Analysis of the Liability of Newness in the creative economy: a multi-case study on gastronomic enterprises
DOI:
https://doi.org/10.5281/zenodo.17459165Keywords:
Gastronomy, Creative Economy, Liability of Newness, Research, StrategiesAbstract
Although there are studies that examine the Liability of Newness (LoN) in other sectors, few focus on the creative economy. The discussions proposed here connect the concepts of LoN and strategy within gastronomic enterprises. The objective of this research is to analyze the vulnerabilities faced by gastronomic entrepreneurs and the strategies they use to overcome them. The methodological approach involves a multiple-case study, with data collected through semi-structured interviews and analyzed using content analysis techniques. The results, based on the literature, show that internal factors such as the lack of routines, the need to define new roles, and organizational learning, as well as external factors like challenges in accessing critical resources, establishing connections and legitimacy, and low awareness of regulations, are the main causes of vulnerability in the studied gastronomic ventures. Based on learning, the strategies to overcome these challenges include resource mobilization agility, engagement with key stakeholders, the ability to manage difficult environments, and relationship management. In line with the research objectives, the results support the theoretical implications and provide recommendations to strengthen gastronomic ventures in Grão Mogol.
Downloads
References
Abatecola, G., & Uli, V. (2016). Entrepreneurial competences, liability of newness and infant survival. Journal of Management Development, 35(9), 1082-1097. https://doi.org/10.1108/JMD-09-2014-0094
Aguiar, E. P. S., Melo, S. M. C. de, & Eusébio, M. C. de A. (2020). Gastronomia e desenvolvimento turístico: uma revisão sistemática da literatura. Research, Society and Development, 9(7), 628-649. https://doi.org/10.33448/rsd-v9i7.4287
Aldrich, H., & Auster, E. R. (1986). Even dwarfs started small: Liabilities of age and size and their strategic implications. Research in Organizational Behavior. 8, 165-198. https://www.researchgate.net/publication/228221131_Even_Dwarfs_Started_Small_Liabilities_of_Age_and_Size_and_Their_Strategic_Implications
Almeida, J. R., & Silva, P. M. (2019). O papel do capital social no desenvolvimento de pequenos negócios gastronômicos no Sertão de Pernambuco. Revista Brasileira de Empreendedorismo, 8(2), 203-221. https://doi.org/10.18543/rbe.8.2.2019
Araújo, A. B. R., Braga, S. de S., & Gonçalves, M. F. (2022). Gastronomia regional do Piauí: Uma ferramenta de descobertas culturais. Anais Brasileiros de Estudos Turísticos (ABET), 12, 1–12. https://doi.org/10.5281/zenodo.6823794
Bardin, L. (2011). Análise de conteúdo. São Paulo: Edições 70.
Barroco, L. M. S., & Barroco, H. E. (2008). A importância da gastronomia como patrimônio cultural, no turismo baiano. TURYDES: Revista sobre Turismo y Desarrollo local sostenible, 1 (2), 4.
Castro, F. M. M., Cavalcante, L. M., & Rabelo, S. A. S. (2020). Transformando vidas: grau de adesão a uma proposta de empreendedorismo gastronômico para mulheres em situação de vulnerabilidade social. Revista Iberoamericana de Turismo, 10(2), 61-76. https://doi.org/10.2436/20.0.432.276
Dachary, A. A. C., Burne, S. M. A., & Arnaiz, F. C. (2020). O turismo em tempos de ajustes. Revista Latino-Americana de Turismologia (RELAT), 6, 1–11. https://doi.org/10.34019/2448-198X.2020.v6.33112
De Paula, P. P. (2021). Vulnerabilidade inicial e configuração empresarial pós-incubação: uma explicação fuzzy e empírica da sobrevivência organizacional com inteligência artificial [Tese de doutorado, Universidade de Brasília]. Repositório Institucional da UnB. https://repositorio.unb.br/
De Paula, P. P. D., Santos, C. D. D., & Couto, F. F. (2023). Organizational survival of technology-based enterprises after incubation: a qualitative comparative explanation. Revista Brasileira de Gestão de Negócios, 25 (4), 498-515. https://doi.org/10.7819/rbgn.v25i4.4139
De Paula, P. P., & Dos Santos, C. D. (2024). Vulnerabilidade inicial pós-incubação: prevendo a sobrevivência organizacional com aprendizagem de máquina. Revista Gestão e Desenvolvimento, 21(1), 28-50. https://doi.org/10.1234/rgd.v21i1.0001
De Paula, T. M. (2016). A economia criativa analisada na produção do souvenir gastronômico: um estudo sob o viés cultural (Dissertação de mestrado). Universidade de Caxias do Sul, Caxias do Sul.
DeVaughn, M. L., & Leary, M. M. (2018). Learn by doing or learn by failing? The paradoxical effect of public policy in averting the liability of newness. Group & Organization Management, 43(6), 871-905. https://doi.org/10.1177/1059601116674826
Dias, L. S., & Souza, R. C. (2020). Estratégias de resiliência no turismo gastronômico: o caso de Bonito-MS. Turismo e Desenvolvimento Regional, 5(1), 83-101. https://doi.org/10.18227/rtdr.v5i1.2456
Franco, M. L. P. B. (2008). Análise do conteúdo. Brasília, DF: Líber Livro.
