Catering Businesses Research Articles

Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business

Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business

Analisis Biaya Produksi Berbasis Pendekatan Variable Costing pada UMKM Catering Dapur Mutiara

The purpose of this research is to analyze how to estimate production costs at the Dapur Mutiara Catering business in October 2023 using a variable costing approach. Cost analysis with the variable costing method is a calculation of production costs that only includes variable cost elements. The method used in the research is a qualitative method with a case study approach. Through cost analysis and preparation of income statements, the study concludes that the sales value of Dapur Mutiara in October 2023 was Rp 20,332,000 with total variable costs to produce the products is Rp 15,113,000, thus in that period the contribution margin value was Rp 5,219,000 with a contribution profit ratio on sales reaching 25.67%. Meanwhile, the total fixed costs reached Rp 500,000, resulting in a net profit value of Rp 4,719,000. Thus, the profit target of 35% targeted by the business owner has not been achieved because the percentage value of net profit on sales is only 23.21%, this happens because the production costs are too high and the selling price is set too low

Supply Chain Management Practices and Problems Encountered by a Catering Business in Bayombong, Nueva Vizcaya Using SCOR Model

Catering is necessary, as a large part of any event or party revolves around food. Food catering can provide meals and services smoothly and prepare for an event. Therefore, the aim of this research was to determine the supply chain management practices and problems encountered by a catering business using the SCOR model in Bayombong, Nueva Vizcaya. This study is a qualitative descriptive research design. It is a case study with interview guide questions as a major instrument in gathering the data. It is utilized to obtain information about the practices and problems encountered by food catering businesses using the SCOR model. Meetings and menu planning are part of the planning process for food catering; the ingredients and supplies needed were sourced from various vendors and bought the day before the event. They observe food handling guidelines when preparing and doing mise en place, and if the food is packaged safely, their hired cars will deliver it. After the event,the food is taken home by the guests. The inconsistency of clients decisions regarding their events and their high expectations but low budget were the problems faced in planning and sourcing by the food catering sector. The shortage of goods and raw materials required for production was the issue with sourcing. They prepare meals on time, and when it comes to delivery, their hired cars are used to deliver the prepared and finished food. Regarding food returns, the food catering establishment has not experienced any issues.

Social Media-Based Digital Marketing Strategy in Racsha Catering Business: SWOT Analysis

The development of era and lifestyle changes have led to an increase in the demand for food and beverages, opening up opportunities for catering businesses. Racsha Catering in Bekasi, established in 2016, started as a lunch service at the school and now serves various major events. This study aims to analyze the strategy of using social media to expand the reach of promotion and increase brand awareness of Racsha Catering. The research method used is a qualitative approach through literature studies, interviews, and observations. The SWOT analysis shows Racsha Catering’s strength in product and service quality, as well as great opportunities through social media. However, weaknesses in the reach of promotions and threats from competitors must be overcome with creative strategies. By optimizing social media and understanding consumer trends, Racsha Catering was able to expand its market and increase revenue. This research provides strategic recommendations for the development and use of social media in supporting the sustainable growth of catering businesses.

Digital Marketing Sebagai Strategi Komunikasi Pemasaran Rayyan Aqiqah Dalam Menjangkau Target Pasar

Entering the era of marketing 4.0, marketing methods have shifted or transformed from traditional/conventional ways (offline) to electronic or digital ways (online), namely marketing methods using digital devices, namely websites and social media. This concept has begun to be applied by Aqiqah and food catering business actors in the city of Medan, namely Rayyan Aqiqah in marketing their service products anytime (real-time) and anywhere if connected to interconnection networking (internet). The problems raised, namely:. How is the digital marketing as strategy Rayyan Aqiqah's to reach its target market. This study uses a qualitative descriptive research with a phenomenological approach regarding digital marketing as a marketing communication strategy for an Rayyan Aqiqah in reaching the target market, then analyzed by data reduction, data presentation, and drawing conclusions. While the theory used in this research is the theory of integrated marketing communication strategy, Digital marketing strategy element Digital Comersialitation 4C Thomas Joseph theory, and marketing communication digital strategy AISAS model Dentsu theory. The results of this study explain that the Digital Marketing concept implemented by business people, namely Rayyan Aqiqah has succeeded in promoting, marketing and obtaining a more massive target market, namely prospective consumers to use service and product service in digital media and are able to maintain bussiness continuity against bussiness competitors kind.

