Objective:

Is to analyze relation between collaboration and innovation in Food Trucks (FT) that have conformed Gastro-Parks in Tijuana (México) in order to consolidate this type of business.

Methodology:

Having regard to the above our research uses qualitative and quantitative tools (25 in depth interviews and 57 questionnaires).

Results:

Gastro-Parks support an innovative proposal. The main collaborative actions developed by the FT Gastro-Parks are those related with their image, promotion and the analysis of consumer preferences, customer service and the extensive use of data with suppliers.

Limitations:

The mayor constraints are 1) the role of factors as the experience in the market, as well as the use of technology that could be compared in further research, and 2) the role of day-to-day management in order to evaluate the economic viability and their impact in the development of gastronomy identity.

Conclusions:

Our analyses point to a moderate correlation between collaborative actions and innovation among FT Gastro-Parks. In order to reinforce this business FT Gastro-Parks must consider other collaborative efforts rather than those related to customers or suppliers; if FT Gastro-Parks can develop them, they could consolidate as an attractive option for residents and tourists.