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The aim of this paper is to assess the performance of different widely-adopted models to forecast Italian hotel occupancy. In particular, the paper tests the different models for forecasting the demand in hotels located in urban areas, which typically experience both business and leisure demand, and whose demand is often affected by the presence of special events in the hotels themselves, or in their neighborhood.

Several forecasting models that the literature reports as most suitable for hotel room occupancy data were selected. Historical data on occupancy in five Italian hotels were divided into a training set and a test set. The parameters of the models were trained and fine-tuned on the training data, obtaining one specific set for each of the five Italian hotels considered. For each hotel, each method, with corresponding best parameter choice, is used to forecast room occupancy in the test set.

In the particular Italian market, models based on booking information outperform historical ones: pick-up models achieve the best results but forecasts are in any case rather poor.

The main conclusions of the analysis are that the pick-up models are the most promising ones. Nonetheless, none of the traditional forecasting models tested appears satisfactory in the Italian framework, although the data collected by the front offices can be rather rich.

From a managerial point-of-view, the outcome of the study shows that traditional forecasting models can be considered only as a sort of “first aid” for revenue management decisions.

Since the first definition of open innovation (OI), the indivisible relationship between this concept and entrepreneurship was undeniable. However, the exact mechanisms by which an entrepreneurial approach may benefit OI processes and vice versa are not yet fully understood. The study aims to offer an accurate map of the knowledge evolution of the OI–entrepreneurship relationship and interesting gaps to be filled in the future.

The study adopted a bibliometric analysis, coupled with a systematic literature review performed over a data set of 106 peer-reviewed articles published from 2005 to 2020 to identify thematic clusters.

The results show five thematic clusters: entrepreneurial opportunities, organisational opportunities, strategic partnership opportunities, institutional opportunities and digital opportunities for OI. Investigating each of them, the authors created a framework that highlights future avenues for further developing the topic.

This study is the first of its kind to systematise, analyse and critically interpret the literature concerned with the topic of the OI–entrepreneurship.

The human dimension of open innovation is paramount for organisational excellence. However, there is scant evidence of the implications of human resource management practices on employees' orientation towards open innovation. The article shows how such practices facilitate the development of an open innovation climate among food companies.

An empirical study was designed to obtain insights into the approach to open innovation of a large sample of food companies (n = 2,458). Secondary data were collected from the sixth European Working Condition Survey. A parallel mediation analysis allowed us to investigate the human resource management practices' implications on individual perceptions of an open innovation-oriented organisational climate through the mediating effect of employees' involvement and engagement.

Human resource management practices have an impact on employees' skills, motivation and interpersonal relationships, but they do not have direct implications on the employees' perception of an open innovation-oriented organizational climate. As they solicit employees' involvement and engagement, human resource management practices indirectly nurture a favourable perception of an open innovation-oriented organisational climate.

Tailored human resource management practices should be crafted to increase employees' capabilities and motivation and, therefore, to sustain open innovation in the food sector. Human resource management practices foster employees' involvement and engagement, which pave the way for a greater proclivity to open innovation at the individual and collective levels.

The article discusses the implications of human resource management practices on the perception of an organisational climate conducive to open innovation, envisioning aspects to focus on and avenues for future research.

Alternative food networks (AFNs) have recently emerged in the food landscape as new ways of food production, distribution and consumption which are alternatives to the traditional food system. Drawing on the tragedy of the commons, this paper aims to test the role played by social capital and transparency in reducing customer's lethargy and thus enhancing AFN performance in terms of frequency and quantity of purchases made by customers.

An ordered probit model was used to analyse data from a strong database of 2,115 Italian AFN customers. Given the novelty of the topic, the quantitative survey was anticipated by a preliminary qualitative study based on in-depth interviews, focus groups and participant observation.

Customers play an active role in AFN communities, co-creating value together with the other actors of the network. The two independent variables tested in this model, social capital and transparency, positively and significantly affect customers' quantity and frequency of purchases within AFNs, reducing the occurrence of the tragedy of commons.

To the authors' knowledge, this study represents one of the first attempts to measure, through a quantitative method, the effect of performance drivers (i.e. social capital and transparency) on AFN performance. Theoretical, managerial and policy implications will be thoroughly presented and discussed along the paper.

The purpose of this paper is to analyse how the food innovation strategies carried out by an Italian firm, Argotec, responsible for the development and supply of space food (SF) for European astronauts on the International Space Station (ISS), can also be applied to food suitable to be eaten on Planet Earth. This study aims at showing the relationship between SF innovation and terrestrial strategies directed at implementing this kind of food also on terrestrial tables.

This research focusses on a case study. The subject of the case study under analysis is Argotec, an internationally recognised Italian aerospace engineering company, dealing with research, innovation and development in various sectors, including engineering, information technology, system integration, small satellites and “Human Space Flight and Operations”. The company produces innovative SF for European astronauts performing long-duration missions on-board the ISS. Moreover, the SF is made available also for terrestrial beings as a solution for everyday eating necessities.