Pendampingan branding identitas usaha upaya peningkatan daya saing UMKM catering “Dapoer Attila”

Dapoer Attila Catering is one of the MSMEs in Setren Village Bayeman Hamlet Balerejo Madiun Regency. The development of micro, small, and medium enterprises (MSMEs) requires business owners to have a marketing strategy for marketing their products to increase competitiveness and develop their business potential. One of the strategies, in this case, is branding. Branding exists in a product or service, such as a name, sign, symbol, logo, or combination intended to identify a product or service. Branding aims to introduce a product to the broader community, build public trust in a product, and shape public perceptions of the product being sold. Based on the above problems, a community service program was carried out to help brand the identity of the Dapoer Attila Catering business using the Canva application. Based on the service results, the service program has gone well because MSME partners can gain knowledge and skills.

STRATEGI BAURAN PEMASARAN PADA KATERING GABE DI KOTA MEDAN

Marketing Mix Strategy In Gabe Catering In Medan City. This study aims to determine the marketing mix strategy at the GABE Catering business in Medan City. How are the strategies implemented during the GABE catering business journey in the face of increasingly dynamic business competition, the problems of the covid-19 pandemic, and the corella virus disease in 2019 in Indonesia, especially North Sumatra. The type of research used is qualitative research with a descriptive approach. The number of subjects in this study 1 business owner and 2 customers as data validation. The analysis technique in this study uses observation, interviews, and documentation. The object of this research is the strategy of catering entrepreneurs in developing their business in the marketing mix of GABE Catering in Medan City. The data collection techniques used were observation, interviews and documentation. Based on the results of data analysis, it is found that there are several strategies that are carried out by GABE catering entrepreneurs in the city of Medan in developing their business, namely marketing mix strategies, strategies for building family relationships with employees, and strategies for building family relationships with customers.

DIGITAL MARKETING DALAM RANGKA MENGEMBANGKAN USAHA ERNA SARI CATERING

Digital marketing is seen as the best media as the most effective and efficient means of promotion and is able to increase sales volume significantly in business development. The purpose of this study is to describe digital marketing strategies in order to develop Erna Sari Catering business. The research method used is descriptive qualitative through data collection obtained from Erna Sari Catering through interviews, surveys, literature studies, and observation. The results of this study assist government programs in reducing the unemployment rate due to the Covid-19 pandemic, such as providing job vacancies in digital marketing as a marketing tool for products and services. To increase product marketing and get business opportunities, one of the ways or strategies used by Erna Sari Catering is by utilizing information technology developments that provide opportunities for Erna Sari Catering's business to reach a wider market through the implementation of digital marketing through the website. Therefore, with a broad digital marketing reach, it allows Erna Sari Catering's business to reach more customers, thus making Erna Sari Catering's business grow.
 Key Words : Digital Marketing, Company Development, Erna Sari Catering 

Marketing Strategy of MSMEs During the COVID-19 Pandemic Era for Catering Entrepreneurs

Many MSMEs have gone out of business as a result of restrictions on community activities during the pandemic, thus affecting income and decreasing business turnover. However, from several business sectors, the food and beverage industry is quite able to withstand the pandemic. With digital marketing or online sales, business actors take advantage of these opportunities to reduce the impact of the COVID-19 pandemic in selling food catering businesses. This study aimed to find out the MSMEs Marketing Strategy carried out by catering entrepreneurs named Mrs. Endah and Mrs. Yanti. The approaches used in this study are the literature review approach, journal documentation, and interviews. In this study, the literature review and journals used are the theories that are the basis for the research. Marketing strategies that can be done include using digital advertising media such as Instagram, Facebook, and Youtube, or using other market places. This is done because customers do not have to meet and or gather directly at food stalls but can use delivery services. Thus, the net profit of catering business owners is expected to increase again.

