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Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector
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Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector (2023)Unveiling sustainable service innovations…Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era (2021)Innovations and technology di…The role of business model innovation in the hospitality industry during the COVID-19 crisis (2020)The role of business model in…Service Innovation: A New Conceptualization and Path Forward (2020)Service Innovation: A New Con…Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns (2020)Can sustainable restaurant pr…Sustainability-oriented service innovation: An emerging research field (2018)Sustainability-oriented servi…Understanding and Tackling Societal Grand Challenges through Management Research (2016)Understanding and Tackling So…Identifying categories of service innovation: A review and synthesis of the literature (2016)Identifying categories of ser…CEO Age and Stock Price Crash Risk (2016)CEO Age and Stock Price Crash…CEO age and the riskiness of corporate policies (2014)CEO age and the riskiness of …Developing green management standards for restaurants: An application of green supply chain management (2013)Developing green management s…Effects of restaurant green practices on brand equity formation: Do green practices really matter? 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References

  • 2016Understanding and Tackling Societal Grand Challenges through Management Research2,021 cited
  • 2014CEO age and the riskiness of corporate policies910 cited
  • 2010Corporate Social Responsibility and Employee–Company Identification798 cited
  • 2016CEO Age and Stock Price Crash Risk493 cited
  • 2020The role of business model innovation in the hospitality industry during the COVID-19 crisis452 cited
  • 2021Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era437 cited
  • 2016Identifying categories of service innovation: A review and synthesis of the literature401 cited
  • 2011Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants333 cited
  • 2011Green practices in the restaurant industry from an innovation adoption perspective: Evidence from Taiwan316 cited
  • 2012Effects of restaurant green practices on brand equity formation: Do green practices really matter?303 cited
  • 2013Developing green management standards for restaurants: An application of green supply chain management300 cited
  • 2010Exploring Consumer Perceptions of Green Restaurants in the US262 cited
  • 2020Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns244 cited
  • 2020Service Innovation: A New Conceptualization and Path Forward

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172 cited
  • 2011Environmentally friendly practices among restaurants: drivers and barriers to change171 cited
  • 2018Sustainability-oriented service innovation: An emerging research field138 cited
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