Culinary Business Research Articles

The The Impact of Entrepreneurial Orientation and Social Capital on Culinary Business Performance in Surabaya with the Knowledge Creation Process as a Mediating Variable

Purpose: This study examines factors influencing culinary business performance in Surabaya, focusing on the relationship between entrepreneurial orientation, social capital, and business performance, with knowledge creation as a mediating variable. Method: Data were collected from 345 micro, small, and medium-scale culinary entrepreneurs in Surabaya. The analysis used Structural Equation Modeling (SEM) with 2nd order Confirmatory Factor Analysis (CFA) via AMOS 22 software Result: Entrepreneurial orientation and social capital significantly affect knowledge creation and business performance. The SECI-based knowledge creation process positively impacts business performance and partially mediates the relationship between entrepreneurial orientation and business performance.

TERAPAN ETOS KAIZEN DALAM “MENINGKATKAN KELAS” BISNIS KULINER BERKEARIFAN LOKAL

This community service activity aims to provide counseling to the UMKM Association of Komunitas Sukses Berjamaah Indonesia (KSBI) in South Jakarta regarding the application of the Kaizen ethos in improving the quality and success of their culinary business based on local wisdom. This counseling aims to provide an understanding of the concept of Kaizen ethos and encourage KSBI members to apply it in their culinary business. In this activity, an interactive approach method was used through discussions and case studies to understand the potential for improving local wisdom-based culinary businesses. The participants were invited to identify problems, challenges, and opportunities in their culinary business, as well as to utilize local wisdom as an added value in the business. Key Kaizen principles, such as elimination of waste, quality improvement, employee engagement, and continuous improvement cycle, were explained and applied in the context of KSBI's culinary business. Through the delivery of implementation strategies and successful case examples, participants were given practical guidance to apply the Kaizen ethos in their culinary business. In addition, Q&A and discussion sessions provided an opportunity for KSBI members to share their experiences and obtain solutions to the questions and problems they faced. The results of this activity had a positive impact on the members of the UMKM Community Sukses Berjamaah Indonesia (KSBI) in South Jakarta, focusing on continuous improvement and utilization of local potential, the participants managed to improve their operational efficiency and the quality of their culinary products. Awareness of the importance of innovation and adaptation to market changes has also increased, thus opening up opportunities to expand markets and strengthen the competitiveness of local wisdom-based culinary businesses through the application of the Kaizen ethos.

Factors affecting sustainability of SMEs in the culinary industry during the COVID-19 period

This research attempts to investigate elements such as products, prices, shifting target markets, online advertising, capital, and accounting understanding of the sustainability of the food industry during the COVID-19 Period, Bintaro Modern Market. Micro-scale business players in the culinary industry at Bintaro Modern Market served as the study's population, and there were 129 participants. As a measurement analysis method with a structural model in this work, researchers employed partial least squares (PLS). A direct survey and the usage of a google form are the methods employed in this descriptive and quantitative research kind. The findings of this study show that the variables, such as products, prices, and changes in consumer preferences, are factors that impact the sustainability of small and medium-sized enterprises (SMEs) in the culinary industry. This research provides unique long-term value by analyzing how micro-scale culinary businesses adapted to the challenges of the COVID-19 period. Focusing on key elements like products, prices, shifting target markets, online advertising, capital, and accounting understanding, it identifies critical factors influencing the sustainability of SMEs in the food industry. The study fills a gap in the literature on the pandemic's impact on this sector and offers actionable insights for crisis management and sustainable practices in micro-scale enterprises, benefiting both policymakers and entrepreneurs globally.

PENGARUH SOCIAL MEDIA MARKETING DAN INOVASI PRODUK TERHADAP BUSINESS PERFORMANCE PADA SENTRA INDUSTRI KERIPIK TEMPE “SANAN” KOTA MALANG

This study analyzes the impact of Social Media Marketing and Product Innovation on business performance in the tempe chip industry at Sentra Tempe Sanan, Malang City. Despite increasing competition from new culinary businesses leveraging social media and innovative products, the tempe chip industry in Sanan has maintained its market presence.Using regression analysis, the study finds that Social Media Marketing significantly improves business performance, enhancing brand awareness and customer engagement. Product Innovation also positively impacts performance, increasing customer numbers, creativity, and profits. Together, these factors explain 69% of the variation in business performance at Sentra Tempe Sanan.The findings suggest that optimizing social media marketing and continuous product innovation are crucial for sustaining competitiveness in the local market. This research offers practical insights for tempe chip producers in Sanan to improve their business strategies.

