Culinary Industry Research Articles

Workload Analysis In Family Street Stall Business Operations

This research aims to analyze the workload faced in the operations of Pak Haji Edy's Tahu Gimbal family business. This family business is an example of micro-entrepreneurship in the culinary industry and is essential in the regional economy. This research focuses on an in-depth understanding of how workload affects business continuity and the quality of life of these families. The research methodology requires implementing a case study using a qualitative approach. Information was gathered through extensive interviews with Mr. Haji Edy and his family members, direct observation of business operations, and analysis of related documents. The research results revealed that Pak Haji Edy's Tofu Gimbal business faced a reasonably high workload. This workload includes operational aspects, marketing, business management, and social roles in the family. This business positively impacts the household budget, but hard work also affects the family's standard of living and overall health. Analysis of workload in the operations of the Tahu Gimbal Pak Haji Edy family business shows the need for support in the form of training, better time management, and strengthening social capital. This initiative helps improve the quality of life for these families and supports the development of small businesses in the community. This investigation further provides significant insight into the complex barriers small businesses face in the local economy face.

Sinergitas Industri Lokal Penyelenggara Wisata MICE dan Event di Destinasi Pariwisata Super Prioritas (DPSP) Mandalika

Event is one of tourist attraction that can invite more people to come in a destination. As Nusa Tenggara Barat (NTB) has Mandalika as one of Super Priority Tourism Development di Indonesia created two big event named World Superbike (WSBK) and Moto GP all tourism stakeholder should collaborate to ensure that the development will positively impactful for the society welfare. The governor of NTB create event as a tool for destination marketing. The aim of this research is to know how to develop an impactful event as attraction and bring positive impact to the society. Using qualitative method by interviewing the key informant and continuing with snowball than data triangulation this research has been given a recommendation to planning a creative event. Sewing Model in Event Creative Planning is a model to make an event became larger, gaining resources and giving more over impact to the stakeholder such as government, media, industry, society and education institution (Penta helix). To build the synergy things that all partners must have are: 1. Creative; 2. Have a good network; 3. Trustable; 4. Having permits for creating event; 5. Have a good communication skill; 6. Willingness for beneficial collaboration; 7. A win-win agreement. The collaborations will be successful if all the stakeholders get a positive impact. The organizer has to be ensured that the event created is a sustainable event that bring welfare to all stakeholder, such as support local industry, creative economy by bringing buyer to the event, involving the culinary industry, arts, and encouraging for the development of a sustainable tourism destination for the next generation of the society.
 Keywords: Creative Event, Stakeholder, Tourism, Marketing, Sustainability.

Chip Product Development Based on Business Management and Creativity Training in Magelang District

This activity aims to overcome the problems faced by partners where these problems make it difficult for partners to develop. The culinary chip industry is one of the businesses owned by the residents of Wonogiri Lor Hamlet, Kapuhan Village, Sawangan District, the majority of the population of Wonogiri Lor Village are farmers. As for the business partner sector itself, it is a culinary industry in the form of various chips which usually consist of mushroom, intestine, bitter melon, spinach, melinjo chips, and so on. Based on information extracted from business owners, there are at least four problems faced by partners, namely: lack of knowledge about management, especially marketing management, product packaging that usually only uses ordinary plastic, no business licensing, and efforts to increase revenue. The aspect of capital which has been an important problem for a business entity, in this case partners, is also constrained regarding capital because the capital used by partners is their own capital so they have not received capital support from the village or from the district government. In overcoming these problems, we try to provide solutions by targeting the Human Resources (HR) aspect. HR is one of the important aspects in an organization because it is HR that runs other aspects of an organization. We are trying to strengthen the human resources of partner organizations by providing several programs such as providing business management training, marketing training for chips culinary business partners to strengthen human resources and marketing chips for Mrs. Ana's industrial business.

