The Effect of Social Capital and the Intention to Share Expertise on the Creation of Innovative Products

The social capital theory contends that social relationships are resources that can lead to the development and accumulation of human capital. In this examination, the social capital theory is extended to analyze internal social capital (ISC) as a determinant of information sharing purpose (KSI) and new product creation (NPI) in restaurants. The study population is 620 respondents (owners/proprietors, associates, and managers) from Jordan restaurants. Partial least squares equation simulation is used to explore this info. The results showed that there was no clear influence of KSI therefore, Hypothesis 8 was upheld. The direct and secondary (also referred to as indirect) effects (CC → NPI, but not as significant) influence was found to be important. Managers and owners of restaurants can create a healthy teamwork atmosphere by maintaining good partnerships with staff and vendors. The growth of foreign ties would be encouraged by promoting and improving collaborative actions internally. The findings also show that the information exchange in restaurants with external collaborators is optimal. This is the first research exploring the interaction between ISC and NPI, and the impact of both on the classification of restaurants in Jordan.