Fusté-Forné, F. (2017). La gastronomía en el marketing turístico. Anais Brasileiros de Estudos Turísticos, 7(3), 88-99. https://doi.org/10.34019/2238-2925.2017.v7.3169
Godin-Matos, B., & Emmendoerfer, M. (2023). Gastronomia, cultura alimentar, segurança alimentar e políticas públicas em uma cidade criativa pela gastronomia. In Anais do Encontro Nacional de Ensino e Pesquisa do Campo de Públicas. V Encontro Nacional de Ensino e Pesquisa do Campo de Públicas. https://anepecp.org/ojs/index.php/br/article/view/324
IBGE – Instituto Brasileiro de Geografia e Estatística. (2022). Censo Brasileiro de 2022. Rio de Janeiro: IBGE.
Jarocki, I. M. C. (2009). Circuito Delícias de Pernambuco: a gastronomia como potencial produto turístico. Turismo em Análise, 20(2), 321-344. https://doi.org/10.11606/issn.1984-4867.v20i2p321-344
Nelson, R. R., & Winter, S. G. (1982). The Schumpeterian tradeoff revisited. The American Economic Review, 72(1), 114-132. http://www.jstor.org/stable/1808579
Oliveira Araújo, T. M., & Silva, A. G. (2013). O potencial turístico e gastronômico de cidades históricas mineiras. Revista Brasileira de Turismo Cultural, 8(1), 45-61. https://doi.org/10.18227/rbtc.v8i1.8764
Oliveira, S. L., & Carvalho, P. M. (2021). O turismo histórico em Grão Mogol: perspectivas e desafios. Caderno de Estudos em Turismo, 10(2), 115-129. https://doi.org/10.46551/cet.v10i2.3212
Peccini, R. (2013). A gastronomia e o turismo. Rosa dos ventos, 5 (2), 206-217.
Reis, A. C. F. (2008). Transformando a criatividade brasileira em recurso econômico. In A. C. F. Reis (Org.), Economia Criativa como Estratégia de Desenvolvimento: uma visão dos países em desenvolvimento (pp. 14-49). São Paulo: Itaú Cultural e Garimpo de Soluções.
Ribeiro, A. C., & Costa, R. F. (2021). Marketing digital e inovação no turismo enogastronômico: um estudo no Vale dos Vinhedos. Revista de Administração Contemporânea, 25(3), 345-362. https://doi.org/10.1590/1982-7849rac2021200019
Richards, G., & Munsters, W. (2010). Cultural tourism research methods. Wallingford: Cab International.
Silva, A. M., & Martins, L. F. (2016). Gastronomia como patrimônio cultural: um estudo de caso. Revista Turismo em Análise, 27(2), 321-344. https://doi.org/10.11606/issn.1984-4867.v27i2p321-344
Souza, V. H., & Ferreira, R. S. (2020). Pequenos negócios e turismo no norte de Minas Gerais: o caso de Grão Mogol. Revista de Economia Regional e Urbana, 12 (1), 67-84. https://doi.org/10.1016/j.reru.2020.05.002
Stinchcombe, A. L. (1965). Organizations and social structure. In P. P. March (Ed.), Handbook of organizations (pp. 142-193). Rand McNally.
Teyin, G. (2024). Evaluation of the gastronomy tourism potential of Beykoz district by SWOT analysis. Anais Brasileiros de Estudos Turísticos. https://doi.org/10.5281/zenodo.10967110
UNWTO – World Tourism Organization. (2012). Global report on food tourism. AM Reports, 4, Madrid.
Williams, A. M., Rodríguez Sánchez, I., & Škokić, V. (2021). Innovation, risk, and uncertainty: A study of tourism entrepreneurs. Journal of Travel Research, 60(2), 293-311. https://doi.org/10.1177/0047287519896012
Yang, T., & Aldrich, H. E. (2017). “The liability of newness” revisited: Theoretical restatement and empirical testing in emergent organizations. Social Science Research, 63, 36-53. https://doi.org/10.1016/j.ssresearch.2016.09.006
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Anais Brasileiros de Estudos Turísticos

This work is licensed under a Creative Commons Attribution 4.0 International License.
This journal provides immediate open access to its content, following the principle that providing free scientific knowledge to the public provides greater democratization of world knowledge.
Authors must agree to the following terms relating to copyrights:
(a) Authors keep all copyright and grant the to the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License that allowing job sharing with recognition of authorship of the work and initial publication in this journal.
(b) Authors are allowed to assume additional contracts separately, for non-exclusive distribution of the version of the work published in this journal (e.g. publish in institutional repository or book chapter), with recognition of authorship and initial publication in this magazine.
(c) Authors are allowed and are encouraged to publish and distribute their work online (e.g. in institutional repositories or on your personal page) since they do not do this before or during the editorial process, as this can generate productive interchange, as well as increase the impact and citation of work aired. (See Effect of Free Access).









