Citation:

Fendy Cuandra, Yolanda Masnita, Husna Leila Yusran, Lily Purwianti. "Technological Development and Competitive Advantage: Driving Sustainable Performance in Culinary Startups." International Research Journal of Economics and Management Studies, Vol. 4, No. 4, pp. 260-271, 2025.

Abstract:

Technological advancements have intensified market competition, particularly in the culinary startup sector, where in Indonesia only 90% of startups are able to survive. This situation highlights the need for efforts to maintain and enhance sustainable performance, which can be influenced by technological capabilities and the competitive advantages possessed by the company. This study aims to examine the direct and indirect effects of Technological Capability (TC) on Sustainable Performance (SP), with Sustainable Competitive Advantage (SCA) as a mediating variable, and also investigates the moderating role of SCA in the relationship between TC and SP. The research uses Structural Equation Modeling-Partial Least Squares (SEM-PLS) and is based on data from 220 culinary startups in Batam City. The findings reveal that both TC and SCA have a direct effect on SP, and that SCA mediates the relationship between TC and SP. However, no moderating effect of SCA was found. This study is limited to culinary startups in Batam and focuses solely on the influence of TC and SCA on SP. Future research is encouraged to expand the scope to other regions such as the Riau Islands or Indonesia more broadly, and to consider additional variables such as innovation capability and absorptive capacity for a more comprehensive understanding of the factors influencing sustainable performance.

References:

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Keywords:

Culinary Startup, Sustainable Competitive Advantage, Sustainable Performance, Technological Capability.