PENGAMBILAN KEPUTUSAN STRATEGIK UNTUK INOVASI PRODUK HIJAU PADA UMKM KULINER KENDARI: PERAN STRUKTUR KEPEMIMPINAN DAN KOMPETENSI MANAJERIAL

Culinary SMEs are a major pillar of local economies, yet adoption of green product innovation in this sector remains hindered by limited environmental literacy, weak incentive systems, and limited managerial capacity of owners. This article develops a conceptual framework on strategic decision-making for green product innovation in culinary SMEs in Kendari, highlighting the roles of leadership structure and managerial competence. An integrative literature review was conducted, grounded in strategic management concepts from Wheelen and Hunger (2012), enriched by ten contemporary articles on green innovation, green leadership, managerial competence, and SMEs. Analysis involved concept extraction, thematic coding, cross-source comparison, and propositional synthesis. Results yield a four-layer framework: (1) green environmental scanning; (2) modes of strategic decision-making; (3) leadership structure as governance orchestrator; and (4) managerial competence as implementation driver. Findings show that at SME scale, business owners assume dual roles as board and senior management, making owner vision quality and managerial competence the primary determinants of successful green product innovation. The article proposes a future empirical research agenda for culinary SMEs in Kendari by field-testing this four-layer framework.