Designing A Mobile Web-Based Culinary Tourism of Information System in Pringsewu District

The rapid growth of information technology has significantly impacted various aspects of human life, offering immense importance and assistance in daily tasks. Information technology, with its swift and easy access to information, time and cost efficiency, and enhanced communication, has become an invaluable tool in numerous fields. In the culinary industry, leveraging information technology can elevate service quality, making operations more effective and efficient. This study focuses on the development of an information system for Nggruput Culinary Tourism in Pringsewu District. The research methodology adopufated for this project follows the waterfall model, ensuring a systematic and well-organized approach to the development of the Nggruput Culinary tourism information system. The implementation of this system is designed as a mobile web application, providing visitors with easy access to pertinent information about Nggruput Culinary Tourism. This mobile web-based approach aims to streamline marketing efforts for businesses and enhance public accessibility to comprehensive information about Nggruput Pringsewu Culinary. By employing a mobile web platform, the information system promises to offer a user-friendly interface for both businesses and the public, fostering efficient communication and interaction. The anticipated outcome is an improved marketing strategy for Nggruput Culinary Tourism, providing businesses with a competitive edge while ensuring that the public receives detailed and easily accessible information. This integration of information technology is poised to contribute positively to the advancement and effectiveness of Nggruput Culinary Tourism in Pringsewu District.

Analisis SWOT dalam Menentukan Strategi Pemasaran pada UMKM Bakso Lava Ummu Akbar Tanjung Morawa

One business sector that requires a profound understanding of market preferences is the culinary industry. However, its sustainability necessitates strategic planning to outperform competition in product marketing. The development of such strategies can be realized by comprehending the company's situation through four key factors: Strengths, Weaknesses, Opportunities, and Threats, commonly known as SWOT analysis. This research aims to identify various strengths, weaknesses, opportunities, and threats, determining optimal strategies for the company's future. The applied research method is qualitative with a descriptive approach, utilizing IFE matrix analysis, EFE matrix analysis, and SWOT matrix diagrams. Questionnaires were distributed to 36 respondents, comprising Bakso Lava Ummu Akbar employees. Based on IFE and EFE matrix analyses, total scores were obtained, with 2.7 for Strengths, 0.95 for Weaknesses, 2.4 for Opportunities, and 1.49 for Threats. The SWOT matrix diagram mapping indicates Bakso Lava Ummu Akbar residing in Quadrant I, with a positive score difference (1.75; 0.91). Therefore, it can be concluded that Bakso Lava Ummu Akbar is advised to implement a Strengths-Opportunities strategy to achieve company objectives swiftly and accurately.

Analysis of Marketing Strategies at Fried Chicken Restaurant Nelongso UPN Branch Using the SWOT Analysis Method

In the current era of globalisation, competition in the business world is very tight in various industries including the culinary industry. It is necessary to have the right marketing strategy to increase sales so that the products sold are more attractive to consumers. This study aims to determine the right marketing strategy at the Nelongso Fried Chicken Restaurant, UPN branch. The method used is SWOT analysis. Based on the results of data processing using the IFAS and EFAS matrices, the total IFAS matrix weighting score is 3.6117. While in the EFAS matrix the total weighting score in the EFAS matrix is 3.8996. The results of the SWOT diagram show that the Nelongso Fried Chicken Restaurant, UPN Branch is in quadrant I, namely the S-O strategy. S-O strategies that can be used include adding the latest menu that is more contemporary, creating interesting content on all social media and adding photo space for customers with a more attractive restaurant design.

Design of a Culinary Information System at Piksi Ganesha Polytechnic Using the Waterfall Method

The rapid development of the culinary industry demands increased efficiency and effectiveness in information management at Piksi Ganesha Polytechnic. This research aims to design a Culinary Information System using the Waterfall Method to ensure the development of a structured and organized system. The initial stage of research involves analyzing the needs of stakeholders, such as students, lecturers, and administration. This analysis becomes the basis for designing a system that meets user needs and expectations. The design process is carried out in stages, starting from overall system design, database, and user interface, to application business logic. System implementation is carried out after the design is complete, ensuring that each stage has been properly verified and validated. System testing is carried out thoroughly to ensure system quality and reliability. The results of this research indicate that the Waterfall Method provides a solid and structured framework for the development of Culinary Information Systems. Complete documentation, good risk management, and a focus on quality help ensure successful system implementation. Its suitability for stable projects makes it the right choice for the development of a Culinary Information System at Piksi Ganesha Polytechnic. The conclusions of this research contribute to further understanding of the application of the Waterfall Method in the context of information system development in educational institutions.

