Managing the Culinary Innovation Process: The Case of New Product Development

Abstract

This study provides a summary of key findings from several related studies on managing the innovation process in different culinary service settings. A synthesis of the findings provides implications for differences between these settings and traditional models of product innovation, core competencies for best practices in culinary innovation, and lessons learned on how best to manage the innovation process. Successful management of the innovation process in culinary situations requires an interdisciplinary assessment in both theory and practice. Future research on innovation in culinary science would benefit from an integration of theory from several literature streams.

Keywords:

• Culinary innovation
• new service development
• innovation management
• core competencies