Culinary Entrepreneurs Research Articles

Strategi Pengembangan Ekonomi Kreatif pada Subsektor Wisata Kuliner Berbasis Kearifan Lokal di Kota Sampang

The creative economy has become one of the fastest growing sectors in Indonesia, making a significant contribution to the local economy. Culinary tourism, one of the sub-sectors of the creative economy, plays a major role with the potential for developing culinary tourism based on local wisdom in various regions, including Sampang, Madura. This study aims to determine the problems being faced, and how the creative economy development strategy is in the culinary tourism sub-sector based on local wisdom in the city of Sampang. The method used in this study is a qualitative descriptive research method. The findings of this study are expected to help formulate an effective strategy to strengthen the creative economy in Sampang in the culinary tourism sub-sector. The results of the study show that the problems faced by culinary entrepreneurs based on local wisdom in the city of Sampang include the lack of innovation in product development and interior design, the lack of optimal use of technology as a promotional medium, and the limited number of skilled human resources. The development strategy carried out by innovating in product packaging and taste, maintaining product uniqueness, maintaining product authenticity, while creating new innovations in presentation and packaging.

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.

The Meaning of Mujahadah Values for Muslim Entrepreneurs Culinary Business in East Kutai Regency

This research delves into the meaning of mujahadah among Muslim entrepreneurs in the culinary industry of East Kutai, examining the incorporation of Islamic values into their business practices. It seeks to elucidate the intricate relationship between Islamic values and the business strategies employed by Muslim entrepreneurs in the culinary sector of East Kutai, highlighting the significance of mujahadah in shaping their entrepreneurial journey. This research uses a qualitative approach involving in-depth participant observation, interviews, and document analysis. The findings suggest that the mujahadah has maximum effort and strong determination to achieve business goals, with an acknowledgment of divine intervention. Entrepreneurs integrate mujahadah with Islamic values such as patience, sincerity, and reliance on Allah. Additionally, the research identifies vital challenges entrepreneurs face, including human resource management issues, market adaptation, and raw material supply management. This study offers profound insights into the influence of spiritual values on Muslim culinary entrepreneurs and provides practical implications for navigating everyday business challenges.

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.

Entrepreneurial Motivation Among Business Actors: The Role of Entrepreneurship Education and Mentality

This study explores the factors influencing entrepreneurial motivation among business actors, specifically focusing on the role of entrepreneurship education and entrepreneurial mentality in Aeoropala Food, Makassar City. The research is classified as quantitative descriptive research, targeting a population of culinary entrepreneurs operating within Aeoropala Food. Data were collected through interviews, questionnaires, and documentation. The analysis involved both descriptive and inferential statistical techniques. The findings reveal that entrepreneurship education plays a critical role in enhancing knowledge and shaping positive attitudes, which in turn boost entrepreneurial motivation. Similarly, an entrepreneurial mentality, characterized by increased risk-taking and self-confidence, is also found to be a significant factor in driving motivation among business actors. The study concludes that the business actors in Aeoropala Food, Makassar City, exhibit a high level of desire, hope, and determination in their entrepreneurial endeavors. The results demonstrate that both entrepreneurship education and entrepreneurial mentality have a simultaneous and significant impact on the entrepreneurial motivation of these business actors, underscoring the importance of these factors in fostering a robust entrepreneurial spirit.

The Influence of Problem-Solving Skills and Self-Efficacy on Entrepreneurial Readiness in Culinary Skills Program

This study examines the influence of problem-solving skills and self-efficacy on entrepreneurial readiness among participants in a culinary skills program. Given the increasing importance of entrepreneurship in the culinary industry, understanding these factors can enhance educational strategies and support aspiring culinary entrepreneurs. A quantitative research design was employed, utilizing a survey methodology to collect data from 125 culinary skill program participants. The survey measured participants' problem-solving skills, self-efficacy, and entrepreneurial readiness. Data were analyzed using multiple regression analysis to determine the relationships between these variables. The findings reveal that both problem-solving skills and self-efficacy significantly influence entrepreneurial readiness. Specifically, problem-solving skills were found to have a stronger impact, suggesting that participants who are adept at resolving challenges are more prepared for entrepreneurial ventures. Additionally, self-efficacy contributes positively to entrepreneurial readiness, indicating that confidence in one's abilities is crucial in entrepreneurial preparedness. The study concludes that enhancing problem-solving skills and self-efficacy in culinary education programs can significantly boost entrepreneurial readiness.

