Bakery Shop Research Articles

Analysis of Pricing Strategies in Increasing Sales Volume

This research aims to determine the pricing strategy for increasing sales volume at Mawar Bakery Gunungsitoli. The problem formulation in this research is to analyze pricing in increasing sales volume. This type of research is qualitative research, it uses research instruments guided by the type of research used, namely the form of interview instruments and observation. The number of informants in this research consisted of 5 respondents. To be able to answer the problem formulation in this research, the researchers here analyzed the data descriptively qualitatively. The process of systematically searching and compiling data obtained from interviews, field notes and other materials so that it can be easily understood and of course can be informed to other people. Based on the research results, Mawar Bakery has a good pricing strategy in accordance with pricing indicators. In this way, good pricing can increase sales volume at the Mawar Bakery Shop.

New Comer in the Bakery Store: A Long-Term Exploratory Study Toward Design of Useful Service Robot Applications

AbstractIn this study, we report a 6-month empirical study on a service robot deployed in a bakery shop. Recently, potential applications of service robots have been increasingly explored. However, further empirical knowledge is required to determine the optimal approach to design service robots for useful applications. We also address “usefulness” from two perspectives: the effects of a robot on customers’ shopping behavior and the practical benefits the robot could provide for human workers in its working environment. The results show that our robot achieved long-term effects on product recommendations for customers who visited the bakery store on a regular basis (weekly) but not for other customers. A thematic analysis of the interviews reflected the practical values that the staff expected from the robot. Based on these findings, we we outline key considerations for designing effective long-term service robot applications.

Performing different forms of ‘sociable authenticity’ in five bakery shops in Sweden using the semla pastry as a prominent multimodal resource

Performing different forms of ‘sociable authenticity’ in five bakery shops in Sweden using the semla pastry as a prominent multimodal resource

Analisis Strategi Pemasaran Syariah dalam Menarik Minat Beli Masyarakat di Toko Kue Shinta Bakery Simpang III Sipin Jambi

This study aims to determine whether the strategy carried out by the Shinta Bakery cake shop is going well or not and to find out how marketing strategies affect consumer behavior in buying cakes at the shinta bakery shop. This type of research is descriptive qualitative, which describes an event that has occurred or existing cases that provide a clear picture of the problem to be studied. The objects used in conducting this research are the community, employees and owners at the Shinta Bakery cake shop. The types of data used in this research include primary and secondary data. The methods used to collect data for this research are observation, interviews and documentation. Based on the discussion, it can be concluded as follows. First, In terms of Islamic Marketing Strategy, Toko Shinta Bakery has been in accordance with applying the concept of sharia marketing strategy, namely product, price, promotion, place. As well as applying the characteristics of Islamic marketing, namely Rabbaniyah, Akhlaqiah, Al-Waqiyah, Insaniyah. Second, the advantages and disadvantages of implementing sharia marketing strategies in Toko Shinta Bakery are, the advantages are selling products at affordable prices and good quality, the disadvantages are not managing their gofood franchise properly, lack of parking lots, and rarely giving discounts.

Analisis Penentuan Harga Pokok Produksi dengan Metode Full Costing dan Variabel Costing Sebagai Dasar Penentuan Harga Jual pada Toko Imelda Bakery

This research aims to determine the determination of product selling prices using a full costing and variable costing approach at the Imelda bakery shop. The data sources used in this research are primary data and secondary data. Primary data in this research is from interviews, and secondary data in this research is from financial report data. Data collection techniques used in this research were observation, interviews and documentation. The data analysis technique used in this research, namely quantitative descriptive analysis, is used to explain calculations using the full costing method and variable costing in determining the cost of production and then this information will be used as a basis for determining product selling prices. The results of the research show that the calculations use the method full costing produces higher production value compared to using the variable costing method. This is because the full costing method includes all costs, both fixed and variable, in the calculation of the cost of production, whereas the variable costing method does not include all types of costs, only variable costs.

