Workplace Innovation and Knowledge Management as Predictors of Employee Performance in the Restaurant Industry of Davao City
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Abstract
With the contemporary competitive service industry, restaurants are using innovation and knowledge assets more to drive employee performance. Still, there are limited empirical studies in the Philippine foodservice industry on this aspect. This paper bridges the research gap by examining the impact of workplace innovation and knowledge management on the performance of rank-and-file restaurant employees in Davao City. Utilizing a quantitative correlational design, data were collected from 150 regular employees via a standardized survey instrument. Descriptive statistics described respondent characteristics, whereas Pearson correlation and multiple regression analyses tested the strength and predictive value of workplace innovation and knowledge management on performance outcomes. Outcomes indicated high positive correlations between worker performance and workplace innovation (r = .71, p < .05) and knowledge management (r = .75, p < .05). Regression analysis validated these variables as significant predictors, explaining 64.1% of the performance variation (R² = .641, F = 131.13, p < .001). The primary drivers were idea generation, knowledge sharing, and technical skill development, which were associated with increased productivity, flexibility, and job satisfaction. These results underscore the practical importance of cultivating innovative cultures and promoting robust knowledge-sharing practices to enhance workforce performance and organizational competitiveness in the restaurant industry.
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