Business model experimentation : what is the role of deign-led prototyping in developing novel business models?

Brunswicker, Sabine, Wrigley, Cara, & Bucolo, Sam (2013) Business model experimentation : what is the role of deign-led prototyping in developing novel business models? In Curley, Martin & Formica, Piero (Eds.) The Experimental Nature of New Venture Creation : Capitalizing on Open Innovation 2.0. Springer, Switzerland, pp. 139-153.

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This book presents readers with the opportunity to fundamentally re-evaluate the processes of innovation and entrepreneurship, and to rethink how they might best be stimulated and fostered within our organizations and communities. The fundamental thesis of the book is that the entrepreneurial process is not a linear progression from novel idea to successful innovation, but is an iterative series of experiments, where progress depends on the persistence and resilience of the individuals involved, and their ability and to learn from failure as well as success. From this premise, the authors argue that the ideal environment for new venture creation is a form of “experimental laboratory,” a community of innovators where ideas are generated, shared, and refined; experiments are encouraged; and which in itself serves as a test environment for those ideas and experiments. This environment is quite different from the traditional “incubator,” which may impose the disciplines of the established firm too early in the development of the new venture.

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ID Code: 61360
Item Type: Book Chapter
Additional URLs:
DOI: 10.1007/978-3-319-00179-1_13
ISBN: 9783319001784
Subjects: Australian and New Zealand Standard Research Classification > BUILT ENVIRONMENT AND DESIGN (120000) > DESIGN PRACTICE AND MANAGEMENT (120300) > Design Innovation (120302)
Divisions: Current > Schools > School of Design
Current > QUT Faculties and Divisions > Creative Industries Faculty
Copyright Owner: Copyright 2013 Springer International Publishing Switzerland
Deposited On: 14 Jul 2013 23:37
Last Modified: 17 Aug 2016 23:20

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