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TOURISM&CREATIVE INDUSTRY WORKSHOP
Sustainable tourism, cultural tourism, creative tourism, culinary tourism, heritage & tourism
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lack of information on markets were considered irrelevant (see table 2). It
must be outlined that the lack of qualified personnel doesn´t seem to be a
relevant barrier.
Facilitators of Innovation
A question considered essential when considering innovation success is
which are the elements that facilitate innovation. In our case restaurant
chefs mentioned clearly that the first facilitator was the chef´s leadership
with 53% of the replies. Their creative culture and drive was second
with 45% of the replies, followed by the motivation for differentiate their
restaurants (41%). The demand by customers was barely mentioned in 15%
of the cases (see table 9).
Detailed effects of innovation
Next, we asked the restaurant chefs and managers which were the detailed
perceived effects of the innovation activity. Increasing the culinary offer and
improving the food quality level were mentioned in first place with 34% and
35%. Improving the flexibility of food preparation and kitchen efficiency
as well as table service quality were mentioned with 30, 25 and 26 %
frequency respectively. Complying with food serving regulation and norms
and reduction of raw materials and ingredients and energy consumption
seemed to be side effects with 22 and 12% of the replies, while increasing
the number of customers was mentioned in only 16% of the cases as being
most relevant.
Innovating chef´s profile
Finally, we have tried to develop the profile of an innovative chef through
a multivariate analysis. The small size of the sample didn’t allow carrying
out classical regression data analysis. However, and in order to define the
profile of the most innovative chefs, those who carry out simultaneously the
three alternative modes of innovation: process, product and service, we
have carried out an ANOVA test to characterise those innovative chefs or
restaurant managers from the rest of the sample.
This test yields the following results (see table 2) indicating those variables
where there is a significant mean difference between the two groups.