Int. J. Innovation and Regional Development, Vol. 3, No. 6, 2011 573 Copyright © 2011 Inderscience Enterprises Ltd. Innovation management technique (IMT) for very small-enterprises: concept, development and application Dimitris Skalkos* Department of Food Science and Nutrition, University of The Aegean, Myrina, Lemnos, 81400, Greece Fax: +302254029914 E-mail: dskalkos@aegean.gr *Corresponding author Ioannis Bakouros Department of Mechanical Engineering, Mater Lab, University of Western Macedonia, Kozani, 50100, Greece E-mail: ylb@uowm.gr Abstract: Open innovation suggests that the ability to absorb external knowledge has become a major driver for competition among enterprises. However, little attention has been paid to how very small enterprises (VSEs) deal, and handle innovation. In fact, most of the VSEs are not capable to implement innovation themselves. Innovation management techniques (IMTs) are methodological approaches aiming at the improvement of enterprises’ competitiveness by means of knowledge management. In this paper, we develop, test and evaluate a new methodology of IMT indented for VSEs of less developed regions such as the region of North Aegean of Greece. The method developed includes five phases of implementation and a plan for each VSE actions. The results of the pilot IMT application showed that there was a positive react by the entrepreneurs. This study proves the theory that the application of innovations depends on the human innovative resource rather the size of the company. Keywords: innovation; innovation management techniques; IMTs; small and medium enterprises; SMEs; very small enterprises; VSEs; product innovation; process innovation; incremental innovation; radical innovation. Reference to this paper should be made as follows: Skalkos, D. and Bakouros, I. (2011) ‘Innovation management technique (IMT) for very small-enterprises: concept, development and application’, Int. J. Innovation and Regional Development, Vol. 3, No. 6, pp.573–603. Biographical notes: Dimitris Skalkos is currently an Assistant Professor of Food Business Management at the Department of Food Science and Nutrition, The University of The Aegean, Greece. He has been a Visiting Assistant Professor at The University of Toledo, Ohio, USA, and Teaching Assistant at