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Drawing on the resource-based view, we propose a model to understand the roles of human capital, market and entrepreneurial orientation, absorptive capacity and ways to improve performance with an effective innovation strategy for hospitality development. We combine the Fuzzy Delphi Method, Decision-Making Trial and Evaluation Laboratory and analytic network process to demonstrate the interactions and relations among critical criteria by using data from 20 Taiwanese restaurant entrepreneurs obtained in 2015–2017. The positive effects of human capital, market orientation, entrepreneurial orientation and absorptive capacity on innovation performance are confirmed. These findings advance resource-based scholarship and highlight the value of understanding the relationship between a restaurant’s tangible and intangible resources for hospitality development.

Innovation Strategy Development and Facilitation of an Integrative Process with an MCDM Framework