Porter’s Five Forces as a Competitive Advantage Analysis Tool for Moolagi Dimsum MSMEs
DOI:
https://doi.org/10.29407/nxrtqj53Abstract
Research aim: To analyze the competitive position of Moolagi Dimsum MSME in Kediri City using Porter’s Five Forces and identify the factors supporting its competitive advantage.
Design/Method/Approach: This study uses a descriptive qualitative approach. Data were collected through interviews with the owner, direct observation, and documentation, then analyzed based on the five dimensions of Porter’s Five Forces.
Research Finding: Moolagi Dimsum faces strong competition, especially from similar businesses and buyer bargaining power. Its competitive advantage lies in product differentiation, consistent quality, innovation, digital marketing, and customer relationship building.
Theoretical contribution/Originality: This study applies Porter’s Five Forces to a local culinary MSME and highlights how quality, branding, customer loyalty, and supplier relationships create competitive advantage.
Practitionel/Policy implication: Culinary MSMEs should focus on differentiation, service quality, innovation, digital marketing, and customer loyalty rather than relying solely on price competition.
Research limitation: The study focuses on one MSME and relies mainly on the owner’s perspective. Future research should include customers, suppliers, and competitors and may use quantitative or mixed methods.
Keywords:
Porter’s Five Forces, Competitive Advantage, MSMEs, Moolagi Dimsum, Culinary Bussiness, Digital MarketingDownloads
References
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Copyright (c) 2026 Maylinda Nur Aini Ali, Atika Sifa Harum Ridhani, Febriani Saraswati Wijaya, 郭玟彤, 楊紫絜, 林宛穎, 施乃榕, 陳裕升, 石孟璁
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