Enabling value co-creation with consumers as a driver of business performance: A dual perspective of Polish manufacturing and service SMEs

Zaborek, Piotr; Mazur, Jolanta

doi:10.1016/j.jbusres.2018.12.067

Cited by 75 publications

(85 citation statements)

References 65 publications

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“…While the first, focusing on consumer involvement data collection and corresponding methodologies, have been more studied, the second group, namely study of consumer trends and socio-environmental factors, have been less analysed [10]. Ultimately, data obtained through direct involvement of consumers in NPD, like for example a consumer co-creation, constitute a rich source of product ideas and can have a positive impact on the successful product development and consequently improve the company's financial performance [13,14]. Nevertheless, food firms that use food trend and socio-environmental data, which point to future changes in consumers' needs and preferences, can more effectively develop products with longer PLC and in that way make their NPD more profitable [11,15].…”

Section: The Role Of Consumermentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

164

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New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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Section: The Role Of Consumermentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

164

View full text Add to dashboard Cite

show abstract

“…11 As a result, co-creation literature is burgeoning. Rich pieces of research have broadly discussed topics such as (i) the potential beneficial effects of co-creation for companies [12][13][14][15] ; (ii) cases of success in co-creation 6,16,17 ; (iii) managerial approaches and practices to run co-creation activities. 13,[18][19][20] Just recently, yet, literature has focused its attention on the consumer-level variables affecting co-creation processes.…”

Section: Introductionmentioning

confidence: 99%

Co-creation in new product development: Which drivers of consumer participation?

Mandolfo

Chen

Noci

2020

International Journal of Engineering Business Management

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The present study investigates co-creation in new product development by providing a conceptual background in the psychological factors favoring consumer participation in company processes. The work explores the consumers’ profiles willing to participate in co-creation, through the identification of their personality traits, key motivations, and barriers. Two product typologies are investigated, namely high-tech and high-touch products through survey research on a sample of Italian consumers. Results from structural equation modeling show that consumers’ personality traits affect the perceived motivations and barriers to co-create, in turn shaping their willingness to co-create. Furthermore, consumer willingness to co-create varies depending on the product typology. Under a managerial viewpoint, the research study provides practitioners with keys to design targeted co-creation activities, fitting with the specific product typology and audience, and to devise the most suitable participation incentives to offer.

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“…One of the main reasons is that client interactions help companies not only better understand their customers but also “learn what their customers know” (Martelo-Landroguez and Cegarra-Navarro, 2014). During their direct communication with a particular client, KIBS not only acquire knowledge useful for the development of the service to bring maximum value for this client but can also collect more general feedback on their services, and receive creative suggestions about possible future offerings (Zaborek and Mazur, 2019). In other words, external client knowledge may be beneficial for both the development of new products and services and improvement of existing ones that in turn may help to balance exploration and exploitation activities of the firm (Dezi et al , 2019).…”

Section: Theoretical Frameworkmentioning

confidence: 99%

The role of client knowledge absorptive capacity for innovation in KIBS

Chichkanov

2020

JKM

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Purpose This paper aims to study the relationship between the knowledge exchanged during client interactions and innovation in knowledge-intensive business services (KIBS) enterprises. It adapts the concept of absorptive capacity, i.e. the ability of the firm to successfully deal with external knowledge, to the case of client knowledge being absorbed with the support of information and communication technologies and explores whether its three main dimensions (acquisition, assimilation and application of client knowledge) are significant enablers of KIBS’ innovation propensity. Design/methodology/approach An empirical analysis is based on a dataset of 417 Russian KIBS companies collected in 2019 following the recommendations suggested in the new edition of Oslo Manual. To examine the relationship between the three-client knowledge absorptive capacity dimensions and implementation of different types of innovation by KIBS, the study applies linear ordinary least squares and logistic regression methods. Findings The results show that acquisition of client knowledge through the wide number of digital channels, assimilation of such knowledge boosted by its codification through a digital customer relationship management (CRM) system and application of client knowledge across different functional areas are positively associated with both product and business process innovations in KIBS. Originality/value The paper proposes that KIBS should develop and sustain the strong internal capacity to absorb knowledge through routine day-to-day client interactions as a part of their knowledge management systems. The results also indicate that application of digital communication tools and CRM systems are beneficial for KIBS and increases their propensity to innovate.

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Enabling value co-creation with consumers as a driver of business performance: A dual perspective of Polish manufacturing and service SMEs

Cited by 75 publications

References 65 publications

The Link between the Consumer and the Innovations in Food Product Development

The Link between the Consumer and the Innovations in Food Product Development

Co-creation in new product development: Which drivers of consumer participation?

The role of client knowledge absorptive capacity for innovation in KIBS

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