The use of Information and Communication Technology (ICT) could make Small Medium Enterprises (SME) capable of capturing future potential markets. This study investigates how the use of ICT affects firms’ agility and finally ends in their competitive advantage. In other words, this study examines how firms’ ICT capabilities directly enhance their competitive advantage. Their ICT capability also affects the firms’ competitive agitlity indirectly by mediating their business agility. This study infers that if small business firms would like to enhance their supply chains and customer relationship management, they should adopt ICT as a tool to transform their businesses. This transformation improves small firms’ competitiveness levels because it allows them to manage all their customers. Meanwhile, the small business firms could enhance their agility due to their suppliers’ closeness. This means that the small business firms have posited the concepts and philosophy suggested by the resources dependent theory.

The aim of this paper is to establish how Information and Communication Technology (ICT) capability has no effect on competitive advantage through the entrepreneurial orientation and organizational agility of Indonesian SMEs in the apparel retail sector. The study is based on resources that cannot be directly converted into the competitive advantage of companies but must instead be subjected to an entrepreneurial process and offer new insights into the use of ICT as a valuable corporate resource. The paper is based on a quantitative approach using a population comprising apparel retailers from traditional markets in Jakarta, Indonesia. The sample was obtained using random sampling. The survey was conducted among 462 small businesses across five traditional apparel markets managed by PD. Pasar Jaya. The data were processed using Structural Equation Modeling-Partial Least Squares. The results show that ICT capability has no significant effect on competitive advantage, although it does have a significant effect on entrepreneurial orientation and organizational agility. Organizational agility and entrepreneurial orientation have a significant effect on competitive advantage, thus indicating that ICT capability in small businesses cannot be directly converted into a competitive advantage. The finding of the research is that ICT capability is able to create competitive advantage in small businesses but only when present in conjunction with entrepreneurial orientation and organizational agility.

Objective: This research was conducted to measure how the adoption of accounting information systems affects startups. The researchers used perceived usefulness, perceved ease of use and added percected strategic value factors to the technology acceptance model, whether these factors could predict related intentions to adopt technology in the context of the startup company. Method: The approach used in this research uses a quantitative approach, while for the analysis of research data, researchers use SEM-PLS. The survey respondent was a company with a sample size of 109. The data is collected using random probability sampling. Perceived usefulness, perceived ease of use and perceved strategic value have a significant positive impact on the adoption of accounting information systems. Result: Bekasi, Indonesia. This can negatively affect the generalization of results. Furthermore, the study focuses entirely on the user perspective of the company, while the researchers have not yet looked at this issue from the service provider’s perspective. Therefore, future research should look at such challenges from a service provider’s perspective. As well, the researchers also believe that many other important factors are related to the company’s behavior in determining the use of technology as a strategic step. Conclusion: This study can provide contributions related to the determining factors for the company in planning to adopt technology. Therefore, the study has successfully formulated important aspects of perceived strategic value as a factor proposed in the technology acceptance model. It also helps provide practical guidance for companies in considering and predicting whether to adopt a technology.

The research objective was to analyze the determninant factors of Entrepreneurial Orientation (EO) in the Micro and Small Enterprises (MSEs) of the traditional food centers in Bandung. It used the EO dimension at the organizational level. Five dimensions were used to measure the EO level, namely risk-taking, innovativeness, competitive aggressiveness, proactiveness, and autonomy. The questionare’s was distributed to eight MSEs in Bandung. The sample size is 100 employee Structural Equation Model (SEM) analysis techniques with Partial Least Square (PLS) was used to test the samples. This research shows that the EO level in the micro and small enterprises in the traditional food centers in Bandung is at a moderate level. Although EO of MSEs in the traditional food centers in Bandung is in the moderate category, the results of testing on the EO model find out that each EO dimension forms a significant EO construct. The four dominant and recommended dimensions forming an EO construct in MSEs are risk-taking, innovativeness, competitive aggressiveness, and proactiveness. Among the four dimensions, risk-taking is the dominant dimension. It indicates that courage in taking risks in MSEs is a natural characteristic of the EO in the traditional food centers in Bandung.

This study examines how entrepreneurial finance, entrepreneurial networking, and entrepreneurial culture contribute to sustainable business among culinary micro-enterprises in Bandung City, Indonesia. This study fills a gap in the literature by highlighting that micro-enterprises’ sustainability, from economic, social, and environmental aspects, is not always underpinned by formal institutional support. Using a qualitative approach and semi-structured interviews with 10 culinary micro-enterprise owners whose businesses have been able to survive across generations, this study found that business owners manage their finances adaptively, build trust-based social networks, and apply local cultural values to sustainable business practices. The findings show that trust and flexibility in informal funding play a crucial role in entrepreneurial finance, while challenging the view that access to formal financing is the main prerequisite for sustainability. Entrepreneurial culture proves to be a strategic internal resource in strengthening environmentally friendly practices. The originality of this study offers an alternative perspective that is more contextualized and grounded in understanding the sustainability strategies of micro-enterprises in developing countries.

This study analyzes the effect of knowledge managemet capability on entrepreneurial orientation, entrepreneurial finance, entrepreneurial marketing, and business resilience in culinary micro-enterprises in Bandung during the COVID-19 pandemic, proposing that knowledge management capability influences entrepreneurial orientation, entrepreneurial finance, and entrepreneurial marketing, which in turn enhance business resilience. Partial least squares structural equation modeling was used to analyze data from 125 culinary micro-enterprises. The findings show that entrepreneurial finance has a stronger effect on business resilience compared to other factors, indicating that financial agility and resource allocation are more important for business resilience in crisis conditions. This challenges the conventional view that innovation is the main driver of business resilience. This study redefines the strategic entrepreneurship model by highlighting the role of knowledge management capability as a key resource input in the resource orchestration process to build business resilience. The results offer practical insights, including policy recommendations for improving digital infrastructure and financial inclusion to support culinary micro-enterprises in adapting to future disruptions.