SUSTAINABILITY OF COMPETITIVE ADVANTAGE BASED ON SUPPLY CHAIN MANAGEMENT, INFORMATION TECHNOLOGY CAPABILITY, INNOVATION, AND CULTURE OF MANAGERS OF SMALL AND MEDIUM CULINARY BUSINESSES IN SURAKARTA

Abstract

Obtaining a lasting competitive advantage is the objective of any firm. The management of these businesses has a significant impact on their operational effectiveness. The management culture has a significant impact on the corporate environment. This descriptive study intends to investigate and analyze the managerial culture mediating the impact of innovation, information technology capability, and supply chain management (SCM) on sustainable competitive advantage (SCA). Data on the 1,211 restaurants in Surakarta that registered with the Surakarta City Cooperatives and SMEs Office in 2020 were collected using a survey approach through a questionnaire with Google forms. The Slovin method was used to determine the sample size, which included 301 respondents, of whom 282 questionnaires (93.69%) could be processed. Proportional random sampling was employed as a sample strategy, while AMOS 26 was used as a data analysis method. The hypothesis test’s findings show that 1) SCM, ITC, and innovation have a substantial impact on the manager’s culture (COM), 2) SCM and Innovation have a considerable impact on SCA, 3) ITC has no significant impact on SCA, and 4) COM blocks the effects of SCM, ITC, and Innovation on SCA. The research’s theoretical and applied consequences are crucial for company culture and sustainability