Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities

JinHyo Joseph Yun, KyungBae Park, Giovanna Del Gaudio, Valentina Della Corte · 2020 · European Planning Studies

Summary. Small restaurants succeed by adopting open innovation strategies across ingredients, recipes, and service delivery. The study of successful restaurants in Naples and South Korea shows that restaurants cannot rely on closed innovation alone. Instead, they must strategically open at least some aspects of their operations—whether sourcing ingredients, sharing recipes, or collaborating on service—to maintain competitive advantage and generate additional revenue streams.

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Yun, J. J., Park, K., Gaudio, G. D., & Corte, V. D.. (2020). Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities. European Planning Studies. https://doi.org/10.1080/09654313.2020.1721438

@article{yun-2020-open-innovation-ecosystems-restaurants-geographical,
  title   = {Open innovation ecosystems of restaurants: geographical economics of successful restaurants from three cities},
  author  = {JinHyo Joseph Yun and KyungBae Park and Giovanna Del Gaudio and Valentina Della Corte},
  journal = {European Planning Studies},
  year    = {2020},
  doi     = {10.1080/09654313.2020.1721438},
  url     = {https://doi.org/10.1080/09654313.2020.1721438}
}

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AU  - Giovanna Del Gaudio
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Details

DOI: 10.1080/09654313.2020.1721438
Countries: Italy, South Korea, North Korea
Regions: Europe, Asia
Categories: entrepreneurship, innovation-networks, general-innovation
Added: 2026-04-28