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"UU No.22 Tahun 2001 membuka peluang bagi perusahaan swasta untuk masuk kebisnis BBM. PT. AKR Corporindo Tbk melihat sebagai peluang untuk memasuki bisnis BBM di Indonesia dengan melihat sumber daya yang dimiliki (resources based). Tujuan penelitan (1) Menjelaskan cara PT. AKR Corporindo Tbk melihat peluang masuk ke bisinis BBM di Indonesia. (2) Menganalisis cara memanfaatkan peluang dan membuat strategi untuk mencapainya. Pendekatan penelitian yang digunakan dalam penelitian ini adalah metode deskriptif. Analisis melihat peluang menggunakan pendekatan Entrepreneur School Henry Mintzberg, Creative Destruction Peter Schumpeter serta analisis inovasi.

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UU No.22/2001 opening opportunity for private enterprise to step into business Fuel Oil. PT. AKR Corporindo Tbk see as opportunity to enter business BBM in Indonesia by resources base). Purpose of research are (1) Explaining the way of PT. AKR Corporindo Tbk see opportunity into business BBM in Indonesia. (2) Analyzing the way of exploiting opportunity and make strategy. Research approach used descriptive method. Analyze to see opportunity use approach Entrepreneur School Henry Mintzberg, Creative Destruction Peter Schumpeter and also analyze innovation."

"The Law No. 22 of 2001 provides opportunities for private companies to step in the fuel business. PT. AKR Corporindo Tbk sees the fuel business in Indonesia as an opportunity based on the available resources. The purpose of this research is to analyze the company?s strategies to take the opportunity of stepping in the fuel business in Indonesia, using the approaches of entrepreneur school, creative destruction, and innovation analysis. This research is descriptive and uses qualitative approach. The data were collected through observation, literary study, and in-depth interviews. The result of this research shows that AKR Corporindo Tbk has taken benefit of stepping in the fuel business in Indonesia. This research reveals the fuel business in Indonesia as well as decision making in the business strategies."

"Industri kuliner merupakan salah satu sektor industri yang cukup potensial di DKI Jakarta. Oleh karena itu, potensinya perlu dikembangkan secara optimal dengan terus berinovasi. Meskipun demikian, melakukan inovasi saja tidaklah cukup. Inovasi tersebut perlu diikuti dengan laju yang semakin singkat dan didukung oleh penciptaan creative destruction sehingga industri kuliner mampu memiliki daya saing yang semakin unggul. Penelitian ini bertujuan untuk menganalisis implementasi innovation speed pada Usaha Kecil Menengah (UKM) Kuliner di DKI Jakarta untuk melihat pengaruhnya terhadap competitiveness melalui mediasi creative destruction. Penelitian ini menggunakan pendekatan kuantitatif dengan jenis eksplanatif melalui penyebaran kuesioner kepada 100 pemilik UKM Kuliner di DKI Jakarta sebagai responden penelitian. Hasil penelitian ini menunjukkan bahwa innovation speed berpengaruh signifikan terhadap competitiveness UKM kuliner di DKI Jakarta dengan dukungan creative destruction sebagai mediasi, baik melalui peningkatan kompetensi maupun mempertahankan inovasi yang telah dilakukan. Penelitian ini menghasilkan bahwa UKM kuliner di DKI Jakarta mampu mendapatkan ide inovasi produk dengan lebih cepat, memiliki resep khusus untuk menjaga kualitas produknya, dan membangun hubungan yang lebih kuat dengan pemasok sehingga memiliki hasil penjualan yang meningkat dan menawarkan produk berkualitas sesuai dengan harapan pelanggan dalam tiga tahun terakhir (2018-2020). Oleh karena itu, pelaksanaan innovation speed yang didukung oleh creative destruction pada UKM kuliner di DKI Jakarta mendorong terciptanya competitiveness pada UKM.

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The Culinary Industry is one of the potential industrial sectors in Special Capital Region of Jakarta. Therefore, its potential needs to be developed optimally by continuing to innovate. However, innovating is not enough. Innovations need to be followed at a faster pace and supported by creative destruction so its competitiveness can increase. This study aims to analyze the implementation of Innovation Speed in Culinary Small and Medium Enterprises (SMEs) in Special Capital Region of Jakarta to see its effect on competitiveness mediated by creative destruction. This study uses a quantitative approach with an explanatory type by distributing questionnaires to 100 Culinary SMEs Owners in Special Capital Region of Jakarta as research respondents. The results of this study indicates that there is an influence between innovation speed on competitiveness through creative destruction in Culinary SMEs. The result of this study shows that innovation speed has a significant effect on competitiveness of Culinary SMEs in Special Capital Region of Jakarta with the support of creative destruction as a mediation, through increase competence and maintain innovations that have been achieved. This research shows that culinary SMEs in Special Capital Region of Jakarta can get product innovation ideas more quickly, have special recipes to maintain product quality, and build stronger relationships with suppliers so that they have increased sales results and offer quality products in accordance with customer expectations within the last three years (2018-2020). Therefore, the implementation of innovation speed supported by creative destruction of culinary SMEs in Special Capital Region of Jakarta encourages the creation of competitiveness in SMEs."