The Development Strategies for the Culinary Industry Typical of the City of Cirebon in the Era of Disruption

Cirebon has various types of culinary specialties that are spread in various regions, especially in the city of Cirebon. Cirebon culinary specialties certainly have a strategic contribution to Cirebon itself. The emergence of various culinary industries, both traditional and modern, which are developing at this time, will certainly have an impact on the existence of Cirebon culinary specialties. Various efforts have been made by Cirebon MSME players so that Cirebon culinary specialties can continue to compete. The purpose of this study was to determine the creative industry business development strategy in the disruption era carried out by business actors in Cirebon. This research is a literature study research by reviewing the results of previous research on culinary industry business development strategies in Cirebon City. The results of this literature review are that in developing certain products, attractive labeling and packaging are carried out, marketing online through social networks, making testimonials in the form of videos uploaded on YouTube and marketplaces or online stores. Based on the findings of the literature review that several culinary business development strategies typical of Cirebon, namely (1) Application of the Pentahelix model, (2) Promotion and Marketing through print media, (3) Promotion and Marketing television, (4) Increasing the Competence of Business Actors, (5) Promotion and marketing conventionally, (6) Creation of Culinary Atmosphere, (7) Culinary Artibut, and (8) Serving techniques.

Development of Cilok Wakwaw Culinary Business to Improve Entrepreneurial Spirit Early On in the Process of Adapting to Challenges and Technological Advances in the Industrial Age 4.0 Among Students

Business is an activity carried out by individuals or organizations to make a profit which includes the activities of production, buying, and selling of goods or services. The world's technical advancements have now ushered in the fourth industrial revolution. It has the effect of making nearly all human activity—including commercial activity—online or virtually possible. Business conducted online can be called e-business. One of the e-businesses is e-commerce, namely electronic trading that utilizes the Internet network. Cilok is a food product that is generally made from tapioca flour with a round shape like meatballs. with a chewy texture and is much in demand by the public, especially students. In compiling this scientific article the authors used a qualitative observation method. This study used a subjective methodology to collect information or data. This study's method of gathering data involved distributing a needs questionnaire to both the general public and students. This research aimed to meet the needs and desires of consumers satisfactorily and find out how the level of interest in the Cilok Wakwaw Seblak sauce.

Development of Culinary Business Slepiban (Banana Rolls) to Increase Interest in Entrepreneurship among Students

Indonesia is the country that produces the most bananas. This is because Indonesia's climate is very suitable for the growth of banana plants. Banana is one of the most important horticultural crops in the world because of their large production potential. Bananas have long been known as a delicious and nutritious fruit for health, for example as a remedy for diarrhea. Banana rolls are an entrepreneurial product made as a healthy snack today. Selpiban (banana rolls) is a product made from processed bananas that are flattened and then rolled and topped with toppings. This product is made from bananas that are ripe enough to have a sweet taste. The purpose of making banana rolls is as a healthy snack or snack that has high nutritional value, and to use bananas as a food ingredient which is quite popular among all ages, from children to the elderly. In its market segmentation , it targets all groups, from children, and teenagers, to adults, even the elderly. This food product is safe for consumption by all groups because it does not cause side effects. In addition, this rolled banana product from Slepiban has many benefits because it is made from premium ingredients that are rich in nutrients. However, more specifically, the slepiban market segmentation tends to be for children teenagers, and housewives. The reason is that this group prefers snack products such as banana rolls. Due to these considerations, this rolled banana product from slepiban will sell well among children and adolescents as well as housewives.

