Beyond Tourism: The Ways of Salatiga Culinary Business People to Survive Covid-19

Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pandemic. This requires culinary entrepreneurs to meet food safety standards in the food processing system. This study aims to determine the food service system carried out by culinary entrepreneurs during the Covid-19 pandemic and in the era of new normal in Makassar City. With a qualitative approach, 33 informants were selected purposively to be involved in this study which was distributed into 17 in-depth interviews and 3 FGDs. Data analysis was carried out in three stages, namely data reduction, data presentation, and conclusion or verification. This research found that culinary entrepreneurs applied health standards in their restaurants by providing handwashing facilities, barrier plastic, keeping tables/chairs apart, and requiring consumers to wear masks. Food processing requires food processors to use disposable plastic gloves and masks as well as tighter food packaging. It is concluded that culinary entrepreneurs have implemented safety and health standards in the food service system both in food processing and food packaging. It is highly recommended that culinary entrepreneurs perform routine cleaning and disinfecting at their restaurants so that efforts to prevent Covid-19 can be maximized, especially in the culinary business sector.

During the COVID-19 pandemic, sustainability of tourism-related livelihood is significantly deterred. Tourism-related SMEs, including culinary businesses, struggle to find ways to survive the pandemic. Thus, strategies to cope with the crisis becomes an important issue to elaborate. This study provides an empirical case of such struggle by presenting a case of culinary business in Salatiga, Central Jawa, Indonesia. Based on qualitative approach, this research investigates strategies of the culinary entrepreneurs to cope with the COVID-19 pandemic. Data are collected through interviews, observations and document studies. Findings show that although culinary entrepreneurs currently manage to survive, they have to struggle to maintain their livelihood. As the end of the pandemic is still unpredictable, the sustainability of their livelihood remains vulnerable.

<span lang="EN">The high potential of culinary diversity lies in four districts on Madura Island, namely Bangkalan, Sampang, Pamekasan and Sumenep with various flavors and tastes that are unique to each district. Lack of competent communication between the four districts has an impact on the lack of increasing potential for gastronomic tourism on Madura Island.</span><span lang="EN-US"> This research aims to analyze strategies for strengthening the competencies of culinary entrepreneurs in Madura Island to create business sustainability. Considering the significant potential of the culinary sector in this region, the study identifies challenges faced by culinary entrepreneurs, such as access to raw materials, marketing, and skill development.</span><span lang="EN-US">Through qualitative research methods, data was collected through interviews with culinary entrepreneurs and Madurese cultural figures, while also supported by quantitative data obtained from culinary entrepreneurs.. The findings indicate that competency strengthening can be achieved through cooking skills training, digital marketing, and financial management. Additionally, collaboration with educational institutions and non-governmental organizations (NGOs) can enhance the capacity of entrepreneurs. The study recommends the development of ongoing support programs and effective marketing strategies to improve the competitiveness of Madura's culinary entrepreneurs. With the implementation of these strategies, it is hoped that culinary businesses in Madura Island can adapt and thrive in a competitive business environment.</span>

Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of the place of business (onomastic). The next analysis is to integrate branding strategy in developing culinary business. The results of the study showed that the creative branding model for traditional culinary soto, which is how the behavior for making it, the presentation culinary model, and branding with identical names of the people who make it. This research provides an overview of the pattern of branding strategies for culinary endeavors. Culinary entrepreneurs must strive to attract customers with creative models and not ignore local wisdom from the region.
 Keywords: Traditional Culinary, Culinary Linguistics, Culinary Branding, Soto

E-Commerce ( Electronic Commerce) is part of E-Business. ECommerce is the activity of selling, buying, marketing products (goods or services) by utilizing telecommunications networks such as the internet, television or computer networks. Lots of food delivery coming up. Online support today has a big impact on business people. This is evident amaraknya increasingly massive online applications open business opportunities. Including the Shopee Platform introducing Shopee Food, Go-Food and Grab-Food Features. Shopee Food, Go-Food and Grab-Food are food and beverage delivery services. Shopee Food is now much in demand by the public because it offers many promos, discounts, cashback and free shipping features. Many MSMEs are now opening businesses through ShopeeFood because they see business opportunities. The research methodology used is a qualitative approach using mixed methods or mixed methods with the type of case study research. Data collection was conducted by interview techniques, questionnaires and documentation according to the needs of researchers. Data analysis was done by qualitative descriptive analysis and quantitative descriptive analysis. The results obtained are the analysis of the use of ShopeeFood, GoFood and GrabFood in increasing sales and the progress of the culinary business clearly has a positive impact on culinary business actors who join the application and become partners. Culinary entrepreneurs who join the application on average express their satisfaction since joining the application in addition to having an impact in increasing sales, promoting products sold without spending a budget, facilitating transactions, marketing products even without a kitchen and even one of the respondents only uses a cart as a sales stall. The level of sales of culinary businesses in Medan Area all business actors experienced an increase in sales after joining and becoming partners of ShopeeFood, GrabFood and Go-Food even one of the entrepreneurs in the village experienced a significant increase to exceed 100%. martabak den Bagoes culinary business can feel an increase in sales by joining Go-Food, Shopee Food and also Grab-Food because more buyers come to buy through the marketplace. The entrepreneur also said that getting a positive impact researchers can conclude that both culinary business ventures felt the impact after joining Go-Food, ShopeeFood and GrabFood. The impact felt by the culinary business above is a considerable increase in sales can help.