ANALISIS STRATEGI KOMUNIKASI PEMASARAN TERPADU UNTUK MENINGKATKAN LOYALITAS KONSUMEN PADA TOKO SYARAH BAKERY

This study aims to determine the Integrated Marketing Communication Strategy to Increase Consumer Loyalty at the Syarah Bakery Shop. This research uses a qualitative research method. The informants in the research in this study are the Owner and Field Employees of the Syarah Bakery Shop. The data collection method is by conducting interviews and documentation. The data analysis technique used is SWOT Analysis. From this research it is known that the Integrated Marketing Communication Strategy to Increase Consumer Loyalty at the Svarah Bakery Shop is (1) Maintaining Product Quality (2) Adding Product Variants (3) Increasing Products (4) Opening Branches While the promotions carried out by Syarah Bakery Shop are still not attractive even though promotion is one way to increase consumer loyalty. Keywords: Integrated Marketing Communication Strategy. Loyalty Consumer

Penggunaan Distribusi di Era Digital dalam Upaya Meningkatkan Volume Penjualan pada Toko Roti Sari Good Bakery Cimahi

This research aims to analyze the use of distribution in the digital era in an effort to increase sales volume at the Sari Good Bakery Cimahi bakery. The method used in this research is descriptive qualitative. Qualitative research is generally used in social phenomenology. This research analyzes the relationship between the use of online distribution and sales volume. Observations were made to collect data using data collection techniques and interviews with research objects. The lowest sales were in July at 14,696 with a percentage of -33% and the highest sales were in March at 23,909 with a percentage of 20%. At the end of 2022, especially from August to December, sales at the Sari Good Bakery Bakery always experience a significant decline. Indirect distribution activities generally use intermediaries. With developments in the current digital era, the Sari Good Bakery shop is required to utilize digital technology. With the use of market places and digital media, distribution activities should become more efficient in the distribution process so that it will increase sales volume in Sari Good Bakery bakery.
 Keywords: Digital Distribution, Management, Marketing

The Influence Of Price, Service Quality And Product Quality On Purchasing Decisions At Syakila Bakery Shop Bengkulu City

The development of the world of business has made business entrepreneur competitive. Various approaches have been taken to gain consumer sympathy, both through improving advice and infrastructure with high-tech facilities and by developing human resources. There is so much competition and the desire to provide the best to consumers has given consumers the position of decision makers. The increasing number of products types and businesses that are the same or similar to the various services or products offered, makes people make choices according to their needs. The purpose of this research is to determine the extent of the influence of price, service quality and product quality on purchasing decisions at Syakila Bakery shop Bengkulu City. This type of research is quantitative. The method used is a questionnaire. The sample of this research was 150 respondents. The results of the research show that the multiple linear regression obtained Y = 36,781 + -0,293 X1 + 0,237X2 + 0,381 + 4,527. The results of the price test (X1) show t count 4.011 > 1.655 and significance 0.00 < 0.05, so the results of hypothesis Ha is accepted and Ho is rejected, meaning that price has a positive and significant effect on purchasing decisions at Syakila Bakery shop, Bengkulu City. the results of the service quality test (X2) show t count 3,116 > 1,655 and a significant value of 0.000 < 0.05 means Ha is accepted and Ho is rejected. The product quality test results (X3) show t count 5,231 > 1,655 and a significant value of 0.000 < 0.05 meaning Ha is accepted and Ho is rejected. Keywords: Price, Service Quality, Product Quality, Purchasing Decisions. Student (Management) Supervisors

Analysis of Holilands Marketing Strategy and Its Operating Advantages and Disadvantages

