CHANGE MANAGEMENT DRIVERS AND INNOVATION OUTCOME OF SELECTED COMMERCIAL BAKERIES IN PORT HARCOURT METROPOLIS

Abstract

In an increasingly dynamic and competitive business environment, commercial bakeries in Nigeria, particularly in Port Harcourt, face mounting pressure to innovate in response to changing consumer preferences, rising operational costs, and rapid technological shifts. This study investigates the extent to which change management drivers—specifically leadership style, employee involvement, and technological readiness—influence two critical dimensions of innovation outcomes: service innovation and operational efficiency. Anchored on Lewin’s Change Management Theory and the Dynamic Capabilities Theory, the study adopts a quantitative research design using structured questionnaires administered to 175 employees across three large-scale bakeries: Nibbles (Sundry Foods), Genesis Bread, and Dripples Bakery. Descriptive statistics and multiple regression analyses were conducted to evaluate relationships between the variables. Findings reveal that all three change management drivers significantly and positively affect both service innovation and operational efficiency, with technological readiness emerging as the strongest predictor. The results underscore the strategic importance of integrated change efforts in enhancing innovation outcomes. Specifically, participatory leadership, active employee engagement, and robust digital infrastructure enable bakeries to adapt their service models and optimize internal operations. The study contributes to both theory and practice by contextualizing innovation performance within Nigeria’s bakery sector, offering valuable insights for managers, policymakers, and scholars aiming to improve innovation capacity in food-related industries. The study concludes with recommendations for strengthening internal change mechanisms and suggests future research directions exploring longitudinal and comparative sectoral analyses.