Search results

The purpose of this paper is to present an adaptation of a program that is at the intersection of two dynamic force fields. The first relates to imperatives impinging upon and inherent in higher education. The second ties to the concept of ecosystems as spaces for aligning actors and resources to create value.

Tables I-III present pre-test and post-test means and p-values for the paired sample t-tests for the measures.

As expected, post-test means are consistently significantly higher (or lower depending on item wording) for a shift in beliefs away from self-censoring and prejudging ideas during ideation and more toward greater openness in the ideation process.

The paper examines the outcome of an educational program.

The empirical study draws on a crowdsourced database of 221 innovations associated with the COVID-19 pandemic.

Aside from the health and humanitarian crisis, the COVID-19 pandemic has caused an acute economic downturn in most sectors, forcing public and private organizations to rethink and reconfigure service provision. The paper introduces the concept of imposed service innovation as a new strategic lens to augment the extant view of service innovation as a primarily discretionary activity.

The identified imposed service innovations were assigned to 11 categories and examined in terms of their strategic horizon and strategic stretch. The innovations are characterized by spatial flexibility, social and health outreach and exploitation of technology.

As a new area of service innovation research, imposed service innovations highlight strategic issues that include the primacy of customers and the fragility of institutions.

Situations involving imposed service innovation represent opportunities for rapid business development when recognized as such. A severe disruption such as a pandemic can catalyze managerial rethinking as organizations are forced to look beyond their existing business strategies.

As a strategic response to severe disruption of institutions, markets and service offerings, imposed service innovations afford opportunities to implement transformation and enhance well-being. This novel strategic lens foregrounds a societal account of service innovation, emphasizing societal relevance and context beyond the challenges of business viability alone.

While extant service innovation research has commonly focused on discretionary activities that enable differentiation and growth, imposed service innovations represent actions for resilience and renewal.

This study aims to identify how the personal social capital of opinion leaders contributes to the market adoption of start-up innovations.

A design-oriented case study is undertaken with a start-up company focusing on the development and commercialization of innovations in the veterinary market. Based on a literature review, the authors examine the social capital in value creation and the role of opinion leaders and use qualitative methodology and semi-structured in-depth interviews to collect data.

The adoption of innovations could start with opinion leaders that will later share their experience with other members of the professional community. In turn, social capital allows for creating a collaboration between start-ups and leaders based on a number of specific parameters.

This paper contributes to marketing literature by providing new insights regarding collaboration between start-ups and opinion leaders. The collaboration between opinion leaders and start-ups could be implemented not only in the veterinary industry but also in other industries with minor adaptations. Authors demonstrate how the social capital of external stakeholders may be used as a resource of the company for business development. The main contribution of this study is to demonstrate that social capital could be used as a parameter for the adoption of innovations. The key parameters that allow creating cooperation between start-up and opinion leader have been identified.

The purpose of this research is to better understand the human aspects of open innovation in small- and medium-sized enterprises (SMEs) by exploring how intrinsic and extrinsic motivation influence enjoyment in helping others, knowledge sharing and knowledge hiding and consequently firms' open innovation.

We collected data with a survey among CEOs in 140 SMEs and performed confirmatory factor analysis applying structural equation modeling in IBM SPSS AMOS (v. 26).

Results reveal that intrinsic motivation is positively associated with helping behavior and knowledge sharing and negatively associated with knowledge hiding. We also confirm the positive relationship between extrinsic motivation and knowledge sharing. Moreover, we find that knowledge sharing increases and knowledge hiding decreases the firm-level open innovation. Especially in high-tech industry, knowledge sharing is a vital determinant of open innovation.

Responding to the calls for a deeper understanding of the individual-level factors that determine organization-level open innovation, in this research we focus on the human aspect of open innovation in SMEs. Open innovation is a widely recognized and implemented concept among large corporations and facilitates better understanding of new technological and market developments both within and outside of organizations. However, understanding of the microfoundations of open innovation in smaller firms is still limited, but this steam of research is growing rapidly.

This paper aims to identify the factors that are constraining technological innovation to support the development of coalbed methane in China.

The analysis applies ideas relating to national and sector systems of innovation to explain why China’s strategies to support research and technological innovation have failed to stimulate the desired progress in coalbed methane production. It also provides a counter-example of the USA that implemented a number of measures in the 1970s that proved very effective.

The deficiencies of China’s research and development strategies in support of coalbed methane development reflect the national and sectoral systems of innovation. They are exacerbated by the structure of the national oil and gas industry. Key constraints include the excessively top-down management of the national R&D agenda, insufficient support for basic research, limited collaboration networks between companies, research institutes and universities and weak mechanisms for diffusion of knowledge. The success of the USA was based on entirely different systems for innovation and in quite a different industrial setting.

The originality of this analysis lies in placing the challenges facing research and innovation for China’s coalbed methane development in the context of the national and sectoral systems for innovation and comparing with the approach and success of the USA.

This paper reviews the literature, foundational works and current trends related to the adoption of open innovation (OI) practices in the food industry, with a particular focus on the food value chain, using a bibliometric and content analysis approach.

This study is based on 84 published documents in the field of food OI obtained using the Scopus database. First, a bibliometric analysis was conducted using a bibliographic coupling and co-citation analysis approach to understand the common themes and key clusters of food OI research. It further highlighted authors, countries, journals, years of publication and subject areas to comprehend the scope of the established literature. Second, a content analysis was undertaken to examine the titles and abstracts of the documents to explore the intersection of OI and the food value chain.

