How can the word “NEW” evoke consumers' experiences of novelty and interest?

This paper examines the role advertising cues play in inducing subjective perceptions of product novelty and how they can evoke consumer interest toward an advertisement. Specifically, it uses behavioral and psychophysiological measures to: (1) investigate the effect of novelty cues on consumers’ subjective appraisal of novelty; (2) demonstrate that novelty cues may evoke the emotion of interest; and (3) differentiate the effect of the emotion of interest on liking and arousal. Across two experimental studies, we demonstrated that simply adding the word “new” in an advertisement increases behavioral (i.e., viewing duration) and psychophysiological responses (i.e., cardiac activity) of interest. However, the word “new” did not evoke liking and arousal. This suggests that novelty cues in an advertisement will make the consumers perceive the product to be novel and further evoke consumer interest.     

Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes

Previous research on tourist food consumption acknowledges that food-related personality traits, including neophilic and neophobic tendencies, can impede or encourage tourists to try novel food at a destination. However, the travel motivation literature advocates that tourists tend to be in a general condition of seeking novel experiences, including sampling a destination's novel food. How food-related personality traits interact with novelty pursuits to influence tourists' food consumption and subsequent satisfaction and travel outcomes remains unknown. The study proposes a framework of tourist food experience that leads from food-related personality traits, novel food consumption, and satisfaction to travel outcomes. While the results support the baseline model, the moderating effect of novelty seeking demonstrates that novelty seeking does not moderate the relationship between personality traits and consumption of novel food. It does, however, moderate satisfaction with food.     

Antecedents and consequences of the perceived adjustment of Japanese expatriates in the USA

The present study was designed to better understand the antecedents and consequences of expatriate adjustment in an international assignment. The researchers surveyed Japanese expatriates assigned to the United States. Structural equation modeling was utilized to test our hypotheses and model. The results indicated that previous knowledge of the host country, language proficiency, willingness to communicate and perception of the novelty of the host culture were differentially related to expatriates' adjustment to the host country. General and work adjustments were negatively related to expatriates' intent to return early. In addition, interrelationships among the adjustment dimensions were examined and the results indicated that general adjustment leads to work adjustment, which, in turn, influences interactional adjustment. Implications for future research are presented.     

Does social capital determine innovation? To what extent?

This paper deals with two questions: Does social capital determine innovation in manufacturing firms? If it is the case, to what extent? To deal with these questions, we review the literature on innovation in order to see how social capital came to be added to the other forms of capital as an explanatory variable of innovation. In doing so, we have been led to follow the dominating view of the literature on social capital and innovation which claims that social capital cannot be captured through a single indicator, but that it actually takes many different forms that must be accounted for. Therefore, to the traditional explanatory variables of innovation, we have added five forms of structural social capital (business network assets, information network assets, research network assets, participation assets, and relational assets) and one form of cognitive social capital (reciprocal trust). Based on the survey data administered from April to June 2000 to 440 manufacturing firms of diverse industries in a region in the southwest of Montréal, we have found that 68.5% of the firms have developed product or process innovations during the 3 years preceding the survey. Assuming that innovation is not a discrete event but a complex process, we have modeled the decision to innovate as a two-stage decision-making process: in the first stage, the firms deal with the decision about whether to innovate or not whereas, at the second stage, the firms that have decided to innovate must make a decision about the degree of radicalness of the innovation to undertake. In a context where empirical investigations regarding the relations between social capital and innovation are still scanty, this paper makes contributions to the advancement of knowledge in providing new evidence regarding the impact and the extent of social capital on innovation at the two decision-making stages considered in this study. Regarding the decision to innovate or not that firms must initially make, we have provided strong evidence that diverse forms of social capital influence this decision and, more importantly, that marginal increases in social capital, especially in social capital taking the forms of participation assets and relational assets, contribute more than any other explanatory variable to increase the likelihood of innovation of firms. As for the decision to be made at the second stage concerning the magnitude of radicalness to bring in the development of new product or process innovations, this paper contributes to the advancement of knowledge by supplying the strongest evidence that diverse forms of social capital determine the radicalness of innovation, and more importantly, that social capital taking the form of research network assets contributes more than any other explanatory variable to explain the radicalness of innovation. The second variable that exerts the strongest impact on the radicalness of innovation is the number of different advanced technologies employed by firms for production.     

