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Challenges in Chapare Restaurant Innovation

The document analyzes the challenges faced by restaurants in the Chapare province of Bolivia to innovate and offer new dishes using Tambaqui fish, including the lack of customer knowledge about alternative options, the preference for well-known traditional restaurants, and the direct competition from other restaurants within the market.

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0% found this document useful (0 votes)
21 views1 page

Challenges in Chapare Restaurant Innovation

The document analyzes the challenges faced by restaurants in the Chapare province of Bolivia to innovate and offer new dishes using Tambaqui fish, including the lack of customer knowledge about alternative options, the preference for well-known traditional restaurants, and the direct competition from other restaurants within the market.

Translated by

ScribdTranslations
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Limitation on new tastes

Conformist market
and flavors Little knowledge regarding
the innovation of restaurants
Unemployment

Few consumption alternatives Misinformation about the benefits and

local food nutrients offered in the dishes


Direct problems
Low sales due to preference Strengthening of the in the preparation of
Problems in development and
of well-known restaurants competition the alternatives
restaurant growth

Effects
Lack of restaurants in the Chapare province that use as a base
Causes fundamental the Tambaqui for special dishes

Preference for Disinterest of the population in Lack of resources


Direct competition necessary economic
traditional restaurants the consumption
inside the market

Poor information regarding


Lack of time in
to the benefits of fish
food preparation
tambaqui

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