Resumo

SALAZAR, Viviane Santos; MORAES, Walter Fernando Araújo de  e  LEITE, Yákara Vasconcelos Pereira. I drank “caldo de mocotó” then i got strong! Strategic resources development process in gastronomic restaurant. Rev. Tur. Anál. [online]. 2016, vol.27, n.3, pp.668-695. ISSN 1984-4867.  http://dx.doi.org/10.11606/issn.1984-4867.v27i3p668-695.

Understanding the origins of competitive advantage of enterprises is fundamental for their survival in the market. One of the most important theories to explain the competitive advantage of companies is Resource-Based View (RBV), in which the strategic resources are the main reason for the superior development of the enterprises. The objective of this paper is to analyze the development and/or acquisition of strategic resources of a Brazilian gastronomic restaurant. The methodology used was a case study of Mocotó Restaurant and data collection methods were interviews, documents analysis, videos and photos. The method of analysis was the content analysis with the help of Atlas.ti. The results show that the main strategic resources are organizational culture, social networking and the ability to innovate and to create of the chef, that were developed internally.

Palavras-chave : Strategic Resources; Resource-Based View; Restaurant.

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