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

Eduardo Reséndiz Texeira

doi:10.24288/jttr.2012042

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

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.

Keywords

References

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Details

Primary Language

English

Subjects

Gastronomy

Journal Section

Research Article

Authors

Eduardo Reséndiz Texeira ^*
0009-0000-8798-226X
Brazil

Early Pub Date

August 24, 2026

Publication Date

September 8, 2026

Submission Date

August 5, 2026

Acceptance Date

August 24, 2026

Published in Issue

Year 2026 Volume: 12 Number: 2

DOI

https://doi.org/10.24288/jttr.2012042

IZ

https://izlik.org/JA82SB58RX

Cite

RIS / Bibtex

APA

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, 12(2), 81-96. https://doi.org/10.24288/jttr.2012042

AMA

1.Texeira ER. From AI resources to sustainable competitive advantage: Building AI-enabled sustainable gastronomy capabilities in restaurants. Journal of Tourism Theory and Research. 2026;12(2):81-96. doi:10.24288/jttr.2012042

Chicago

Texeira, Eduardo Reséndiz. 2026. “From AI Resources to Sustainable Competitive Advantage: Building AI-Enabled Sustainable Gastronomy Capabilities in Restaurants”. Journal of Tourism Theory and Research 12 (2): 81-96. https://doi.org/10.24288/jttr.2012042.

EndNote

Texeira ER (September 1, 2026) From AI resources to sustainable competitive advantage: Building AI-enabled sustainable gastronomy capabilities in restaurants. Journal of Tourism Theory and Research 12 2 81–96.

IEEE

[1]E. R. Texeira, “From AI resources to sustainable competitive advantage: Building AI-enabled sustainable gastronomy capabilities in restaurants”, Journal of Tourism Theory and Research, vol. 12, no. 2, pp. 81–96, Sept. 2026, doi: 10.24288/jttr.2012042.

ISNAD

Texeira, Eduardo Reséndiz. “From AI Resources to Sustainable Competitive Advantage: Building AI-Enabled Sustainable Gastronomy Capabilities in Restaurants”. Journal of Tourism Theory and Research 12/2 (September 1, 2026): 81-96. https://doi.org/10.24288/jttr.2012042.

JAMA

1.Texeira ER. From AI resources to sustainable competitive advantage: Building AI-enabled sustainable gastronomy capabilities in restaurants. Journal of Tourism Theory and Research. 2026;12:81–96.

MLA

Texeira, Eduardo Reséndiz. “From AI Resources to Sustainable Competitive Advantage: Building AI-Enabled Sustainable Gastronomy Capabilities in Restaurants”. Journal of Tourism Theory and Research, vol. 12, no. 2, Sept. 2026, pp. 81-96, doi:10.24288/jttr.2012042.

Vancouver

1.Eduardo Reséndiz Texeira. From AI resources to sustainable competitive advantage: Building AI-enabled sustainable gastronomy capabilities in restaurants. Journal of Tourism Theory and Research. 2026 Sep. 1;12(2):81-96. doi:10.24288/jttr.2012042