INNOVATIVE ACTIVITY OF RESTAURANTS OPERATING IN THE LARGEST POLISH CITIES

Simple item page
dc.contributor.authorRapacz, Andrzej
dc.contributor.authorGryszel,Piotr
dc.contributor.authorWalesiak, Marek
dc.contributor.authorDudek, Andrzej
dc.contributor.otherEkonomická fakultacs
dc.date.accessioned2022-06-07T07:48:09Z
dc.date.available2022-06-07T07:48:09Z
dc.description.abstractThe skills of acquiring and processing information as well as creating innovations remain the key factor responsible for the market success of enterprises, one of the most important factors in gaining a competitive advantage on the market. It is also true for the tourism market of which catering services make an essential part. Hotel industry has been the subject of intensive research in this area for over 2 decades. Much less scientific attention has been paid to innovation in the restaurant sector. Therefore, the intention of the authors of this study was to analyse the process of creating innovations in restaurants operating in the largest Polish cities. The study identifies the factors responsible for the innovative activity of restaurants, perceived from the perspective of their managers. For this purpose, a multivariate method, in the form of classification trees, was used. The research material was collected in the course of a survey carried out in 250 restaurants. As a result of the applied research methods, the innovation factors were specified and 4 segments of innovative restaurants in Poland were identified. These segments are made up of 75% of restaurants applying pro-innovative activities, which for them represent an important aspect of market success. Pro-innovative activities are implemented more often by chain restaurants as well as the ones operating in hotel facilities. Small, family-run restaurants use innovations on a smaller scale. They refer to selected restaurants operating in the 6 largest Polish cities, which limits the possibility of making generalizations regarding other forms of catering establishments functioning in other geographical locations. Future research should cover a wider group of catering establishments, in various locations.en
dc.formattext
dc.identifier.doi10.15240/tul/001/2022-2-011
dc.identifier.eissn2336-5604
dc.identifier.issn1212-3609
dc.identifier.urihttps://dspace.tul.cz/handle/15240/164993
dc.language.isoen
dc.publisherTechnická Univerzita v Libercics
dc.publisherTechnical university of Liberec, Czech Republicen
dc.publisher.abbreviationTUL
dc.relation.isbasedonAbbate, T., Presenza, A., Cesaroni, F., Meleddu, M., & Sheehan, L. (2019). Creativity and innovation in haute cuisine restaurants: factors affecting the creative process of Michelin-rated chefs. Synergie, 37(1), 109–124. https://doi.org/10.7433/s108.2019.07
dc.relation.isbasedonAbimbola, T., & Vallaster, C. (2007). Brand, organizational identity and reputation in SMEs: An overview. Qualitative Market Research: An International Journal, 10(4), 341–348. https://doi.org/10.1108/13522750710819685
dc.relation.isbasedonAgarwal, S., Erramilli, M. K., & Dev, C. S. (2003). Market orientation and performance in service firms: role of innovation. Journal of Services Marketing, 17(1), 68–82. https://doi.org/10.1108/08876040310461282
dc.relation.isbasedonBaily, M., Farrell, D., & Remes, J. (2006). The hidden key to growth. The International Economy, 2006(Winter), 48–55.
dc.relation.isbasedonBecheikh, N., Landry, R., & Amara, N. (2006). Lessons from innovation empirical studies in the manufacturing sector: A systematic review of the literature from 1993–2003. Technovation, 26(5–6), 644–664. https://doi.org/10.1016/j.technovation.2005.06.016
dc.relation.isbasedonBreiman, L., Friedman, J., Olshen, R., & Stone, C. (1984). Classification and Regression Tree. London: CRC Press.
dc.relation.isbasedonBurns, T., & Stalker, G. M. (1961). The Management of Innovation. London: Tavistock Publications.