Argotec is characterised by strong innovation in terms of products and processes. Throughout the case study, the authors focus on the relationship between SF innovation and its terrestrial applications, since this company also manufactures products, traded under the brand “ReadyToLunch”, suitable for daily meals on Earth. Innovation applied to SF can thus offer advantages also for terrestrial daily meals and therefore help the company achieve other competitive advantages: as to the authors’ knowledge, this is a unique case.

This study also has some limitations, typical of the applied methodology. In relation to the interview technique, further interviews would be required in order to fully understand the end-user perspectives regarding the importance and interest of this kind of “ready-to-eat” food.

Practical implications relate to astronauts and to terrestrial consumers. For astronauts, SF is not any more intended only to satisfy humans’ basic needs, and to provide the necessary nutrients during space missions, but has become an important factor in the quality of life in space. For terrestrial consumers, SF may represent a healthy, tasty and nutritious “ready-to-eat” choice: single courses for the main meals and snacks for a break.

This research fills a gap in literature: to the authors’ knowledge, this is the first paper presenting a case study on a company responsible for the development and supply of SF for European astronauts on-board the ISS, as well as encouraging the consumption of SF by terrestrial beings, as an ordinary “ready-to-eat” lunch/dinner.

Since Zuckerberg's announcement to change Facebook's name to Meta Platforms Inc. on October 28, 2021, the concept of the metaverse has gained unprecedented popularity in the business world. Tech giants, SMEs and start-ups across various sectors are making substantial investments in metaverse-related technologies. Despite this, scholarly research in entrepreneurship and strategic management regarding the metaverse remains limited. This paper, grounded in value creation theory, aims to analyze how value is generated in the metaverse era.

This paper conducts a thematic analysis of 895 press releases published by LexisNexis between October 28, 2021, and October 28, 2022. The analysis identifies the primary emerging themes related to value creation in the metaverse age.

The thematic analysis reveals four significant emerging themes concerning value creation in the metaverse age: (1) factors enabling value creation, (2) digital resources contributing to value creation, (3) motives driving value creation and (4) practices of value creation.

This paper represents the inaugural attempt to analyze the metaverse through a value creation lens. Given the substantial investments and growing academic interest in the metaverse, understanding value creation in this context is a pressing concern. Additionally, this study provides valuable insights and suggests critical questions for future research on the metaverse.

This is one of the first empirical studies aimed at analyzing the interrelation between creative partnerships (CPs), absorptive (AC), knowledge application (KA) capacities and innovation performance in food companies.

We tested this on a sample of 112 Italian medium-sized food firms that established CPs through a partial least square (PLS) structural equation model (SEM) approach.

Results are in favor of an important role of CPs in the innovation process of food firms analyzed only if combined with the development of the two internal capacities investigated (AC and KA).

Implications are provided in order to stimulate new and more forms of collaboration between CIs and food firms as well as more empirical studies on this topic.

Few studies in food companies keep into account the role of internal capacities that firms have to build with the aim of acquiring external knowledge through partnerships, in particular in the specific context of CPs. These specific kinds of partnerships are becoming increasingly important because they provide key nonoverlapping knowledge and propose new creative methods, ways and answers that differentiate the innovation process of food firms.

Sustainability is increasingly at the forefront of the public debate in Europe and the world. However, despite this increased interest, research seems to have partially ignored the importance of its social dimension and the issues related to social equity, people care, protection and personal development at all stages of society and, consequently, of business. Accordingly, this paper aims at investigating the “soft” dimensions of sustainability, integrating its mainstream “technical storyline” with a “human/social storyline”.

In this paper a taxonomy of the main key drivers of the soft dimension of sustainability is proposed and tested on a sample of Italian companies. Through interviews with their managers, actions and needs in terms of sustainability soft drivers are identified.

The achieved results demonstrated that the case companies differently integrated the soft dimensions of sustainability within their companies. All the sample companies are aware of the role of social sustainability. According to the proposed taxonomy, the systemic drivers of soft sustainability are the main shared ones.

The paper provides new insights into the essence of the organizational soft dimensions and their centrality in the overall achievement of sustainability for companies. It also offers managerial insights into how to effectively manage these dimensions and policy implications about the need for clearer consideration.

Additive manufacturing (AM) technologies, also known as three-dimensional printing (3DP), is a technological breakthrough that have the potential to disrupt the traditional operations of supply chains. They open the way to a supply chains innovation that can significantly benefit hospitals and health-related organizations in dealing with crises or unexpected events in a faster and more flexible way. In this study the authors identify the boundary of this potential support.

The authors adopt a case study approach to understand the dynamics behind a well-known best practice to identify the main opportunities and the main pitfalls that AM may pose to health-related organizations wanting to leverage them.

The case highlights that it is possible to increase hospital flexibility using AM and that by leveraging the Internet it is possible to spread the benefits faster than what it would be normally possible using traditional supply chain processes. At the same time the case highlights that leveraging these technologies needs buy-in from all the relevant stakeholders.

The paper is one of the first, to the best of the authors' knowledge, to highlight the main opportunities and difficulties of implementing 3DP technologies in hospital supply chain management.