Kritični faktori uspešnosti novih jela u gastronomskoj ponudi beogradskih restorana

Abstract

Predmet istraživanja ovog rada je uspešnost novih jela u gastronomskoj ponudi beogradskih restorana, prikazana kroz kritiĉne faktore uspešnosti (KFU) koji na to mogu uticati. Cilj je bio da se analiziraju KFU novih jela u ovim restoranima. Polazna pretpostavka je bila da uspešnost novih jela zavisi od razliĉitih faktora, iz ĉega je proizašlo i opšte istraživaĉko pitanje: Koji faktori su značajni za uspešnost novih jela u gastronomskoj ponudi restorana? Da bi se ostvario postavljeni cilj i dao odgovor na postavljeno istražvaĉko pitanje, bilo je neophodno identifikovati KFU i analizirati znaĉajnost različitih faktora koji utiču na uspešnost novih jela u gastronomskoj ponudi restorana. Upitnik se sastojao od tri dela: profil menadžera, profil restorana i KFU. Za rangiranje KFU (deset stavki) menadžeri beogradskih restorana (N = 64) su koristili Likertovu skalu. Prema njihovom mišljenju, sedam KFU je veoma važno za uspešnost novih jela.

The subject of the research of this paper is the success of new dishes in the gastronomic offer of Belgrade restaurants, presented through critical success factors (CSFs) that can influence it. The aim was to analyze CSFs of new dishes in mentioned restaurants. The initial assumption was that the success of new dishes depends on various factors, which resulted in developing a general research question: What factors are important for the success of new dishes in the gastronomic offer of a restaurant? To achieve a high level standards in the restaurant industry and boost competitiveness, businesses have to keep up with modern trends and introduce innovative business approaches. The questionnaire consisted of three sections: managers" profile, the restaurant profile and CSFs. The managers of Belgrade restaurants (N=64) were asked to rank ten different CSFs using the Likert scale. According to their opinions, seven CSFs were found to be very important for the success of new dishes.