PAWON CATERING BUSINESS MARKETING STRATEGY IN KALITENGAH VILLAGE CIREBON

The purposes of this research are: to (1) Acknowledege marketing strategy of the Pawon Catering business; (2) Knowing the marketing effectiveness of Pawon Catering business; (3) Knowing the obstacles faced by Pawon Catering in conducting marketing. This study uses a descriptive qualitative research method that focuses on the MSME sector with the type of halal food, namely the catering business, with data collection techniques namely observation, interviews, and documentation techniques to Mrs. Lis as the founder of the business and her employees. Data analysis techniques were carried out in four stages, namely: analysis, reduction, display, and concluding. The results of this study indicate that the Pawon Catering business is running effectively, this is focused on the marketing strategy carried out where the marketing strategy has developed and increased because it utilizes technological aspects and the use of social media to attract the interest of potential consumers so that people become interested in using these products. Therefore, in terms of business, Pawon Catering is an effective business and has benefits for the surrounding community. This research is expected to be useful for the community and business actors in adding insight into the economy.

PENERAPAN DIVERSIFIKASI PRODUK SEBAGAI UPAYA PENANGGULANGAN PANDEMI COVID-19 PADA KUSWINI KATERING

The CoViD-19 pandemic became the most impactful disease in 2020, the CoViD-19 pandemic impacted various sectors of the world economy, one of which was a catering business that suffered losses due to the cancellation of orders due to government regulations prohibiting large gatherings of people, including Kuswini catering Bandung. This research aims to find out the impact that CoViD-19 has had along with countermeasures made in the application of product diversification in Kuswini Catering. The methods used in this study are qualitative descriptive with data retrieval techniques obtained from observations during the CoViD-19 pandemic interviews with sources namely business owners and documentation that can support this research that the authors successfully collected during the study. The results of the research have been conducted stated that the application of diversification in the Kuswini catering business is considered successful because the countermeasure efforts are classified as successful by diversifying products in various aspects of the product and able to minimize the impact of CoViD-19 on Kuswini catering.

PERANCANGAN APLIKASI E-CATERING PADA USAHA RABILA CATERING BERBASIS WEB MENGGUNAKAN NOTIFIKASI WHATSAPP GATEWAY

Rabila Catering is one of the caterers in Pinrang City as a provider of food and services for an event or party. Currently, the transaction process that occurs between the catering owner and his customers is still conventional. In addition, the freedom of customers in choosing the menu is still minimal and new customers know the existence of the Rabila Catering place, only limited to consumers in Pinrang City. The result of this research is the Design of an E-Catering Application for a Web-Based Rabila Catering Business Using Whatsapp Gateway Notifications. From applications that have been tested the system created can optimize the use of the previous system where promotions and orders can be web-based and whatsapp gateways, information whether it's menus, packages, promos and orders can be obtained from accessing the website or requesting information via whatsapp, in this way buyers can directly order without having to come to the catering location, this certainly saves costs.

