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This research analyses how a service firm develops an ecosystem and serves as the orchestrator. A unique coffee shop in a mountainous area was used as the subject because it has abundant resources to become an orchestrator and various distinctive traits. A single case study design was selected to enable researchers to analyse depth and rich data, covering all participants within the ecosystem. Using a holistic case study design enables investigators to explore complex interplays of ecosystem participants. This study demonstrates that a firm uses elements of dynamic capabilities to manage the evolving process of ecosystem dynamics, starting from the initial formation of the ecosystem to the maturity stage. Our analysis identifies what derivative capabilities can be created from each element of dynamic capabilities and how these derivative capabilities are employed for developing and managing partners involved in the ecosystem. This study establishes a contribution by examining a coffee shop, representing a small service firm, and its evolution into an ecosystem orchestrator role - an under-explored setting in prevailing orchestration literature concentrated on large platform corporations. Single case studies are often criticized because their generalizability is thin and their findings are narrow. However, this weakness has led to the advantage of presenting insights in detail and depth.

This study analyzes the relationship between knowledge sharing, absorptive capacity, and innovation ability to competitive advantage in Cafe and Modern Restaurant in Yogyakarta, Indonesia. This study is designed as a quantitative study with primary data obtained through the distribution of questionnaires. The population in this study was 1056 modern cafes and restaurants in Yogyakarta. Purposive sampling was conducted, and a sample of 213 respondents was selected from 89 modern cafes and restaurants in Yogyakarta that have adopted digital and have more than 500 Instagram followers. This study limits the sample to three positions: owner, manager, and supervisor. The data collected were analyzed using the structural equation model method using AMOS 24 software. This study indicates that knowledge sharing is an essential factor in increasing innovation ability and has been shown to significantly affect absorptive capacity and competitive advantage. This research also shows that innovation and absorptive capacity positively affect competitive advantage. The study results may help managers or owners of café and modern restaurants in Yogyakarta improve and develop innovation and competitive advantage in café and modern restaurants through knowledge sharing and absorptive capacity.