The purpose of this paper was to study in depth specific experiences of innovative management in the gastronomy sector, with the object of transferring knowledge from restaurants to other types of company. To achieve the basic objective proposed an inductive methodology has been followed, based on the study of six cases in the city of Huelva (Spain), using the qualitative technique of the semi-structured in-depth interview. The itinerary from the particular to the general typical of the inductive methodology has enabled us to put forward, principally, explanatory models of the creative process, the innovatory process and the generation of gastronomic experiences. The expansion of this line of research to include other entrepreneur-chefs would be productive; this should contribute to the generalization of the knowledge acquired, and should help the researcher to progress towards the deductive phase of the scientific method. The main practical implications are centred on better understanding of the key factors involved in passing from the idea (creativity) to the product (the innovation), and from there to customer satisfaction (via the gastronomic experience) that generates customer loyalty and sustainable profitability. The protection of specialist knowledge when innovating is also discussed. Gastronomy is used as a source of inspiration in helping to explain key factors in today’s business world, particularly creativity and innovation, and to develop the concept of gastronomic management.
Online ISSN: 1459-0263Year: 2015, Vol. 13, Issue 2, pages 31-38.Publisher: WFL.
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