Product innovation is a crucial factor in enterprise survival. Even though there are sources from strategic theory that guides the clear comprehension towards appreciating the nexus between these two variables (product innovation and enterprise survival), there are still many lacunas that should be addressed and filled. Consequently, the need for additional empirical corroboration or support is pertinent. This study aimed at verifying the nexus between product innovation and enterprise survival, and how they are affected by the existence of antecedent variables such as competitive intensity and competitive advantage. In the methodology, this study adopts the conduct of explanatory and cross-sectional investigations through the use of structural equation modelling (SEM) to a sample of selected food and beverages enterprises in Lagos, Nigeria. Regarding the food and beverage enterprises in Lagos, Nigeria, this study discovered that competitive intensity has huge positive implication on product innovation at (0.39; t = 5.69, p < 0.05). This gives numerical evidence that, in the face of more market competition, enterprises will be pressured to adopt the model of costs reduction on products which will enhance the reduction of product prices, and will have significant impact on profit. However, the findings reveal that there is no significance between competitive advantage and product innovation at (0.002; t = 0.203, p > 0.05), and there is no significance between product innovation and enterprise survival at (-0.035; t = -1.583, p > .05). As a result, the food and beverage enterprises should concentrate more on product innovation so that they will be able to stand the intensity of competition. The results emanated from the study is germane as it make significant contribution to literature and the body of knowledge and on strategic management by enlightening that competitive intensity is a necessary inducement for product innovation.

This study examined the impact of dynamic capacities on enterprise performance using some selected food and beverages enterprises in Lagos, Nigeria. In the study, dynamic capacity was captured with respect to strategic decision-making capacity, product innovation capacity, strategic flexibility, competitive intensity, technological turbulence, and technological capability. The performance of enterprise will be captured with sales growth, enterprise survival, enterprise efficiency and competitive advantage. The dynamic capacity for enterprise performance is estimated by adopting PLS-SEM method. SEM model is calibrated by using the Lisrel 8.70. The study found that the dynamic capacity of product innovation is the only variable that can sufficiently enhance increasing sales growth. Dynamic capacities of Competitive intensity and Technological turbulence are the only variable that can sufficiently enhance the survival of enterprise or sustain the enterprise into the unforeseeable future. Dynamic capacities of Technological capability and Competitive intensity are the only variable that could enhance the efficiency of enterprise. Finally, dynamic capacity of Strategic flexibility is the only variable that could sufficiently enhance competitive advantage of enterprise over other enterprises. This research contribute to knowledge by focusing on the impact of dynamic capacity on enterprise performance using some selected food and beverages enterprises in Lagos, Nigeria particularly the manufacturing enterprises in this trying period that is evidenced with technological change, competition, among others.

This study examined the impact of dynamic capacities on the performance of food and beverage enterprise in Lagos, Nigeria. The following sub-variables (strategic decision-making capacity, product innovation capacity, strategic flexibility, competitive intensity, technological turbulence, and technological capability) were employed to represent the variable of dynamic capacity. Also, the following sub-variables (sales growth, enterprise survival, enterprise efficiency and competitive advantage) were employed to represent the variable of enterprise performance. Primary data was used to achieve descriptive and inferential statistics, and the statistics is estimated by PLS-SEM method which was calibrated on Lisrel 8.70 software.This study found that product innovation, competitive intensity and technological turbulence, technological capability and competitive intensity, and strategic flexibility are critical sub-variables in determining the robustness of dynamic capacities, as they adequately improve increasing sales growth, survival and sustenance of enterprise into the unforeseeable future, efficiency of enterprise, and competitive advantage of food and beverage manufacturing enterprises respectively, particularly in this trying period that is evidenced with technological change, competition, among others.