Reviving Durensewu: Providing Durian-Based Creative Dishes to Local Enterprises and Streamlining Achievements through Financial Knowledge

The aim of this service is to create innovative durian-based dishes to expand the market, increase the competitiveness of local products, and create new business opportunities in the culinary industry. In this service, the technique used involves expert chefs creating new durian-based food recipes by utilizing various durian products. Culinary creativity materialized as the provision of innovative and unique durian-based dishes, which received a positive reception from local consumers and tourists as a result of this service. This service enhances the competitiveness of local products, such as durian-based culinary innovations that increase market share, improve the competitiveness of local products, and attract tourists. In addition, business actors learn more about finance so that they can create better financial management models and support long-term sustainability.
 Highlights:
 
 Durian-based culinary innovation: This service focuses on creating new and unique durian dishes, expanding the market and attracting consumers.
 Enhanced competitiveness: Durian-based products gain market share and become more competitive due to increased creativity and positive reception.
 Business sustainability: Financial knowledge empowers business actors to make informed decisions and achieve long-term success.
 
 Keywords : Durian, Durensewu, Micro, Small and Medium Enterprises counseling

Effect of knowledge sharing and technological innovation capabilities on competitive advantage on MSME’s culinary sector

This research aims to examine and analyze the results of knowledge sharing and technological innovation capabilities on competitive advantage. This research’s focus is on the MSMEs in the culinary industry in Makassar city. The approach to sampling in this study was a purposive sampling method, whereas the data collection technique used was a questionnaire. The examination of the data was conducted using path analysis. Results show that knowledge sharing has an impact on technological innovation capabilities, knowledge sharing has an effect on competitive advantage, technological innovation capabilities have an effect on competitive advantage, and knowledge sharing has an effect on competitive advantage through technological innovation capabilities. In terms of their relation to technological innovation capabilities, MSMEs in the culinary sector in the city of Makassar have their own challenges in managing their businesses. Companies have limitations in implementing the use of technology, especially MSMEs that are micro in nature and are still pioneering. Based on the results and discussion, it can be concluded that 1) knowledge sharing has an effect on technological innovation capabilities in culinary sector MSMEs in Makassar city; 2) knowledge sharing has an effect on competitive advantage in culinary sector MSMEs in Makassar city; 3) technological innovation capabilities shape the competitive advantage in the culinary sector MSMEs in the city of Makassar; and 4) knowledge sharing has an effect on competitive advantage through technological innovation capabilities in the culinary sector Makassar city’s MSMEs, which shows that the higher the knowledge sharing, the higher the competitive advantage through technological innovation capabilities.

Halal Risk Analysis of Snake Fruit (Salacca Zalacca) Processing Industry using Fishbone Diagram

Innovation that continues to develop in the culinary industry also requires business actors to pay attention to the quality of the products they produce. One of the things that needs to be considered as part of product quality assurance is the halalness of the product itself. The importance of the halal aspect of products requires the Salak Turi Small Medium Enterprise (SME) Small and Medium Enterprise (SME) to pay attention to the palak products they produce. Through this research, results were obtained that the halal product guarantee has not been fully implemented. The results of mapping using a fishbone diagram show that there are 10 risks that have the potential to disrupt the halal guarantee of products produced by Salak Turi SME. These risks are divided into 5 categories, namely man, material, method, equipment and environment. To ensure the halalness of the palak products produced by Salak Turi SME, it is necessary to improve by mitigating the risks that occurred on their industry.

Analisis Strategi Rumah Makan Padang Sinar Dalam Memenuhi Customers Expectations

This research aims to determine the strategies used by Padang Sinar Restaurant in meeting customer expectations in the culinary industry. This research emphasizes the importance of understanding and anticipating customer needs to maintain competitive advantage. This research also explores the concept of customer expectations and its relationship with service quality. This research discusses various aspects of service quality and consumer behavior. It was stated that service quality is very important for businesses to measure their performance and meet customer expectations. This research also introduces the concept of Servqual, a tool used to measure service quality based on five dimensions: tangibles, reliability, responsiveness, assurance, and empathy. This research also briefly discusses the importance of price and value in consumer decision making. This research discusses the importance of providing value and satisfaction to customers so that companies can be successful. This research uses qualitative research methods with a descriptive approach. The data collection technique uses observation or observations, interviews with restaurant staff and several customers and Focus on Discussion. The strategy carried out by Padang Sinar Restaurant includes increasing service speed, responsiveness and transactions, as well as using a 4P marketing approach. The conclusion emphasizes the need for continuous improvement in service and product quality to meet customer expectations.

