Hyperlocal supply is a system that emphasizes local production and provides cost savings. Restaurant businesses can produce their own food products with hyperlocal supply and save on supply costs. On the other hand, restaurant businesses that produce their own products can access the products in season and offer their delicious food and beverages to customers more easily. The purpose of this research is to determine whether the perception of hyperlocal supply differs significantly according to gender. The universe of the research consists of consumers of restaurants. The sample of the research consists of people determined by the Convenience Sampling technique among the consumers of restaurants located in Istanbul, Ankara, Izmir, Bursa, Antalya, Muğla and Aydın. As a result of the research, it was determined that the flavor perception and service quality perception of restaurant consumers within the scope of hyperlocal supply do not differ significantly according to gender. The research model and results are explained in the light of Norm-Activation Theory. As a result of the research, suggestions were made to the managers of restaurant businesses and researchers.