dc.relation.isbasedonCamisón, C., & Monfort, V. M. (2012). Measuring innovation in tourism from the Schumpeterian and the dynamic-capabilities perspectives. Tourism Management, 33(4), 776–789. https://doi.org/10.1016/j.tourman.2011.08.012
dc.relation.isbasedonCapitanio, F., Coppola, A., & Pascucci, S. (2010). Product and process innovation in the Italian food industry. Agribusiness, 26(4), 503–518. https://doi.org/10.1002/agr.20239
dc.relation.isbasedonChang, Y. C., Linton, J. D., & Chen, M. N. (2012). Service regime: An empirical analysis of innovation patterns in service firms. Technological Forecasting and Social Change, 79(9), 1569–1582. https://doi.org/10.1016/j.techfore.2012.05.017
dc.relation.isbasedonČivre, Z., & Gomezelj Omerzel, D. (2015). The behaviour of tourism firms in the area of innovativeness. Economic Research – Ekonomska Istraživanja, 28(1), 312–330. https://doi.org/10.1080/1331677X.2015.1043778
dc.relation.isbasedonDe Jong, J. P. J., Bruins, A., Dolfsma, W., & Meijaard, J. (2003). Innovation in Service Firms Explored: What, How and Why? (Strategic Study B200205). Zoetermeer: EIM.
dc.relation.isbasedonDjellal, F., & Gallouj, F. (2001). Patterns of innovation organization in service firms: Postal survey results and theoretical models. Science and Public Policy, 28(1), 57–67.
dc.relation.isbasedonGagić, S. (2016). Restaurant innovativeness: A case study of Vojvodina. The European Journal of Applied Economics, 13(2), 57–69. https://doi.org/10.5937/ejae13-10503
dc.relation.isbasedonGallouj, F., & Weinstein, O. (1997). Innovation in services. Research Policy, 26(4–5), 537–556. https://doi.org/10.1016/S0048-7333(97)00030-9
dc.relation.isbasedonGomezelj Omerzel, D. (2016). A systematic review of research on innovation in hospitality and tourism. International Journal of Contemporary Hospitality Management, 28(3), 516–558. https://doi.org/10.1108/IJCHM-10-2014-0510
dc.relation.isbasedonGunday, G., Ulusoy, G., Kilic, K., & Alpkan, L. (2011). Effects of innovation types on firm performance. International Journal of Production Economics, 133(2), 662–676. https://doi.org/10.1016/j.ijpe.2011.05.014
dc.relation.isbasedonHallak, R., Lindsay, N. J., & Brown, G. (2011). Examining the Role of Entrepreneurial Experience and Entrepreneurial Self-efficacy on SMTE Performance. Tourism Analysis, 16(5), 583–599. https://doi.org/10.3727/108354211X13202764960744
dc.relation.isbasedonHan, J. K., Kim, N., & Srivastava, R. K. (1998). Market orientation and organizational performance: is innovation a missing link? Journal of Marketing, 62(4), 30–45. https://doi.org/10.2307/1252285
dc.relation.isbasedonHipp, C., & Grupp, A. M. (2005). Innovation in the service sector: The demand for service-specific innovation measurement concepts and typologies. Research Policy, 34(4), 517–535. https://doi.org/10.1016/j.respol.2005.03.002
dc.relation.isbasedonHjalager, A. M. (2010). A review of innovation research in tourism. Tourism Management, 31(1), 1–12. https://doi.org/10.1016/j.tourman.2009.08.012
dc.relation.isbasedonHult, G. T. M., Hurley, R. F., & Knight, G. A. (2004). Innovativeness: its antecedents and impact on business performance. Industrial Marketing Management, 33(5), 429–438. https://doi.org/10.1016/j.indmarman.2003.08.015
dc.relation.isbasedonHurley, R. F., & Hult, G. T. M. (1998). Innovation, market orientation, and organizational learning: An integration and empirical examination. Journal of Marketing, 62(3), 45–54. https://doi.org/10.2307/1251742
dc.relation.isbasedonHwang, J., Yoon, Y., & Park, N. (2011). Structural effects of cognitive and affective responses to web advertisements, website and brand attitude, and purchase intentions: The case of casual-dining restaurants. International Journal of Hospitality Management, 30(4), 897–907. https://doi.org/10.1016/j.ijhm.2011.01.011
dc.relation.isbasedonIetto-Gillies, G. (2002). Internationalization and the demarcation between services and manufactures: A theoretical and empirical analysis. In M. Miozzo, & I. Miles (Eds.), Internationalization, Technology and Services (pp. 33–56). Cheltenham: Edward Elgar Publishing.
