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Innovation Capability Strategy: How Does the Culinary Industry Deal with Business Sustainability Case Study on Culinary SMEs in Padang

In: Proceedings of the 7th Global Conference on Business, Management, and Entrepreneurship (GCBME 2022)

Author

Listed:
  • Alfattory Rheza Syahrul

    (Universitas Pendidikan Indonesia, Faculty of Economic and Business Education
    Universitas PGRI Sumatera Barat, Faculty of Economics and Business)

  • Syailendra Eka Saputra

    (Universitas Pendidikan Indonesia, Faculty of Economic and Business Education
    Universitas PGRI Sumatera Barat, Faculty of Economics and Business)

  • Hari Mulyadi

    (Universitas Pendidikan Indonesia, Faculty of Economic and Business Education)

  • Chairul Furqon

    (Universitas Pendidikan Indonesia, Faculty of Economic and Business Education)

Abstract

The purpose of this research is to analyze the implementation of the innovation capability strategy in small and medium-sized enterprises (SMEs)-based culinary businesses in Padang. Many SMEs-based business actors have a short operational life, and one of the factors triggering this phenomenon is the weakness of strategic innovation capabilities in carrying out these business activities. This research was conducted on the management of cafe culinary SMEs which are spread in almost all areas of Padang. Data analysis was carried out through clear and accurate descriptive narratives. This study used qualitative methods in analyzing problems, which were conducted through deep interviews with several owners and managers of culinary SMEs in Padang. The observations in Culinary SMEs in Padang have identified that there are very few ideas about the importance of innovation strategies to maintain business continuity, where many culinary businesses in Padang just rely on the location and place and do not pay attention to innovation and quality in food. Thus, most culinary businesses in Padang only have a short operational period.

Suggested Citation

  • Alfattory Rheza Syahrul & Syailendra Eka Saputra & Hari Mulyadi & Chairul Furqon, 2024. "Innovation Capability Strategy: How Does the Culinary Industry Deal with Business Sustainability Case Study on Culinary SMEs in Padang," Advances in Economics, Business and Management Research, in: Ratih Hurriyati & Lili Adi Wibowo & Ade Gafar Abdullah & Sulastri & Lisnawati & Yusuf Murtadlo (ed.), Proceedings of the 7th Global Conference on Business, Management, and Entrepreneurship (GCBME 2022), pages 1676-1681, Springer.
    • Handle: RePEc:spr:advbcp:978-94-6463-234-7_176
    DOI: 10.2991/978-94-6463-234-7_176
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