Critical success factors for new dishes in gastronomic offer of Belgrade restaurants




Belgrade restaurants, critical success factors, new dishes


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.


Agarwal, R., & Dahm, M. J. (2015). Success factors in independent ethnic restaurants. Journal of Foodservice Business Research, 18(1), 20–33.

Albors-Garrigos, J., Barreto, V., García-Segovia, P., Martínez-Monzó, J., & Hervás-Oliver, J. L. (2013). Creativity and innovation patterns of haute cuisine chefs. Journal of Culinary Science & Technology, 11(1), 19–35.

Auty, S. (1992). Consumer choice and segmentation in the restaurant industry. The Service Industries Journal, 12(3), 324–339.

Bellisle, F., Hébel, P., Fourniret, A., & Sauvage, E. (2018). Consumption of 100% pure fruit juice and dietary quality in French adults: Analysis of a nationally representative survey in the context of the WHO recommended limitation of free sugars. Nutrients, 10(4), 459.

Bernardo, M., Escalante, R., & Arbussà A. (2018). Analysis of the Catalan haute cuisine success: The role of education and network creation. Journal of Evolutionary Studies in Business, 3(1), 84–111.

Boži?, A., & Miloševi?, S. (2020). Microgreens in gastronomic offer of Belgrade restaurants. In D. Cvijanovi? et al. (Eds.). Tourism in Function of Development of the Republic of Serbia – Tourism and Rural Development. Thematic Proceedings I (pp. 94–111). Vrnja?ka Banja: Faculty of Hotel Management and Tourism in Vrnja?ka Banja.

Boži?, A., & Zubanov, V. (2018). Zna?aj društvenih mreža u komunikaciji sa korisnicima usluga u modernom restoraterstvu [Significance of social networks in communication with service users in modern catering industry]. Tims. Acta, 12(1), 25–35.

Choe, U., Yu, L., & Wang, T. T. Y. (2018). The science behind microgreens as an exciting new food for the 21th century. Journal of Agricultural and Food Chemistry, 66(44), 11519–11530.

Chou, S.-F., Horng, J.-S., Liu, C.-H., & Gan, B. (2018). Explicating restaurant performance: The nature and foundations of sustainable service and organizational environment. International Journal of Hospitality Management, 72, 56–66.

DeVellis, R. F. (2003). Scale development: Theory and applications (2nd ed.). Thousand Oaks, California: Sage.

Dobermann, D., Swift, J. A., & Field, L. M. (2017). Opportunities and hurdles of edible insects for food and feed. Nutrition Bulletin, 42(4), 293–308.

Ebert, A. (2012). Sprouts, microgreens, and edible flowers: The potential for high value specialty produce in Asia. Regional Symposium on High Value Vegetables in Southeast Asia: Production, Supply and Demand (SEAVEG2012) (pp. 216–227). Chiang Mai, Thailand, AVRDC – The World Vegetable Center

Egebjerg, M. M., Olesen, P. T., Eriksen, F. D., Ravn-Haren, G., Bredsdorff, L., & Pilegaard, K. (2018). Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer? Food and Chemical Toxicology, 120, 129–142.

Gagi?, S. (2016). Restaurant innovativeness: A case study of Vojvodina. The European Journal of Applied Economics, 13(2), 57–69.

Ghosh, S., Jung, C., & Meyer-Rochow, V. B. (2018). What governs selection and acceptance of edible insect species? In A. Halloran et al. (Eds.), Edible Insects in Sustainable Food Systems (pp. 331–351). Cham, Germany: Springer Publishing.

Harrington, R. J. (2004). Part I: The culinary innovation process, a barrier to imitation. Journal of Foodservice Business Research, 7(3), 35–57.

Horng, J. S., Chou, S. F., Liu, C. H., & Tsai, C. Y. (2013). Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants. Tourism Management, 36(C), 15–25.

Hur, J., & Jang, S. S. (2015). Consumers’ inference-dynamics about healthy menu promotions in a bundle context. International Journal of Hospitality Management, 44, 12–22.

Iorgulescu, M. C., & Sidonia Rvar, A. (2013). Measuring managers’ perception of innovation in the Romanian hospitality industry. Procedia Economics and Finance, 6, 512–522.

