This study aims to examine the attitude of the restaurant business for collaboration and development of small and medium-sized enterprises in the food production chain. The study tracks out the attitude of leading companies in the area of the restaurant industry for the usage of regional food products. The investigation is based on a survey conducted by 50 restaurants, identified as catering establishments for feeding large number of customers. The results show that 62% of respondents accepted

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... he conception of using regional food products in their enterprises, while 15% of the participants expressed concerns about the product quality and only 6% of them consider that ensuring sufficient quantities of raw materials could be a problem that requires accuracy. Only 4% of participants would have difficulties when purchasing and incorporating local products into their meal concept. The main identified problem of 10% of restaurant's owners and managers, participated in the survey, is related to the possibilities for incorporating new technologies and presentation of the final product through the use of regional food products.