The effect of innovation on sustainable competitive advantage through local wisdom in Padang restaurants in Pekanbaru

Abstract

Business competition due to a dynamic business environment that makes Padang restaurant businesses must have the ability to have a sustainable competitive advantage. This study aims to analyze the effect of innovation on sustainable competitive advantage through local wisdom as a mediating variable. A quantitative explanatory approach was used in this study with 100 respondents. It uses the accidental sampling technique of the Padang restaurant business in Pekanbaru. The analytical tool used is PLS, with research showing that innovation affects competitive advantage through local wisdom as a mediating variable. Local wisdom as a mediating variable shows the novelty of this research as a form of cultural integration to achieve sustainable competitive advantage. The unique value contained in the product is a symbol of a strong identity so that it can appear different from competitors. The value of the authenticity and uniqueness of Padang food as a culinary and cultural heritage passed down from generation to generation is different from competitors. So, every innovation made by Padang restaurants in Pekanbaru based on the values of local wisdom will increase sustainable competitive advantage.
Keywords
  • Local wisdom
  • Sustainability
  • Enterprise cultural heritage
  • Innovation
References
  1. Aaltonen, at al. (2015). Enterprise cultural heritage: The source for sustainable competitive advantage and survival for food sector SMEs. International Journal of Entrepreneurship and Innovation, 16(2), 73–83. https://doi.org/10.5367/ijei.2015.0178
  2. Ali, M. (2021). Imitation or innovation: To what extent do exploitative learning and exploratory learning foster imitation strategy and innovation strategy for sustained competitive advantage?✰. Technological Forecasting and Social Change, 165(January 2020), 120527. https://doi.org/10.1016/j.techfore.2020.120527
  3. Andiyanto, F., & Sufian, M. S. (2017). Analisis Pengaruh Orientasi Pasar Dan Inovasi Terhadap Keunggulan Bersaing Dalam Rangka Meningkatkan Kinerja Bisnis (Studi Empiris Pada Industri Pakaian Jadi Skala Kecil dan Menengah di Kabupaten Kudus). Jurnal Ekonomi Dan Bisnis, 1–20.
  4. Aziz, N. N. A., & Samad, S. (2016). Innovation and Competitive Advantage: Moderating Effects of Firm Age in Foods Manufacturing SMEs in Malaysia. Procedia Economics and Finance, 35(October 2015), 256–266. https://doi.org/10.1016/s2212-5671(16)00032-0
  5. Bahren, B., Ramadhani, I., & Suroso, E. (2018). Membangun Keunggulan Bersaing Melalui Inovasi Produk , Inovasi Proses , Inovasi. Jurnal Ekonomi Manajemen, 4(Mei), 8–18.
  6. Barney, J. (1991). Firm Resources and Sustained Competitive Advantage. Journal of Management, 17(1), 99–120. https://doi.org/10.1177/014920639101700108
  7. Barney, J. B. (2007). Gaining and Sustaining Competitive Advantage. 3ed. Pearson International Education Inc., Publishing as Prentice-Hall Upper Saddle River, New Jersey, 07458, USA.
  8. Chambers, S., Lobb, A., Butler, L., Harvey, K., & Bruce Traill, W. (2007). Local, national and imported foods: A qualitative study. Appetite, 49(1), 208–213. https://doi.org/10.1016/j.appet.2007.02.003
  9. Das, T. K., & Teng, B.-S. (2000). A Resource-Based Theory of Strategic Alliances. Journal of Management, 26(1), 31–61. https://doi.org/10.1177/014920630002600105
  10. Di Giovine, M. A. (2014). “The Everyday as Extraordinary: Revitalization, Religion, and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina, Italy.” In Edible Identities: Food as Cultural Heritage, (edited by Ronda L. Brulotte and Michael A. Di Giovine (ed.)). Ashgate.
  11. Ghozali, Imam & Latan, H. (2015). Partial Least Squares Konsep, Teknik dan Aplikasi Menggunakan Program SmartPLS 3.0. Universitas Diponegoro.
  12. Harahap, K. (2016). Strategi Diferensiasi Arsitektur Perumahan Berbasis Kearifan Lokal Dalam Mencapai Keunggulan Bersaing. Prosiding Seminar Kearifan Lokal Dan Lingkungan Binaan, 157.
  13. Hasnatika, I. F., & Nurnida, I. (2019). Analisis Pengaruh Inovasi Produk Terhadap Keunggulan Bersaing Pada UKM “Duren Kamu Pasti Kembali” di Kota Serang. Jurnal Riset Bisnis Dan Investasi, 4(3), 1. https://doi.org/10.35697/jrbi.v4i3.1252