Strategy for Improving the Performance of Culinary SME Actors in Langsa City, Indonesia

Small and Medium Enterprises (SMEs) are pivotal in propelling the Indonesian economy. The stability and sustainability of economies in different regions have been greatly affected by the worldwide economic issues that have emerged due to the COVID-19 pandemic. One of the identified repercussions can be witnessed in the culinary sector of small and medium-sized enterprises (SMEs) in Langsa City. Thus, this study examines the effect of internal and external factors on the performance of Small and Medium Enterprises (SMEs) operating in the culinary sector within Langsa City. Additionally, this research aims to evaluate and propose strategies for enhancing the performance of SMEs in the culinary industry by employing a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis framework specifically tailored to the context of Langsa City. The present study uses a qualitative research design utilizing a case research approach. Data is gathered by distributing questionnaires, conducting in-depth interviews, and assessing validity through source triangulation. Based on the findings of the study, it was determined that the Internal Factor Analysis Summary (IFAS) and External Factor Analysis Summary (EFAS) about the performance evaluation of Small and Medium Enterprises (SMEs) operating in the culinary sector in Langsa City have not yet reached their maximum potential. This conclusion was drawn through the application of SWOT analysis. This observation may be due to the outcomes of the Cartesian diagram utilized in the SWOT analysis. The chart reveals that quadrant II exhibits the highest cumulative score, suggesting several risks encountered by the business stakeholders. However, the culinary small and medium-sized enterprise (SME) actors have internal strengths. To boost the performance of Small and Medium Enterprises (SMEs) in the culinary sector, it is imperative to employ a Strengths-Threats (S-T) approach that focuses on implementing product diversification techniques.

Analysis of The Moderation Effect of Customer Innovativeness in Increasing Customer Loyalty Phygital Retail in the Culinary Industry

This research was conducted to analyze the Moderation Effects of Customer Innovativeness in increasing Phygital Retail Customer Loyalty in the Indonesian Culinary Industry. The purpose of this study is to analyze the application of the Phygital Retail concept in order to optimize Phygital Retail outlets in the Indonesian Culinary Industry. This research is a quantitative research with the PLS Structural Equation Modeling (SEM) approach. Sources of data in this study were obtained by distributing online questionnaires to respondents who were customers of outlets or Resto Phygital Retail. The results of this study state that as a form of effort towards optimizing Phygital Retail outlets that implement the Phygital Retail concept, it is hoped that consumers can carry out innovations which are encouragement from the consumers themselves to become more involved and loyal to the company, hence consumer involvement and loyalty. This can be achieved by implementing strategies in the Phygital Retail sales system that bring pleasure to consumers.

PERENCANAAN SISTEM PEMESANAN MAKANAN DI RUMAH MAKAN BERBASIS ONLINE MENGGUNAKAN MOBILE ANDROID DENGAN METODE BARCODE

PERENCANAAN SISTEM PEMESANAN MAKANAN DI RUMAH MAKAN BERBASIS ONLINE MENGGUNAKAN MOBILE ANDROID DENGAN METODE BARCODE

Sejarah Branding Kuliner Halal di Kota Medan, 2003-2019

The concern surrounding halal and haram products is a focal point for legal scholars and historians, sparking ongoing debates within various societal sectors. This study delves into the historical evolution of halal branding within the culinary industry in Medan. Historical methods and qualitative approaches, encompassing literature reviews, observations, interviews, and documentation, were employed to gather data. Findings emphasize the pivotal role of halal branding in ensuring the safety, comfort, and availability of halal products, impacting the well-being of a diverse population. The journey began in 1976 with the introduction of a logo signifying the presence of pork, subsequently gaining momentum in 1988 when researchers from the University of Brawijaya Faculty of Enforcement identified food products suspected of pork content. A year later, the Indonesian Ulema Council (Majelis Ulama Indonesia - MUI) established the Food, Drug, and Cosmetics Assessment Institute (LPPOM) to oversee halal certification. The enactment of the Halal Product Assurance Law (UUJPH) in late 2014 mandated that all products circulating within Indonesia must hold halal certification, coinciding with the establishment of the Halal Product Assurance Agency (BPJPH) under the Ministry of Religious Affairs.

