Restaurant Innovativeness: A Case Study of Vojvodina

Gagić Snježana ()
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Gagić Snježana: University of Business Studies, Faculty of Tourism and Hotel Management, 23a Jovana Dučića Street, Banja Luka, Bosnia and Herzegovina

The European Journal of Applied Economics, 2016, vol. 13, issue 2, 57-69

Abstract: It is of vital importance to continuously work on the improvement and identification of significant factors to ensure and sustain the desired level of quality. The paper aims to analyze the innovativeness level of restaurants in Vojvodina in view of the fact that it keeps their portfolio competitive and thereby achieves a long-term competitive advantage. The innovativeness level was defined on the basis of the instrument designed for measuring innovation in the field of products and services, marketing, processes and socially responsible behavior. In order to determine the level of innovativeness, it was necessary to first determine the percentage of innovativeness based on the number of innovations introduced by the restaurants in all of the four study areas.

Keywords: restaurant innovation; gastronomic trends; restaurant marketing innovations; service innovations (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:vrs:tejoae:v:13:y:2016:i:2:p:57-69:n:1

DOI: 10.5937/ejae13-10503

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