Part II

Abstract This study utilizes a framework for culinary product innovations as a distinctive capability specifically to foodservice operations. Following a more thorough discussion of the innovation process in Part I, results are provided using a rice flour beignet project as a case study of the proposed process. The rice flour beignet study uses a culinary identity perspective and provides an example of the linking process between firm objectives and the external environment. Using this framework, rice flour beignets were formulated that provide 45% lower oil absorption, 32% fewer calories and are preferred over the traditional wheat flour beignet by consumers and a trained sensory panel.