A qualitative study of innovation in the restaurant industry

Drawing from literature on innovation, entrepreneurship, and hospitality, this study examines the sources of information and barriers to innovation facing restaurant/cafe businesses. Data were collected through semi-structured interviews with 18 owners of small, independently owned restaurants in Australia. Results of the thematic analysis found that monitoring local competitors and collecting feedback from customers were the two most important sources of information for innovative ideas. However, staff resistance to change and difficulties in marketing and promoting newly implemented innovations were reported to be the most significant barriers. The findings provide implications for hospitality scholars and industry practitioners by presenting new insights into innovation practices in the restaurant industry.