Service innovation in the wine sector: evidence from Sicilian firms

Retailing &Service Management (SIMA)

Service innovation in the wine sector: evidence from Sicilian firms

Mariapia Cutugno, Tindara Abbate , Fabrizio Cesaroni


The main objective of this work is to investigate the role assumed by universities in supporting small and medium-sized manufacturing enterprises in the development of innovative processes oriented to services.

In the last decade, the transition to an experience economy has made the innovation of services omnipresent and essential for creating economic growth and well-being (Ordanini and Parasuraman, 2010), Therefore, the gradual transition from the product to the service becomes a priority for many.

Studies on the innovation paths (Bifulco 2004; Silvestrelli 2004) show how production processes are progressively dematerializing. In this context, the interaction between production and services has rapidly increased (Bryson and Daniels 2010; Falk and Peng 2013; Francois and Woerz 2008),

In developed economies, the service sector now dominates their gross domestic products and its share continues to grow (Gasiorowski 2015), Recent data suggest that, globally, over a third of manufacturing companies offer services, with a percentage rising to almost 60% in western economies (Neely, 2008), Therefore, both services and service innovation represent the central drivers of the widest economic and innovation growth (Gallouj, 2002; Miles, 1993; OECD, 2005),

Key words: Services, low-tech SMEs,  university, wine sector

#low-tech SMEs #Services #university #wine sector