Primadeva Utama Catering Makassar's Business Development Strategy

This study aims to determine how the strategy that must be carried out by Primadeva Utama Catering is to develop business in the face of increasingly fierce catering industry competition in the city of Makassar. This research uses quantitative descriptive methods. The data obtained were then analyzed using IFAS matrices, EFAS matrices, IE matrices, SWOT matrices, and QSPM matrices. The IFAS and EFAS matrix analysis results show that the internal factors with the highest value are the taste and portion of food, while for external factors is a broad target market, ranging from the lower middle class to the upper class. Based on the results of the IE matrix analysis, Primadeva Utama Catering is in quadrant five. This position shows a good growth strategy used by the company is concentration through horizontal integrity, which is innovating or modifying products and utilizing economies of scale in profits in production and marketing. With this in mind, the authors recommend 7 alternative strategies for developing the Primadeva Utama Catering business based on the results of the SWOT matrix analysis. Through data processing using QSPM, it can be seen that the alternative is a priority strategy to innovate on a price menu and flexible service package by considering consumer demand trends, these trends are a form of service events and consumer purchasing power with Stas. a value of 7.17.

Issues and Challenges inManaging Catering and Food Retail Businessin Karachi: Study of Tikka Inn Caterers

Catering Business is one of the fastest growing businesses hence managing this with limited resources in tough market conditions is a big challenge for entrepreneurs. Same is valid for Pakistan where the industry is dominated by giants like Hanif Rajput Caterers and United Caterers etc. Tikka-Inn is treated as one of the new and fastest growing parts of the industry. Therefore this study has been purposively designed on Tikka-Inn, in order to demonstrate the challenges pertaining to new entrepreneurs. Hence in order to validate findings of the case, data achieved through systematic interviews has been linked with the company’s records and available research literature. After all the association and validation findings of the study indicated that scarcity of financial resources is still a major issue for the entrepreneurs coupled with the intense level of competition, conditions of the city and regularity issues which entails entrepreneurs to device proper mechanism to overcome these hurdles especially in the category of catering and food retail business.

Classical mechanics for social benefit on catering food

At this time a lot of people who want to create an event or activity is simple and efficient. For example, in terms of food preparation and dish. Usually, they prefer to order food rather than make your own by reasons of time and effort even though it is a little expensive. From this thought, we had the idea to create a food catering business. In starting a business in any field, then the first thing you should know is the market opportunity and how to rake in order. How is the market opportunity that we want to enter in our business and how to obtain the order? The second is that we must be able to analyze the strengths and weaknesses of our competitors and the extent of our ability to compete with them in terms of price, service, and quality. The third is mentally prepared and the courage to start. Get rid of the psychological barriers of shame, fear of failure and inner war between desire and doubt. Do not forget to be ready to face the risks, where business risk is a profit or loss. The greater, fortunately, it risks even greater. The important thing is brave to try and start. Better try but fail than fail to try.

PENERAPAN KONSEP CUSTOMER RELATIONSHIP MANAGEMENT DALAM MEMBANGUN BRANDING CATERING KOTA PADANG

Small micro business is a business that is very helpful in various aspects of the Indonesian economy. In Padang city has various types of SME businesses. One of them is Catering. The development of catering business in this city is very rapid because of the many interests of the community to use these services. As a result, competition arises between businesses which shows a significant impact on the catering business so that each of these businesses must be able to create their own market by creating a Brand for their catering business. The purpose of this study is to analyze the system to create E-Branding with the concept of CRM (Customer Relationship Management). The results of this study are the creation of E-Branding Catering, which has benefits as a form of actualizing the character of SME Catering businesses and supporting marketing and increasing competitiveness.Keywords: Brands, customer releationship management, Catering, small medium enterprise, e-branding

Masters of a Craft: Philadelphia's Black Public Waiters, 1820–50

This essay surveys the work of black public waiters in nineteenth-century Philadelphia and considers how they transformed menial domestic jobs into lucrative businesses. The work of public waiters in this era helped develop a catering trade for which the city became well-known. Sources such as print culture, financial records, censuses, and directories reveal a transitional period in which public waiters negotiated a new role. From the 1820s through the antebellum era, as public waiters developed entrepreneurial catering businesses, they also helped build the black community, effect social mobility, and change eating culture.

Developing food safety cultures – are small catering businesses being neglected?

