 Creativity and innovation: the case of haute cuisineAngelo Presenza, Tindara Abbate, Alfonso Vargas-Sánchez and Tina Harrison International Journal of Entrepreneurship and Innovation Management, 2018, vol. 22, issue 6, 562-577 Abstract: This study focuses on creativity and innovation in the gastronomy sector, where both concepts have become increasingly relevant determinants of success, business performance and longer-term survival. Specifically, it investigates the key factors that effectively stimulate the actions and behaviours leading to a continuous flow of novel and useful ideas that can be turned into innovations. To achieve this, an inductive methodology was used, based on the study of a single but significant case, using the semi-structured in-depth interview. The results show that new ideas are mainly generated directly by the chef; hence individual features play a leading role, together with endless experimentation. They furthermore underline that the innovation process is mainly influenced by a trial-and-error approach, which is possible only if the chef has a genuine entrepreneurial spirit. These results hold several relevant theoretical and practical implications. Keywords: creativity; innovation; entrepreneurship; gastronomy; restaurant; haute cuisine; chefs; success factors; business performance; case study; Italy. (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:ids:ijeima:v:22:y:2018:i:6:p:562-577 Access Statistics for this article More articles in International Journal of Entrepreneurship and Innovation Management from Inderscience Enterprises Ltd |
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