CHEF-PRENEUR AND RESTAURANT PERFORMANCE: THE ROLE OF MEDIATION IN COMPETITIVE ADVANTAGE
DOI:
https://doi.org/10.24034/j25485024.y2023.v7.i4.5730Keywords:
chef-preneur, restaurant performance, competitive advantage, restauranteurship, food industryAbstract
Bisnis makanan atau kuliner merupakan salah satu bisnis yang saat ini sedang berkembang pesat dan memiliki potensi pertumbuhan yang cukup besar. Penelitian ini bertujuan untuk mengetahui pengaruh chef-preneur terhadap kinerja rumah makan di Indonesia khususnya peran mediasi keunggulan bersaing. Penelitian ini menggunakan metode penelitian kuantitatif, di mana data yang dikumpulkan berupa data yang akan dianalisis dengan menggunakan statistik. Sampel dalam penelitian ini melibatkan 200 rumah makan di Kota Medan, analisis data dalam penelitian ini menggunakan PLS-SEM untuk mengetahui pengaruh antar variabel. Hasil penelitian ini menemukan bahwa keunggulan bersaing berhasil memediasi antara chef-preneur terhadap kinerja rumah makan di Kota Medan dan diketahui bahwa pengaruh chef-preneur terhadap kinerja rumah makan memiliki pengaruh yang paling kuat. Penelitian ini berimplikasi pada pelaku bisnis rumah makan di Kota Medan harus meningkatkan chef-preneur untuk terus berinovasi dalam meningkatkan keunggulan bersaingnya. Penelitian ini berimplikasi kepada pelaku usaha rumah makan di Kota Medan harus meningkatkan chef-preneur untuk terus berinovasi dalam meningkatkan keunggulan bersaingnya.
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