Home delivery of culinary offerings in urban and tourist areas: are restaurant owners ready?

Mariem El Euch-Maalej, Florence Jeannot (), Marielle Salvador, Maud Dampérat () and Eline Jongmans ()
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Maud Dampérat: UL2 - Université Lumière - Lyon 2
Eline Jongmans: UGA - Université Grenoble Alpes, CERAG - Centre d'études et de recherches appliquées à la gestion - UGA - Université Grenoble Alpes

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Abstract: As key players in the tourism industry, restaurant owners must adapt their offer to meet the growing demand for home delivery of meals in tourist areas. From brasseries to Michelin-starred restaurants, many restaurant owners who had developed their click and collect offer during the pandemic have nevertheless stopped this distribution method, despite the fact that it is profitable according to national figures. Therefore, it seems important to better understand the reasons why restaurant owners in France intend to develop (or not) or maintain (or not) a click and collect meal offer, and to detect the resistance to this innovation. In this perspective, we propose and test a model based on three theories in the field of innovation management and entrepreneurship: (1) the Diffusion of Innovation Theory (DOI), (2) the Technology-Organization-Environment (TOE) model, and (3) the Actor-Network Theory (ANT). The results are useful to better support restaurant owners in their digital transformation and thus contribute to reinforcing France's tourist attractiveness.

Keywords: tourism; catering; innovation adoption; digital transformation; diffusion theory; Technology-Organization-Environment model; actor-network theory (search for similar items in EconPapers)
Date: 2023-06-01
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Published in AFMAT, Jun 2023, Girona, Spain

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04696696

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