Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities

Yun, JinHyo Joseph; Park, Kyung Bae; Gaudio, Giovanna Del; Corte, Valentina Della

doi:10.1080/09654313.2020.1721438

Cited by 44 publications

(31 citation statements)

References 50 publications

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“…The theory of open innovation dynamics [84] is started as follows: first, by the firm's culture leadership, as in how the leadership style can influence the company's risk-taking behavior, including bolster new ideas, admit and overcome business failures to create a business sustainability through serial entrepreneurship [85]. Second is the firm's intrapreneurship, as in how the company can be proactive in the renewal of the system, which refers to goods and services innovativeness; customer market information, where the company build a good communication for all stakeholders [86]; and utilizing a large amount of data that can be managed to build new businesses through information and market society [87]. The last one is corporate entrepreneurship, as in how new businesses entry the market by introducing new methods between goods and services in the opportunity of monopoly or bringing the company to be a market leader.…”

Section: Discussion: E-crm E-loyalty and Open Innovationmentioning

confidence: 99%

Transformation of CRM Activities into e-CRM: The Generating e-Loyalty and Open Innovation

Farmania

Elsyah

Tuori

2021

Journal of Open Innovation: Technology, Market, and Complexity

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Technological developments have digitized consumer behavior all over Indonesia. This has become the basis for the emergence of e-commerce, a digital business system that is widely used by the public in making purchases through apps or websites. For this reason, an e-commerce platform should create e-loyalty, to make it the best option among many stores. This is the first study investigating ten factors that contribute to e-Customer Relationship Management (e-CRM) value on e-loyalty in Indonesia. The study involved 767 active users of the number one e-commerce company in Indonesia. An empirical investigation was carried out, to validate the instrument items regarding the e-CRM factors and e-loyalty indicators, using Explanatory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA). The analysis utilizes Structural Equation Modeling (SEM) to test the hypotheses. The finding suggested that the variables of customization, care, cultivation, choice, online community, convenience, site security, personalization values, rewards, and interactivity positively contribute to e-CRM value on e-loyalty.

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Section: Discussion: E-crm E-loyalty and Open Innovationmentioning

confidence: 99%

Transformation of CRM Activities into e-CRM: The Generating e-Loyalty and Open Innovation

Farmania

Elsyah

Tuori

2021

Journal of Open Innovation: Technology, Market, and Complexity

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“…This leads us to another efficient sector in this study: accommodation and food and beverage service activities. Regarding restaurants, open innovation seems to be a rational strategy for small restaurants, and launching an open innovation platform for recipes, food, or service could generate additional benefit due to independent ingredients or services selling [70]. Regarding the accommodation sector, external knowledge also seems to drive open innovation performance in companies.…”

Section: Discussion: Innovation Efficiency In Spanish Service Sectorsmentioning

confidence: 99%

Innovation Efficiency in the Spanish Service Sectors, and Open Innovation

Guede-Cid

Rodas-Alfaya

Leguey-Galán

et al. 2021

Journal of Open Innovation: Technology, Market, and Complexity

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This paper analyzes the relationship between efficiency and innovation activity in Spanish industrial and service sectors by introducing a new methodology framework. A new model combining principal component analysis (PCA) and data envelopment analysis (DEA) is applied in order to obtain an efficiency score. To achieve a more comprehensive evaluation, a large dataset is included, but a large number of variables compared with the number of decision-making units (DMUs) may diminish the discriminatory power of DEA. To avoid this effect, we first apply PCA to separately obtain the input and output main factors. We then apply DEA to the new variables. The PCA–DEA model allows us to identify 5 efficient sectors out of 42. If only DEA were applied, 16 sectors would turn out to be efficient. This shows that the model improves the discriminatory capability of DEA. Methodologically, this work contributes to the literature by proposing an efficiency measurement using a large number of inputs and outputs that could be applied in different fields. Likewise, this analysis allows for the evaluation and interpretation of innovation activity in the different sectors, which can be taken into account in the management and allocation of resources by institutions.

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“…The peaks of excitement, the focus of attention, and the brain activity levels, before the projected stimuli, were the dependent variables. Dishes 5,6,9,10,11,14,16, and 17 were served on special plates. However, all wines were served in standard glasses.…”

Section: Data Collection and Analysismentioning

confidence: 99%

“…Within the food industry, open innovation plays an important role in restaurant success. This allows for a rational strategy for a small restaurant to attract and retain customers, being essential for the success of small restaurants [14]. If a small restaurant adopts a closed innovation strategy, whether in ingredients, recipes, or food service, it must choose an open innovation strategy to maintain its competitive advantage compared to others.…”

Section: Haute Cuisine and Open Innovation In Restaurant Industrymentioning

confidence: 99%

“…The Fourth Industrial Revolution facilitates the quantification of customer behavior and the understanding of design, which is key in the food and beverage business [13]. Therefore, supporting small restaurants to be successful must be based on open innovation applied to ingredients, recipes, and service [14]. Within the service sector, tourism represents an area of activity with its own clear identity and a segment of fundamental importance in the economic and social life of most countries in the world [15].…”

Section: Introductionmentioning

confidence: 99%

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Emotional Impact of Dishes versus Wines on Restaurant Diners: From Haute Cuisine Open Innovation

Mengual-Recuerda

Tur‐Viñes

David

et al. 2021

Journal of Open Innovation: Technology, Market, and Complexity

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Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique experience for the customer. This empirical study aims to analyze the influence on the consumer of the characteristic stimuli of a high-level gastronomic experience in a restaurant with two Michelin stars. Using neuromarketing biometrics, combined with a qualitative research technique, the objective of this research was to determine the emotional impact of the presentation and tasting of dishes compared to wines and to draw conclusions about each variable in the general experience. The results indicate that the dishes have a greater influence on the level of interest than the wines, and both have a different emotional impact at different moments of the experience due to its duration.

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Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities

Cited by 44 publications

References 50 publications

Transformation of CRM Activities into e-CRM: The Generating e-Loyalty and Open Innovation

Transformation of CRM Activities into e-CRM: The Generating e-Loyalty and Open Innovation

Innovation Efficiency in the Spanish Service Sectors, and Open Innovation

Emotional Impact of Dishes versus Wines on Restaurant Diners: From Haute Cuisine Open Innovation

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