Identifying Critical Success Factors For Social Media Marketing Adoption in Micro and Small Culinary Businesses

Identifying Critical Success Factors For Social Media Marketing Adoption in Micro and Small Culinary Businesses

Pengaruh Kualitas Produk dan Kualitas Pelayanan Terhadap Kepuasan Pelanggan Mie Gacoan Galuh Mas Karawang

Nowadays, many culinary businesses have emerged with various characteristics and uniqueness, accompanied by the number of restaurants that continue to appear, which can be a threat as competition becomes increasingly fierce. This research was carried out with the aim of evaluating the impact of product and service quality on customer satisfaction at Mie Gacoan Galuh Mas Karawang. The research approach used was quantitative with Purposive Sampling, involving 96 respondents who were customers of the restaurant, selected using the Lemeshow formula. Hypothesis testing and multiple linear regression analysis to interpret data. From the research results, it is proven that product quality (X1) and service quality (X2) have a significant impact on customer satisfaction at Mie Gacoan Galuh Mas Karawang. In addition, simultaneously, (X1) and (X2) are also very significant for increasing customer satisfaction (Y). Data analysis shows that the Adjusted R Square value reached 0.763, indicating that 76.3% of the variation in customer satisfaction at Mie Gacoan Galuh Mas Karawang can be explained by the variables of product quality and service quality provided.

Design of Ergonomic Flour Dough Mixer with Participatory Approach to Increase Work Productivity MSME Employees

Culinary businesses that are members of MSMEs usually process foodstuffs, including stirring flour dough manually using their hands. It is ineffective, makes you tired quickly, and takes a long time. Usually there are complaints such as complaints of arm muscles, complaints of fatigue in the hands, pain in the palms, and it takes a long time, resulting in subpar worker productivity. Consequently, a participation flour dough mixer that is ergonomic is required. In order to conduct this research, an experimental design of a flour dough mixer was created and applied to sixteen samples of MSME employees in the Tabanan Regency. The Nordic Body Map questionnaire was used to measure musculoskeletal diseases, and the workload was divided by the survey results to determine job productivity. The employee's work pulse was measured using a pulse meter. The findings demonstrated that the ergonomic flour dough mixer was designed based on the worker's anthropometric measurements. The tool's height was matched to the worker's standing elbow height, and the container's dimensions matched the worker's hand's reach. The design of an ergonomic flour dough mixer can reduce the workload of MSME employees by 15.1%; reduce musculoskeletal disorders of MSME employees by 47.9%; reduce MSME employee fatigue by 52.3%; and increase the work productivity of MSME employees by 501.1%.

Pengaruh Entrepreneurial Mindset dan Entrepreneurial Competence dalam Keberhasilan Usaha Kuliner Bakso Salatiga

The Covid-19 pandemic phenomenon has affected the world economy, especially the economic conditions in Indonesia. This pandemic has caused an increase in unemployment rates due to mass layoffs in order to reduce employee costs by companies during the pandemic. The micro, small and medium enterprise (MSME) sector is one of the responsibilities that society plays in economic growth. An important factor in Indonesia's economic expansion is the MSME sector. Ideas, opportunities, and business people or entrepreneurs are key components of the success of MSMEs or companies. This research aims to identify the relationship between entrepreneurial competence and business success, as well as the impact of entrepreneurial mentality. The research results found that simultaneously and partially the entrepreneurial mindset and entrepreneurial competence variables had a positive effect on the success of profits in the Salatiga Meatball Culinary business.

Design Android-Based Mobile Food Vendor Location Search Application

The development of culinary business in Indonesia is progressing from time to time. This was helped by the development of increasingly rapid technology. Non-formal business actors also develop, especially mobile food vendors. The author wants to create an application that can improve the competitiveness of mobile food vendors by providing information that is easily obtained by the public to find out information and locations of mobile food vendors that can be accessed via mobile devices connected to the internet. This research offers an android application that can track the presence of traders in realtime making it easier for users to find food vendors around them using the Location Based Service (LBS) method using Global Positioning System (GPS) technology. In addition, this application also uses Google Maps API technology for map and Firebase needs for database needs.