  14. Herman, Hendry., Hady, Hamdy., & Arafah, W. (2018). The influence of market orientation and product innovation on the competitive advantage and its implication toward Small and Medium Enterprises (UKM) performance. International Journal of Science and Engineering Invention,4(8).
  15. Hermundsdottir, F., & Aspelund, A. (2021). Sustainability innovations and firm competitiveness: A review. Journal of Cleaner Production, 280(xxxx), 124715. https://doi.org/10.1016/j.jclepro.2020.124715
  16. Ife, jim. (2002). Community Development: Community Based alternative in an Age of globalization. Australia: Parson education.
  17. Kotler, P. dan G. A. (2018). Principles of Marketing. (Edisi 15). Global Edition. Pearson.
  18. Kuncoro, W., & Suriani, W. O. (2018). Achieving sustainable competitive advantage through product innovation and market driving. Asia Pacific Management Review, 23(3), 186–192. https://doi.org/10.1016/j.apmrv.2017.07.006
  19. Liu, C., Cai, X., & Zhu, H. (2015). Eating Out Ethically: An Analysis of the Influence of Ethical Food Consumption in a Vegetarian Restaurant in Guangzhou, China. Geographical Review, 105(4), 551–565. https://doi.org/10.1111/j.1931-0846.2015.12092.x
  20. Maclean, D., Andjelkovic, M., & Vetter, T. (2007). Intangible Cultural Heritage and Sustainable Development. 8.
  21. Mardatillah, A. (2020). The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage. Journal of Ethnic Foods, 7(1). https://doi.org/10.1186/s42779-020-00059-z
  22. Martim de Conto, S., Junior, J. A. V. A., & Vaccaro, G. L. R. (n.d.). Innovation as a Competitive Advantage Issue: A Cooperative Study on an Organic Juice and Wine Producer. Gest. Prod, 23(2), 397–407.
  23. Mujahidin, A. P. (2016). Kearifan Lokal (Local Wisdom) dalam Pengembangan Ekonomi dan Perbankan Syariah di Indonesia. Jurnal Ilmiah Syari‘Ah,Volume 15,(Nomor 2.).
  24. Rianti, A., Novenia, A. E., Christopher, A., Lestari, D., & Parassih, E. K. (2018). Ketupat as traditional food of Indonesian culture. Journal of Ethnic Foods, 5(1), 4–9. https://doi.org/10.1016/j.jef.2018.01.001
  25. Rosli, M. M., & Sidek, S. (2013). The Impact of Innovation on the Performance of Small and Medium Manufacturing Enterprises: Evidence from Malaysia. Journal of Innovation Management in Small & Medium Enterprise, 2013, 1–16. https://doi.org/10.5171/2013.885666
  26. Rusdiyanto, H. J. (2013). Keunggulan Bersaing Melalui " Innovative Differentiation Strategy " Berbasis Kearifan Lokal: Sebuah kajian pada Bisnis Aqiqah, Surabaya. 1–11.
  27. Sartini. (2004). Menggali Kearifan Lokal Nusantara Sebuah Kajian FIlsafati. Jurnal Filsafat, 14(2), 111–120.
  28. Setyawati, H. A. (2019). Peran daya tarik produk adat untuk meningkatkan kinerja pemasaran. 1, 604–610.
  29. Stiles, K., Altiok, Ö., & Bell, M. M. (2011). The ghosts of taste: Food and the cultural politics of authenticity. Agriculture and Human Values, 28(2), 225–236. https://doi.org/10.1007/s10460-010-9265-y
  30. Tupamahu, F. A. S. (2015). Integrasi Budaya Terhadap Kapabilitas Dan Keunggulan Kompetitif Berkelanjutan. Conference in Business, Accounting, and Management, 53–69. https://media.neliti.com/media/publications/169377-ID-integrasi-budaya-terhadap-kapabilitas-da.pdf
  31. Valenzuela-Fernández, L., & Peñaloza-Briones, N. (2020). Organizational Capabilities, Value Cocreation, and Marketing Innovation: How Well Are We Prepared to Face Future Challenges? Modern Perspectives in Business Applications, 1–20. https://doi.org/10.5772/intechopen.86061
  32. Volná, J., Kohnová, L., Bohdalová, M., & Holienka, M. (2015). Innovative mindset and management styles: An intellectual capital approach. In R. V. & W. L. (Eds.), 12th International Conference on Intellectual Capital Knowledge Management and Organisational Learning, ICICKM 2015 (Vols. 2015-Janua, pp. 316–323). Academic Conferences and Publishing International Limited. https://www.scopus.com/inward/record.uri?eid=2-s2.0-84994304745&partnerID=40&md5=c65aa8088d75793588bd928b5ab4014a
  33. Wahyudiono - JFX. Susanto Soekiman. (2019). Manajemen UMKM Meningkatkan Daya Saing Berbasis Kearifan Lokal. CV. Putra Media Nusantara (PMN).

Downloads

PDF

Statistic

Abstract Views
: 535 times
PDF
: 20 times