MODEL OF SUSTAINABLE COMPETITIVE ADVANTAGE IN CULINARY SMALL AND MEDIUM ENTERPRISES IN BOGOR REGENCY
DOI:
https://doi.org/10.61492/danesia.v1i1.19Keywords:
Sustainable Competitive Advantage; SMEs; Resource-Based View; Dynamic Capabilities; Bogor RegencyAbstract
This study aims to develop a conceptual model of Sustainable Competitive Advantage (SCA) for small and medium-sized enterprises (SMEs) by integrating various relevant theoretical perspectives. The study is motivated by the increasing dynamics of business competition and the need for SMEs not only to achieve competitive advantage but also to sustain it over time. The approach used is a conceptual study based on a literature review of the Resource-Based View (RBV), Dynamic Capabilities, and Relational View theories. The main contribution of this study is a comprehensive conceptual framework for understanding the formation of SCA in SMEs, particularly in the face of the digital era and global competition. The theoretical implications of this study enrich the literature on the integration of cross-perspectives in building sustainable competitive advantage, while its practical implications provide guidance for SME stakeholders in designing adaptive and long-term-oriented business strategies. Further research is recommended to empirically test this model to validate the relationships among the proposed constructs.
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