Business Model Innovation for Sustainable Performance in Retail and Hospitality Industries
Business Model Innovation for Sustainable Performance in Retail and Hospitality Industries
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DOI：
10.3390/su10113952
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发表时间：
2018-11-01
期刊：
影响因子：
3.9
通讯作者：
Li, Shiyu
中科院分区：
文献类型：
--
作者：
Cheah, Sarah;Ho, Yuen-Ping;Li, Shiyu
在服务部门，技术创新通常由供应商主导，因此涉及竞争者容易获得和模仿的外部知识。然而，能够维持零售和酒店企业上级业绩的创新往往是内部的、非技术性的，涉及商业模式。基于资源基础观和动态能力的视角，本研究旨在了解零售业和酒店业的行业动荡如何影响这些服务业企业的可持续竞争优势。基于对214家零售和食品服务公司的定量研究，我们的研究实证表明，在高动荡的行业中经营的公司获得可持续竞争优势的可能性更高。其次，我们的研究结果表明，一个公司的商业模式创新（BMI）活动部分介导这种积极的关系。这表明BMI在提高公司应对当前挑战的能力方面发挥着作用，并为适应未来的行业发展和革命做好准备。BMI不仅影响外部创新的获得和应用，而且影响内部创新的产生。
In the service sector, technological innovation is typically dominated by suppliers, and hence involves external knowledge that can be easily acquired and imitated by competitors. However, innovation that can sustain superior performance in retail and hospitality firms tends to be internal and non-technical, involving business models. Building on the perspectives of the resource-based view and dynamic capability, this study aims to understand how industry turbulence in retail and hospitality affects the sustainable competitive advantage of the firms operating in these service industries. Based on a quantitative study of 214 retail and food services companies, our study has empirically demonstrated that firms operating in an industry with high turbulence have a higher probability of achieving a sustainable competitive advantage. Second, our findings establish that a firm's business model innovation (BMI) activities partially mediate this positive relationship. This suggests that BMI plays a role in enhancing the firm's ability to address the challenges of the present, as well as prepare itself to adapt to the industry evolution and revolution of the future. BMI not only influences the acquisition and application of external innovations, it also affects the generation of internal innovations.