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Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities

Author

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  • JinHyo Joseph Yun
  • KyungBae Park
  • Giovanna Del Gaudio
  • Valentina Della Corte

Abstract

This paper investigates the role of open innovation in the success of restaurants. Our research questions are as follows. ‘Is open innovation a rational strategy for a small restaurant to attract and maintain customers? Which open innovation strategies should a small restaurant use?’ We constructed our research model of open innovation ecosystem of restaurants with ingredients open innovation, recipe open innovation and service open innovation to analyse open innovation in small restaurants, which is a worldwide phenomenon. We chose four successful restaurants from Naples, one restaurant from South Korea, and a North Korean restaurant as our case studies using participant observation, in-depth interviews and semi-structured questionnaires, with the results indicating the following. First, open innovation is essential for the success of small restaurants. Second, if any small restaurant adopts a closed innovation strategy with respect to any of food ingredients, recipes or service, it should choose an open innovation strategy or open innovation platform with regard to the others to maintain its competitive advantage compared to other restaurants in the neighbourhood. Third, an open innovation platform of any of food ingredients, recipes or service, can generate additional revenue by selling independent ingredients or services.

Suggested Citation

  • JinHyo Joseph Yun & KyungBae Park & Giovanna Del Gaudio & Valentina Della Corte, 2020. "Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities," European Planning Studies, Taylor & Francis Journals, vol. 28(12), pages 2348-2367, December.
    • Handle: RePEc:taf:eurpls:v:28:y:2020:i:12:p:2348-2367
    DOI: 10.1080/09654313.2020.1721438
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    Cited by:

    1. Spaniol, Matthew J. & Rowland, Nicholas J., 2022. "Business ecosystems and the view from the future: The use of corporate foresight by stakeholders of the Ro-Ro shipping ecosystem in the Baltic Sea Region," Technological Forecasting and Social Change, Elsevier, vol. 184(C).
    2. Augustina Asih Rumanti & Afrin Fauzya Rizana & Lutfia Septiningrum & Rocky Reynaldo & Mohammad Mi’radj Isnaini, 2022. "Innovation Capability and Open Innovation for Small and Medium Enterprises (SMEs) Performance: Response in Dealing with the COVID-19 Pandemic," Sustainability, MDPI, vol. 14(10), pages 1-21, May.
    3. Celso Lopes & João Leitão & Juan Rengifo-Gallego, 2022. "Place-Branded Foods with Responsible and Sustainable Management: A La Carte Serving in Regional Restaurants," Sustainability, MDPI, vol. 14(11), pages 1-28, May.
    4. Fabricia S. Rosa & Lorenzo Compagnucci & Rogerio J. Lunkes & Januário J. Monteiro, 2023. "Green innovation ecosystem and water performance in the food service industry: The effects of environmental management controls and digitalization," Business Strategy and the Environment, Wiley Blackwell, vol. 32(8), pages 5459-5476, December.

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