The Influence Of Transformational Leadership, Job Satisfaction, And Work Motivation On Organizational Commitment (Study On Bendega Restaurant Employees)

The culinary industry is currently growing rapidly in Indonesia, especially in restaurants that are easily found with a variety of dishes. One of them is Bendega Restaurant, which emerged along with the growth of the culinary business in the city of Denpasar. The existence of Bendega Restaurant stalls continues to survive amid the onslaught of the emergence of many restaurants. This study aims to determine whether work motivation can affect organizational commitment at Bendega Restaurant. The sample in this study was 54 respondents obtained based on the total employees of Bendega restaurant as many as 54 employees. Data was collected through interviews and surveys. The collected data were analyzed by classical assumption test, multiple linear regression analysis, coefficient of determination, simultaneous test, and partial test. The results of this study indicate that transformational leadership has a positive and significant effect on organizational commitment in Bendega Restaurant employees, job satisfaction has a positive and significant effect on organizational commitment in Bendega Restaurant employees, and work motivation has a positive and insignificant effect on organizational commitment in Bendega Restaurant employees. The implications of this research are divided into two, namely theoretical and practical. The theoretical implications of this study support the theory of organizational commitment. Practical implications support that transformational leadership can increase employee organizational commitment.

Implementation of Marketing Mix in Improving Brand Image

Bakso Mas Roy Merr branch is a meatball culinary business known for its unique flourless meatballs, designed to attract consumers with a distinctive taste. This study aims to describe the implementation of the 4P marketing mix at Bakso Mas Roy Merr branch for developing and enhancing its brand image. The research employs a descriptive qualitative approach, with data collected through interviews, observations, and documentation. Data analysis involves data reduction, data presentation, and drawing conclusions. The findings indicate that while the 4P marketing mix is applied to improve the brand image, some aspects remain ineffective. Challenges in the implementation of the 4P marketing mix at the Merr branch are noted in the Product and Price factors, while the Place and Promotion factors are considered supportive. As the factors examined in this study are limited, future research should explore the 4P marketing mix more broadly using diverse techniques

Food Safety in Culinary Businesses in Rural and Urban Tourism Villages to Ensure Tourists' Health and Sustainable Tourism

Food is a basic necessity required by tourists during their travels; therefore, food service providers need to pay attention to the food safety of the items they sell to ensure the health and satisfaction of tourists. This research aims to assess the food safety in culinary businesses in both urban and rural tourist areas. The study was conducted in 60 culinary businesses in the West Java Tourism Village for rural areas and 60 culinary businesses in the Tourism Village in DKI Jakarta for urban areas. The method employed is descriptive analysis to illustrate the food safety in tourist areas using a food safety assessment scoring instrument in both regions. Subsequently, a comparative analysis was performed to assess the differences in food safety between the two areas. The research results indicate that the food safety score in the West Java Tourism Village shows that 70% falls into the category of potentially risky but still safe for consumption, while 30% falls into the category of moderate food safety. The food safety score in the Jakarta Tourism Village shows that 38% falls into the category of potentially risky but still safe, 37% falls into the moderate food safety category, and 25% falls into the good food safety category. The comparison of food safety scores in rural and urban areas reveals a significant difference (Sig. 0.003 < 0.005), with the average food safety score in the rural tourism village being 47.77 and in the urban area being 73.23. This means that food safety in the urban tourism village is better compared to the rural area.

Culinary tourism on the edge of Kali Code: Strategies for the development and empowerment of Kampung Surokarsan

The government has constructed a robust embankment in Kampung Surokarsan, formerly a landfill, now providing a clearer view of Kali Code's banks. Nevertheless, residents have not yet tapped into the potential of Kali Code's surroundings for public or tourism purposes. In this densely populated area with predominantly self-employment, the "Code Hijau Asri" farmer group in RT 13 and RT 14, RW 04, strives to enhance welfare and income through urban farming. This study aims to devise strategies for structuring culinary tourism in Surokarsan. Primary data from field observations and interviews complement secondary data from a literature review. SWOT analysis guides strategy formulation, emphasizing Strengths and Opportunities, Weaknesses and Opportunities, Strengths and Threats, Weaknesses and Threats. Tourism strategy follows the 5A approaches: Attractions, Activities, Accessibility, Facilities, and Accommodation, which leverage the urban farmer community and residents skilled in culinary businesses and Brazilian spinach cultivation. The formulated strategy focuses on the legibility of the area's entrance, zoning activities division, and showcasing attractions such as sunset views and urban village ambience.

