Artículo
‘Cookpetition’: Do restaurants coopete to innovate?
Autor/es | Romero Luna, Isidoro
Porto Gómez, Igone Zabala-Iturriagagoitia, Jon Mikel |
Departamento | Universidad de Sevilla. Departamento de Economía Aplicada I |
Fecha de publicación | 2019 |
Fecha de depósito | 2023-11-08 |
Publicado en |
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Resumen | This article studies the influence of ‘coopetition’, that is, cooperation between competitors, on the innovative behaviour of restaurant firms. The analysis is based on data gathered from a representative survey conducted ... This article studies the influence of ‘coopetition’, that is, cooperation between competitors, on the innovative behaviour of restaurant firms. The analysis is based on data gathered from a representative survey conducted on Spanish small and medium-sized enterprises operating in the restaurant industry. A binary logistic regression specification is used to test the core hypotheses in the article. The results confirm that coopetition fosters product innovation in restaurant companies. Coopeting restaurants also introduce more process innovations, although this effect is not found to be statistically significant. However, participation in restaurant chains and commercialization networks is found to stimulate process innovation. Likewise, business owners with intrinsic entrepreneurial motivation favour product innovation in their restaurants. Notwithstanding, investments in ICT and in staff training are observed to be the main determinants of product and process innovation in the restaurant industry. |
Agencias financiadoras | Ministerio de Economía y Competitividad (MINECO). España |
Identificador del proyecto | ECO2013-42889-P |
Cita | Romero Luna, I., Porto Gómez, I. y Zabala-Iturriagagoitia, J.M. (2019). ‘Cookpetition’: Do restaurants coopete to innovate?. Tourism Economics, 25 (6), 904-922. https://doi.org/10.1177/1354816618811551. |
Ficheros | Tamaño | Formato | Ver | Descripción |
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Cookpetition.pdf | 699.3Kb | [PDF] | Ver/ | |