Ivkov, M., Bleši?, I., Simat, K., Demirovi?, D., Boži?, S., & Stefanovi?, V. (2016). Innovations in the restaurant industry: An exploratory study. Economics of Agriculture, 63(4), 1169–1186.

Jang, S. C. S., Ha, A., & Silkes, C. A. (2009). Perceived attributes of Asian foods: From the perspective of the American customers. International Journal of Hospitality Management, 28(1), 63–70.

Josiam, B. M., & Monteiro, P. A. (2004). Tandoori tastes: Perceptions of Indian restaurants in America. International Journal of Contemporary Hospitality Management, 16(1), 18–26.

Kawasaki, H., & Shimomura, K. (2015). Temporal design of taste and flavor: practical collaboration between chef and scientist. Flavour, 4(12), 1–4.

Kawasaki, H., Kasamatsu, C., & Nonaka, M. (2015). Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants. Flavour, 4(1), 1–10.

Kim, H. J., Park, J., Kim, M. J., & Ryu, K. (2013). Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea. International Journal of Hospitality Management, 33, 397–405.

Klosse, P. R., Riga, J., Cramwinckel, A. B., & Saris, W. H. M. (2004). The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food. Food Service Technology, 4(3), 107–115.

Kozonova, J., Stepanova, V., Salavelis, A., & Kulyk, A. (2019). Sweet ices with high nutritional value. In V. Nadykto (Ed.) Modern Development Paths of Agricultural Production: Trends and Innovations (pp. 729–736). Switzerland: Springer International Publishing.

Le, P. N., & Needham, C. R. (2019). Factors contributing to the success of ethnic restaurant businesses in Canada. Open Journal of Business and Management, 7(4), 1586–1609.

Lee, C., Hallak, R., & Sardeshmukh, S. R. (2016). Innovation, entrepreneurship, and restaurant performance: A higher-order structural model. Tourism Management, 53, 215–228.

Mandabach, K. H., Siddiqui, M. A., Blanch, G. F., & VanLeeuwen, D. M. (2011). Restaurant viability: Operations rating of contributing success factors. Journal of Culinary Science & Technology, 9(2), 71–84.

Mouritsen, O. G., Rhatigan, P., & Pérez-Lloréns, J. L. (2018). The rise of seaweed gastronomy: phycogastronomy. Botanica Marina, 62(3), 195–209.,1515/BOT-2018-0041

Munjal, S., Sharma, S., & Menon, P. (2016). Moving towards “Slow Food”, the new frontier of culinary innovation in India. Worldwide Hospitality and Tourism Themes, 8(4), 444–460.

Ottenbacher, M. C., & Harrington, R. J. (2009). The product innovation process of quick-service restaurant chains. International Journal of Contemporary Hospitality Management, 21(5), 523–541.

Renna, M., Di Gioia, F., Leoni, B., Mininni, C., & Santamaria P. (2017). Culinary assessment of self produced microgreens as basic ingredients in sweet and savoury dishes. Journal of Culinary Science & Technology, 15(2), 126–142.

Rioux, L.-E., Beaulieu, L., & Turgeon, S. L. (2017). Seaweeds: A traditional ingredients for new gastronomic sensation. Food Hydrocolloids, 68, 255–265.

Sharma, S. (2012). Gastronomic tourism in Old Delhi. Context, 9(2), 53–64.

Sharma, T., Chen, J., & Liu, W. (2020). Eco-innovation in hospitality research (1998-2018): A systematic review. International Journal of Contemporary Hospitality Management, 32(2), 913–933.

Shcherbak, V. (2016). Open innovations as a tool of restaurant business effective activity. ?????????? [Management], 24, 115–127.

Soriano, D. R. (2002). Customers’ expectations factors in restaurants: The situation in Spain. International Journal of Quality and Reliability Management, 19(8-9), 1055–1067.

Sulek, J. J., & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hospitality Quarterly, 45(3), 235–247.

Tas, A. A., Umit, N., Alkan, R. O., Boynak, A., & Yeral, S. D. (2019). Approximation of protein quality (DIAAS) of vegetarian dishes served in restaurants. International Journal of Obesity and Nutritional Science, 1(1), 1–5.




How to Cite

Božić, A., & Milošević, S. . (2021). Critical success factors for new dishes in gastronomic offer of Belgrade restaurants. Hotel and Tourism Management, 9(2), 51–62.



Original Scientific Papers

Most read articles by the same author(s)