Abstract
This article provides a culinary product innovations framework as a distinctive capability for a foodservice business setting. Using an integrated model, the discussion illustrates the innovation process as a unique bundle of tacit skills and abilities that create a potential competitive advantage. Differences between the traditional food product development process and the process needed in a real-time foodservice environment highlight the importance of tacit knowledge and process-oriented skills to heighten barriers to imitation. The model includes 4 primary phases, a discussion of the need for linking internal and external tensions, and the importance of learning by doing throughout the process.
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