Abstract
The pandemic generated economic uncertainty due to the sudden disruption of value chains, which was the result of a decrease in social mobility. The restaurant industry suf-fered the consequences of social distancing. This challenging landscape led restaurants to implement innovations to increase their productivity. This article details whether the innovations boosted the productivity of 67 sme restaurants in Culiacán, Sinaloa. Using a non-experimental, cross-sectional methodology and adopting a quantitative approach, through a descriptive statistical analysis and a linear regression with the or-dinary least squares method, three types of innovation, namely in processes, organiza-tion and marketing, were evaluated in companies to show their effect on productivity. The results show that innovations drove productivity growth, especially organizational innovations
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