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@article{182283,
        author = {Mr. Arvind Chauhan and Dr. Mridulesh Singh},
        title = {Harnessing Culinary Innovation for Cultural Promotion and Business Growth in Indian Hotels: A Strategic Assessment},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {2},
        pages = {1793-1798},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=182283},
        abstract = {The hospitality industry in India is undergoing a significant transformation driven by the integration of culinary innovation, which serves not only as a gastronomic experience but also as a medium for cultural expression and business development. This study investigates how Indian hotels are leveraging emerging culinary trends to promote local culture and drive business growth. By adopting a strategic assessment approach, the paper evaluates the intersection between innovation, localization, and market competitiveness. Through an exploration of case studies, qualitative interviews with hotel managers and chefs, and secondary data analysis, the study uncovers key enablers, barriers, and strategies in implementing food innovation. The findings underscore that culinary localization, sustainability, and experiential dining are critical to enhancing guest satisfaction, strengthening cultural identity, and improving brand value. The paper concludes with recommendations for hospitality leaders and policymakers to create a synergistic relationship between food innovation and cultural tourism.},
        keywords = {Culinary innovation, Indian hospitality, local culture, food trends, hotel growth, cultural tourism, strategic assessment},
        month = {July},
        }