Gaston Acurio: business model innovation and creation of a Peruvian gastronomic brand

Abstract

Learning outcomes

Identify the types of innovation that Gastón Acurio’s proposal has created. Understand the key strategies developed to grown and consolidate Peruvian food as a category internationally and as part of Acurio’s business. Identify elements of the business model using the business model canvas. Explain how elements of a business model are related, reinforce each other and drive results. Evaluate strengths, opportunities, weaknesses and threats to a business model. Analyze changes to the model that can capitalize upon or mitigate these factors based on evidence.

Case overview/synopsis

Gastón Acurio is a successful Peruvian chef and restauranteur who was key in shaping the country’s gastronomic industry. His innovative business model distinguished him from other Peruvian restauranteurs and allowed him to grow and take advantage of opportunities in Peru and internationally. His success and growth attracted US$52m in investment funding. However, his model’s challenges surfaced during a difficult restaurant launch exacerbated by a harsh review in the New York Times. Students must identify and analyze the key elements of Acurio’s business model to evaluate and propose changes to better take advantage of its strengths and opportunities, as well as to mitigate weaknesses and threats.

Complexity academic level

Master’s or MBA.

Supplementary materials

Teaching Notes are available for educators only.

Subject code

CSS 12: Tourism and hospitality.

Citation

Ontaneda, E. and Quiroga, G. (2020), "Gaston Acurio: business model innovation and creation of a Peruvian gastronomic brand", , Vol. 10 No. 1. https://doi.org/10.1108/EEMCS-01-2020-0014