Sustainable innovation behavior in restaurants

Salzberg, Anna C.; Gough, Meghan Z.; Suen, I-Shian

doi:10.1080/15378020.2019.1592655

Cited by 23 publications

(14 citation statements)

References 36 publications

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“…In practice, an effective leader drives the skills and productivity of employees, which in the case of Michelin-starred restaurants entails an enhanced innovation capability driving market performance. Contrary to findings in other contexts [34], the notion of a sustainable leader is primarily associated with its employees (social pillar focused), leading to increased employee satisfaction and lower turnover.…”

Section: Discussioncontrasting

confidence: 77%

“…In addition, sustainable development has been shown to be strongly linked to innovation [33]. The notion of sustainability across the restaurant industry is inconsistent with the fact that many restaurants are still skirting environmental regulations, as environmental authorities and the regulators appear to underestimate the impact of the restaurant business on the environment [34].…”

Section: Literature Review 21 Sustainabiltymentioning

confidence: 99%

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The Impact of Sustainability and Leadership on the Innovation Management of Michelin-Starred Chefs

2021

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This study considers relationships among leadership styles and skills (sustainability leadership, innovation leadership and sustainable innovation) as drivers of sustainable innovation capability in the Michelin-starred restaurant context. The study used semi-structured qualitative interviews with a sample of nine chefs in Germany. The purpose was to examine the impact of sustainability and leadership on the innovation management of Michelin-starred chefs and to determine crucial aspects impacting haute cuisine innovations. Following earlier research, the findings indicate that a holistic view of sustainability is held by high-end chefs in this sector with considerations for the four main pillars (environmental, social, economic, cultural). Leadership style was seen as key to innovation management in the haute cuisine context. However, the interviews revealed that the issue of environmental sustainability was perceived to be of lessor significance when considering innovations in haute cuisine, due to customer expectations and insufficient legislation or government incentives. The external factors of market demand, involvement by a variety of stakeholders, and guest values/needs were viewed as key determinants of innovation type, success and directions. The internal factors of fitting with the business vision, brand loyalty of consumers, and employee skills and engagement were identified as key drivers of innovation decisions and success.

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Section: Discussioncontrasting

confidence: 77%

Section: Literature Review 21 Sustainabiltymentioning

confidence: 99%

The Impact of Sustainability and Leadership on the Innovation Management of Michelin-Starred Chefs

2021

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“…Research has shown that cultural diversity in teams tended to enhance team performance, creativity and innovation (Boone et al, 2019;Godfrey et al, 2019;Knippenberg, 2017;Wang et al, 2017;Ratasuk and Charoensukmongkol, 2019). This also is supported by studies in the tourism and hospitality industry that have found that cross-cultural teams in restaurants and other hospitality businesses tended to exhibit improved business performance and innovation (Means et al, 2015;Salzberg et al, 2019).…”

Section: Introductionmentioning

confidence: 77%

“…However, despite its lucrative potential and lower barriers to entry, this industry is considered a highly competitive (Choi et al, 2018), and to be successful, restaurants must develop innovative ideas, work processes, services and menus to differentiate themselves from their competitors and respond to consumers' changing preferences (Lee et al, 2016;Ivkov et al, 2016;Cho et al, 2018). In particular, research has shown that restaurants' staff teams can play an important role in generating innovative ideas for the business, particularly when the team is comprised of members from diverse cultural backgrounds (Salzberg et al, 2019;Sun et al, 2017). Fundamentally, a team comprised of members from various cultures can benefit from a greater pool of diverse knowledge and expertise these members contribute (Hakimian et al, 2016;Chiu and Fogel, 2017).…”

Section: Introductionmentioning

confidence: 99%

Does cultural intelligence promote cross-cultural teams' knowledge sharing and innovation in the restaurant business?

Ratasuk

Charoensukmongkol

2020

APJBA

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PurposeThis research investigates knowledge sharing and innovation on the part of culturally diverse teams in the restaurant business and their relation to cultural intelligence (CQ), in which CQ was conceptualized as a team-level variable.Design/methodology/approachSurvey data were collected from 103 cross-cultural teams in restaurants located in five popular tourist destinations in Thailand and were derived from multiple sources to prevent common method bias. The data that measured team CQ and knowledge sharing were collected from all members in each team and were averaged to create aggregate measures at the team level, while the team supervisor evaluated the teams' innovative performance. Partial least squares structural equation modeling was used in the data analysis.FindingsThe results indicated that those teams that demonstrated high CQ tended to exhibit a greater degree of team knowledge sharing and receive higher evaluations of their innovative performance than did those that demonstrated low CQ. The results also showed that team knowledge sharing mediated the relation between team CQ and innovation.Originality/valueCQ's contribution in cross-cultural teams measured at the team level contributes additional knowledge to prior CQ research that rarely has investigated the phenomenon at the aggregate level.

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“…No que tange aos restaurantes, cada vez mais tem se entendido e estudado formas para que haja redução de desperdícios, bem como para que os resíduos gerados por eles sejam reaproveitados e atitudes sejam modificadas (Raab, Baloglu & Chen, 2018;Alegre & Berbegal-Mirabent, 2018;Koo, 2018;Michalec et al, 2018;Vinck, Scheelen & Du Bois, 2019;Salzberg, Gough & Suen, 2019).…”

Section: Sustentabilidade E Ações Sustentáveis Aplicadas Em Restaurantesunclassified

Alternativas De Melhoria Da Qualidade Nos Processos De Um Restaurante Sob a Ótica Das Práticas Sustentáveis

Silva

Johann

Nunes

et al. 2021

Exacta

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Diante aos aspectos inerentes que permeiam a temática da sustentabilidade, bem como a importância desta na sociedade, torna-se relevante que estudos sejam realizados com a finalidade de auxiliar as organizações a estarem alinhadas a esse viés. Dessa forma objetivo do presente estudo é avaliar as alternativas de melhoria na qualidade no processo com ênfase nas práticas sustentáveis em um restaurante situado na região noroeste do Rio Grande do Sul. Através de uma pesquisa exploratória, descritiva, de abordagem qualitativa e quantitativa, este estudo de caso avaliou um restaurante, elencando alternativas de melhoria da qualidade, alinhadas a práticas sustentáveis, priorizando através do método de Análise hierárquica de processos (AHP) aquela que na visão do gestor é mais relevante. Dessa forma, os resultados demonstraram que alternativa voltada a treinamento do pessoal é a mais priorizada, visto sua influência direta nos processos, o que pode auxiliar na redução dos desperdícios no restaurante.

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Sustainable innovation behavior in restaurants

Cited by 23 publications

References 36 publications

The Impact of Sustainability and Leadership on the Innovation Management of Michelin-Starred Chefs

The Impact of Sustainability and Leadership on the Innovation Management of Michelin-Starred Chefs

Does cultural intelligence promote cross-cultural teams' knowledge sharing and innovation in the restaurant business?

Alternativas De Melhoria Da Qualidade Nos Processos De Um Restaurante Sob a Ótica Das Práticas Sustentáveis

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