With the development of globalisation and the improvement of peoples living standards, the size of the global bakery market is also increasing year by year. Peoples acceptance of bakery products continues to rise, the demand is also more and more diversified, in addition to the traditional cake and bread, but also derived from the mousse cake, cheesecake and other different categories. This has naturally given rise to different enterprises and private bakery shops coming out of the blue to attract customers attention. However, if a company wants to go a long way, it cant just work on its products, it is very crucial to choose a reasonable way of doing business and keep up with the times. This thesis focuses on the marketing strategy of Holiland, a popular online brand that mainly sells cheesecake. It is hoped that through the analysis of the brands marketing strategy, the factors applicable to the long-term development of the bakery industry in todays society can be explored. The research is mainly carried out through the methods of literature analysis and case study. This thesis finds that in order to stand out and survive for a long time among many bakery enterprises, the enterprises should make efforts in the location of shops, theme marketing, network marketing, localised marketing, and should also pay attention to the quality of the products and the control of the prices, and only by grasping the details in all aspects can they become the evergreen tree of the bakery industry.

ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN PADA PERMATA BAKERY DI SITUBINDO DENGAN MINAT BELI SEBAGAI VARIABEL INTERVENING

In business world, there are various ways to achieve success. Every businessman always learns how to make the business reach its target. The desired profit will encourage business people to achieve the determined targets. A businessman will keep on looking for opportunities for their company's marketing. Competition will keep happening, so opportunities must be seen and targets must be achieved. Therefore, Permata Bakery shop must be able to choose the right marketing strategy to develop and maintain the business stability because that becomes an indicator to get success. The purpose of this study is to analyze the factors that influence purchasing decisions at Permata Bakery in Situbondo with purchase intention as an intervening variable. The population in this research is the consumers of Permata Bakery shop. The sampling technique is determined by probability sampling. Data analysis and hypothesis testing use Partial Least Square - Structural Equation Modeling (PLS-SEM).
 The results of the direct effect hypothesis testing using Smart PLS 3.0 application show that product quality has a significant effect on purchase intention, product quality has a significant effect on purchase decisions, word of mouth has a significant effect on purchase intention, word of mouth has a significant effect on purchase decisions, and purchase intention has an effect significant to the purchase decision. The results of the indirect effect hypothesis testing reveal that product quality variable has a significant positive effect on purchasing decisions through purchase intention. Word of mouth has a significant positive effect on purchasing decisions through purchase intention

Strategi Toko Kue Ajm Cake Di Rote Dalam Meningkatkan Pendapatan

This research is motivated by the decline in income at AJM Bakery's cake shop during 2022, the lack of strategies owned by AJM Bakery's cake shop and the decreasing number of consumers. This study aims to describe the strategy of increasing revenue for the AJM Bakery Shop Cake Business Solution to increase bread sales at the Shinta Bakery Shop Cake Business dur The research method used is descriptive qualitative. The data collection instrument used interview and documentation guidelines. Test the validity of the data using source triangulation and technical triangulation. The data analysis technique uses condensation data, display data, and conclusion drawing/verification. The results showed that the products in the Cake Shop AJM Bakery business were in the form of blocks, rounds, ovals, triangles, squares, while the product features at the AJM Bakery Cake Shops did not have special features. The prices set at the AJM Bakery Cake Shop are relatively expensive compared to other cake shops. The location of the AJM Bakery Cake Shop business can be said to be quite strategic and makes it easy for consumers from any region to reach this store, because the AJM Bakery Cake Shop is right in front of the main highway. Promotional promotions carried out by the AJM Bakery Cake Shop only use banners installed in front of the store as a promotional medium.

