Innovation in catering enterprises: benefits and barriers
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2.3.-E.-Szymanska-J.-M.-Berbel-Pineda-A.-Czerpak-Innovation-in-catering-enterprises-benefits-and-barriers.pdf (432.97 KB)
0000-0002-5678-6263 Date
2023
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Akademia Zarządzania (Academy of Management) Wydział Inżynierii Zarządzania Politechniki Białostockiej
Abstract
The research problem is the innovativeness of catering enterprises, especially in the face of crisis situations. The aim of the research is to diagnose the barriers that hinder or prevent the introduction of innovations, and to identify the benefits of their implementation. The research applied a diagnostic survey method with the use of a web-based survey questionnaire (CAWI) and a QR code. The research was conducted in the midst of the crisis caused by the SARS-CoV-2 pandemic. The result of the research is the diagnosis of numerous barriers to innovation in catering enterprises, the most prominent of which is the fear (apprehension) of failure. In spite of that, respondents representing 50 catering businesses pointed to numerous benefits of introducing innovations, the main one being the company’s survival in the market. The results of the study fit into the discipline of management and quality science and provide a stimulus for further discussion.
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E. Szymańska, J. M. Berbel Pineda, A. Czerpak, Innovation in catering enterprises: benefits and barriers, Akademia Zarządzania 2023, 7(4), s. 93-108