In the early 2000s, with the more active use of the internet, the more widespread use of digital content platforms, and the increase in demand for gastronomy tourism, rapid development was experienced in the food and beverage industry. The fact that consumers travel from one place to another to have different dining experiences and spend their free time on gastronomic adventures has positively affected all sectors that cross paths with gastronomy. Some producers have had to change their products’ genetics and standards to get more efficiency from their products against the increasing population. In the face of this situation, the consumer has tended to prefer natural and traditional products in line with their possibilities. In order to protect the rights of the producer, who continues the traditional production, and to provide an environment of trust for the consumer, the products have started to be geographically indicated. Products that receive geographical indications are protected by certain laws. Protected products make significant contributions to the local economy. In this research, it is both aimed to preserve the traditionality of the Olukbaşı Oğlak Roast kebab and start the geographical indication purchase process with the geographical indication application project of the aforesaid product made in the Bozdoğan district of Aydın. This study investigated a local product that did not receive geographical indication but could receive indication. It is aimed that the research, which is prepared by using document review and participatory observation techniques, will benefit the region in terms of socio-economic return in line with the targeted purpose.