Building Business Resilience Through Strategic Entrepreneurship: Evidence from Culinary Micro-Enterprises in Bandung During the COVID-19 Pandemic

This study analyzes the effect of knowledge managemet capability on entrepreneurial orientation, entrepreneurial finance, entrepreneurial marketing, and business resilience in culinary micro-enterprises in Bandung during the COVID-19 pandemic, proposing that knowledge management capability influences entrepreneurial orientation, entrepreneurial finance, and entrepreneurial marketing, which in turn enhance business resilience. Partial least squares structural equation modeling was used to analyze data from 125 culinary micro-enterprises. The findings show that entrepreneurial finance has a stronger effect on business resilience compared to other factors, indicating that financial agility and resource allocation are more important for business resilience in crisis conditions. This challenges the conventional view that innovation is the main driver of business resilience. This study redefines the strategic entrepreneurship model by highlighting the role of knowledge management capability as a key resource input in the resource orchestration process to build business resilience. The results offer practical insights, including policy recommendations for improving digital infrastructure and financial inclusion to support culinary micro-enterprises in adapting to future disruptions.