dc.relation.isbasedonJiménez-Zarco, A. I., Martinez-Ruiz, M. P., & Izquiderdo-Yusta, A. (2011). Key service innovation drivers in the tourism sector: Empirical evidence and managerial implications. Service Business, 5(4), 339–360. https://doi.org/10.1007/s11628-011-0118-6
dc.relation.isbasedonJohannessen, J. A., Olsen, B., & Lumpkin, G. T. (2001). Innovation as newness: what is new, how new, and new to whom? European Journal of Innovation Management, 4(1), 20–31. https://doi.org/10.1108/14601060110365547
dc.relation.isbasedonJohne, A., & Davies, R. (2000). Innovation in medium-sized insurance companies: how marketing adds value. International Journal of Bank Marketing, 18(1), 6–14. https://doi.org/10.1108/02652320010315316
dc.relation.isbasedonKeller, P. (2005). Introduction: Innovation in tourism – Creating customer value. In P. Keller, & T. Bieger (Eds.), Innovation in Tourism – Creating Customer Value (pp. 7–19). St. Gallen: AIEST.
dc.relation.isbasedonKessler, A., & Mair, M. (2009). Corporate Entrepreneurship und Tourismusinnovationen [Corporate entrepreneurship und tourism innovation]. In. H. Frank (Ed.), Corporate Entrepreneurship (2nd ed., pp. 421–445). Wien: Facultas.
dc.relation.isbasedonKim, E., Tang, L., & Bosselman, R., (2018). Measuring customer perceptions of restaurant innovativeness: Developing and validating a scale. International Journal of Hospitality Management, 74, 85–98. https://doi.org/10.1016/j.ijhm.2018.02.018
dc.relation.isbasedonKim, E., Tang, L. R., & Bosselman, R. (2019). Customer perceptions of innovativeness: An accelerator for value co-creation. Journal of Hospitality & Tourism Research, 43(6), 807–838. https://doi.org/10.1177/1096348019836273
dc.relation.isbasedonKim, E., Nicolau, J. L., & Tang, L. (2021). The Impact of Restaurant Innovativeness on Consumer Loyalty: The Mediating Role of Perceived Quality. Journal of Hospitality & Tourism Research, 45(8), 1464–1488. https://doi.org/10.1177/1096348020985586
dc.relation.isbasedonKowalska, A. (2018). Innowacyjność polskiej gastronomii i jej uwarunkowania [Innovativeness of Polish catering industry and its determinants]. Wrocław: University of Economics and Business Press.
dc.relation.isbasedonKunz, W., Schmitt, B., & Meyer, A. (2011). How does perceived firm innovativeness affect the consumer? Journal of Business Research, 64(8), 816–822. https://doi.org/10.1016/j.jbusres.2010.10.005
dc.relation.isbasedonLee, C., Hallak, R., & Sardeshmukh, S. R. (2016). Innovation, entrepreneurship, and restaurant performance: A higher-order structural model. Tourism Management, 53, 215–218. https://doi.org/10.1016/j.tourman.2015.09.017
dc.relation.isbasedonLinton, J. D. (2009). De-babelizing the language of innovation. Technovation, 29(11), 729–737. https://doi.org/10.1016/j.technovation.2009.04.006
dc.relation.isbasedonMartínez, P., & Rodríguez del Bosque, I. (2013). CSR and customer loyalty: The roles of trust, customer identification with the company satisfaction. International Journal of Hospitality Management, 35, 89–99. https://doi.org/10.1016/j.ijhm.2013.05.009
dc.relation.isbasedonMellenbergh, G. J. (2019). Nonprobability Sampling. In Counteracting Methodological Errors in Behavioral Research (pp. 31–37). Cham: Springer. https://doi.org/10.1007/978-3-030-12272-0_3
dc.relation.isbasedonMiles, I. (2005). Innovation in Services. In J. Fagerberg, D. C. Mowery, & R. R. Nelson (Eds.), The Oxford Handbook of Innovation. Oxford University Press. https://doi.org/10.1093/oxfordhb/9780199286805.003.0016
dc.relation.isbasedonNovelli, M., Schmitz, B., & Spencer, T. (2006). Networks, clusters, and innovation in tourism: A UK experience. Tourism Management, 27(6), 1141–1152. https://doi.org/10.1016/j.tourman.2005.11.011
dc.relation.isbasedonOrfila-Sintes, F., & Mattsson, J. (2009). Innovation behaviour in the hotel industry. Omega – International Journal of Management Science, 37(2), 380–394. https://doi.org/10.1016/j.omega.2007.04.002
