The product innovation process of quick-service restaurant chains

International Journal of Contemporary Hospitality Management

Volumn 21, Issue 5, 2009, Pages 523-541

  Ottenbacher, Michael C ^a   Harrington, Robert J ^b  

^a HEILBRONN UNIVERSITY   (Germany)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Innovation; Product development; Restaurants

Indexed keywords

EID: 68549130528     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596110910967782     Document Type: Article

References (24)

1. Booz, Allen & Hamilton (1982), New Product Management for the 1980s, Booz, Allen & Hamilton, New York, NY.
2. Burns, T. and Stalker, G.M. (1961), The Management of Innovation, Tavistock Publications Limited, London.
3. Christensen, C. (2007), Innovation: a happy meal for McDonald's, Forbes, available at: www.forbes.com/claytonchristensen/2007/08/31/christensen-innovation-mcdonalds-pf-guru_ in_cc_0904christensen_inl.html (accessed January 28, 2008).
4. Cooper, R.G. (2001), Winning at New Products: Accelerating the Process from Idea to Launch, 3rd ed., Perseus Books, New York, NY.
5. Costa, A. and Sarkar, S. (2008), Do too many chefs really spoil the broth? Collaborative product innovation in the foodservice industry, 15th International Product Development Management Conference Proceedings, Hamburg, pp. 3-19.
6. Feltenstein, T. (1986), New-product development in food service: a structured approach, Cornell Hotel & Restaurant Administration Quarterly, Vol. 27 No. 3, pp. 62-71.
7. Ghauri, P.N., Gonhang, K. and Kristianslund, J. (1995), Research Methods in Business Studies: A Practical Guide, Prentice-Hall, London.
8. Gubman, E. and Russel, S. (2006), Think big, start small, scale fast: growing customer innovation at McDonald's, Human Resources Planning, Vol. 29 No. 3, pp. 21-2.
9. Harrington, R.J. (2004), Part I: the culinary innovation process, a barrier to imitation, Journal of Foodservice Business Research, No. 3, pp. 35-57.
10. Johne, A. and Storey, C. (1998), New service development: a review of literature and annotated bibliography, European Journal of Marketing, Vol. 32 Nos 3/4, pp. 184-251.
11. Jones, P. (1996), Managing hospitality innovation, Cornell Hotel and Restaurant Administration Quarterly, Vol. 37 No. 5, pp. 86-95.
12. Katz, P. (2008), Fast-food innovation, Food Product Design, available at: www.Foodproductdesign.com/articles/781conceptsplus.html (accessed January 28, 2008).
13. Moskowitz, H. (2001), Creating new product concepts for foodservice - the role of conjoint measurement to identify promising product features, Food Service Technology, Vol. 1, pp. 35-52.
14. National Restaurant Association (2007), Restaurant Industry to Continue to be Major Driver in Nation's Economy through Sales, Employment Growth in 2008, available at: www.restaurant.org/pressroom/pressrelaease.cfm?ID=1535 (accessed February 3, 2008).
15. Ninemeier, J.D. and Perdue, J. (2005), Hospitality Operations: Careers in the World's Greatest Industry, Pearson Education, Upper Saddle River, NJ.
16. Ottenbacher, M. and Gnoth, J. (2005), How to develop successful hospitality innovation, Cornell Hotel and Restaurant Administration Quarterly, Vol. 46 No. 2, pp. 205-22.
17. Ottenbacher, M. and Harrington, R.J. (2007), The innovation development process of Michelin-starred chefs, International Journal of Contemporary Hospitality Management, Vol. 19 No. 6, pp. 444-60.
18. Robinson, C., Abbott, J. and Shoemaker, S. (2005), Recreating cheers: an analysis of relationship marketing as an effective marketing technique for quick-service restaurants, International Journal of Contemporary Hospitality Management, Vol. 17 Nos 6/7, pp. 590-9.
19. Rosenau, M.D., Griffin, A., Castellion, G.A. and Anschuetz, N.F. (1996), The PDMA Handbook of New Product Development, John Wiley & Sons, New York, NY.
20. Rudolph, M.J. (1995), The food product development process, British Food Journal, Vol. 97 No. 3, pp. 3-11.
21. Schumpeter, J. (1934), The Theory of Economic Development, University Press, Cambridge, MA.
22. Svejenova, S., Mazza, C. and Planellas, M. (2007), Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur, Journal of Organizational Behavior, Vol. 28, pp. 539-61.
23. Urban, G.L. and Hauser, J.R. (1993), Design and Marketing of New Products, 2nd ed., Prentice-Hall, Upper Saddle River, NJ.
24. Werner, W.B., Feinstein, A.H. and Hardigree, C.E. (2007), The risk to the American fast-food industry of obesity litigation, Cornell Hotel and Restaurant Administration Quarterly, Vol. 48 No. 2, pp. 201-14.