Megha Sakova, Agus Rahayu, Lili Adi Wibowo, Puspo Dewi Dirgantari, Konjenska Dumancic
This research aims to understand the dynamic environment and dynamic capabilities of small business creative culinary perpetrators in Indonesia through competitiveness strategies. Small business creative culinary establishments in Indonesia operate in a dynamic environment that is always facing change, so small business creative culinary establishments must have the ability to adapt, innovate, and configure resources to compete globally. The research used a quantitative method with a verification approach by applying Partial Least Square Structural Equation Modeling (PLS-SEM) with a sample of 250. The findings in this study show that dynamic environments and dynamic capabilities influence strategies of excellence to compete in small business creative culinary. The dynamic environment is how organizations can adapt to such rapid change. In contrast, the dynamic capacity is how organizations can create innovation to compete more and more in the creative culinary industries of the age to come. © 2025, University of Wollongong. All rights reserved.
Faculty of Economics and Business Education, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229, Bandung, 40154, Indonesia; Faculty of Economics, Zagreb University, Croatia
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