dc.relation.isbasedonOslo Manual. (2005). Guidelines for Collecting and Interpreting Innovation Data. (3rd ed.). European Commision, OECD Publishing. Retrieved January 08, 2021, from https://ec.europa.eu/eurostat/web/products-manuals-and-guidelines/-/OSLO
dc.relation.isbasedonOttenbacher, M. C. (2007). Innovation management in the hospitality industry. Different strategies for achieving success. Journal of Hospitality & Tourism Research, 31(4), 431–454. https://doi.org/10.1177/1096348007302352
dc.relation.isbasedonOttenbacher, M. C., & Gnoth, J. (2005). How to Develop Successful Hospitality Innovation. Cornell Hotel and Restaurant Administration Quarterly, 46(2), 205–222. https://doi.org/10.1177/0010880404271097
dc.relation.isbasedonOttenbacher, M. C., & Harrington, R. J. (2009a). Institutional, Cultural and Contextual Factors: Potential Drivers of the Culinary Innovation Process. Tourism and Hospitality Research, 9(3), 235–249. https://doi.org/10.1057/thr.2009.8
dc.relation.isbasedonOttenbacher, M. C., & Harrington, R. J. (2009b). The product innovation process of quick-service restaurant chains. International Journal of Contemporary Hospitality Management, 21(5), 523–541. https://doi.org/10.1108/09596110910967782
dc.relation.isbasedonPeters, B. (2008). Innovation and Firm Performance: An Empirical Investigation for German Firms. Berlin/Heidelberg: Physica-Verlag.
dc.relation.isbasedonPikkemaat, B., & Peters, M. (2006). Towards the Measurement of Innovation – A Pilot Study in the Small and Medium Sized Hotel Industry. Journal of Quality Assurance in Hospitality & Tourism, 6(3–4), 89–112. https://doi.org/10.1300/J162v06n03_06
dc.relation.isbasedonPikkemaat, B., & Weiermair, K. (2007). Innovation through cooperation in destinations: First results of an empirical study in Austria. Anatolia: An International Journal of Hospitality and Tourism Research, 18(1), 67–84. https://doi.org/10.1080/13032917.2007.9687036
dc.relation.isbasedonPMR Market Experts. (2020). Rynek HoReCa w Polsce 2020. Analiza rynku i prognozy rozwoju na lata 2020–2025 [Market analysis and development forecasts for 2020–2025]. Warszawa: PMR Market Experts.
dc.relation.isbasedonPoulston, J., & Yiu, A. Y. K. (2011). Profit or principles: Why do restaurants serve organic food? International Journal of Hospitality Management, 30(1), 184–191. https://doi.org/10.1016/j.ijhm.2010.04.004
dc.relation.isbasedonR Core Team. (2021). R: A Language and Environment for Statistical Computing. Vienna: R Project for Statistical Computing. Retrieved April 08, 2021, from https://www.R-project.org
dc.relation.isbasedonRapacz, A., & Gryszel, P. (2020). Názory zákazníkov na innovácie v poľských reštauráciách [Customer View on Innovation in Polish Restaurants]. Ekonomická revue cestovného ruchu, 53(2), 80–88.
dc.relation.isbasedonReid, R. D., & Sandler, M. (1992). The use of technology to improve services quality. The Cornell Hotel and Restaurant Administration Quarterly, 33(3), 68–73. https://doi.org/10.1016/0010-8804(92)90123-M
dc.relation.isbasedonRipley, B. (1996). Pattern Recognition and Neural Networks. Cambridge University Press.
dc.relation.isbasedonRipley, B. (2019). Tree: Classification and Regression Trees. R package version 1.0-40. Retrieved January 10, 2021, from https://CRAN.R-project.org/package=tree
dc.relation.isbasedonRobinson, C., Abbott, J., & Shoemaker, S. (2005). Recreating cheers: an analysis of relationship marketing as an effective marketing technique for quick-service restaurants. International Journal of Contemporary Hospitality Management, 17(7), 590–599. https://doi.org/10.1108/09596110510620663
dc.relation.isbasedonRogoziński, K. (2004). Innowacyjność i nowa taksonomia usług [Innovation and a new taxonomy of services]. Wiadomości Statystyczne [Statistical News], 3, 52–53.
