The Theories Of Creativity, Innovation, And Food Entrepreneurship

According to Ward, behind the existed creativity there are several experiments, which include trial and error also from research and observation. To create a big thing we have to put a big effort in the process, therefore, there is no instant result and it goes well on making innovation. According to Kuczmarski (1996), innovation is a paradigm, attitude, or a way of thinking focused over the present time into the long-term vision. Moreover, Johannessen et al (2001) stated innovation is focused on novelty and newness which divided into 3 main concerns:

1. What is new? Evidence of obscurity in determining about innovation is new can figure out thru research and observation in studies.
2. How new? An existing innovation nowadays mostly are coming from the existed thing that has been recreated with different function and meaning.
3. New to whom? It is cover products and processes innovations are newness to the industry rather than market because industry represents a wider and clear framework. An innovation is coming from someone that has a character of ownership for making something real, capable to make novelty and responsible with everything which is a definition of an Entrepreneur, stated by Johnson (2001). Not only to focus on newness, but Shane and Venkataraman are also said uncovering and utilizing profitable chance the principal for wealth creation thru entrepreneurship. It is true if entrepreneurship is a door to gain more profit because to discover a new thing is based on a brilliant idea and not anyone can produce that, therefore the selling point is on right there. If an entrepreneur can manage his idea through a deep research so it could be a precious product or food in the market.

To sell the product, an entrepreneur needs strategic entrepreneurship which encompasses entrepreneurial performance and strategic sight stated by Ireland. If there is an opportunity to improve the restaurant due to the market trend and demand, but they fail to exploit this chance become an advantage because lack of strategy, it could reduce the rate of restaurant profit which is not good for wealth creation, therefore strategic entrepreneurship is the best solution to avoid this case, he continued (2003). Furthermore, strategic entrepreneurship can figure out from this structure.

In general, entrepreneurial mindset needs to meet with entrepreneurial culture and leadership because both of them have a main role to describe the opportunities, strengths and weaknesses, options and real entrepreneurial framework. From that information, an entrepreneur can manage the strategy to face an upcoming problem and give the solution then he can applying his creativity and developing innovation into the product that would meet a competitive advantage which needs to be maximized very well to create massive wealth for company or restaurant, said Ireland (2003). That structure is good for the Author to become an entrepreneur soon by applying this model to create a clear framework for new product development (NPD).