Food safety training, HACCP and safety policies are wasted if food safety cultures are absent. Food safety professionals discuss these cultures but their ideas are not always translated into tangible support, training, and materials for small independent catering businesses. Euan MacAuslan, Senior Training Advisor, The Royal Borough of Kensington and Chelsea, discusses some of the problems and possible options to help these businesses.Food safety professionals (enforcers, advisors, academics, and trainers) increasingly realise the importance of food safety cultures (FSCs), as food safety pressures continue to increase. How do small catering businesses (SCBs) benefit from this concept to improve food safety? SCBs make up approximately 76% of the total hospitality businesses in the United Kingdom,1 and pressures on business margins lead to risk taking. A move away from a certification culture to one of a FSC would be beneficial for all; however, SCB managers receive very little support or guidance about how they can develop a FSC. SCB-friendly publications or training interventions about FSC are rare, and should be introduced covering topics on people skills, behavioural change, motivation, resources, and setting standards.The report into the 2005 Welsh Escherichia coli O157 outbreak stated 'The FSC for a business serving high-risk food was completely inadequate and would not have controlled the risk of cross-contamination'. It recommended that 'Additional resources should be made available to ensure that all food businesses in Wales understand and use the HACCP approach and have in place an effective...safety management system which is embedded in working culture...'2 There is no mention of training or informing owners about the concept of that 'working culture', or FSC, which is '...the aggregation of the prevailing relatively constant, learned, shared attitudes, values and beliefs contributing to the hygiene behaviours used in a particular food handling environment'.3 A total of 37% of respondents to a survey stated, 'I carry out all appropriate food safety behaviours at all times'. A total of 95% of respondents received food hygiene training, and 63% admitted to sometimes not carrying out food safety behaviours.4 Trained food handlers are not necessarily safe food handlers, and everyone in a business must take ownership of food safety.A FSC gives employees a sense of purpose in maintaining food safety standards. Managers must fully understand their roles in helping food handlers to turn theory taught in a training room into supervised practical implementation. Unfortunately, managers rely too much on external trainers and certificates at the moment, and not all have an understanding of the needs of their staffor behavioural management skills. A lack of communication between decision makers and risk takers or observers is a management failure that contributes to food poisoning outbreaks. Managers must identify and eliminate conflicts between best practice and actual working practices, which arise because of management and commercial requirements. They should also ensure that supervisors and employees have the means, resources, and knowledge to carry out instructions on good practice.5 Managers require the knowledge and understanding about their circle of responsibility, namely, setting standards, providing resources, implementing and devising systems to achieve those standards, communicating the standards with their staff, motivating and training their staff, effectively supervising, monitoring, analysing, comparing, adjusting, and improving performance.6 Keeping staffmotivated and introducing beneficial training can be achieved with an understanding of team building and behavioural change.Maybe FSC training for managers at Level 2 is the next step, not necessarily via a qualification route. Effective food safety training issues associated with SCBs are well documented, for example, a lack of supervised practical implementation, languages, literacy, education, staffturnover, low wages, and cultural differences7,8,9 and ethnic cultural values in SCBs tend to widely influence the way businesses are run. …

The effective enforcement of HACCP based food safety management systems in the UK

This paper describes the research to determine the effectiveness of Environmental Health Officers, EHOs, in identifying and controlling the significant risks of foodborne illness in small catering operations in the UK.The research refers to food inspections carried out between 1991 and 2004, a period which marked the introduction, into UK legislation, of the concept of risk based food safety management systems in 1995.The work uses a single English local authority as a case study and employs an ‘Archive Retrieval’ methodology. The inspection reports on 77 Micro Owner/Managed Catering Businesses, MO/MCBs, over the period in question are deconstructed and each individual item identified as either ‘visually apparent/rule-based’ or ‘risk-based’. In this way the EHOs' findings are collated; consequently, the propensity of EHOs to identify the significant risks of foodborne illness as opposed to time spent identifying any visually apparent and rule-based misdemeanours is quantified.The results show that EHOs are relatively ineffective at identifying risk based issues in food safety inspection reports prior to the introduction of the risk based legislation and that there is little change afterwards.This research highlights a weakness in the concept of the implementation of Hazard Analysis Critical Control Points, HACCP, in this sector, in that MO/MCBs do not have the scientific expertise to comprehensively identify the significant risks in their businesses, while EHOs have the scientific knowledge but don't appreciate the practical nuances of the systems within the business in sufficient detail to identify these potential problems.The research further highlights problems with the historic confrontational relationship between the EHO and the food operator and recognises the need to pool respective talents in order to effectively identify and control the significant risks of foodborne illness within the MO/MCB sector, thus demonstrating the need for a more cooperative approach to enforcement.

