Which factors hinder the adoption of open innovation in SMEs?

The literature on open innovation (OI) is characterised by studies based both on large companies and small and medium-sized enterprises (SMEs). Among all, one of the less explored issues in SMEs is what impedes them to adopt OI. Thus, this paper has the threefold objective to identify which factors hinder the adoption of OI in SMEs, to investigate if different behaviours exist among SMEs in relation to these factors, and to understand if the same factors effectively influence the level of adoption of OI. Based on a survey on 157 Italian SMEs, we identified four main barriers (namely, ‘knowledge’, ‘collaboration’, ‘organisational’, and ‘financial and strategic’) and three profiles of firms, different in terms of innovativeness of the industries they belong to (knowledge intensive, medium-innovative, and less innovative) and hampering factors perceived (‘knowledge’, ‘financial and strategic’, and ‘collaboration’ and ‘organisational’ barriers). Moreover, we found that some of these factors effectively impede the adoption of the paradigm.     

(When) Does Tit‐for‐tat Diplomacy in Trade Policy Pay Off?

In international relations, short‐run incentives for non‐cooperation often dominate. Yet, (external) institutions for enforcing cooperation are hampered by national sovereignty, supposedly strengthening the role of self‐enforcing mechanisms. This paper examines their scope with a focus on contingent protection aka tit‐for‐tat in trade policy. Highlighting various strategies in a partial equilibrium framework, we show that retaliation of non‐cooperative behaviour by limiting market access works as a disciplining device quite independently of supply and demand parameters. Our empirical findings are consistent with the theoretical results in that countries more frequently involved in WTO‐mediated disputes entailing tit‐for‐tat strategies pursue on average more liberal trade regimes.     

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Wohnungsdesorganisation bei Sucht - Chaotische Wohnverh?ltnisse lassen sich oft auf eine Suchterkrankung zurückführen. Dabei kann man einen deutlichen Unterschied zwischen Wohnungen von Menschen mit einer Kaufsucht und denen von Menschen mit psychischen St?rungen und Verhaltensst?rungen durch psychotrope Substanzen beobachten.     

Exploring the antecedents of social liabilities in CVC triads—A dynamic social network perspective

This study addresses the emergence of social liabilities by taking a social network perspective on intra- and interorganizational network configurations using the hitherto unexplored example of the corporate venture capital (CVC) triad (CVC unit, corporate business unit, and portfolio company). We investigate social capital and social liability resulting from network formation and transformation and assess their impact on interorganizational knowledge transfer and creation. Examining 12 CVC triads in Germany, we identify new antecedents of social liability, show that social capital can initially facilitate knowledge transfer and creation, and that structural and personal lock-ins may eventually turn that capital into a liability. We make key theoretical contributions to the social network and CVC literature.     

Do the physical facilities in restaurants match older Americans’ preferences?

This study investigated restaurants’ response to the aging population’s preferences. Gaps between previously identified preferences and current restaurant design were examined. The observational survey assessed: parking and outside accessibility, comfort and inside accessibility, menu readability, and restrooms. Occasional gaps were found even though restaurants were generally well-designed. Casual dining restaurants were more likely to meet consumer preferences as to the exterior, seating, and service. Limited-service restaurants better met preferences for the bathrooms, lighting, and sound. This information may be helpful when building or remodeling restaurants and may help restaurants to attract older customers.     

On tap: Foodservice operators’ perceptions of a wine innovation

An online survey explored foodservice operators’ (N = 57) perceptions of wine-on-tap, a recent trend in the United States. Adopters (39.1%) considered themselves more innovative, willing to take risks, and influential on others’ opinions than nonadopters (60.9%). Foodservice operators who currently offer wine-on-tap utilized interpersonal information sources (e.g., distributors) more frequently than nonadopters. Additionally, adopters perceived wine-on-tap’s characteristics more positively than nonadopters, indicating wine-on-tap was significantly easier to use than bottled wine. Among other implications, networking stood out as an important driver of innovative behavior in the foodservice industry.