Improving Business Performance through Entrepreneurial Competence, Business Experience, and Business Innovation: Evidence from Women-Owned Culinary MSMEs in Makassar City

Ady Andardinata; Asmawiyah Asmawiyah; Lasty Agustuty

doi:10.62794/je3s.v7i5.336

Authors

Ady Andardinata Sekolah Tinggi Ilmu Ekonomi Tri Dharma Nusantara, Indonesia
Asmawiyah Sekolah Tinggi Ilmu Ekonomi Tri Dharma Nusantara, Indonesia
Lasty Agustuty Sekolah Tinggi Ilmu Ekonomi Tri Dharma Nusantara, Indonesia

DOI:

https://doi.org/10.62794/je3s.v7i5.336

Keywords:

entrepreneurial competence, business experience, business innovation, business performance, women entrepreneurs

Abstract

Women-owned culinary MSMEs are a key driver of the economy in Makassar City. Despite their increasing numbers, many entrepreneurs still face limitations in entrepreneurial Competence, business experience, and innovation capabilities. This situation affects their ability to improve competitiveness and performance sustainably. This study aims to analyze the influence of entrepreneurial Competence and business experience on the performance of women-owned culinary MSMEs in Makassar City and to examine the mediating role of business innovation from a Resource-Based View (RBV) perspective. This study used a quantitative approach with an explanatory research design. Data were collected through questionnaires distributed to women-owned culinary MSMEs in Makassar City. Data were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that entrepreneurial competence has a positive and significant effect on business innovation and business performance. Business experience influences business performance but does not have a direct impact on it. Business innovation improves business performance and mediates the influence of entrepreneurial competence and business experience on it. The findings of this study indicate that business innovation is a strategic capability that links entrepreneurial competence and business experience with improved business performance. This study extends the application of the Resource-Based View theory to women-owned culinary MSMEs. It provides new empirical evidence on the importance of business innovation in improving performance.

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