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This study develops a sequential process model to address how to improve firm performance by responding to external stakeholder pressures in service contexts.

The model posits that external stakeholder pressures affect firm performance through organizational learning, green creativity and environmental performance. Data from 219 service firms are utilized to test the hypotheses. A sequential mediation approach is adopted to analyze the model.

Results reveal (1) organizational learning mediates the effects of government, customer and supplier pressures on firm performance, (2) environmental performance mediates the effect of customer pressure on firm performance, (3) organizational learning and green creativity serially mediate the effects of the three stakeholder pressures on firm performance and (4) the three external stakeholder pressures enhance firm performance through organizational learning, green creativity and environmental performance in a sequential manner.

This study originally contributes to the service literature by providing a sequential process lens to address how to improve performance by responding to external stakeholder pressures.

This paper examines the effect of market knowledge on market success of product innovativeness and the moderating role of absorptive capacity. We separated market knowledge into market diversity and market significance components and examined their effects on radical product innovation performance.

This paper adopted the secondary database study. Excluding cases with missing values of main variables, a total of 1,219 Taiwanese manufacturing firms from the Third Taiwan Technology Innovation Survey (TTIS3) database were used to test the hypotheses. A moderated hierarchical regression approach was utilized to analyze the data.

The results revealed that the relationship between market diversity and radical product innovation performance is a predominantly positive concave downward curve. In contrast, the relationship between market significance and radical product innovation performance is a predominantly negative concave downward curve. Furthermore, the results also indicated that absorptive capacity has different moderating effects on the relationships between market diversity/significance and radical product innovation performance. Absorptive capacity enhances the negative effect of market significance but suppresses the positive effect of market diversity on radical product innovation performance.

This paper is the first research which contributes to examining the relationship between market knowledge and radical product innovation sale performance.

This study empirically tests a brand ownership framework based on psychological ownership theory. It examines the role of participative brand development in developing brand ownership among different social value orientation (i.e. proself and prosocial). Furthermore, it examines brand ownership's effects on various food brand supportive behaviours and the moderating role of consumer perceived ethicality.

To understand the participative brand development effect on brand ownership and brand supportive behaviours of organic food and local cultural food from the consumer perspective, primary data collected via 668 valid questionnaires tested the conceptual model using partial least squares structural equation modelling.

Participative brand development has a significant influence on brand ownership. Moreover, brand ownership is an important factor in affecting brand supportive behaviours. The negative relationship between brand ownership and positive word of mouth for those who have higher consumer perceived ethicality is significant. Moreover, social value orientation, the relationships between participative brand development and brand ownership differ significantly.

First, it only focusses on the antecedents of brand ownership among different proself and prosocial groups in Taiwan. However, Taipei, as an important city in Taiwan, is a microcosm of Taiwan's food development. It can reflect the problems existing in Taiwan's current food development process from one side. Second, customer perceived ethicality was moderated into the psychological ownership model to extend it. Future studies may consider sustainable consumer behaviour (White et al., 2019) and other variables to explain the antecedents and consequences of brand ownership on the moderating role. Third, more multi-group analyses may explore the antecedents of brand ownership of more and different groups.

First, the participative brand development of proself groups (such as organic food marketers) towards brand ownership should emphasize the health and safety associated benefits of organic foods. If consumers perceive more health and safety benefits from adopting organic foods regarding their well-being needs, they will be more willing to increase their use of organic foods. Second, local cultural food marketers play a significant role in promoting processed foods, creative gourmet, rural leisure and festival events. In the current stage of local cultural food development, the more immediate consequences of pro-environmental behaviours for a given city, region or neighbourhood can make environmental actions and outcomes seem more tangible and relevant (Scannell and Gifford, 2013). Organic and local cultural food marketers should also pay attention to the change in the psychology of different group members and adjust marketing strategies appropriately.

Consumers who are convinced that organic foods strongly adhere to the environmental and ethical principles they value may intensify their organic buying behaviour. Drawing on people's attachments to a specific place (Gifford, 2014), festival events can lead to engagement in local cultural products consumption. People may be subject to the opinions of important people, such as family members, relatives and friends. Therefore, communities could advocate for local cultural food via word of mouth and consume local cultural food daily to create a good pro-environmental atmosphere.

This is the first study to investigate the antecedents and consequences of brand ownership and the moderators of these relationships in the context of organic food and local cultural food.

The study discusses organic agricultural product persuasion using an empirical survey. This study argued that strong argument persuasive advertising message would trigger individuals' self-reference to the harm of pesticide residue in non-organic agricultural product, which would raise their purchase intention of organic agricultural product.

The present study conducted an empirical investigation in Taiwan by recruiting 527 Taiwanese participants using the convenience sampling procedure. The current research performed structural equation modeling analysis and used LISREL software to report the analytical results.

Individuals with health consciousness may perceive a high-level risk of non-organic agricultural product, which would raise individuals' fear perception to the harm of pesticide residue. Fear perception will increase individual's purchase intention of organic agricultural product. Results can help industry practitioners benefit from the results by enabling them to develop their advertising strategy for organic food.

Results can help industry practitioners benefit from the results by enabling them to develop their advertising strategy for organic food.

Many service firms have adopted creativity reinforcement mechanisms to manage employee-based service creativity so as to pursue their performance growth. However, its impact on firm performance has rarely been investigated in the extant research. The purpose of this paper is to satisfy this knowledge gap through an examination of how service creativity reinforcement (SCR) affects a firm’s performance.

