Can competitive strategy be used as a measure of sustainable development in foodservice?

¹ Faculty of Economics and Business, Universitas Ahmad Dahlan, Yogyakarta, Daerah Istimewa Yogyakarta, Indonesia
² Faculty of Health Sciences Universitas Darussalam Gontor Women’s Campus, Ngawi Mantingan, East Java, Indonesia
³ Faculty of Nursing and Health Sciences, Universitas Muhammadiyah Semarang, Semarang, Central Java, Indonesia

^* Corresponding author: ifada.rahmayanti@mm.uad.ac.id

Abstract

This article aims to examine the context of the food service business, or popularly called the culinary business in Ngawi district, how it can play an important role as a benchmark for sustainable development when using competitive strategies. This topic was chosen due to the difficulty in finding previous research and the correct method in adopting the three variables, namely the SDGs. Competitive advantage strategy and culinary business services so that the approach of using qualitative descriptive methods with an inductive research approach using a basic literature review, which involves analysing and synthesizesising previous research relevant to the topic of competitive strategy and then comparing the data presented by the subjectivity of the researcher. The use of SWOT analysis techniques is used as a benchmark in deciding on the use of competitive strategies. By focusing on the aspects of decent work and economic development in the context of SDG 8, competitive strategies can be obtained as a basis for achieving sustainable development goals in the food service business sector in Ngawi district.