This study reviews the concept of competitive advantage, with a specific focus on the competitive advantage within the restaurant industry. While definitions of competitive advantage vary across different industries and its constituents differ based on contexts, there exists a fundamental consensus within the same industry. By employing four strategic theories for analysis, this study examines different forms of competitive advantage and categorizes them according to industry-specific characteristics. Finally, a comprehensive review of competitive advantage in the restaurant sector is conducted, followed by a discussion of the study's limitations and potential directions for future research.
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