Two samples were used to test the hypotheses. The first sample included a total of 4,381 service firms and was analyzed by using a traditional moderated regression method in relation to sales growth as the outcome variable. Due to a number of missing values, the second sample was reduced to 1,481 service firms. This sample was analyzed by using a moderated fractional regression method and the outcome variable was innovation performance. Furthermore, a multi-valued treatment approach with the augmented inverse-propensity weighted estimator was adopted to assess the performance effect that was associated with each of the SCR mechanisms.

Statistical analyses suggested that SCR positively affected both the firm’s performance and its innovation performance. Specifically, the stronger performance effects of SCR were associated with firms that had high innovation intensity, were small service firms and were part of the knowledge-intensive business service (KIBS) sector. The results also found that brainstorming sessions, a multi-disciplinary team approach, task rotation and non-financial incentives had greater performance effects than other mechanisms, especially for firms in the KIBS sector that had high innovation intensity. In addition, the results indicated that team-level mechanisms were more effective in developing highly innovative services than were individual-level mechanisms.

This study has contributed to the service literature by developing a contingency framework for SCR. This study has also advanced service research through the presentation of contextual effects associated with each mechanism of SCR.

This study develops a framework to examine how, why and when different traits of employee curiosity affect service creativity by considering the roles of knowledge sharing and task autonomy.

To reduce common method bias, this work separated the variables investigated into three parts, each of which was randomly used to collect data at three different periods. A total of 822 matched questionnaires obtained from frontline employees of service firms provided useable data for hypothesis tests. A moderated mediation approach was employed to analyse the data.

Results are as follows: (1) Deprivation sensitivity, joyous exploration and social curiosity have positive effects on knowledge collecting (KC) and knowledge donating (KD). (2) KD mediates the relationships between the three curiosity traits and service creativity. (3) Task autonomy enhances and suppresses the mediating effects of KC and KD, respectively, on the curiosity–service creativity relationship.

This study has two main research implications: First, as different types (traits) of employee curiosity have different effects on service creativity, a single-dimensional view of employee curiosity may mask the differences of individual dimension and lead to a oversimplified conclusion. Second, lifting the vein from employee curiosity to service creativity has to consider the roles of knowledge sharing and task autonomy.

This research is the first to contribute to the service innovation literature by revealing the underlying mechanisms through which different types of employee curiosity affect service creativity and uncovering the moderating roles of task autonomy in the process mechanisms.

The purpose of this paper is to present a contingency model to examine how technological capacity, promotion capacity, and technological substitution affect the supplier collaboration‐new product performance relationship.

This study uses data from a Government survey of technological innovation. A total of 201 machinery/electronics equipment manufacturing firms in Taiwan comprise the sample. A Tobit regression analysis is adopted to analyze the data.

It is found that technological capacity and promotion capacity enhance the effect of supplier collaboration on new product performance. Technological substitution mitigates the relationship between supplier collaboration and new product performance.

The sample of this study just focuses on machinery/electronics equipment manufacturing firms. The new insights of this study imply that by failing to consider the contingency roles of technological capacity, promotion capacity, and technological substitution, previous research may have assumed away the conditions external and internal to a firm and thus may have reached an oversimplified view of the link between supplier collaboration and product innovation performance.

Firms can improve the effect of supplier collaboration on product innovation by enhancing their technological capacity and promotion capacity.

The paper makes contributions to explain why some firms attain better new product performance than others under the same level of supplier collaboration.

The purpose of this paper is to examine whether matching pay policy with innovation strategy really improves firm performance.

Three technology‐based service sectors (software, information system integration, and IC design) comprise the analytical samples. A hierarchical multiple regression method is adopted to examine the research hypotheses.

Examinations reveal that the positive effect which pay policy combined with innovation strategy has on firm performance is only found in IC design service firms.

Industry serves as a moderator in the relationship between the match and firm performance. However, this examination concentrates on the technology‐based service sectors only.

Matching pay policy and innovation strategy cannot be regarded as a panacea for improving firm performance.

This study makes an interesting contribution to understanding the strategic perspective of compensation.

The purpose of this paper is to answer why wet markets still survive in Taiwan while facing to fierce competition from western-style supermarkets.

The authors adopt the perspectives of retail service to develop a model to address how food quality, relational benefit, and personnel service affect consumers’ satisfaction. A sample of 250 consumers was surveyed in a major wet market at Taiwan.

The results obtained from the partial least square (PLS) method reveal that food quality and relational benefit positively affect consumers’ satisfaction, and the effects of these increase with time; employee service has a positive effect on consumers’ satisfaction, but the effect decreases with time; and the ambience does affect consumer satisfaction, but the store design does not.

This paper provides empirical answers to the question about why wet markets still play a critical role in the food retailing industry in a newly industrial economy where consumer’ tastes are supposed to be more westernized or so-called ‘supermarketized’ four decades after the introduction of supermarkets.

To examine the moderating effect of employee benefits on the relationship between labor input and firm output.

Three high‐tech sectors, covering different time periods, are taken as the analytical samples. An extended Cobb‐Douglas production function is adopted to examine the research hypotheses.

Examinations reveal that employee benefits have a moderating effect on firm productivity, irrespective of industry or firm size. Furthermore, the effect size is greater in small to medium‐sized enterprises (SMEs) than in large firms.

Using benefits to achieve competitive advantage for SMEs seems to be more important than for large firms. However, this examination concentrates on the electronics industry only.

Benefits can help a firm achieve competitive advantage through better quality of labor.

This study makes an interesting contribution to the understanding of the relationship between benefits and firm productivity.