Leveraging business model innovation through the dynamics of open innovation: a multi-country investigation in the restaurant industry

IF 5 3区 管理学 Q1 BUSINESS
JinHyo Joseph Yun, Xiaofei Zhao, Giovanna Del Gaudio, Valentina Della Corte, Yuri Sadoi
{"title":"Leveraging business model innovation through the dynamics of open innovation: a multi-country investigation in the restaurant industry","authors":"JinHyo Joseph Yun, Xiaofei Zhao, Giovanna Del Gaudio, Valentina Della Corte, Yuri Sadoi","doi":"10.1108/ejim-07-2023-0607","DOIUrl":null,"url":null,"abstract":"<h3>Purpose</h3>\n<p>As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?</p><!--/ Abstract__block -->\n<h3>Design/methodology/approach</h3>\n<p>Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.</p><!--/ Abstract__block -->\n<h3>Findings</h3>\n<p>Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.</p><!--/ Abstract__block -->\n<h3>Originality/value</h3>\n<p>The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).</p><!--/ Abstract__block -->","PeriodicalId":51462,"journal":{"name":"European Journal of Innovation Management","volume":null,"pages":null},"PeriodicalIF":5.0000,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Innovation Management","FirstCategoryId":"91","ListUrlMain":"https://doi.org/10.1108/ejim-07-2023-0607","RegionNum":3,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BUSINESS","Score":null,"Total":0}
引用次数: 0

Abstract

Purpose

As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?

Design/methodology/approach

Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.

Findings

Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.

Originality/value

The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).

通过开放式创新的动力利用商业模式创新:对餐饮业的多国调查
餐饮业是服务业的代表性行业,长寿的餐厅可以承载服务行业建立“可持续商业模式”所需关键因素的秘密。作者旨在回答以下问题:在数字化转型的时代,餐厅如何以开放的创新动力可持续地创新商业模式,使其持续50多年?设计/方法/方法采用滚雪球法分别从大邱、京都和那不勒斯选择了五家长寿餐厅,并通过深度访谈和参与式观察进行了分析。研究结果:大邱的餐馆之所以长寿,主要是因为他们的食谱很有价值。京都的餐馆之所以能存活很长时间,主要是因为它们将原有的服务、食材和食谱分离了。那不勒斯的餐馆因其食材、服务和食谱的结合或重新结合而长寿。这意味着,长寿的餐馆或服务公司可以通过动态循环以下服务来保持自身的可持续性:(1)添加和强化食谱(专注于特殊菜单或产品),(2)成分耦合(原始成分的创造性再耦合)和(3)服务解耦(断开价值链并重新平衡它)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
10.40
自引率
17.60%
发文量
107
期刊介绍: The subject of innovation is receiving increased interest both from companies because of their increased awareness of the impact of innovation in determining market success and also from the research community. Academics are increasingly beginning to place innovation as a priority area in their research agenda. This impetus has been partly fuelled by the Economic & Social Research Council (ESRC) who have designated innovation as one of nine research areas in their research initiative schemes.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信