Paradise Group, La Liste, KEY (Korea Europe & You), and Metizen, a gastronomy curation platform. Global gastronomy experts and opinion leaders attended to discuss the direction of development for Korea's culinary industry, focusing on sustainability, innovation, and cultural value.