Innovación en la industria restaurantera en tiempos de pandemia.        :   El caso del sureste mexicano

Samuel  De La Cruz May; Leonardo  Hernández Triano; José Guadalupe  Sanchez Ruiz; María Del Carmen  Sandoval Caraveo

doi:10.22490/25394088.6487

Vol. 16 No. 3 (2022): Edición especial

Published 2022-12-05

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Article

Innovation in the restaurant industry in times of pandemic.

DOI: https://doi.org/10.22490/25394088.6487

Samuel De La Cruz May Universidad Juárez Autónoma de Tabasco, México

Leonardo Hernández Triano Universidad Juárez Autónoma de Tabasco, México

José Guadalupe Sanchez Ruiz Universidad Juárez Autónoma de Tabasco, México

María Del Carmen Sandoval Caraveo Universidad Juárez Autónoma de Tabasco, México

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Abstract
References

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.

keywords: product innovation, process innovation, marketing innovation, organizational innovation

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How to Cite

De La Cruz May, S. ., Hernández Triano, L. ., Sanchez Ruiz, J. G. ., & Sandoval Caraveo, M. D. C. . (2022). Innovation in the restaurant industry in times of pandemic. : The case of southeastern México. Publicaciones E Investigación, 16(3). https://doi.org/10.22490/25394088.6487

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