Vimala Cooks, Everybody Eats

Vimala Cooks, Everybody Eats Shannon Harvey (bio) Click for larger view View full resolution [End Page 96] Almost every week for thirteen years, Vimala Rajendran opened her home in Chapel Hill, North Carolina, to friends and strangers alike to enjoy Indian fare in the heart of the Carolina Piedmont. Supported by donations of time and money, Rajendran and her crew of volunteers fed as many as 200 people at each community dinner. Dinner was served between 5:30 and 10:00 in the evening, and volunteers would arrive early in the day to prep and cook while others stayed late to clean. Food storage and cooking consumed much of the basement and kitchen, as well as the front porch where her husband Rush had set up propane-fueled cooking equipment. Dinner goers found seats in the living room, basement, or yard to eat and mingle, while other folks took containers of food home to their families. The dinners started as a way for Rajendran to support her family after leaving an abusive relationship. In turn, the community that formed around her dinners allowed her to support local farmers, showcase local musicians, and provide made-from-scratch, home-cooked meals for those who might not otherwise be able to afford them. Though she sourced most ingredients locally, Rajendran has also been known to haul suitcases of spices from India. She often used the dinners as fundraisers to support such diverse projects as purchasing fruit trees for the Carrboro Community Garden and providing relief funds for the victims of the 2010 earthquake in Haiti. In these and a myriad of other ways, Rajendran's dinners created a space for people to meet over a common table (or couch, or picnic blanket), make friends, support the livelihoods of others in their region, and imagine how, on any given Wednesday morning while peeling garlic, they could also positively impact global communities. Encouraged by people's enthusiasm for her cooking, Rajendran started a catering business and in summer 2010 opened a restaurant, Vimala's Curry-blossom Cafe. She strives to maintain her sustainable and community-friendly practices through these newer ventures. These photos were taken over the course of several weeks between January 2010 and March 17, 2010, the date of her final community dinner. She hopes to continue the dinners in some form now that her restaurant has opened. If you get a chance to eat at either, make sure to snag a cardamom brownie. [End Page 97] Click for larger view View full resolution Vimala Rajendran (here) has fed as many as 200 people at her dinners. [End Page 98] Click for larger view View full resolution With the help of local food activists, friends, and family—including daughter Manju (right, top photo, opposite page), Click for larger view View full resolution Most mornings before her community dinners begin with garlic peeling (bottom, right). [End Page 99] Click for larger view View full resolution [End Page 100] Click for larger view View full resolution Pots and space are scarce for preparations, including peeling cardamom (above, right). The seeds are ground for brownies, and the husks are used in chai. [End Page 101] Click for larger view View full resolution [End Page 102] Click for larger view View full resolution After a day's preparations and the finishing touches, the guests arrive. Cooking and mingling keep Vimala on her feet the entire evening. [End Page 103] Shannon Harvey Shannon Harvey is a graduate student in the Department of Religious Studies at the University of North Carolina at Chapel Hill. Her research interests include food, agrarianism, and religion in the American South. She has a BA in Studio Art with a concentration in photography from the University of Texas at Austin. Copyright © 2012 Center for the Study of the American South