‘We are only scratching the surface’ – a resource-based and dynamic capabilities approach in the context of culinary tourism development

Abstract

This study examines the potential for developing culinary tourism (CT) from the perspective of restaurant operators in Lima, Peru, and develops a framework of CT based on the resource-based view of the firm and the dynamic capabilities paradigm. Fourteen restaurateurs and managers were interviewed, including two internationally renowned food and beverage entrepreneurs. The findings reveal that Peru's culinary potential is identified in various specific forms, including through the growing interest for local gastronomy among international visitors, the development of culinary neighbourhoods, the growing trend of pairing of foods and local beverages, and experimenting with lesser known local foods and dishes. Nonetheless, to maximise CT's potential, improved organisation within the industry, more knowledge dissemination of Peruvian cuisine domestically and internationally, and promoting other traditional products/dishes to maintain the momentum are vital. The usefulness of the proposed framework is presented, the implications of the findings discussed, and future research streams proposed.