Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the community
This study explains how small and medium-sized enterprises (SMEs) in the food sector adapted during the pandemic. In-depth, semi-structured, hybrid interviews were conducted with fifteen SME owners in the food sector in Bandung, Indonesia. The study describes five business adaptation strategies usin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of South Florida (USF) M3 Publishing
2023-09-01
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| Series: | Journal of Global Business Insights |
| Subjects: | |
| Online Access: | https://digitalcommons.usf.edu/globe/vol8/iss2/5 |
| _version_ | 1797661618132221952 |
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| author | Hardian Nurseto Nila Windasari Prasanti Sarli |
| author_facet | Hardian Nurseto Nila Windasari Prasanti Sarli |
| author_sort | Hardian Nurseto |
| collection | DOAJ |
| description | This study explains how small and medium-sized enterprises (SMEs) in the food sector adapted during the pandemic. In-depth, semi-structured, hybrid interviews were conducted with fifteen SME owners in the food sector in Bandung, Indonesia. The study describes five business adaptation strategies using service-dominant logic (S-DL) and structural-functionalism theory: (a) relationship adaptation with suppliers and landlords, (b) employee adaptation, (c) product and sales adaptation, (d) operations adaptation, and (e) promotion adaptation. Findings show a holistic view of actor involvement in the business adaptation process linked to altruism, in which the business and all actors (i.e., suppliers, landlords, customers, employees, government, online delivery man, society, etc.) act and respond conjointly as a form of collective survival. The business ecosystem of the food sector covers both transactional relationships and emotional relationships. This study contributes to the literature and practice of SMEs in the food sector in finding effective strategies when facing a pandemic. |
| first_indexed | 2024-03-11T18:47:17Z |
| format | Article |
| id | doaj.art-ef23e641e99b4a8da63b3b3faa61e6a6 |
| institution | Directory Open Access Journal |
| issn | 2640-6489 |
| language | English |
| last_indexed | 2024-03-11T18:47:17Z |
| publishDate | 2023-09-01 |
| publisher | University of South Florida (USF) M3 Publishing |
| record_format | Article |
| series | Journal of Global Business Insights |
| spelling | doaj.art-ef23e641e99b4a8da63b3b3faa61e6a62023-10-11T17:46:56ZengUniversity of South Florida (USF) M3 PublishingJournal of Global Business Insights2640-64892023-09-018210.5038/2640-6489.8.2.1227Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the communityHardian Nurseto0Nila Windasari1Prasanti Sarli2Padjadjaran UniversityBandung Institute of TechnologyBandung Institute of TechnologyThis study explains how small and medium-sized enterprises (SMEs) in the food sector adapted during the pandemic. In-depth, semi-structured, hybrid interviews were conducted with fifteen SME owners in the food sector in Bandung, Indonesia. The study describes five business adaptation strategies using service-dominant logic (S-DL) and structural-functionalism theory: (a) relationship adaptation with suppliers and landlords, (b) employee adaptation, (c) product and sales adaptation, (d) operations adaptation, and (e) promotion adaptation. Findings show a holistic view of actor involvement in the business adaptation process linked to altruism, in which the business and all actors (i.e., suppliers, landlords, customers, employees, government, online delivery man, society, etc.) act and respond conjointly as a form of collective survival. The business ecosystem of the food sector covers both transactional relationships and emotional relationships. This study contributes to the literature and practice of SMEs in the food sector in finding effective strategies when facing a pandemic.https://digitalcommons.usf.edu/globe/vol8/iss2/5service-dominant logicfood businesspandemicsmall businesssmes |
| spellingShingle | Hardian Nurseto Nila Windasari Prasanti Sarli Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the community Journal of Global Business Insights service-dominant logic food business pandemic small business smes |
| title | Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the community |
| title_full | Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the community |
| title_fullStr | Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the community |
| title_full_unstemmed | Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the community |
| title_short | Adaptation of small and medium-sized enterprises in the food sector during the pandemic: Position the brand as part of the community |
| title_sort | adaptation of small and medium sized enterprises in the food sector during the pandemic position the brand as part of the community |
| topic | service-dominant logic food business pandemic small business smes |
| url | https://digitalcommons.usf.edu/globe/vol8/iss2/5 |
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