Effects of ambidextrous human capital deployment on the performance of haute cuisine restaurants

This study examines the impact of different types of human capital on the performance (reputation, customer satisfaction and organizational efficiency) of haute cuisine restaurants. The human capital is classified in three types: synchronized specialist human capital, sequential specialized human capital and ambidextrous human capital. The data were collected from 152 Spanish haute cuisine restaurants. Linear regressions were used to test the hypotheses. One of the most revealing results shows that ambidextrous human capital has a significant effect on customer satisfaction. This positive effect is a reaffirmation of the link between innovation and customer satisfaction.