Public Service Innovation Networks (PSINs)

Gallouj, Faı̈z; Gallouj, Nizar

doi:10.4337/9781802202595.public.service.innovation

Cited by 2 publications

(2 citation statements)

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“…Coombs and Miles (2000) have classified SI research into three distinct approaches: assimilation, demarcation and synthesis. The assimilation approach focuses on the impact of DT as the main driver of service innovation (Gallouj, 2002; Toivonen and Tuominen, 2009). Therefore, according to the assimilation perspective, existing theories on product innovation should also analyse SI research without adaptation (e.g.…”

Section: Literature Reviewmentioning

confidence: 99%

Service innovation in the restaurant sector during COVID-19: digital technologies to reduce customers' risk perception

Esposito

Sessa

Sica

et al. 2022

TQM

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PurposeThis paper investigates the extent to which the COVID-19 pandemic has accelerated service innovation in the restaurant sector. It explores the use of digital technologies (DT) as a safety-empowerment and resilient strategy in the food-service industry during the pandemic. It also investigates the impact of DT on customers' risk perception (CRP) and customers' intention to go to restaurants (CIR) in Italy.Design/methodology/approachBased on the theory of planned behaviour and perceived risk theory, this study investigates a sample of customers residing in Italy. Multiple regression and mediation analyses are conducted to test the research hypotheses, adapting the logic model developed. Using the bootstrapping technique, this study also explores whether the pandemic has moderated the relationship among several variables adapted from the literature. Robustness tests are also performed to corroborate the analysis.FindingsThe pandemic has accelerated the food-service industry's digital transformation, forcing restauranteurs to implement DT to survive. Findings show that DT support restauranteurs in implementing innovative services that reduce interactions and empower cleanliness among workers and customers, reducing CRP and preserving CIR. Thus, managing risk perception is helping the restaurant sector to recover.Practical implicationsPractical implications are presented for policymakers to catalyse the digital transformation in small- and medium-sized restaurants. The results may also be beneficial for entrepreneurs who can implement innovative service practices in order to reduce interaction and empower cleanliness levels. Moreover, academics can use these results to conduct similar research in other geographical contexts.Originality/valueThe present research represents the first study investigating the relationship between the use of digital technologies and the intentions of customers to go out for dinner during the ongoing pandemic in Italy.

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Section: Literature Reviewmentioning

confidence: 99%

Service innovation in the restaurant sector during COVID-19: digital technologies to reduce customers' risk perception

Esposito

Sessa

Sica

et al. 2022

TQM

View full text Add to dashboard Cite

show abstract

“…This clearly shows that an innovative approach to services is important not only at the stage of designing or creating a service, but much more in contact with the recipient and in the ability to build relationships with them. In this case, business process innovations (marketing, organizational) are much more important than product innovations (Gallouj, 2002 ; Miles, 2011 ). Another indicator related to effects (measure, indicator), apart from the mentioned ones, may be the one related to revenues.…”

Section: Literature Reviewmentioning

confidence: 99%

Innovative Activity of the Service Sector of the EU Member States

Decyk

2023

J Knowl Econ

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Expenditures on innovative activities, including R&D, play a key role in introducing innovations and consequently in the level of innovativeness. The aim of the research was to assess the level of innovative activity in the service sector in the Member States of the European Union (EU), in terms of incurred expenditure and achieved effects. To achieve the given aim various methods were used, including: monographic method, analysis and criticism of the literature, index and statistical analyses. The implementation of the assumed goal was carried out on the basis of two groups of indicators — effects and expenditure incurred on innovative activities. The research procedure was carried out in three stages: detailed assessment of the indicators, identification of similarities within the studied countries and determination of correlations occurring in them, and assessment of the synthetic Perkal’s indicator regarding outlays and effects. The results of the research provided information on the level of the use of inputs in relation to the effects in the service sector of individual EU countries. Countries ranked high in the innovativeness ranking (Denmark, France) are characterized by higher outlays and the effects achieved as a result of them, as well as show favorable or neutral relations between them. A high level of effects in relation to the expenditure was also observed in Malta, Spain, and Croatia. The results of the research constitute valuable information on the effectiveness of the use of expenditure on innovative activities, especially significant from the point of view of service entities from countries with a low level of innovative activity. These enterprises should draw on good practices and experience and even try to cooperate in the creation of innovations with companies from countries with a high level of innovative activity. Consequently, such practices will contribute to a more dynamic and sustainable development of innovativeness in the service sector of all EU.

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Public Service Innovation Networks (PSINs)

Cited by 2 publications

References 0 publications

Service innovation in the restaurant sector during COVID-19: digital technologies to reduce customers' risk perception

Service innovation in the restaurant sector during COVID-19: digital technologies to reduce customers' risk perception

Innovative Activity of the Service Sector of the EU Member States

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