Culinary-Gastronomic Value Advantage in a Competitive Dynamic Market: A Service-Dominant Logic Perspective


  • Augusty Tae Ferdinand ID Scopus 57200747928, Universitas Diponegoro Semarang
  • Raras Sekar Kinasih Management Department, Faculty of Economics and Business, Diponegoro University
  • Amie Kusumawardhani Management Department, Faculty of Economics and Business, Diponegoro University
  • Idris Idris Management Department, Faculty of Economics and Business, Diponegoro University
  • Irene Rini Demi Pangestuti Management Department, Faculty of Economics and Business, Diponegoro University
  • Hersugondo Hersugondo Management Department, Faculty of Economics and Business, Diponegoro University



Entrepreneurial orientation, Culinary-gastronomic value advantage, Business performance, Competitive pressure consciousness


Since there are inconsistent findings on the influence of entrepreneurial orientation on business performance, we aim to develop a conceptual model to explain how an entrepreneurial orientation has the potential to enhance business performance. We develop a concept of culinary-gastronomic value advantage as mediation for entrepreneurial orientation to improve business performance effectively. We examine the model by involving 241 owner-managers of micro and small-sized enterprises in the food industry, whose results were analyzed using SEM-AMOS software. This study’s results indicate that the culinary-gastronomic value advantage derived from the Service-Dominant Logic (SDL) theory is an acceptable solution as mediation for entrepreneurial orientation and performance. Another important finding is that the entrepreneurial orientation and culinary-gastronomic value advantages are highly dependent on the level of risk consciousness on the competitive pressures that occur in the market. This study brings several theoretical implications to service-dominant logic theory, particularly on value accentuation in the form of culinary-gastronomic value advantage for enhancing performance.

Author Biography

Augusty Tae Ferdinand, ID Scopus 57200747928, Universitas Diponegoro Semarang

ID Scopus 57200747928Publons linkOrchid link


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How to Cite

Ferdinand, A. T., Kinasih, R. S., Kusumawardhani, A., Idris, I., Pangestuti, I. R. D., & Hersugondo, H. (2023). Culinary-Gastronomic Value Advantage in a Competitive Dynamic Market: A Service-Dominant Logic Perspective. Journal of Economics, Business, and Accountancy Ventura, 25(3), 369–381.