Serving diaspora in the homeland: Korean American culinary entrepreneurs in Seoul’s food and beverage industry

ABSTRACT This study examines the culinary entrepreneurship of Korean American ‘returnees’ in Seoul’s food and beverage industry, paying special attention to the identitarian and meaning-making impetuses and consequences that emerge in the production of Asian American food in Seoul. Utilizing in-depth interviews and ethnographic fieldwork, this study finds that ‘returnees’ emphasize their ‘cosmopolitan Koreanness’ in marketing their ventures and products and in explaining the relative success of Korean American entrepreneurs in Seoul. We conclude by exploring how the culinary entrepreneurship of Korean American ‘returnees’ in South Korea both add to and complicate contemporary understandings of Asian American identity, entrepreneurship, and foodways.

Food Waste Management Model Through The Leadership of Women Entrepreneurs in a Sustainable Development Perspective (Study of Entrepreneurs Women's Culinary in Manado City)

The waste production is expected to continue to increase every year in proportion to the increasing population of Manado City. The influential role of women when combined with waste problems ranging from preventing waste generation to processing it is considered capable of realizing the SDGs points mentioned above. The purpose of this study is to analyze the leadership style of female culinary entrepreneurs in Manado City, to analyze waste management regulations, especially culinary waste in Manado City, and to formulate a food waste management model through the leadership of female culinary entrepreneurs in Manado City . The results of the study show that the leadership style of women in some female entrepreneurs is responsible, always directing, thinking with a cool head, fair, always discussing problems faced by employees, wise, firm, trying to give employees motivation and examples (becoming a role model). Progress in waste management is in the form of decentralized waste management, in which waste management is separated for each sub-district, so there are 11 sub-districts. In its management, it still prioritizes the 3R principles (Reduce-Reuse-Recycle). Strategies that can be carried out to make residents participate in waste management are forced waste sorting programs, improving quality or increasing the number of 3R TPSTs with good management, simple composting programs at business locations or household locations and realizing socialization programs to culinary entrepreneurs that in order to be able to run a business, if it violates it, sanctions can be given or its business license revoked.

Dampak Strategi Promosi Digital, Kualitas Pelayanan dan Word of Mouth Terhadap Keputusan Pembelian Konsumen Studi Pada Lesehan Citra

The increasingly sophisticated development of internet technology has made it no longer strange to use the internet to market a product. Business in the culinary sector is a business that is currently developing very rapidly in Indonesia. So the market share that someone has when opening a business in the culinary sector is quite promising. However, businesses in the culinary sector will experience changes, especially in the threats that will be experienced by culinary entrepreneurs. These threats include the number of competitors that will increase, technological advances and customer demands that will continue to change. This research aims to determine the impact of digital promotional strategies, service quality and word of mouth on purchasing decisions of study consumers at Lesehan Image. This research uses quantitative methods with primary data sources and secondary data. Primary data was obtained through interview techniques and the use of procedures such as distributing questionnaires, while secondary data the researcher obtained data from several supporting literature such as previous journals which were in line with this research topic. The population in this research is consumers from Lesehan Citra who use digital media, consumers who like seafood dishes, consumers who have made more than one purchase and consumers aged 17 to 40 years. The sample in this study amounted to 96 respondents. The technique used for sampling in this research uses a non-probability sampling technique with a purposive sampling technique. The results of this research are that digital promotion strategies, service quality and word of mouth have a positive and significant effect on consumer purchasing decisions.

