The paper presents findings on how innovative capacity influences sustainable food tourist inflows to African-ethnic Restaurants (AERs) in East Africa. Informed by the Dynamic Capabilities Theory, a multiple case study approach was adopted to capture what the owner- managers bring to the research inquiry. This helped in an in-depth understanding of patterns and relationships of meanings. The study reveals that continuous food quality improvement, adoption of new technology, innovative authenticity assurance, customer involvement and personalized service, and engagement of dynamic tour and travel agents are strategically relevant in influencing sustainable food tourist inflows to AERs. Continuous use of popular flavourings, fresh materials, and adoption of best culinary practices such as “marinating” are a major reason for tourists’ re-visits to AERs. The findings further reveal that adoption of new technology for fast food preparation, attractive food presentation, and apposite service temperature lead to tourist attraction. It also emerged that the ability to respond to guest unique requests and specification is a valuable capability. In addition, the use of traditional paraphernalia, indigenous ingredients and, hiring creative traditional chefs is critical in retaining food tourists. Moreover, provision of diversity through an elaborate African buffet, eclectic cuisine, and regular menu reviews was found to be vital in attracting visitors to AERs. Thus, the study through innovative capabilities-based model, provides a theoretical explanation for food tourists’ influx to AERs, and presents implications for policy and practice.

本文介绍了有关创新能力如何影响可持续食品游客流入东非非洲民族餐馆（AER）的发现。在动态能力理论的指导下，采用了多案例研究方法来捕获所有者-经理带给研究查询的内容。这有助于深入理解意义的模式和关系。研究表明，持续提高食品质量，采用新技术，创新的真实性保证，客户参与和个性化服务以及动态旅行社和旅行社的参与在影响可持续的食品游客向AER的流入方面具有战略意义。持续使用受欢迎的调味料，新鲜材料，以及采用最佳烹饪方法（例如“腌制”）是游客重新访问AER的主要原因。研究结果进一步表明，采用新技术进行快餐制备，有吸引力的食物展示和适当的服务温度会吸引游客。还出现了响应客户唯一请求和规范的能力是一种宝贵的能力。此外，使用传统的用具，本地食材以及聘请富有创造力的传统厨师对于留住美食游客至关重要。此外，还发现通过精心制作的非洲自助餐，折衷主义美食和定期菜单评论来提供多样性对于吸引AER的游客至关重要。因此，通过基于创新能力的模型进行的研究为美食游客涌入AER提供了理论解释，