INNOVATION CAPABILITY STRATEGY: HOW DOES THE CULINARY INDUSTRY DEAL WITH BUSINESS SUSTAINABILITY? Alfattory Rheza Syahrul (a*), Syailendra Eka Saputra (b), Hari Mulyadi (c), Chairul Furqon (c)
a Doctoral Student of Management Universitas Pendidikan Indonesia
*E-mail:alfattoryrsy[at]upi.edu
a,b Faculty of Economics and Business Universitas PGRI Sumatera Barat
c Universitas Pendidikan Indonesia
Abstract
The purpose this research is to analyze the implementation of the innovation capability strategy in small and medium-sized enterprises (SMEs)-based culinary businesses in Padang city. Considering that many SMEs-based business actors have a short operational life, 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 City. Data analysis was carried out through clear and accurate descriptive narratives. Observations that have been made have identified that there are very few ideas about the importance of innovation strategies to maintain business continuity, where many culinary businesses in Padang City sell places and do not rely on innovation and quality in food. the store products they develop so that most culinary businesses in Padang City have a short operational period.
Keywords: Innovation Capability, Small and Medium Enterprises (SMEs), Business Sustainability
Topic: Strategic Management, Entrepreneurship and Contemporary Issues