THE SIGNIFICANCE OF TRADITIONAL DAYAK CULINARY HERITAGE IN ESTABLISHING DESTINATION BRAND IDENTITY FOR TOURISM DEVELOPMENT IN CENTRAL KALIMANTAN

This study aimed to examine the growth of the traditional culinary industry sector in Central Kalimantan and its relationship with tourist destinations, emphasizing its role as a branding tool that shapes the destination brand identity in Central Kalimantan. The research methodology employed was qualitative with a focused case study approach in Central Kalimantan. Data were obtained through triangulation techniques, including observation, interviews, and the analysis of documentary data, involving various informants such as officials from the Ministry of Culture and Tourism, academicians, tourism destination managers, culinary entrepreneurs, tourists, and local communities. Data analysis utilized an interactive model comprising data collection, data condensation, data display, and conclusion stages. The research findings highlighted the diversity of Dayak culinary offerings in Central Kalimantan, including Juhu Umbut Rotan, Juhu Singkah Enyuh, Juhu Kujang, Chips made of Kalakai, Kalumpe, Sambal Kandas Sarai, and Kenta through the Mangenta process, demonstrating positive impacts on the development of tourist destinations. Furthermore, Dayak culinary practices were elevated as a branding element capable of shaping destination identity. The synergy between the government and local communities is vital in promoting Dayak culinary heritage to fortify destination brand identity and boost tourism allure. Through cohesive collaboration, Central Kalimantan can effectively leverage Dayak cuisine's distinctiveness to build a robust and sustainable destination brand. To maximize this potential, fostering strong synergy among the government, local communities, and culinary entrepreneurs is crucial. Proactive government engagement, sustained support for culinary entrepreneurs, organizing culinary festivals to enhance global awareness, targeted backing for enterprises like MEFs Food & Snacks, active community participation in digital marketing, and continuous research to monitor market trends are pivotal.

Empowering Coastal Women Tourism Business Actors Based on Bank Indonesia's Go Digital Application in Kupang City

Student-based community service for female coastal culinary entrepreneurs in the tourism sector at Warna Beach, Kupang City is carried out because economically they are the group of business actors most vulnerable to the impact of Covid 19. This service activity aims to provide solutions based on situation analysis through socialization, training, and mentoring. e-financing, e-Payment, e-commerce, Go Digital Bank Indonesia in order to maintain the sustainability of MSMEs and in the long term it is hoped that it can encourage sustainable marine tourism. The method used is Participatory Action Research (PAR). The output target is to increase the knowledge and skills of 16 tourism business partners in using digital applications so that they are able to compete on a local scale. This service activity supports the achievement of main work indicators with a focus on serving the MBKM era on the use of digital technology, sustainability of the green economy, and encouraging the revival of the tourism sector. The achievement of this activity is that 16 partners have been able to carry out digital financial management using the SI APIK application. 16 Partners already have Facebook accounts, WA for business, Grab food, and Open Warung. These accounts have been used to conduct online marketing for each partner. Achieved 50% use of non-cash payments due to problems with several unbanked partners.

The Impact of Creativity, Work Motivation, and Entrepreneurial Commitment on Business Performance in Indonesian Specialty Food Industry

This mixed-method study explored the complex connections between creativity, work motivation, entrepreneurial commitment, and SME success in the ever-evolving specialty food industry. While previous studies have extensively explored the impact of various variables on business performance, there has been little emphasis on understanding how these factors specifically affect the Indonesian specialty food industry. The study aimed to investigate how these variables brought impact on business performance in the Indonesian specialty food industries. With a focus on 270 culinary entrepreneurs operating within the small and medium-scale sector in Indonesia, this research employed a comprehensive approach, encompassing documentation, observation, structured questionnaires, and interviews. The findings illuminated the substantial influence of creativity, work motivation, and entrepreneurial commitment on business performance. In light of these discoveries, this study offered invaluable insights for policymakers, industry stakeholders, and entrepreneurs alike, emphasising the need for tailored strategies and support mechanisms that could cater to the unique demands of the specialty food industry. By delving into these essential elements, this study seeks to empower individuals and organizations in the specialty food industry to maximize their efficiency and strengthen their dedication to entrepreneurship, leading to increased success in the market. Affirming the established link between creativity, motivation, and entrepreneurial commitment, this study introduced novel insights, suggesting that these factors played a pivotal role in driving innovations across goods production, business strategies, marketing and sales, as well as policies, thereby providing a foundation for accelerated advancements in entrepreneurial endeavors.