Foreign languages ​​are now widely used in Indonesia, one of which is the use of English in culinary businesses. This is done by culinary entrepreneurs of course for reasons and to promote specific perspectives for consumers. This research aimed to reveal the meaning behind the use of English in culinary businesses and what perspectives emerged from this phenomenon. This research used a qualitative descriptive approach involving free structured interviews with culinary entrepreneurs in Metro City and consumers. Analysis was carried out by compiling concepts, categorizing data, and exploring relationships between categories, discourse and drawing conclusions. The research showd that the first aim of using English in culinary business were a marketing strategy to attract consumer interest by presenting different concepts so that it could generate curiosity for potential consumers; secondly as an adaptation to the times. Furthermore, the community's perspective on the use of English in culinary businesses were to foster curiosity to try; make an impression, modern, cool, international standard, professional, expensive, upper social class, trendy, luxurious; for young only; and time inefficient.

The Covid-19 pandemic had an impact to culinary entrepreneurs begin to adapting digitalization. However, digitalization transformation process needed digital readiness to better prepared facing challenges in various crises. The purpose of this article is to analyze the extent of digital readiness and the use of digitalization by culinary entrepreneurs in Padang city. The analytical method used is descriptive analysis from data sources on Roadmap Creative Economy of Padang city from the 2021-2026. The results show that 51 culinary entrepreneurs are in the complement category and 50 culinary entrepreneurs are in the digital data-based company category. Culinary entrepreneurs also consider that using digital technology give benefit to reducing business costs and increasing business productivity. In addition, research and development, technology leadership and innovation are also considered important. However, the cost of using technology is not cheap and many of them do not have adequate financial resources to apply technology to business operations. They also worry that hackers can steal data. The use of digital technology provides the benefits of improving product quality (goods/services), customer service, and creating better working relationships with business partners. While the value of benefits that have not been maximized are related to competitive advantages that are not owned by competitors and reduced business costs.

The tourism industry and MSMEs can be a driving force for regional economic recovery after the Covid-19 pandemic. Now halal tourism or Muslim friendly tourism, has become an industry that is taken into account in the tourism sector. This study aims to increase Muslim friendly tourism through efforts to develop MSMEs towards economic recovery in the North Sumatra region. So that both businesses can rise and operate better after the covid19 pandemic. By using in-depth interviews and giving questionnaires to MSMEs in North Sumatra, the majority of which are Muslim, as well as potential advantages in the area. It can be seen that all local governments in North Sumatra which have favorite tourist objects/destinations are very supportive of MSMEs in their area, who generally do culinary business. Halal certification assistance from the government, including digital-based training programs and financial assistance, is urgently needed by the community and enables MSMEs to be able to gradually rise after slumping during the COVID-19 pandemic, and slowly realize regional economic recovery. It takes a commitment from all parties to continue to help MSMEs to survive and develop post-covid-19, so that their existence can make an important contribution in supporting halal tourism.

The COVID-19 pandemic has greatly affected the economy in Indonesia, especially in the tourism sector in Central Java. The development process of an area or region is supported by tourism industry activities that can increase community and regional income. The purpose of this study is to analyze the influence of the number of visitors, accommodation, GRDP (Gross Regional Domestic Product) per capita, infrastructure, tourist growth before and during the COVID-19 pandemic. This research method is purposive sampling. Purposive sampling is a data retrieval technique based on certain considerations. This study used secondary data obtained from BPS (Central Statistics Agency) and Disporapar (Youth, Sports and Tourism Office) of Central Java Province. The results of this study show that the variable number of visitors has a positive and significant effect on the income of the tourism sector in Central Java, the accommodation variable has a positive and significant effect on the income of the tourism sector in Central Java, the variable GRDP per capita has no effect on the income of the tourism sector in Central Java, the variable of tourism infrastructure does not affect the income of the tourism sector in Central Java, and the variable of tourist growth significant positive effect on tourism sector income in Central Java. The implication of this research is to maintain economic stability, especially the tourism sector, so as not to decrease income when a pandemic occurs. Tourism business actors and the government are expected to advance tourism such as, developing tourist attractions, adding attractive accommodations so that tourists outside the region are interested in visiting so that government income in the tourism sector increases.

Today, there are many culinary business can be found Pekanbaru city. To increase the benefit, the culinary entrepreneurs are using social media such as Facebook, twitter, instagram, whatsapp and others. This research discussed about the expediency of social media analysis for culinary products marketing on micro and middle enterprise in Pekanbaru by using structural equation modeling method. The Variables were used in this research are the selection of social media, updating information, response to costumers, quality and price as variable x to culinary business marketing as variable y. Data retrieval comes from a questionnaire filled by culinary entrepreneurs who are using social media to sell their product to customer in Pekanbaru. The result of this research displayed that the value of validity to the questionnaire was minimum = 0.083 and maximum = 0.547, RMSEA = 0.08, AGFI = 0.705, CMIN / DF = 1.834, TLI = 0.813 and CFI = 0.843. From the results of these measurements can be concluded that six of seven components of the measurement value can be avowed as acceptable, so the final result in this research is all the x variables have a positive influence on y variable.

