‘Cookpetition’: Do restaurants coopete to innovate?

Isidoro Romero ^[1] ; Igone Porto Gómez ^[2] ; Jon Mikel Zabala-Iturriagagoitia ^[2]
1. [1] Universidad de Sevilla
  
  Universidad de Sevilla
  
  Sevilla, España
2. [2] Universidad de Deusto
  
  Universidad de Deusto
  
  Bilbao, España
Localización: Tourism economics: the business and finance of tourism and recreation, ISSN 1354-8166, Vol. 25, Nº. 6, 2019, págs. 904-922
Idioma: inglés
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Resumen
- This article studies the influence of ‘coopetition’, that is, cooperation between competitors, on theinnovative behaviour of restaurant firms. The analysis is based on data gathered from a repre-sentative survey conducted on Spanish small and medium-sized enterprises operating in the res-taurant industry. A binary logistic regression specification is used to test the core hypotheses in thearticle. The results confirm that coopetition fosters product innovation in restaurant companies.Coopeting restaurants also introduce more process innovations, although this effect is not foundto be statistically significant. However, participation in restaurant chains and commercializationnetworks is found to stimulate process innovation. Likewise, business owners with intrinsicentrepreneurial motivation favour product innovation in their restaurants. Notwithstanding,investments in ICT and in staff training are observed to be the main determinants of product andprocess innovation in the restaurant industry