DIGITAL MARKETING AND MARKET ENTRY AGILITY ON THE MARKETING PERFORMANCE OF PONTIANAK CULINARY MSMES

This study examines the influence of digital marketing activities and market entry agility on marketing performance of Pontianak Culinary MSMEs. The sample size for this study consists of 31 culinary entrepreneurs in Pontianak. The method used in this study to collect the data is convenience sampling where questionnaires were distributed directly to the respondents. The results of this study show that marketing performance is affected directly by market entry agility, but not by digital marketing, while market entry agility is directly affected by digital marketing. There is also an indirect effect of digital marketing on marketing performance through market entry agility. Additionally, this study suggests that Pontianak culinary MSMEs should enhance their digital marketing and market entry agility to improve marketing performance.

Comfort Food as Consumer Preference in Purchasing Decisions

This study attempts to determine the comfort food preferences of consumers that are chosen when making selections about purchases. Whereas traditional food, which is a popular choice among consumers, will be the focus of the researcher's case study. The descriptive qualitative method was employed in this investigation. Domain analysis was the analytical approach used in this study. Simple random sampling as a data collection method. 100 residents of Jabodetabek participated in the study as participants. In order discover more about the respondents' choices, a questionnaire is used in this study, and interviews are conducted to elicit more detailed responses. Three respondents were interviewed after the questionnaire was given to 100 respondents by the researchers.The study's findings demonstrate that the younger generation's excitement for traditional cuisine as comfort food is excellent. Price, ease of obtaining food, and the food's characteristic taste are the next factors that affect consumer preferences for comfort food while making purchasing decisions. Culinary entrepreneurs will have opportunity to establish themselves in the food and beverage industry thanks to the comfort food boom. Thus, businesses should find it intriguing to offer classic cuisine varieties that the younger generation is less familiar with as a consumer alternative.These businesspeople's indirect expression of their love for Indonesia's motherland is to make traditional food the centerpiece of their cafes and restaurants. So that people don't solely rely on comfort food from abroad.

Women and Traditional Cullinary Attraction

Traditional culinary has become one of the main attractions in Indonesian tourism, even occupying the first position in its contribution to gross domestic product. Culinary has also become a competitive business industry and cannot be separated from the role of women behind the scenes. Women are often associated with domestic jobs; such as household and children. However, Madurese women have limited space for movement, even though they have a high work ethic. Meanwhile, Yogyakarta women seem more aristocratic. The more traditional culinary develops, the greater the opportunity to compete in the free market era. Moreover, traditional culinary attractions can explain the figure behind culinary creations, culinary developments and innovations as well as how culture is in it. This study explains the role of women in traditional culinary attractions in the Madura and Yogyakarta regions. Through a theoretical approach and phenomenological method, this study focuses on the subjective experiences of women culinary practitioners and the involvement of external parties. The external parties involved in this research are as follows; Department of Commerce, Office of Industry and Manpower, Culinary Entrepreneurs, Bakesbangpol, and Badan Pusat Statistik. In Madurese culinary, Madurese women produce traditional culinary delights that can become the hallmark of their region. The drawback is in the traditional Madurese culinary side attractions which is still very minimal. Madurese traditional culinary also has different times of promotion and sale, for example Nase Serpang and Tajin Shobih which are only sold in the morning. In contrast to traditional culinary in Yogyakarta, which has strength even in terms of naming which is firmly attached to the memory of consumers. So that the traditional culinary attractions in Yogyakarta seem to be easier to attract consumers from the cooking method, sales methods to packaging. One of them is Gudeg which has a unique and traditional way of packaging, using both besek and kendil. The role of women in culinary is driven by several factors, culinary industry run from generation to generation, supporting the family's economy, and preserving traditional cuisine in Madura and Yogyakarta.