The phenomenon of economic globalization worldwide encourages almost all levels of society to be connected via the internet and sosial media. In business development, an effective marketing strategy is needed to welcome these technological advances. The more technological advances are developing, the advancement of sosial media such as Instagram relies on user-uploaded images to share, like, and comment. This study aimed to determine the marketing effectiveness of clothing and culinary entrepreneurs using sosial media Instagram in Bali Province. The research design used is qualitative research with the type of phenomenological research. The samples in this study were four clothing and culinary business informants who used sosial media Instagram as promotional media, which took purposively. Data collection techniques used were in-depth interviews, field observations and checking related documents. Based on the research results, using Instagram sosial media to promote clothing and culinary businesses is quite effective and brings additional income for informants.

The culinary business today is one of the most sought-after business alternatives in Depok. This can be seen that out of 1000 business actors in Depok in 2018, most of them are doing business in the culinary sector. Because the development of the culinary business is increasing rapidly, culinary entrepreneurs, especially women, need various information related to this business. This study aims to find out the communication channels used by women culinary entrepreneurs in Depok to meet their information needs. This study uses a quantitative approach with a survey method. The sample was chosen using a purposive sampling technique based on the characteristics of women who have culinary business, both online and offline. Data were collected by sending questionnaires online through a google form. Within two weeks, as many as 96 respondents were willing to fill out and return the questionnaire. The results of the study show that in the current technological development, the role of communication channels is crucial to support culinary business activities. Various types of culinary information are obtained very quickly when smart business actors utilize the right communication channels. The majority of women culinary entrepreneurs in Depok use communication channels through group chat and interpersonal communication channels, such as friends and family.

<p><em>This study aims to solve the problems that occur in the culinary business in Tasikmalaya which is currently easy to go out of business. Therefore it is necessary to find a useful model to solve the problem through testing the ability to prepare financial statements and managerial ability in improving the performance of SMEs/MSMEs, especially on culinary business in Tasikmalaya. Through the research will be known the influence of the ability to prepare financial statements and managerial ability on performance, so that in the short term management will know how the benefits obtained if culinary entrepreneurs are ability to prepare financial statements well and improve managerial ability. The method used is through survey and analyzed using regression model through multiple regression analysis with the help of Smart PLS. The results showed that the ability to prepare financial statements has a positive effect on the performance of culinary business in Tasikmalaya City, managerial ability does not affect the performance of culinary business in Tasikmalaya City. Thus culinary business owners need the ability to prepare financial statements so that entrepreneurs are able to analyze the condition of their business through information generated from the financial statements.</em></p><strong><em>Keywords</em></strong><em>: ability to prepare financial statements, managerial ability, performance</em>

The culinary industry is one of the sectors that support the economy in Indonesia. Even during the COVID-19 pandemic where the average industry experienced a decline, the culinary industry was able to survive with a digitalization strategy. Study program Tourism Culinary Business is a study program at Ciputra University to create Culinary Entrepreneurs. One of the methods used to generate innovation is to examine the teaching products offered through the Value Proposition Canvas. The purpose of establishing this VPC specifically for Culinary Business is to prepare CB to face the transformation of digital education in accordance with the direction of online learning from the temporary government or hybrid system in the future. This research uses Creswell Data analysis technique (2014) and is conducted for two years starting from January 2018 to Desember 2020. Method used in this research is qualitative descriptive method with informants consisting of 8 internal resource persons consisting of lecturers, staff and 15 external speakers consisting of active students and alumni. Data testing is carried out using the data triangulation method. The results of this study are: From the use of the VPC framework, Culinary Business can analyze consumer profiles to find out what problems or expectations are expected to be obtained as prospective Culinary Entrepreneurs. This consumer profile can be resolved by the formation of a value map that maps the solutions and added value offered to form educational service products with a new system, from being completely offline to a hybrid or mixed system. 
 
 Keywords: Culinary Business, Higher Education, Hybird Curricula, Value Propotition

The development of technology and information plays an important role in economic growth. Today, technology and information are needed, including in the culinary business. The presence of Go Food and Grab Food services, which are a food delivery feature for food delivery messages developed by the Gojek and Grab applications, is very helpful for culinary entrepreneurs in running their business. This study aims to determine how Go Food and Grab Food exist, how to increase sales of culinary businesses in Kekalik Jaya Village, Mataram City after joining Go Food and Grab Food. This research uses descriptive qualitative research methods. Data collection was carried out through interviews with culinary entrepreneurs in Kekalik Jaya Village, Mataram City. The results show that the existence of Go Food and Grab Food is very helpful for culinary entrepreneurs in the form of marketing and increasing sales. Culinary business people stated that there was an increase in sales after joining Go Food and Grab Food services