Abstract
PurposeThe purpose of this article is to present the outcome of a co‐creation service innovation project, both to understand the possible outcome when using a process model and to achieve a better understanding of how customers experience participation in co‐creation in an open service innovation project. The article also discusses the outcome of co‐creation in terms of new knowledge concerning customers' needs, both expressed and latent needs compared to the knowledge gained through a regular guest survey.Design/methodology/approachThe study is based on 29 in‐depth interviews that were conducted subsequent to participation as visitors in a service innovation project which involved testing a model for user involved service innovation. In the process model users were asked to be attentive and produce real time documentations. The co‐creation in this case thus occurred when obtaining input for service innovation ideation.FindingsParticipants (visitors to a Swedish zoo), had mixed opinions about their participation in the project. Favourable experiences, such as benevolence and deepened relationships, were balanced by unfavourable experiences such as incapability and intrusion. Also a user involved service innovation approach as the one studied provides valuable knowledge about customers suggested to be useful for service innovation. Users presented a wide range of real time documentations; from brief comments about certain aspects of their experience to more detailed suggestions for future services.Originality/valueThe study provides empirical evidence regarding the importance of adopting a user's perspective towards service innovation. This is unlike previous research, which has been limited to the study of how companies perceive and can manage co‐creation in a manner that is beneficial for them. The study also connects to this perspective by suggesting that co‐creation both enhances opportunities for successful service innovation and provides a deeper understanding of customers' needs.
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More From: International Journal of Quality and Service Sciences
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