MARKETING BEHAVIOUR OF LOCAL WISDOM-BASED TRADITIONAL FOODS IN MAKASSAR.INDONESIA

The type of qualitative research through a phenomenological approach, while the results show that to improve the competitiveness of local cuisine in Makassar City, it must focus on several main aspects, namely the government and the management must collaborate to provide support and resources for the development of culinary tourism. This can be achieved by investing in infrastructure improvements, promotional campaigns, and training programmes for local culinary entrepreneurs, besides that entrepreneurs must be able to maintain authenticity starting from raw materials, the process of making and serving in a natural traditional atmosphere and incorporating aspects of local wisdom, so that this becomes its own dance power.

Strategi Bisnis Kuliner Aceh: Transformasi Identitas Islami Melalui Inovasi Dan Komodifikasi


 
 Abstract
 The aim of this research is to examine Aceh's culinary business strategy which emphasizes commodification and innovation in order to transform Islamic identity. Aceh's rich culinary heritage reflects the varied and diverse Islamic values that make it the home of Mecca. This study looks at how innovative menus, presentation and customer experience are used by Acehnese food companies to project a strong Islamic identity. This research methodology is qualitative with a descriptive analysis approach including direct observation of industrial operations, literature review, interviews with industry professionals in the culinary arts field, and documentation. The findings of this research show how creative culinary entrepreneurs in Aceh are actively implementing new ideas in preparing and serving food in a way that respects Islamic principles. In addition, the use of branding, MPU Aceh's halal certification, and the provision of places of worship all contribute to the commodification of Islamic identity and are important components of business strategy. The results of this research are that this change in Islamic identity is increasing the gastronomic appeal of Aceh, both among local people and visitors. This business plan is expected to uphold and preserve Aceh's Islamic culinary heritage and have a positive impact on regional economic growth. These results provide in-depth information for the growth of culinary businesses based on Islamic identity in a similar context.
 
 Keywords: Commodification of Identity, Business Strategy, Acehnese Culinary
 

Penggunaan Bahasa Inggris pada Usaha Kuliner: Tujuan Produsen dan Perspektif Konsumen

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.

Analisis Dampak Kehadiran Layanan Go-Food Terhadap Pendapatan dan Laba UMKM di Banjarmasin Timur

This study aims to determine and describe the impact of Go-food services on the income and profit of culinary MSMEs in East Banjarmasin. The respondents of this study were 36 MSME culinary entrepreneurs with data collection techniques through questionnaires, observation, and documentation. The data analysis technique used was the Mann-Whitney test, a test to see the difference in the median of the two groups. If the data is interval or ratio, then the distribution is abnormal. The results of this study are that Gofood significantly affects the income and profit of culinary MSMEs in the field of snacks and heavy meals.

FACTORS AFFECTING BUSINESS PERFORMANCE THROUGH KNOWLEDGE COMPETENCE AS A MEDIATION VARIABLE

The purpose of this study was to determine the effect of entrepreneurial orientation and market orientation on business performance through knowledge competence as a mediating variable in Sunter culinary entrepreneurs. This study uses a non-probability sampling technique with a purposive sampling technique. The sample criteria include respondents who are culinary entrepreneurs in Sunter, North Jakarta. Then, business actors who have been running their business for more than 1 year. So, in this study researchers used 100 respondents. This study was analyzed using SmartPLS version 3.3.9. The results of the study show that entrepreneurial orientation and market orientation have a positive and significant effect on business performance. Knowledge competency can mediate the effect of entrepreneurial orientation and market orientation positively and significantly on business performance. entrepreneurial orientation and market orientation have a positive and significant effect on knowledge competence.