Peran Business Model Inovation pada Industri Kuliner Cake Shop Berbasis Syariah

This study aims to determine the role of Business Model Innovation in the Sharia-based Cake Shop Culinary Industry. This Business Model Innovation itself focuses on innovation in the internal environment such as management, human resources who manage, and internal companies, besides internal, Business Model Innovation also innovates companies such as utilizing developing technology. This research method is the research approach used is a descriptive qualitative approach. The subjects in this study were conducting in-depth interviews with the head of the IMA BROWNIES cake and bakery shop and the employees who work at the bakery. The results of the study are that the overall level of product innovation at the IMA BROWNIES cake and bakery shop is in a good category. This shows that the innovation made by the IMA BROWNIES cake and bakery shop is evidenced by the increase in sales volume every month. IMA BROWNIES cake and bakery shop applies the six bases of product innovation as follows: Modulation-based innovation is done by increasing product characteristics Size-based innovation is done by changing the size of bread ranging from small to large sizes. Design-based innovation is done by changing the appearance of the bread shape with a unique and attractive shape. For technological innovation, IMA Brownies store itself has not used fintech, for payments and orders they are still manual and only sell in stores. Business Model Innovation carried out by IMA BROWNIES cake and bakery is proven to be able to increase sales of IMA BROWNIES cake and bakery by seeing an increase in buyers. IMA BROWNIES cake and bakery can increase sales by innovating products, increasing sales is the goal of innovation carried out by IMA BROWNIES cake and bakery so as to increase sales.

The Effect Of Product Innovation And Competitive Advantage On Sales(Case Study of Syarah Bakery Shop, Bengkulu City)

This study aims to determine "The Influence of Product Innovation and Competitive Advantage on Sales (Case Study of Syarah Bakery Shop, Bengkulu City)". This type of research is quantitative research, research on data measurement and object statistics through calculations. The population in this study were consumers of the Bengkulu City Syarah Bakery Shop. The sampling technique was carried out by nonprobability sampling, so there were 96 respondents in this study. Data collection techniques in this study are observation, interviews, and questionnaires. Research results show that Product Innovation has a positive and significant effect on Sales, Competitive Advantage has a positive and significant effect on Sales, Product Innovation and Competitive Advantage together have a positive and significant effect on Sales.

Multiplicative versus additive models in measuring service quality

One may measure service quality either with additive models such as SERVQUAL, SERPERF, and two-predictor model of performance and expectation, or with multiplicative models obtained by log-transformation of variables in additive models. This paper analytically compares multiplicative models with additive models. In addition, it empirically compares predictive performance of alternative models on overall service quality and customer satisfaction with a three-way factorial design: 2 forms (additive vs. multiplicative) 3 types (SERVQUAL vs. SERVPERF vs. two-predictor model) 2 levels (5 dimensions vs. 22 items). The empirical comparison uses the data gathered to evaluate service quality in five service industries (Hamburger Shop, Pizza Shop, Family Restaurant, Movie Theater, and Bakery Shop) with a standard SERVQUAL questionnaire. The data set includes 1,410 respondents’ evaluation of service quality. The analytical and empirical comparison shows that multiplicative models have three distinct advantages. First, multiplicative models are theoretically supported by the prospect theory and the Weber’s law. Second, multiplicative models allow one to identify the optimal levels of performance and expectation maximizing overall quality or customer satisfaction. Third, multiplicative models predict overall service quality and customer satisfaction better than additive models do.

Interior design of bakery shops and cafes using sustainable materials in Malang city

The primary purpose of a bakery shop design is the convenience of visitors, but the design sustainability aspect is also something that must be considered. In the interior design of bakery shops and cafes, using environmentally friendly materials will be the topic of discussion in this study. The problem is using sustainable materials to create interior designs for bakery shops and cafes following the company’s image. The case study in this research is a bakery shop and café with a modern vintage style in Malang City. This study uses qualitative methods and design exploration. Data was collected through literature studies, field surveys, and interviews with café owners and users. The results of this study are the application of sustainable materials applied to the interior elements of this bakery shop and café design. The material is applied as a backdrop for walls, ceilings, and furniture. The results of this study are expected to be able to become a problem solution for textile waste generated due to the continuous development of technology and people’s lifestyles. This effort is to harmonize the technology development and maintain the environmental quality for human life in the future.

