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Innovation in the restaurant industry in times of pandemic.
A pure quantitative, descriptive and transversal research is presented with the objective of identifying in which areas the innovations registered by companies in the restaurant sector in southeastern México are presented. A probabilistic sample was obtained consisting of 204 restaurants operating in the State of Tabasco, México. The data collection technique was the survey, in which restaurant managers answered freely to a questionnaire with 91 items, finding that the area where the greatest innovation presents is innovation by product, while organizational innovation is the least registered in these organizations.
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