Prioritizing the Development of Indonesian Culinary Businesses Over the Legal Transition of International Food Businesses in Relation to Traditional Nusantara Cuisine

Prioritizing the Development of Indonesian Culinary Businesses Over the Legal Transition of International Food Businesses in Relation to Traditional Nusantara Cuisine

Mengembangkan Inspirasi Kewirausahaan dan Kualitas Perdagangan Skala Kecil Melalui Manajemen Aset Manusia

Within the confront of fast worldwide nourishment patterns and modernization, concerns are rising almost the potential misfortune of nearby culinary conventions that exemplify a nation's imaginativeness, culture, history, and character. To address this, STIEPARI Semarang propelled a community benefit extend in Nongkosawit, Gunungpati, pointed at protecting and advancing its one of a kind culinary legacy. The venture included recording conventional formulas and their social centrality, guaranteeing that this information is passed down and shared. The group collaborated with neighborhood cooks to coordinated present day culinary methods whereas keeping up genuineness. Workshops were held to educate the community how to showcase their conventional dishes, emphasizing storytelling as a way to associate with visitors. To maintain these endeavors, the venture presented computerized stages for nearby culinary businesses to reach broader gatherings of people through social media and e-commerce. This activity not as it were jam Nongkosawit s culinary bequest but moreover engages the neighborhood community by making modern financial openings tied to their wealthy social conventions. Throughthese endeavors, Nongkosawit Town represents the significance of defending and celebrating culinary conventions that characterize our social personality.

PENGARUH HEDONIC CONSUMPTION, LINGKUNGAN TOKO DAN POTONGAN HARGA TERHADAP IMPULSE BUYING DENGAN EMOSI POSITIF SEBAGAI VARIABEL INTERVENING PADA D’CHICKEN SAMBAL BAKAR SITUBONDO

The culinary business is one of the businesses booming and has quite a large development potential. This is illustrated by the number of culinary entrepreneurs who are successful in making profits in their businesses. The aim of this research is to analyze and test the influence of Hedonic Consumption, Store Environment, and Price Discounts on Impulse Buying with Positive Emotions as an Intervening Variable. The population in this research is consumers of D'Chicken Sambal Bakar Situbondo. The sampling technique in this research is simple random sampling. Data analysis and hypothesis testing in this research used the advanced Partial Least Square - Structural Equation Model (PLS-SEM), a robust and reliable method for complex data analysis. The results of the direct influence hypothesis test using the Smart PLS 3.0 application reveal significant insights. Hedonic consumption has a significant positive effect on positive emotions. The store environment, while not significant, has a positive effect on positive emotions. Price discounts have a significant positive effect on positive emotions. Hedonic consumption also has a significant positive effect on impulse buying. The store environment, while not significant, has a positive effect on impulse buying. Price cuts have a significant positive effect on impulse buying. Positive emotions, while not significant, have a positive effect on impulse buying. The indirect influence hypothesis test results show that Hedonic consumption, while not significant, has a positive effect on impulse buying through positive emotions. The store environment, while not significant, has a positive effect on impulse buying through positive emotions. Price discounts, while not significant, have a positive effect on impulse buying through positive emotions.

What Drives Customer Loyalty in Culinary Businesses

Warunk Upnormal is renowned for its popularity as a favored dining establishment, thanks to its distinctive concept, inviting ambiance, and effective marketing techniques that contribute to its success. Currently, Warunk Upnormal is facing a contrasting situation, characterized by issues such as a decline in tourists, which has resulted in the closure of several of its stores. Hence, the author perceives that this phenomena indicates the presence of a disparity, which may serve as the foundation for this investigation. The objective of this study is to assess the impact of Food Quality, Price, Service Quality, Location, and Environment on Customer Loyalty by means of Customer Satisfaction at Warunk Upnormal. This study employs a survey methodology with a quantitative orientation. The data collection method employs a questionnaire. The Non Probability Sampling Technique was employed to collect samples, specifically using the Judgmental Sampling approach. These samples were disseminated to a total of 240 consumer respondents from Warunk Upnormal. The testing tool employs the SmartPLS software. The research findings indicate that all variables have been deemed valid and trustworthy, and satisfy the criteria for both Inner Model and Outer Model testing. The research findings indicate that Food Quality, Price, and Service Quality positively impact Customer Satisfaction, whereas Location and Environment have little impact on Customer Satisfaction. In addition, Customer Satisfaction has a beneficial impact on Customer Loyalty.