Internet of things technologies, digital servitization and business model innovation in BtoB manufacturing firms

2020 ◽  
Vol 89 ◽  
pp. 245-264 ◽  
Author(s):  
Marco Paiola ◽  
Heiko Gebauer
2013 ◽  
Vol 56 (1) ◽  
pp. 100-123 ◽  
Author(s):  
Ivanka Visnjic Kastalli ◽  
Bart Van Looy ◽  
Andy Neely

Author(s):  
JUN YU ◽  
XINRUI LI ◽  
ZHENGCONG MA

Informed by the knowledge-based theory of the firm, the study explores how internal absorptive capacity and external inter-organisational collaboration jointly promote business model innovation (BMI). Drawing on the relevant existing literature, a model linking collaboration breadth, collaboration depth, absorptive capacity, and BMI was constructed and tested. Hierarchical multiple regression analysis of the results of a questionnaire-based survey of 317 senior managers in manufacturing firms revealed that both collaboration breadth and collaboration depth are positively related to BMI. Collaboration depth has no significant moderating effect on the collaboration breadth–BMI relationship, and absorptive capacity has no significant moderating effect on relations between BMI and collaboration breadth or collaboration depth. However, the joint moderating effects of absorptive capacity and collaboration depth on the collaboration breadth–BMI relationship were positively significant. These results have a number of implications for research on BMI and innovation management and for the development of knowledge-based theory.


Author(s):  
Annabeth Aagaard ◽  
Mirko Presser ◽  
Michail Beliatis ◽  
Hussam Mansour ◽  
Szabolcs Nagy

2018 ◽  
pp. 27-55 ◽  
Author(s):  
Mirko Presser ◽  
Qi Zhang ◽  
Anja Bechmann ◽  
Michail J. Beliatis

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