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Paper Title:
"Innovation in Zimbabwe's Food Service Sector”: A Case Study on Adoption Hurdles and Growth Prospects for Bulawayo’s Small To Medium Scale Enterprises.
The study investigates the factors; both barriers and opportunities that influence the adoption of innovation and process improvement in the food service small and medium enterprise (SME) sector, with specific focus on Bulawayo, Zimbabwe. SMEs are globally acknowledged as engines of employment and socio-economic transformation, yet in developing economies they face unique structural and institutional challenges that inhibit innovation. Guided by a mixed-methods design grounded in pragmatism, the research integrated quantitative surveys (n = 250) with qualitative interviews (n = 20) to generate both measurable and contextual insights. The analysis was underpinned by the Resource-Based View (RBV), Dynamic Capabilities Theory (DCT), and Open Systems Theory (OST), allowing for a multi-dimensional understanding of innovation behaviour.
The findings revealed that innovation adoption within Bulawayo’s food service SMEs is moderate and largely incremental, dominated by product and marketing innovations, while process redesign and sustainability practices remain underdeveloped. The major barriers identified include lack of finance, inadequate infrastructure, low digital literacy, and limited institutional support findings consistent with regional and international literature (Tidd & Bessant, 2023; Zahra & George, 2022; OECD, 2023). Nonetheless, emerging opportunities exist in digitalisation, local sourcing, eco-innovation, and customer analytics, illustrating the sector’s latent capacity for adaptive creativity. Qualitative evidence underscored the significance of organisational learning, leadership, and culture as micro-foundations of innovation capability, aligning with Teece’s (2021) dynamic capabilities framework.
The study concludes that fostering innovation in Zimbabwe’s SME sector requires an enabling policy environment, targeted financing, digital infrastructure, and an entrepreneurial learning culture. It recommends the establishment of innovation hubs, SME-specific credit facilities, and green incentives to strengthen process efficiency and sustainability. By contextualising global innovation theories within an African SME setting, the research contributes to both theoretical discourse and practical policy formulation on inclusive innovation and process transformation.
Keywords:
Keywords: Innovation, SMEs, Process Improvement, Food Service Sector, Dynamic Capabilities, Zimbabwe
Cite Article:
""Innovation in Zimbabwe's Food Service Sector”: A Case Study on Adoption Hurdles and Growth Prospects for Bulawayo’s Small To Medium Scale Enterprises.", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2456-3315, Vol.11, Issue 3, page no.b354-b380, March-2026, Available :http://www.ijrti.org/papers/IJRTI2603143.pdf
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2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator