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Digital start-ups have limited resources. With the demands of rapid growth, digital start-ups need to rely on their ability to explore external knowledge and exploit it into swift innovation. Developing absorptive capacity is an alternative to overcome this difficulty. This study aims to demonstrate how the potential and realized an increase in absorptive capacity enables organizations to innovate moderated by structural ambidexterity. Empirical evidence places more emphasis on the impact of absorptive capacity on innovation but still leaves the “black-box” question of innovation and how potential absorptive capacity (PACAP) can achieve realized absorptive capacity (RACAP).

This study tests, with a structural equation model, samples collected from 143 digital start-ups in Indonesia.

The finding of this study suggests that PACAP influences the ability to innovate only if RACAP mediates it and structural ambidexterity positively moderates the relationship between these two variables.

First, this study uses digital start-up organizations as respondents. Second, this study explores the role of the structural ambidexterity that moderates the relationship between PACAP and RACAP manifested in digital start-ups organizations that are identical to temporary companies with limited resources. Third, digital start-ups have a fast-growth life cycle, unlike regular companies. Finally, the validated scale is based on data collected entirely from digital start-ups located in Indonesia, which may limit the generalizability of the findings to other industry contexts.

Start-ups suffer from the ability to innovate that increases their propensity to fail. They overcome this failure by increasing the absorptive capacity of the founding team to improve their ability to innovate. Because of limited resources available at digital start-ups, the flexibility of their management style can overcome these barriers, allowing the pursuit of both knowledge exploration and exploitation in a balanced way.

Most of the studies explained that the ability to innovate comes from absorptive capacity. In fact, they do not explore PACAP and RACAP and their relationships. Moreover, the studies also indicated that the contextual ambidexterity moderated PACAP and RACAP. Meanwhile, digital start-ups in this study revealed that structural ambidexterity with two dimensions, i.e. shared value, and behavioral integration, enables and positively moderates the relationship between PACAP and RACAP.

3D printing has been warmly welcomed by clothing enterprises for its customization capacity in recent years. However, such clothing enterprises have to face the digital transformation challenges brought by 3D printing. Since the business model is a competitive weapon for modern enterprises, there is a research gap between business model innovation and digital transformation challenges for 3D-printing garment enterprises. The aim of the paper is to innovate a new business model for 3D-printing garment enterprises in digital transformation.

A business model innovation canvas (BMIC), a new method for business model innovation, is used to innovate a new 3D-printing clothing enterprises business model in the context of digital transformation. The business model canvas (BMC) method is adopted to illustrate the new business model. The business model ecosystem is used to design the operating architecture and mechanism of the new business model.

First, 3D-printing clothing enterprises are facing digital transformation, and they urgently need to innovate new business models. Second, mass customization and distributed manufacturing are important ways of solving the business model problems faced by 3D-printing clothing enterprises in the process of digital transformation. Third, BMIC has proven to be an effective tool for business model innovation.

The new mass deep customization-distributed manufacturing (MDC-DM) business model is universal. As such, it can provide an important theoretical reference for other scholars to study similar problems. The digital transformation background is taken into account in the process of business model innovation. Therefore, this is the first hybrid research that has been focused on 3D printing, garment enterprises, digital transformation and business model innovation. On the other hand, business model innovation is a type of exploratory research, which means that the MDC-DM business model’s application effect cannot be immediately observed and requires further verification in the future.

The new business model MDC-DM is not only applicable to 3D-printing garment enterprises but also to some other enterprises that are either using or will use 3D printing to enhance their core competitiveness.

A new business model, MDC-DM, is created through BMIC, which allows 3D-printing garment enterprises to meet the challenges of digital transformation. In addition, the original canvas of the MDC-DM business model is designed using BMC. Moreover, the ecosystem of the MDC-DM business model is constructed, and its operation mechanisms are comprehensively designed.

The purpose of this study is to investigate the relationship between digital competence and the capability to innovate in the service sector and examine if this relationship is mediated by human capital in the context of COVID-19 pandemic.

Using a cross-sectional survey, data were collected from 188 service sector professionals in the United Arab Emirates. Data were analyzed using partial least square-based structural equation modeling.

The findings of partial least square based structural equation modeling analysis indicate that there is a significant positive relationship between digital competence and the capacity to innovate in the service sector, which is partially mediated by human capital.

This study contributes to knowledge by offering an understanding of the relationship between digital competence and innovation capability, especially in uncertain situations. This study also notes the importance of human capital as a strategic resource for innovation.

The food supply chain worldwide has suffered severely due to the COVID-19 pandemic countermeasures. Previous research suggests that business model innovation (BMI) could be a viable solution for recovering from the pandemic and fostering organizational resilience. This study analyzes the capabilities that enable food companies to innovate their business model and thereby increase organizational resilience.

Results were obtained using a multiple-case study approach consisting of 15 companies along the entire food supply chain. Managers and decision-makers were interviewed, and the collected insights were enriched with additional material.

The results show several capabilities that enable companies to innovate their business model due to disruption. These capabilities are categorized into four phases based on the processual representation of BMIs.

This study contributes to the understanding of BMI in the food supply chain and provides empirical evidence on the potential for business recovery through BMI.

Current open innovation (OI) and external knowledge search (EKS) research primarily shows a positive linear relationship between EKS and innovation at an individual level. However, organizational scholarship argues that excessive EKS may harm innovation. This study combines the knowledge-based view (KBV) and attention-based view (ABV) to articulate a nonlinear theory of EKS and innovation at the individual level.

The authors constructed a multi-sourced dataset covering 59,798 USA pharmaceutical patents spanning from 1975 to 2014 and employed negative binomial fixed-effect models to examine theoretical hypotheses.

We find a significant concave curvilinear relationship between EKS and innovation quantity as well as innovation quality at an individual level. An individual’s knowledge breadth and depth moderate the relationship between EKS and innovation, such that the threshold at which EKS has diminishing returns for individual innovation is higher for inventors with a broad range of knowledge and those with deeper expertise in the domain where they are innovating.

Managers should guide inventors toward a moderate investment of time and effort in EKS and should caution against over searching. Besides, managers should recognize that an inventor’s capacity for EKS is determined in part by their breadth of knowledge across various domains as well as the depth of knowledge they have in the knowledge domain where they are innovating.

We provide both parties with a clearer understanding of when EKS can begin to deteriorate an individual’s innovation performance why that deterioration occurs, and we also highlight two individual-level knowledge characteristics to take into consideration when deciding when to cease the EKS process.

This study provides a novel holistic understanding of OI and knowledge management for policymakers and organizations to nourish innovation dynamism and make the best of knowledge stocks in the community, which in turn will create endless power for sustainable social change and inclusive development.

This study contributes to OI theory by highlighting the non-linear nature of the relationship between EKS and innovation on an individual level. This represents a fundamental shift in theory on EKS and individual innovation by suggesting a major rethinking of how the two concepts relate, revealing the dark side of EKS in knowledge management if inventors engage in excessive EKS. Likewise, our study’s incorporation of the ABV informs KBV scholarship by highlighting the role of the limited attentional capacity of individuals in firm knowledge management.

As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?

Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.

Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.

The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).

In the current study based on the resource-based view (RBV), a three-way interaction model tests the relationships among human and social capital resources, innovation orientation (IO) and innovation capability in the context of new ventures.

Hierarchical linear regression modeling presents the linear relations at two decision layers of start-ups, their founders and managers. Data is collected and analyzed from 233 new ventures in Turkey.

Findings of the two and three-way interaction analyses indicate a positive relationship between human capital and innovation capability when social capital and IO are high; however, the relation turns off when low.

The study extends the previous works on the proposed link between intellectual capital (IC) resources and innovation, by confirming the moderating role of social capital and IO on the positive association between human capital resources and innovation capability.

The results show that for start-up companies, the co-existence of strong social capital and the strategic orientation towards innovation is required for the effective utilization of human capital for generating innovation capability within the organization. Thus, this study highlights the importance of networks, alliances and social relationships, together with the unification of strategic thinking, organizational learning and a culture of innovation for attaining innovation goals, which are crucial for the survival and success of these units.

This study presents the first model in the literature which examines the moderating effects of IO and social capital on the human capital-innovation capability relationship.

This paper explores whether, in the context of university–industry (U–I) collaboration, new innovation strategies can be developed through actors' interactions, the exchange of resources and the co-creation of value for and within the system. In the context of the U–I relationship, the innovation perspective can highlight the need to develop strategies that elicit new formulas of value co-creation, which then facilitate innovation as a result of actor collaboration.

A total of 45 public universities in Spain, representing 95% of the total, participated in qualitative research. Personal in-depth interviews with technology transfer officers (TTOs) were conducted by an external firm; in a second phase, two of the researchers conducted eight interviews with the directors of TTOs in those universities with higher rates of transfer.

Findings reveal that enterprises with a technological focus are strengthening their relationships with universities and attempting to build a university business ecosystem by designing strategies for value co-creation such as co-ownership, co-patenting, and co-invention.

The empirical research is conducted in Spain, and results should be interpreted according to this context. Future research should examine new contexts (other countries) to improve the robustness of the data and enrich the results, thus enabling generalization of the management consequences.

The results provide a means to design strategies under a new collaborative and innovating logic. The theoretical framework contributes to theory, with implications for management.

Previous evidence has shown a generally positive relationship between continuously developed innovation, known as innovation persistence and employment growth in firms. This study investigates whether firm size moderates this relationship and how, considering persistent product and process innovation.

The authors studied the influence of firm size on the relationship between innovation persistence and employment using a 10-year panel database of firms based on national innovation surveys. The authors consider firm size as sales and measure innovation persistence through the hazard rate of innovation spells. To assess the main model, they use a system generalized method of moments (GMM) estimator.

The authors' main findings indicate that firm size negatively moderates the relationship between persistent innovation and employment growth. These results suggest that the positive effects of product and process persistent innovation on employment growth decrease as firm size increases. The authors also find evidence indicating that the moderator role of firm size is greater when firms innovate more persistently. Robustness tests with different specifications confirm the results.

The authors show that firm size negatively affects the strength of the relationship between innovation persistence and employment growth in product and process innovations. The authors also show that the moderator role of firm size is greater when firms are more persistent in generating product and process innovation. Additionally, using a panel dataset, they provide evidence from a sample of firms in a developing country where no studies on this matter have previously been conducted.

This paper aims to investigate whether Kazakh small- and medium-sized enterprises (SMEs) that claim to compete with the informal sector are more likely to invest in innovation than their competitors who do not perceive such pressure.

Logistic regression and classification trees are performed on the Business Environment and Enterprise Performance Survey (2018–2020) to examine whether the degree of informal competition correlates with a firm's propensity to innovate.

The findings show that informal sector competition is a critical factor that shapes the organizational behaviour of Kazakh SMEs. There is a stimulating positive effect of informal competition on both product and process innovation, depending on its perceived intensity.

This study challenges conventional thinking that still views informal sector competition as a barrier to innovation and entrepreneurship by assessing whether innovation is compatible with informal entrepreneurial practice.