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WORKSHOP PROCEEDINGS
Tourism & creative industry . Valencia, July, 11&12th, 2013
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such as university or external experts (28%) or ideas sourced from competitors
(26%) were mentioned in second place with a smaller frequency and intensity.
In a third place the respondents mentioned the attendance to fairs cuisine
workshops and exhibitions (20%), and the suggestions from customers were
mentioned by a minority (20%).
Sources and locus of creativity
The results of the replies concerning the main sources and pattern of
developing creative ideas of restaurants chefs or managers. This question
has been utilised specially in this case since it is not generally included in
innovation surveys. Only 10 % of restaurant´s chefs declared dedicating a
special place (kitchen laboratory or atelier) for innovative activities or devoted
a specific time to develop innovative ideas and they did it by themselves in
12% of the cases. The majority stated that they developed their innovative
activity with their usual team (29%), in normal working hours (30%) and in
their usual kitchen room (28%).
Competences, knowledge and skills required for innovation
Chefs mentioned that basic culinary knowledge (32%) and knowledge of
raw materials and ingredients were the most relevant competences and skills
required to carry out successfully innovations in Cuisine with a 32 and 29
% frequency. Culinary culture was also mentioned with a 24% frequency.
Creative and innovative skills were mentioned with a 19%. Aesthetic and
artistic skills were pointed out in a 12% of the cases as knowledge of service
in Cuisine in a 10%.
Barriers for Innovation
Any innovation research must question the innovating agents about the
perception of the elements that facilitate or hinder innovation activities. When
questioned about the perception of the main barriers for innovation, the main
barrier mentioned was the lack of financing (42%) while the high innovation
risks and costs associated to innovation were followed with 30% and 24%
of the replies. The lack of receptivity of customers to innovative ideas was
mentioned with a 25% frequency. Lack of innovative culture in general was
mentioned with 20% of the replies, while the lack of qualified personnel was
mentioned in 18 % of the cases. Regulation and legal barriers as well as the