The effect of entrepreneurship orientation, information technology, strategic planning to competitive advantages with Business performance as intervening variables: empirical study food processing SMEs in north Sulawesi.

This study aims to examine the influence of Entrepreneurship Orientation, Information Technology, Strategic Planning, to Business Performance and Competitive Advantage of micro and small entrepreneurs of food processing industry in North Sulawesi. In the case of the existence of micro and small entrepreneurs in this area, especially the processed food processing industry being studied, micro and small entrepreneurs are expected to build their ability to compete more and give quality value to the product. The logic of the model to be built in this study refers to how the Orientation of Entrepreneurship is formed in micro and small entrepreneurs of the food processing industry. Addition of information technology variables, as well as strategic planning is to see the development of business performance and competitive advantage of the respondents studied. The population of this research is food processing industry in North Sulawesi. Respondents are the owners who directly manage the company with a sample size of 132 respondents. Data collection was done by survey respondents, with data analysis using AMOS. The results showed that the Orientation of Entrepreneurship (X1), Information Technology (X2), Strategic Planning (X3) influenced the positive direction on Business Performance (Y1) and Competitive Excellence (Y2) of micro and small food industry. The use of Information Technology in micro and small entrepreneurs has become a reference factor in marketing their products to the online market. Several managerial suggestions were also submitted on the findings of the research findings