dc.relation.isbasedonRowe, M. (2010). Five trends you can’t ignore. Restaurant Hospitality, 94(7), 22–28.
dc.relation.isbasedonSandvik, I. L., Duhan, D. F., & Sandvik, K. (2014). Innovativeness and Profitability: An Empirical Investigation in the Norwegian Hotel Industry. Cornell Hospitality Quarterly, 55(2), 165–185. https://doi.org/10.1177/1938965514520963
dc.relation.isbasedonSchubert, F., Kandampully, J., Solnet, D., & Kralj, A. (2010). Exploring Consumer Perceptions of Green Restaurants in the US. Tourism and Hospitality Research, 10(4), 286–300. https://doi.org/10.1057/thr.2010.17
dc.relation.isbasedonSchumpeter, J. A. (1934). The Theory of Economic Development. An Inquiry into Profits, Capital, Credit, Interest, and the Business Cycle. Harvard Economic Studies 46. Harvard University Press.
dc.relation.isbasedonŠkare, M., & Tomić, T. (2014). Examining the link between innovation, productivity and growth: A global view. Amfiteatru Economic Journal, 16(36), 606–624.
dc.relation.isbasedonStatistics Poland. (2021). Rocznik Statystyczny Rzeczpospolitej Polskiej 2020 [Statistical Yearbook of the Republic of Poland 2020]. Retrieved from https://stat.gov.pl/obszary-tematyczne/roczniki-statystyczne/roczniki-statystyczne/rocznik-statystyczny-rzeczypospolitej-polskiej-2020,2,20.html
dc.relation.isbasedonStierand, M., & Lynch, P. A. (2008). The art of creating culinary innovations. Tourism and Hospitality Research, 8(4), 337–350. https://doi.org/10.1057/thr.2008.28
dc.relation.isbasedonStierand, M., Dörfler V., & Macbryde, J. (2014). Creativity and Innovation in Haute Cuisine: Towards a Systemic Model. Creativity and Innovation Management, 23(1), 15–28. https://doi.org/10.1111/caim.12050
dc.relation.isbasedonSue, V. M., & Ritter, L. A. (2007). Conducting Online Surveys. Thousand Oaks, CA: Sage Publications.
dc.relation.isbasedonSwann, G. M. P. (2009). The Economics of Innovation: An Introduction. Cheltenham: Edward Elgar Publishing.
dc.relation.isbasedonValliant, R., Dever, J. A., & Kreuter, F. (2018). Practical Tools for Designing and Weighting Survey Samples. New York, NY: Springer International Publishing.
dc.relation.isbasedonVan Selm, M., & Jankowski, N. W. (2006). Conducting Online Surveys. Quality & Quantity, 40, 435–456. https://doi.org/10.1007/s11135-005-8081-8
dc.relation.isbasedonWeerawardena, J., & Mavondo, F. T. (2011). Capabilities, innovation and competitive advantage. Industrial Marketing Management, 40(8), 1220–1223. https://doi.org/10.1016/j.indmarman.2011.10.012
dc.relation.ispartofEkonomie a Managementcs
dc.relation.ispartofEconomics and Managementen
dc.relation.isrefereedtrue
dc.rightsCC BY-NC
dc.subjectinnovationsen
dc.subjectrestaurant industryen
dc.subjectentrepreneursen
dc.subjectmultivariate methodsen
dc.subjectclassification treesen
dc.subject.classificationO31
dc.subject.classificationL83
dc.subject.classificationM31
dc.subject.classificationC38
dc.titleINNOVATIVE ACTIVITY OF RESTAURANTS OPERATING IN THE LARGEST POLISH CITIESen
dc.typeArticleen
local.accessopen
local.citation.epage182
local.citation.spage168
local.facultyFaculty of Economics
local.filenameEM_2_2022_11
local.fulltextyes
local.relation.abbreviationE+Mcs
local.relation.abbreviationE&Men
local.relation.issue2
local.relation.volume25
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
EM_2_2022_11.pdf
Size:
677.71 KB
Format:
Adobe Portable Document Format
Description:
článek
Download
Collections
Číslo 2