Profit Optimization and Production of Maesa Cake and Bakery Shops with Linear Programming-Simplex Method

The need for cake as a complementary food at various events causes the demand to increase. This increase has an impact on the production level that will be produced with the aim of increasing profits. The production process is related to the allocation of the right raw materials to be efficient, so that maximum profits will be obtained. This study aims to analyze the maximum profit of the Maesa Cake and Bakery Shop, Permata Legenda Branch. There are two types of products sold in this shop, namely Banana Bolu (X1) and Banana Bolen (X2). The research method used is linear programming which is solved by the simplex method and the use of the POM For Windows application. The data obtained is observational data by meeting the shop owner directly to be interviewed. The process of calculating the simplex method is carried out using Ms. Excel with several completion steps, starting from creating a simplex table, entering the coefficients of the objective function and constraints, looking for key columns, key rows, and key numbers, until the last step is achieving positive coefficients generated in the objective function row. The final result obtained is the process of the iterations carried out. Apart from using Ms. Excel, researchers also use the POM for Windows application. Use both software to find the maximum profit to be achieved. So it is found that the maximum profit that can be obtained in one day by the Maesa Cake and Bakery Branch of Permata Legenda is IDR 270,000.00; by producing 5 units of Banana Bolu and 50 units of Banana Bolen.

Profit Optimization and Production of Maesa Cake and Bakery Shops with Linear Programming-Simplex Method

Profit Optimization and Production of Maesa Cake and Bakery Shops with Linear Programming-Simplex Method

Switched max-plus linear-dual inequalities for makespan minimization: the case study of an industrial bakery shop1

In this paper, an industrial bakery shop is modeled by switched max-plus linear-dual inequalities (SLDIs). SLDIs are timed discrete event systems suitable for describing flow shops with time-window constraints and switching operating modes, where each mode corresponds to a job type. We consider the scheduling problem of minimizing the makespan of the shop, and we show that the application of methods based on the max-plus algebra leads to a faster solution compared to standard techniques. The results of the paper are general, in the sense that they can be applied to any permutation flow shop with time-window constraints.

Critical Success Factors Study for Taiwan Bakery Shops

Abstract Bakery products are a must-have food for many people every day. According to the survey, the annual global bakery market exceeds 300 billion US dollars, how to stand out in a highly competitive environment is a business issue for every bakery shop. Whether it is a chain bakery shop or an independent bakery shop, it must face strict selection of customers. The decision of which store to buy for customers may include factors such as product, location, interior decoration, price, service, advertisement, etc. Therefore, how to focus on the most important factor to increase customers' willingness to buy is the only way for bakery shops to win the competition. This research uses the Delphi method to conduct expert surveys. From the four aspects of product, sales, store design and service methods, three rounds of questionnaire are conducted on experts. The results show that the "taste of bakery products" and "appearance (style, size, color) of bakery products" on the product side, the "brightness of the physical storefront" on the store design and the "sales attitude of the service staff" and "whether to provide accumulated reward points", are considered by experts to be the most critical success factors for bakery shops. JEL classification numbers: M10, M30. Keywords: Bakery shop, Critical success factors, Delphi method, Expert survey.

Penyuluhan Regulasi dan Pembekalan Strategi Pemasaran serta Pengembangan UMKM pada Pedagang Kaki Lima Di Lapangan Kantin Wirabraja Kota Bukittinggi

The presence of street vendors (PKL) can sometimes unsettle residents and the government, but their presence can also contribute to driving the economy of an area. The lack of resources and knowledge regarding regulations and provision of strategies in business development by street vendors makes their business less developed. The assistance activities for street vendors are expected to be useful for business continuity and gain knowledge in entrepreneurship. There are 100 street vendors in the Wirabraja Kantin Square, Bukittinggi City, consisting of culinary traders specializing in local wisdom, food stalls, clontongan goods, traditional cakes, martabak, various fried foods, bakery shops, burgers, chicken meatball noodles, vegetable traders, fruit sellers. , soft drinks, household furniture, construction equipment, soles. Assistance in Counseling on Regulations and Debriefing on Marketing Strategy and MSME Development for Street Vendors so that later they understand regulations and are able to manage business financial management, so that financial reports on business results are recorded properly, assistance in marketing business results so that there are more buyers, assistance in using technology information, so that street vendors can compete with other traders