THE INFLUENCE OF THE EXTERNAL ENVIRONMENT AND INTELLECTUAL CAPITAL ON THE PERFORMANCE OF A GASTRONOMIC ORGANIZATION

Under current conditions, the sustainability and competitiveness of gastronomic organizations increasingly depend not on tangible assets, but on intangible ones—with intellectual capital playing a pivotal role among them. This article examines the interrelationship between external environmental factors (of both direct and indirect impact), the components of intellectual capital (human, structural, and relational), and the organizational effectiveness of gastronomic enterprises. Applying a process-oriented approach, the study demonstrates that intellectual capital serves as a key internal mechanism for transforming external challenges and emerging opportunities into sustainable competitive advantages. Particular attention is given to the role of technologies, digital reputation, and bidirectional communication with customers as contemporary drivers enhancing organizational performance. The findings support the hypothesis that, in the digital era, the strategic management of knowledge and intangible assets determines the long-term success of gastronomic businesses.