PROCESS INNOVATION AND OPERATIONAL EFFICIENCY OF FOOD AND BEVERAGE FIRMS IN ANAMBRA STATE, NIGERIA

Abstract

The increasing demand for operational efficiency and resource optimisation in the food and beverage industry has underscored the importance of process innovation. Notwithstanding its potential benefits, the impact of process innovation on operational performance in food and beverage firms remains underexplored. Hence, this study examines the effect of process innovation on the operational efficiency of food and beverage firms in Anambra State, Nigeria. The specific objectives are to (i) ascertain the effects of workflow automation, supply chain optimisation, customer-centric innovation, and sustainability initiatives on resource optimisation in food and beverage firms in Anambra State, Nigeria. The survey research design was adopted for the study. The population of the study comprised two hundred and forty (240) employees from thirty food and beverage firms in Anambra State, Nigeria. A complete enumeration of the population was employed. Data was analysed using descriptive and inferential statistics. Hypotheses were tested using multiple regression analyses. The findings revealed that workflow automation (B=0.290, p=0.001), supply chain optimisation (B=0.250, p=0.009), customer-centric innovation (B=0.950, p=0.000), and sustainability initiatives (B=0.905, p=0.000) all significantly enhance resource optimisation and operational efficiency. The study concludes that process innovation is a critical driver of operational efficiency in food and beverage firms. Consequently, the study recommends that firms should invest in workflow automation, optimise their supply chains, adopt customer-centric innovation strategies, and integrate sustainability initiatives into operations to maximise resource utilisation and maintain competitive advantage.