This study provides an integrated framework of the intersection of OI and the food value chain, including information about under-researched and emerging areas in the field of food innovation. It also highlights the critical challenges associated with OI food research and practices.

Practitioners can use the findings to uncover areas with limited open innovation adoption in the food value chain. They can identify extended research areas to explore the food value chain using an open innovation perspective, in different contexts within the food and beverage (F&B) industry. The framework can also be used for conducting comparative studies of current food innovation trends across different contexts within the F&B industry.

By adopting a multi-step approach involving a computer-assisted bibliometric examination complemented by a manual review undertaken through the lens of the food value chain, this literature review provides fresh and unique insights into past and present research on OI in the food industry and paves the way for future studies by laying out specific research avenues.

Through a comprehensive review of the literature on open innovation (OI), this study aimed to achieve two objectives: (1) to identify the main thematic areas discussed in the past and track their evolution over time; and (2) to provide recommendations for future research avenues.

To achieve the first objective, a method based on text mining was implemented, with the analysis focusing on 1,772 journal articles published between 2003 and 2018. For the second objective, a review based on recent and relevant papers was conducted for each thematic area.

The paper identified nine thematic areas explored in existing research: (1) context-dependency of OI, (2) collaborative frameworks, (3) organizational dimensions of OI, (4) performance and OI, (5) external search for OI, (6) OI in small and medium-sized enterprises, (7) OI in the pharmaceutical industry, (8) OI and intellectual property rights, and (9) technology. The analysis of the most recent papers belonging to the more investigated areas offers suitable suggestions for future research avenues.

To the best of the authors’ knowledge, no review has yet been undertaken to reorganize the OI literature.

Technological platforms encourage the exchange of knowledge and creation of new ideas that create new value for participating members who pool and combine their knowledge, facilities, tools and skills, thus contributing to the development of innovative solutions. This paper focuses on hackathon platforms, working as open innovation intermediaries, investigating their role and functions and exploring how they encourage the collaboration and the innovativeness among participants in order to boost their innovative new ideas.

The research method is a qualitative design that includes in-depth interviews of ten stakeholders that play different roles in “Hack for Travel,” the case under analysis. It is a hackathon organized entirely online, as a response to the crisis generated by coronavirus disease 2019 (COVID-19).

Findings revealed six processes developed by the hackathon platform used to effectively organize the event and facilitate participants to cooperate and share knowledge in order to boost the spread of innovative ideas. Results identify how hackathons should be organized and through which processes they work as innovation platforms.

This is one of the first attempts to study the increasing phenomenon of hackathons, providing theoretical contribution and practical implications about their role in developing innovation.

Innovation ecosystems can emerge and grow organically, but the process can also be managed through conscious intervention. Therefore, this study observes different motivations and expectations for each group of actors. The lack of alignment between actors could have a negative influence on the development of innovation ecosystems. This study aims to analyze the coordination strategies of the actors throughout the life cycle of innovation ecosystems.

This study develops and proposes a model for coordinating innovation ecosystems based on the theoretical backgrounds of the ecosystem life cycle and ecosystem coordination.

This study argues that each stage of an innovation ecosystem’s life cycle – inception, launching, growth and maturity – demands different coordination strategies. Initially, networks are simpler and thus the coordination issues are less difficult. However, as the ecosystem evolves and the complexity of the networks increases, a more sophisticated strategy, such as orchestration or choreography, is needed.

This is a theoretical study that recommends further research to test this model.

The understanding of coordination and stages of the life cycle of an innovation ecosystem can guide actors in the design of strategies for developing of ecosystems.

The proposed framework could support strategies to engage civil society in actions to develop innovation ecosystems.

This study presents a framework to understand the coordination strategies better, considering the stages of an innovation ecosystem’s life cycle.

This paper investigates the extent to which the COVID-19 pandemic has accelerated service innovation in the restaurant sector. It explores the use of digital technologies (DT) as a safety-empowerment and resilient strategy in the food-service industry during the pandemic. It also investigates the impact of DT on customers' risk perception (CRP) and customers' intention to go to restaurants (CIR) in Italy.

Based on the theory of planned behaviour and perceived risk theory, this study investigates a sample of customers residing in Italy. Multiple regression and mediation analyses are conducted to test the research hypotheses, adapting the logic model developed. Using the bootstrapping technique, this study also explores whether the pandemic has moderated the relationship among several variables adapted from the literature. Robustness tests are also performed to corroborate the analysis.

The pandemic has accelerated the food-service industry's digital transformation, forcing restauranteurs to implement DT to survive. Findings show that DT support restauranteurs in implementing innovative services that reduce interactions and empower cleanliness among workers and customers, reducing CRP and preserving CIR. Thus, managing risk perception is helping the restaurant sector to recover.

Practical implications are presented for policymakers to catalyse the digital transformation in small- and medium-sized restaurants. The results may also be beneficial for entrepreneurs who can implement innovative service practices in order to reduce interaction and empower cleanliness levels. Moreover, academics can use these results to conduct similar research in other geographical contexts.

The present research represents the first study investigating the relationship between the use of digital technologies and the intentions of customers to go out for dinner during the ongoing pandemic in Italy.