Restaurant Innovation: What Do Customers Want?

Andreea Fortuna Schiopu () and Daniela Georgiana Zloteanu
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Andreea Fortuna Schiopu: Bucharest University of Economic Studies
Daniela Georgiana Zloteanu: Bucharest University of Economic Studies

Cactus - The tourism journal for research, education, culture and soul, 2019, vol. 1, issue 2, 31-37

Abstract: This article takes a customers’ perspective approach to reflect on the importance of innovation in the restaurant industry. Innovation in restaurants is vital for the business to remain distinct, to attract new customers, and to differentiate themselves from competitors. The aim was to identify the main characteristics and habits of restaurants’ customers, to find out what customers value in a restaurant offer, and to identify the perspective of customers on new and innovative dishes from restaurants’ menus. The focus was on the innovations that the customers expect from restaurants. The authors conducted a survey which reveled that most people dine out for dinner and lunch and have a varied diet. Image is a significant feature in choosing a dish; the combination of ingredients is the most prominent innovative aspect of a dish. In terms of dishes that people want but could not find in restaurant menus, a special mention goes to desserts such as semolina/rice pudding, or plum dumplings, followed by vegetarian options such as cashew cheese and vegan broths. Modern dishes are associated with exotic ingredients such as avocado, Chia seeds, Matcha powder, or vegetable noodles. People seem to be ready to try new things and ready to take in new offers from operators. The likelihood of picking a new dish from the menu reached the score of 3.58 out of 5, a result that completes the portrait of the contemporary client.

Keywords: Innovation; restaurants; customer preferences; innovative dishes (search for similar items in EconPapers)
JEL-codes: L83 O30 O39 (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:bum:cactus:v:1:y:2019:i:2:p:31-37

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