Abstract
This study was to analyze the effect of entrepreneurial skills and benchmarking on the performance of culinary innovations (restaurants, restaurants, and cafes) of micro-small-medium enterprises (MSMEs) in Indonesia sub-urban areas. Online questionnaires were used as the instrument to collect data, and the data were analyzed by deception analysis to illustrate various features of the variables studied. Hypothesis test was conducted by Partial Least Square Path Modeling (SEM-PM). The MSME population was 231 and the representative sample was 144 culinary companies. It was found that entrepreneurial skills, benchmarking, and performance of culinary MSME innovations tended to be lower than expected. The results of this study revealed that entrepreneurship and benchmarking skills had significant effects on innovation performance. To improve innovation performance, companies must pay more attention to practical knowledge, especially knowledge of bookkeeping and digital marketing, and make more comparisons on financial aspects.
Highlights
The creative economy sector has become the backbone of the national economy, as seen from its ever-increasing contribution in the past decade
According to the Creative Economy Agency (2019), the main problem faced by the creative economy industry in Indonesia is the lack of funding, namely 92.4% of Small-Medium Enterprises (SMEs) rely on their capital, 2.4% get loans from banks, 0.7% are financed by ventures, and 96.6% are not the formal business entities
The descriptive analysis describes the tendency of the percentage of each manifest and latent variable and the category
Summary
The creative economy sector has become the backbone of the national economy, as seen from its ever-increasing contribution in the past decade. Several problems can be identified by the MSMEs of the culinary sector: (1) Seen from innovation performance, MSMEs have not fully developed business with an up-to-date management system, which in this case MSMEs still rely on unique menus without being supported by more effective technological advances in increasing sales and marketing as well as efficient use of business resources. This condition shows that the performance of culinary MSME innovations is not yet fully optimal. This research is expected to bridge the research gap related to the influence of entrepreneurial skills (ES) and benchmarking (BM) on innovation performance (IP) in the MSMEs of the culinary sector
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