Market novelty, competence-seeking and innovation networking

Studies of innovation networking have frequently been concerned with the occurrence of dyadic relationships and with their apparent impact on simple measures of firm-level innovation outputs. This paper takes a more detailed look by analyzing the connection between different types of innovation and forms of networking. Based on the market novelty of innovation outcomes and the extent to which innovation activities require new competences, four types of innovation are identified. It is proposed that these types correlate with various innovation network dimensions, including the volume of networks, the strength and content of ties, and the specificity of ties. Drawing on survey data of 594 innovations realized by Dutch small firms, it is observed that the requirement to access new competences for innovation correlates positively with the number of network partners involved. We also note more subtle connections between types of innovation and networking, including that novel innovation outputs correlate with using network partners as a source of inspiration, whilst new competences associate with networking for knowledge capital. In the latter case, these activities also draw on new and intended ties relatively often, i.e. network partners which are actively sought out for the specific contributions they may make to the innovation process. Finally, innovation which is simultaneously new-to-the market and requires new competences uses strong ties relatively often. Implications for innovation policy and practice are discussed.     

Novelty: A mechanism of tourists’ enjoyment

Novelty, conceptualized as the experience of something new and different from the everyday, is widely believed to be what defines tourism experiences and makes them enjoyable. The present study tests the mediating effect of novelty on positive emotions in two longitudinal data sets based on daily psychometric diaries. Findings show that the effect of tourism experience on positive emotions is indeed partly mediated by novelty. The mediation effect is similar for average positive emotions as well as for the emotion of interest, suggesting that novelty sparks positive emotions through goal congruence more than by directly triggering interest. Findings affirm that novelty is indeed fundamental and enjoyable in the tourism experience.     

Collaborative consumption in China: An empirical investigation of its antecedents and consequences

The aim is to clarify the impact of values on the general attitude towards collaborative consumption in a Chinese context, and the impact of the general attitude towards collaborative consumption on the intention to use and actual use of various specific collaborative consumption services. A total of 600 responses were collected in 2019. The results showed that non-ownership orientation, guanxi networking orientation, materialism, novelty orientation, and frugality orientation significantly influenced positively collaborative consumption attitude. It was also found that the impact of guanxi networking orientation on collaborative consumption attitude was mediated by non-ownership orientation. The results also showed that general collaborative consumption attitudes positively influence the intention to use all specific collaborative consumption, such as shared bicycles, shared cars, shared goods, carpooling services, and peer-to-peer accommodation. Moreover, the predictive power of the intention to use collaborative consumption on actual use is only strong in shared bicycle and carpooling services.     

Examining the role of store design on consumers’ cross-sectional perceptions of retail brand loyalty

This paper compares new and established store design prototypes of the same retailer to examine the role of consumers’ cross-sectional perceptions of retail brand loyalty. In-store surveys were administered to capture consumers’ store-level perceptions towards a new store prototype and an older established prototype of the same fast fashion retailer. The data was subjected to multi-group analyzes with structural equations modeling. The findings suggest that store novelty and complexity promote both store design pleasure and retail brand loyalty outcomes. The different store designs do not, however, account for differences in brand loyalty perceptions at the overall retailer level when multi-group comparisons of both store designs are made. Consumers of newer store designs are found to possess a heightened sensitivity to price perceptions. Managerial implications of the effects of store novelty and complexity on retail brand loyalty are also presented.     

Novelty and new firm performance: The case of employment systems in knowledge-intensive service organizations

This paper investigates a question at the core of entrepreneurship research: how does novelty affect new venture performance? We address this question for a type of factor-market innovation deemed critical in the contemporary economy: novelty in employment systems. Our longitudinal study of new firms in a knowledge-intensive service industry shows that the relationship between employment-system novelty and organizational productivity is curvilinear and U-shaped. We also find suggestive evidence that new firms with employment systems exhibiting discrepant degrees of novelty (i.e., combinations of highly conforming and highly novel practices) are less productive than those with coherent employment systems.     

Consumer creativity: Effects of gender and variation in the richness of vision and touch inputs

This study investigates the influence of vision and touch inputs and gender on the creativity of consumer-derived product concepts. Manipulating vision and touch richness affects how much information is apprehended from product components. Tests include solid three-dimensional components (rich inputs) and line-diagram two-dimensional components (impoverished inputs). In a controlled laboratory setting, consumers imagined products, and the product concepts' creativity was assessed on functionality and novelty. Results show that higher vision levels and touch inputs enhance the product concept's functionality, while lower levels of vision and touch inputs enhance novelty. Gender modestly affects both functionality and novelty, with women generally more creative in designing products than men.