ANTECEDENT FACTORS AFFECTING THE ADAPTIVE ADVANTAGE OF SME ENTREPRENEURS IN THE NEW NORMAL ERA IN THE PROCESSED FOOD AND FOOD PRODUCTS BUSINESS GROUP IN SAMUT PRAKAN PROVINCE

Abstract

This academic article aims to study and present the factors influencing the adaptive advantage of small and medium-sized enterprise (SME) entrepreneurs in the processed food and food products business group in Samut Prakan Province during the new normal era. A review of the literature and data synthesis reveals that strategic leadership plays a crucial role in setting the direction and driving organizations toward competitiveness. Leaders with vision who can adapt strategies appropriately to changing circumstances enable businesses to adjust effectively. Additionally, innovation management capability is another critical factor that supports business development and adds value to products and services, enhancing the organization's competitive potential. Change management in a diverse environment is also essential for addressing shifts in the business landscape. Organizations that can restructure operations flexibly and effectively leverage technology will maintain stability and sustainability. Furthermore, management innovation is a key factor in enhancing an organization’s ability to adapt to market and technological changes, directly impacting adaptive capability. Organizations with efficient internal management can create competitive advantages and increase opportunities for growth in the new normal era. Thus, the findings of this study can serve as a guideline for supporting and promoting SME entrepreneurs in the processed food and food products business group, enabling them to adapt effectively, gain competitive advantages, and operate sustainably.