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User-Involvement And Open Innovation: The Case Of Decision-Maker Openness

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  • KRISTINA RISOM JESPERSEN

    (Aarhus University, School of Economics and Management, Bartholins Alle 10, DK-8000 Aarhus C., Denmark)

Abstract

The promise of customers as an external resource for new-product development (NPD) has been recognized in theory and practice for a long time. Technological progress has increased the interaction between companies and users. Yet the involvement of users in NPD depends on the ability of decision-makers to act as boundary spanners. There is a cognitive distance between NPD decision-makers and users. The larger this distance is, the more novel information is contained in user inputs. True open innovation requires that these cognitive distant inputs are treated in NPD. We find that decision-maker openness is significant for NPD openness to be true. Successful collaboration in form of innovations builds on involvement of launching and lead users in NPD. Our analyses show that decision-maker openness facilitates the involvement process. Further, low decision-maker openness traps the implementation of open innovation.

Suggested Citation

  • Kristina Risom Jespersen, 2010. "User-Involvement And Open Innovation: The Case Of Decision-Maker Openness," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 14(03), pages 471-489.
    • Handle: RePEc:wsi:ijimxx:v:14:y:2010:i:03:n:s136391961000274x
    DOI: 10.1142/S136391961000274X
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    Cited by:

    1. Hidalgo, Antonio & D'Alvano, Luigi, 2014. "Service innovation: Inward and outward related activities and cooperation mode," Journal of Business Research, Elsevier, vol. 67(5), pages 698-703.
    2. Roper, Stephen & Bourke, Jane, 2022. "Innovating into trouble: When innovation leads to customer complaints," Research Policy, Elsevier, vol. 51(10).
    3. Bourke, Jane & Roper, Stephen & Love, James H., 2020. "Innovation in legal services: The practices that influence ideation and codification activities," Journal of Business Research, Elsevier, vol. 109(C), pages 132-147.
    4. Francesco Galati & Barbara Bigliardi & Alberto Petroni, 2016. "Open Innovation In Food Firms: Implementation Strategies, Drivers And Enabling Factors," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 20(03), pages 1-24, April.
    5. Anna S. Cui & Fang Wu, 2016. "Utilizing customer knowledge in innovation: antecedents and impact of customer involvement on new product performance," Journal of the Academy of Marketing Science, Springer, vol. 44(4), pages 516-538, July.
    6. Andreas Braun & Laura Bockelmann, 2016. "An Individual Perspective On Open Innovation Capabilities In The Context Of Haute Cuisine," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 20(01), pages 1-24, January.

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