Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge
ISSN: 0007-070X
Article publication date: 30 March 2022
Issue publication date: 2 January 2023
Abstract
Purpose
This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.
Design/methodology/approach
A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.
Findings
Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.
Originality/value
Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.
Keywords
Acknowledgements
The authors are very grateful to the editor-in-chief and anonymous reviewers for the suggestions to improve this article.
Citation
Wu, S.-H., Ku, E.C.S. and Wu, T.-P. (2023), "Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge", British Food Journal, Vol. 125 No. 1, pp. 345-360. https://doi.org/10.1108/BFJ-11-2021-1192
Publisher
:Emerald Publishing Limited
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