Impact to culinary chefs' individual innovativeness levels on service innovation performance

Tugay, Onur; Pekerşen, Yeliz

doi:10.1016/j.ijgfs.2022.100472

Cited by 8 publications

(3 citation statements)

References 49 publications

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“…Food is widely used to describe British Michelin-starred restaurant experiences with concepts such as creativity, innovation and wine, alluding to guests enthusiastically praising their British Michelin-starred restaurant experiences with creative and innovative courses. These findings are in line with the research of Ekincek and Günay (2023) and Tugay and Pekersen (2022), who demonstrated that innovation and creativity have a significant impact in the food experience of guests. Another dominant theme found in our study was wine .…”

Section: Discussionsupporting

confidence: 91%

An analysis of British Michelin-starred restaurants: guests' online reviews

Saydam,

Altun

2023

BFJ

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PurposeThis study aims to explore the perspectives of patrons and the underlying factors influencing luxury consumption in British Michelin-starred restaurants. While numerous studies have investigated consumers' purchase behavior of luxury items, there is limited research focusing on the utilization of premium restaurant services. Additionally, the hospitality literature has rarely addressed the emergence of discreet luxury consumption. Therefore, this research aims to examine the experiences of British Michelin-starred restaurants by incorporating online reviews from some of the most renowned establishments in the country. The initial objective of this study was to identify the predominant themes within British Michelin-starred restaurant experiences. Furthermore, the authors sought to analyze whether these main themes varied across different market segments based on guest types.Design/methodology/approachUsing text mining tools, the authors analyzed a sample of 4,393 online reviews. Qualitative data analysis was conducted using the Leximancer program, which identified the dominant themes. Additionally, the authors performed an analysis to identify the major narratives associated with different types of guests.FindingsThe results of this analysis demonstrate that guests express a high level of satisfaction with their experiences at British Michelin-starred restaurants. The dominant themes within the narratives include food, wine, restaurant, time, reservation and innovation. It is important to note that these narratives vary depending on the type of guest.Originality/valuePrevious studies have highlighted the importance of market segmentation in Michelin-starred restaurants. This research addresses this need by specifically categorizing British Michelin-starred restaurants based on traveler type and the main concerns of their customers. The extensive data the authors collected and the authors' approach to utilizing guests' testimonials instead of traditional surveys contribute significantly to the field of academia and restaurant management.

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Section: Discussionsupporting

confidence: 91%

An analysis of British Michelin-starred restaurants: guests' online reviews

Saydam,

Altun

2023

BFJ

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“…Published by Francis Academic Press, UK -7-employee innovation, and supporting their employee innovation and reflecting their innovative behavior in the services provided is important for improving the service innovation performance of the company. [27] . Employee innovation behavior is a key factor in innovation and mediates the link between human resource management and innovation, the adoption of high-performance work systems is positively associated with employee innovation behavior, and employee innovation behavior promotes product innovation [28] .…”

Section: Organizational Levelmentioning

confidence: 99%

Review of Employee Innovation Behavior Research and Prospects

2023

FSST

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Individual employee innovation is the cornerstone of an organization's innovation, and all innovative activities of an organization are inseparable from the innovative behavior of employees. This paper retrieves the literature on employee innovation behavior published in SSCI journals between 2013 and 2022, and analyses and compares the overall number of published literature and journal sources. Meanwhile, CiteSpace visualization software was used to visualize and analyze the keywords of the literature, discover the current research hotspot focus and development trend, synthesize the hot topics of employee innovation research, and propose feasible suggestions for future research.

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“…Culinary is an ancestral cultural heritage that has merged in society and it is also a blessing of traditional and cultural wisdom that blends into a harmony that will not be eroded throughout time (Cadiogan et al, 2021;Schroeder et al, 2021;Tugay & Pekerşen, 2022). Culinary is generally known as a variety of processed foods and beverages that are commonly consumed by the public, but culinary is more than just food or drink, culinary is the identity of a country or region where culinary is exist and develops (Balderas-Cejudo et al, 2022;Lee & Ko, 2022;Martin et al, 2021;Wondirad et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Digital Branding Strategy in Food Trends to Grow Entrepreneur's Interest in Opening a Business (Study on Takoyaki & Okonomiyaki Kireidesu SME, East Jakarta)

Dewi

Jamalullail

2022

ijjm

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Culinary, with various types of food and various menus, is now rife in the midst of society, especially during the current pandemic. It is added with the implementation of The Community Activities Restrictions Enforcement (CARE) by the government to limit the physical interaction between people and groups in an effort to reduce the transmission of COVID-19. With this implementation, the activities of people going out of the house are decreasing. This is what fosters public interest in buying food online. Companies that run online applications currently provide many attractive promos to attract the attention of consumers using their services. Marketing strategies and brands that exist in food trends businesses are diverse, in the current pandemic, there are many creative ideas for entrepreneurs to work with online culinary application service companies whose aim is to make it easier for consumers to buy food online. People who use this marketing and branding strategy also find it helpful because they don't need to leave the house to buy food, by using an application on their gadget the food will be delivered by an online motorcycle taxi driver (Ojol). Still because of the pandemic, many workers got laid off so many of them switch to opening a business, and most of the business they do is to open a contemporary culinary business. From the many culinary businesses that have sprung up, it also indirectly fosters the interest of entrepreneurs to open culinary businesses. The research method in this study used a qualitative descriptive with reference to the theory of Hierarchy Effect Models using the AIDA model as a stage of assistance in marketing targets to consumers. The source of the research data above was taken by using primary data (interviews and documentation). While the purpose of this study was to analyze the effect of the "Digital Branding" Strategy on food trends businesses in order to foster creativity and interest of Entrepreneurs in opening a culinary business or business opportunity, especially during the pandemic.

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Impact to culinary chefs' individual innovativeness levels on service innovation performance

Cited by 8 publications

References 49 publications

An analysis of British Michelin-starred restaurants: guests' online reviews

An analysis of British Michelin-starred restaurants: guests' online reviews

Review of Employee Innovation Behavior Research and Prospects

Digital Branding Strategy in Food Trends to Grow Entrepreneur's Interest in Opening a Business (Study on Takoyaki & Okonomiyaki Kireidesu SME, East Jakarta)

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