2026-04-05T10:46:25Zhttps://recercat.cat/oai/request

oai:recercat.cat:10256/276362025-11-13T16:39:39Zcom_2072_452955com_2072_2054col_2072_453066

Innovation and creativity in the restaurant sector: a systematic review of artifacts Kuhn, Vitor Roslindo Gadotti dos Anjos, Sara Joana Mundet i Cerdan, Lluís Turisme gastronòmic Restauració (Gastronomia) Food tourism Food service Purpose The restaurant sector faces increasing pressure to innovate in response to competitive, technological, and cultural shifts. Despite a growing body of research, theoretical fragmentation persists. This study aims to categorize and critically examine innovation and creativity artifacts constructs, models, methods, and frameworks used in academic studies focused on restaurants and gastronomy. Design/methodology/approach A systematic literature review was conducted following the PRISMA protocol. Peer-reviewed journal articles in English were retrieved from SCOPUS and Web of Science, totaling 70 studies. The analysis combined bibliographic performance mapping with qualitative content analysis to identify trends, theoretical contributions, and methodological characteristics. Findings The results reveal an evolution from early qualitative studies rooted in haute cuisine to recent quantitative investigations emphasizing construct development and statistical validation. Artifacts were predominantly clustered around three thematic axes: linear models inspired by industrial processes; systemic sociocultural frameworks; and context-driven, emotionally grounded approaches. Studies were categorized into offer-side (organizational strategies, creative processes, ambidexterity) and demand-side (consumer perceptions, engagement, destination image) perspectives. Research limitations/implications The review excludes non-English and non-peer-reviewed sources, limiting generalizability. Future studies should expand to include longitudinal, cross-cultural, and mixed-method approaches. Practical implications Findings support restaurant managers in formalizing creative processes, fostering innovation-enabling environments, and aligning innovation strategies with consumer expectations. Originality/value This review offers a structured taxonomy of artifacts and a comprehensive synthesis of a fragmented field. It highlights theoretical gaps, methodological limitations, and contextual biases, supporting the development of integrative, interdisciplinary research agendas in culinary innovation Funding: This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (GM GD 2020 number 140472/2021-5) and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (PDSE 44/2022 number 88881.846523/2023-01) 2025-11-13T16:39:39Z 2025-11-13T16:39:39Z 2025-09-12 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion peer-reviewed http://hdl.handle.net/10256/27636 info:eu-repo/semantics/altIdentifier/doi/10.1108/JHTH-03-2025-0039 info:eu-repo/semantics/altIdentifier/issn/3049-7914 info:eu-repo/semantics/altIdentifier/eissn/3049-7922 Reconeixement-NoComercial 4.0 Internacional http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess Emerald Publishing © Journal of Hospitality and Tourism Horizons, 2025, vol. 1, núm. 3, p. 191-216 Articles publicats (D-G) Kuhn, Vitor Roslindo Gadotti dos Anjos, Sara Joana Mundet i Cerdan, Lluís 2025 Innovation and creativity in the restaurant sector: a systematic review of artifacts Journal of Hospitality and Tourism Horizons 1 3 191 216