Innovación de la gastronomía tradicional: Propuesta en la preparación, desarrollo del producto y modelo de negocio del Seco de chivo en su salsa"

Abstract

Abstract:This project seeks to innovate in traditional gastronomy, by generating a new proposal for the market in the preparation, product development and business model of the dish Seco de chivo and convert it into the innovative, practical and accessible product called Seco de chivo en su salsa". The applied methodology consists of structuring the theory, trends and challenges around entrepreneurship, gastronomic business models and the Ecuadorian and local gastronomic context; identify the market opportunity; develop the minimum viable product from a process, product development and marketing perspective; propose the business model and design growth and implementation strategies. The main findings of this study show that the product is accepted in the market due to the positive results of its validation; It also reactivates the local dynamic, by providing a healthy product alternative, based on a traditional gastronomic recipe that links gastronomy and health, by reducing diseases derived from bad eating habits. In addition, the proposal is financially viable with demonstrable positive projections, market acceptance and business growth options.