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

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

Authors
Alfattory Rheza Syahrul1, 2, *, Syailendra Eka Saputra1, 2, Hari Mulyadi1, Chairul Furqon1
1Faculty of Economic and Business Education, Universitas Pendidikan Indonesia, Bandung, Indonesia
2Faculty of Economics and Business, Universitas PGRI Sumatera Barat, Padang, Indonesia
*Corresponding author.
Corresponding Author
Alfattory Rheza Syahrul
Available Online 29 September 2023.
DOI
10.2991/978-94-6463-234-7_176How to use a DOI?
Keywords
Business Sustainability; Innovation Capability; Small and Medium Enterprises (SMEs)
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.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 7th Global Conference on Business, Management, and Entrepreneurship (GCBME 2022)
Series
Advances in Economics, Business and Management Research
Publication Date
29 September 2023
ISBN
978-94-6463-234-7
ISSN
2352-5428
DOI
10.2991/978-94-6463-234-7_176How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Alfattory Rheza Syahrul
AU  - Syailendra Eka Saputra
AU  - Hari Mulyadi
AU  - Chairul Furqon
PY  - 2023
DA  - 2023/09/29
TI  - Innovation Capability Strategy: How Does the Culinary Industry Deal with Business Sustainability Case Study on Culinary SMEs in Padang
BT  - Proceedings of the 7th Global Conference on Business, Management, and Entrepreneurship (GCBME 2022)
PB  - Atlantis Press
SP  - 1676
EP  - 1681
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-234-7_176
DO  - 10.2991/978-94-6463-234-7_176
ID  - Syahrul2023
ER  -