<![CDATA[This study aims to analyze the influence of competitiveness and entrepreneurial orientation on the sustainability of rendang culinary Micro, Small, and Medium Enterprises (MSMEs) in Payakumbuh City. The study employed a quantitative approach using a descriptive survey design. The population consisted of 30 rendang culinary MSME owners, all of whom were selected as research respondents using a purposive sampling technique. Primary data were collected through questionnaires based on a five-point Likert scale and supported by observation and interviews. Data analysis was conducted using Partial Least Squares–Structural Equation Modeling (PLS-SEM) with SmartPLS 3.0 software. The findings indicate that competitiveness has a positive and significant effect on MSME sustainability, with a path coefficient of 0.639, a t-statistic of 5.114, and a p-value of 0.000. These results suggest that stronger competitiveness enhances the long-term sustainability of rendang culinary MSMEs. In contrast, entrepreneurial orientation shows a positive but statistically insignificant effect on sustainability, with a path coefficient of 0.175, a t-statistic of 1.262, and a p-value of 0.207. This finding implies that entrepreneurial orientation alone is insufficient to improve business sustainability without adequate supporting resources, managerial capabilities, and market access. Overall, the study concludes that competitiveness is the primary determinant of the sustainability of rendang culinary MSMEs in Payakumbuh City and should be strengthened through product differentiation, quality improvement, and strategic market development.]]>
Copyrights © 2026
