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Journals / Journal of Tourism Theory and Research / 2026 / Volume: 12 Issue: 2

From AI resources to sustainable competitive advantage: Building AI-enabled sustainable gastronomy capabilities in restaurants

Eduardo Reséndiz Texeira(Universidade Federal do Rio de Janeiro)0009-0000-8798-226X
Pages
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Publication Date
2026-09-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings indicate that AI capability and organizational readiness for AI are positively associated with AI-driven operational sustainability and AI-driven customer sustainability experience.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study examines the relationships among AI capability, organizational readiness for AI, AI-enabled sustainable gastronomy capability, sustainable food innovation orientation, and sustainable competitive advantage.
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Key Findings & Data:Data were collected from 400 restaurant decision-makers in Brazil and analyzed using SPSS, AMOS, and the PROCESS Macro.
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Conclusion & Impact:The findings indicate that AI capability and organizational readiness for AI are positively associated with AI-driven operational sustainability and AI-driven customer sustainability experience.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Artificial intelligence capability · Sustainable gastronomy · Organizational readiness for AI

Abstract

This study examines the relationships among AI capability, organizational readiness for AI, AI-enabled sustainable gastronomy capability, sustainable food innovation orientation, and sustainable competitive advantage. Data were collected from 400 restaurant decision-makers in Brazil and analyzed using SPSS, AMOS, and the PROCESS Macro. The findings indicate that AI capability and organizational readiness for AI are positively associated with AI-driven operational sustainability and AI-driven customer sustainability experience. Bootstrapped indirect effects further show that these capability dimensions constitute significant pathways linking AI-related resources to sustainable competitive advantage. In addition, sustainable food innovation orientation strengthens the conditional indirect relationships, supporting its role as a boundary condition in AI-enabled capability development. The study extends dynamic capability theory by specifying a contingent capability-building mechanism through which AI-related resources are associated with sustainable competitiveness in restaurant contexts.

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Cite This Article

Texeira, E. R. (2026). From AI resources to sustainable competitive advantage: Building AI-enabled sustainable gastronomy capabilities in restaurants. Journal of Tourism Theory and Research, Volume: 12 Issue: 2. https://doi.org/10.24288/jttr.2012042

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