Modelling the adoption of open-source enterprise resource planning system in culinary SMEs

This research discusses the urgency of ERP adoption applied by the culinary small and medium enterprises (SMEs), including a concrete understanding of hypotheses modelling that is built based on the latent factors of continuous ERP adoption. The ERP adoption process amid the post-pandemic period has provided a new "breeze" and opportunity for the business ecosystem and market competition by creating various innovations to improve competitive advantage in a fair, agile and effective. It also becomes an impetus for the business owner to review their strategies in adapting to trends, consumer behavior, and lifestyles due to sophisticated information systems and dynamic market share. Due to the ever-changing customer behavior and market changes, every company must rack their brains to create good synergies in increasing productivity and preparing for the step toward the digitization era. ERP as an integrated information system has become a multifunctional platform that SME business owners highly covet to solve digitization and the lack of productivity problems. Although classified as "luxury", open-source ERP is one solution that can be adopted for free, and very friendly to Culinary SMEs that are sensitive to market change. Opensource ERP is suitable for adoption because it has advantages in terms of being cost-effective, simple and easier to use when compared to proprietary ERP. The examination of several issues in this research is based on data collection activities using literature review and variables elaboration, including company readiness, system suitability and organizational management as variables built on ERP adoption in Culinary SMEs in Indonesia.