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All Journal Jurnal Studi Manajemen Organisasi Journal of Economics and Management Scienties
Aryoga Wiweko
Department Of Management, Universitas Diponegoro, Jl. Prof. Moeljono Trastotenojo, Tembalang Semarang, Indonesia
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Library & Information Science Social Sciences

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Entrepreneurship, Innovation, and Business Environment Adaptation: Determinants of Culinary SMEs’ Performance in Semarang Wiweko, Aryoga; Hasya, Afina; Anggara, Adi Wahyu
Journal of Economics and Management Scienties Volume 8 No. 1, December 2025
Publisher : SAFE-Network

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37034/jems.v8i1.270

Abstract

SMEs are independent productive enterprises managed by individuals or business entities that are not subsidiaries or branches of larger companies. This study aims to analyze the influence of entrepreneurial orientation, business environment adaptation, and business innovation on business performance through competitive advantage among culinary SMEs in Semarang City. The research involved 120 respondents, consisting of owners and managers of culinary SMEs in Semarang. Data were analyzed using the Structural Equation Modelling (SEM) method with the support of IBM AMOS 22 software. The findings reveal that entrepreneurial orientation, business environment adaptation, and innovation influence business performance through competitive advantage. However, only business environment adaptation has a direct effect on business performance without going through competitive advantage, while the other variables impact business performance only when mediated by competitive advantage. Therefore, MSME owners are advised to strengthen their adaptability, business innovation, and entrepreneurial orientation in order to face market dynamics and competition. For further research, it is highly recommended to expand the study to other MSME sectors or different regions to enrich local business development strategies.
THE EVOLUTION OF CONSUMER BEHAVIOR IN THE COFFEE SHOP INDUSTRY Adi Wahyu Anggara; Aryoga Wiweko
JURNAL STUDI MANAJEMEN ORGANISASI Vol 23, No 1 (2026): 2026
Publisher : Faculty of Economics and Business | Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jsmo.v23i1.85221

Abstract

The global coffee shop industry has evolved from a transactional, caffeine-centred trade into a multidimensional experiential market, yet the consumer-behaviour literature documenting this shift remains fragmented across the marketing, hospitality, food-science, and sustainability disciplines. This study conducts a systematic literature review, following the PRISMA 2020 protocol, to map the thematic, theoretical, and methodological landscape of consumer-behaviour research in the coffee shop industry. A structured Scopus search covering 2015–2025, combined with multi-stage screening and a journal-quality threshold, yielded a final corpus of 51 empirical studies. Thematic synthesis identified six research streams: servicescape and service quality; experiential and cognitive-sensory processing; consumer-brand relationships and symbolic consumption; corporate social responsibility and sustainability; omni-channel and digital marketing; and disruptive technology and robot baristas. Methodologically, the field is dominated by cross-sectional survey designs analysed through structural equation modelling and is heavily concentrated in East and Southeast Asian contexts. The review surfaces three persistent frontiers: a satisfaction–loyalty decoupling, a sustainability intention–action gap, and an unresolved novelty effect in human–robot service interaction. The study contributes an integrated thematic map and a structured agenda emphasising behaviourally validated, longitudinal, and cross-cultural research designs.
Co-Authors Adi Wahyu Anggara Afina Hasya Anggara, Adi Wahyu