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The British Government instituted a new direction for small business support in 1992 with the establishment of Business Links. These are intended to coordinate assistance through locally integrated business support services. Business Links have been the subject of several evaluative studies, one of which was particularly critical, besides being the focus of comment in the business press. In particular, Personal Business Advisers (PBAs, who are usually employees of BLs) have been subjected to scrutiny; concern being expressed about the extent to which PBAs’ recommendations are acted upon. Much of the specialist consultancy is provided by self‐employed persons under contract for particular projects. This paper focuses on the self‐employed consultants who undertake specialist Business Link‐supported work within SMEs. While most business Links have role and job descriptions for PBAs, this is rarely the case for consultants. Self‐employed consultants are generally accredited by BLs themselves or by third parties. Accreditation procedures could be improved; clear criteria are required for monitoring consultancy processes and outcomes, and consultants need to receive feedback. There are opportunities for closer contact between self‐employed consultants and Business Links which would improve the quality of the service to SMEs, the learning of individuals and the organisational learning and public accountability of Business Links.

The purpose of the paper is two‐fold: one, to focus on a specific industry – the manufacturing industry. In response to recent criticisms research in small to medium‐sized enterprises (SME) is not sector/industry‐specific, consequently the advice for these companies was too general and not of any particular help. Two, the research addresses innovation management in terms of the interrelationship among the three elements of a business: product, process and ways of working, which were often explored in isolation in the literature. Similarly, a definition of innovation was established and a systematic approach to company innovativeness was adopted.

A survey of 1000 West‐Midlands‐based manufacturing SMEs (SMMEs) was conducted. Ten indicators were used to measure company innovativeness. The top 20 per cent firms were compared with bottom 80 per cent firms in terms of product innovation management, process and work organisation. Means of responses were compared for two sets of companies. T‐tests were performed to draw some conclusions on the results. Discriminant analysis was used to determine the factors distinguishing more and less innovative companies.

The results showed SMEs in the manufacturing industry are similar to SMEs in other industries. The drivers of SMME innovativeness were: market anticipation, customer focus and commitment of CEO/owners in NPD, processes and new ways of working. Innovation was part of the business strategy and goal‐oriented. However, innovation in SMME was based more around developing new ways of working than new product innovations. The use of systems/technology and process innovation was not uniform amongst more and less innovative companies. The main constraints of SMMEs were customer dependency, skills and knowledge acquisition through training, poor learning attitude and networking because of their tradition of being insular and autonomous.

The paper provides useful information on innovation management in small manufacturing firms.

The purpose of this paper is to contribute to knowledge and theory on innovation in small and medium-sized organisations (SMEs) by exploring the role of size and age on organisational engagement with position and paradigm innovation.

Data on organisational characteristics, including age and size, and engagement with position and paradigm innovation was collected as part of a questionnaire based survey of food sector SMEs in the UK. Structural equation modelling was used to identify the existence of any significant relationships between engagement with position and paradigm innovation and organisational age and size.

Findings suggest that organisational engagement with position and paradigm innovation is not affected by either age or size.

Prior research, based primarily on process and product innovation, has generated contradictory results regarding whether size or age effect innovation. This study contributes by focusing on the previously unexplored concepts of position and paradigm innovation.

This paper aims to present a profile of innovation in food sector SMEs in the UK, exploring specifically the degree and types of innovation employed, and engagement with activities that support innovation orientation, or organisational innovativeness.

A questionnaire‐based survey was conducted to gather data from food sector SMEs in the UK. The questionnaire design was informed by previous studies on degree and types of innovation, and the characteristics of innovativeness. Questionnaires were distributed and gathered by hand and online in order to optimise response. A total of 221 usable responses were received and analysed using SPSS.

Food sector SMEs are more focused on incremental innovation as opposed to radical innovation, and they are also more engaged in product and process innovations than in packaging, position and paradigm innovations. In terms of innovation characteristics, SMEs agree that they are usually committed to the majority of a wide range of factors that affect innovation orientation, but most important amongst these are a commitment to encouraging new ideas, and cultivating innovative employees.

Although the food and drink sector plays an important role within the UK economy, innovation in food sector SMEs has received little previous attention. This paper makes an important contribution by profiling innovation, according to type, and innovation characteristics in food sector SMEs in the UK. In addition, it demonstrates the importance of developing understanding of the management of innovation portfolios embracing a range of types and degrees of innovation.

This article aims to offer insights into the range of innovations in food sector SMEs, and demonstrate the way in which managers classify their innovations on the basis of Francis and Bessant's classification of innovations into the following four types: product, process, position, and paradigm.

As part of a larger questionnaire‐based survey on innovation in food sector SMEs, respondents were asked to provide examples of their recent innovations and to categorise them as product, process, position, or paradigm innovations.

Food sector SMEs offered a wide range of examples of innovation. They were able to classify their innovations into product, process, position or paradigm innovations. Further, there is evidence that food sector SMEs are engaged in a range of innovation types, although a greater number of examples were offered for product innovation than for other types of innovation. Additionally, there is evidence of overlap and complementariness between different types of innovation.

Although the food sector plays an important role within the UK economy, innovation in food and drink sector SMEs has received relatively limited attention. This article offers interesting insights into the reality of innovation in food sector SMEs. In addition, it demonstrates the applicability of Francis and Bessant's model of types of innovation to SMEs in this sector.

This study seeks to explore the success and failure of two similar small software technology firms from a marketing perspective. Using a dyadic approach, the research aims to compare the degree of customer orientation and innovativeness exhibited in both firms and to understand contributing factors for success and failure.

A two‐case comparative case study was employed as the primary method of investigation. Participant‐observation in both firms and 22 semi‐structured interviews with owner‐managers, employees and customers provided a holistic approach to how these firms perceived and prioritised marketing and innovation.

There is a need for small software firms to strike a balance between customer orientation and innovativeness in order to survive. In terms of customer orientation, the findings show that it is not only related to customer contacts and relationships, but is also about delivering on the promise. The small firm's ability to achieve this is highly dependent on managerial style, communication between the firms and their customers, business planning, market research, promotion and firm culture.

The benefits of this study, which demonstrates the stark contrast between successful and unsuccessful behaviour, can act as a useful guide for small to medium‐sized enterprise (SME) managers who often have technical but less managerial competencies.

This is a unique study comparing two software SMEs, particularly one which failed and one which succeeded under similar conditions, thus illustrating good practice by contrasting with bad practice. It also contributes to the literature on how SMEs conduct marketing in the software industry and how to secure small firm sustainability and growth in developing regions.