Enhancing Sustainability in the Small-Medium Culinary Industry: Exploring the Role of Personal Branding and Corporate Branding

Enhancing Sustainability in the Small-Medium Culinary Industry: Exploring the Role of Personal Branding and Corporate Branding

Strategi Pemasaran untuk Meningkatkan Penghasilan UMKM di Sua Snack Tembung

This research aims to find out how marketing strategies can increase MSME income at SUA Snack Tembung. And what are the opportunities and obstacles for marketing strategies to increase MSME income at SUA Snack Tembung. This type of research is qualitative research. In this research the author takes a descriptive approach or strategy, namely describing or depicting an object, as well as a phenomenon in a social setting and expressed in the form of writing and sentences or it can also be interpreted as telling the situation of the research according to the facts and phenomena that actually occur using words and sentences or narrative. Based on the results of research conducted by researchers in the field, researchers can conclude that the marketing strategy used by SUA Snack to increase income is through promotions on social media, various discounts offered, attractive packaging, affordable prices and available in various flavors. As for the strengths, weaknesses, opportunities and threats that later emerged in SUA Snack in the marketing strategy carried out to increase income, the author carried out a SWOT analysis based on the results of interviews and observations in the field, namely Strengths such as good taste, affordable prices, friendly sellers and polite, attractive packaging, has many flavor variants, then Weaknesses: social media promotion is less than optimal, stock of goods is not large enough, and location is less strategic. Opportunities (Opportunities) in the culinary industry are popular with all groups, basreng and macaroni foods are currently viral, the taste is unique and addictive, can be enjoyed at any time and the last is Threat (Threat) such as the large number of food businesses appearing, high competitiveness, the perspective of some basreng people and Macaroni is neither healthy nor nutritious

Improving Business Performance Results Through Evaluating Business Information Needs in Makassar City Culinary Industry Businesses

One of the keys to success in running a culinary business is the ability to make the right decisions based on accurate and relevant information. Evaluation of business information needs also needs to pay attention to unique factors that affect business performance, such as the need for innovation in menus, understanding of local flavours, and the need for a deep understanding of food and lifestyle trends.This research aims to examine how the evaluation of business information needs in Makassar City culinary industry businesses is a crucial step in an effort to improve business performance results and strengthen the contribution of the culinary sector to the local economy.The research method in this research uses qualitative descriptive to describe a business performance result that comes from aspects of the ability to process and evaluate business information. The data collection technique used in this study was to use a questionnaire distributed to 23 number of psang epe culinary business businesses at Anjungan Pantai Losari Makassar City. The results of this study provide the importance of evaluating business information needs and a better understanding of business information in improving the performance and success of banana epe culinary businesses in Makassar City.

Enhancing Work Quality and Customer Satisfaction in the Culinary Industry: A Case Study of CV. Cypher Food Indonesia

In the digital era, CV. Cypher Food Indonesia, a leading figure in the food and beverage industry, recognizes technology's profound impact on its operations. This study delves into the crucial role of the HRD department in enhancing waitresses' and baristas' performance through customized training. In the competitive culinary landscape, customer satisfaction is paramount, and CV. Cypher Food Indonesia is dedicated to equipping its workforce with the skills and ethics for exceptional service. The research employs an analytical descriptive approach, focusing on data analysis, presentation, and conclusions. It explores training program effectiveness, challenges, HR management implications, and implementation's impact. The study offers insights into job evaluations with recommendations for improvement. This research underscores the importance of ongoing training, emphasizing communication skills, feedback, technology integration, performance recognition, customer satisfaction, and employee empowerment.

Level up the Business Performance: Contribution of Human Capital, Penta Helix and Survival Strategies in Creative Economy

The culinary industry is increasingly stretched in Indonesia, it is predicted that the culinary industry is one of the pillars in the creative industry. The culinary industry sub-sector is growing due to cultural and lifestyle shifts, as well as technological developments as one of the factors that determine the success or failure of a culinary business in the digital era that shifts from offline to online. Under that circumstances, culinary business actors must implement survival strategies to strive in this business. This study aims to examine the concepts of Penta Helix and Human Capital in utilizing the survival strategies in which contribute to the business performance in the culinary sub-sector of creative economy. Since the use of IoT has become viral in level up the business performance, culinary business actors who implement online selling has been the main concern of this research. The population in this study was all managers/owners of the Surabaya Culinary creative industry in collaboration with online delivery services (shopee food, go-food and grab food), with a sample of 68 respondents. The data analysis technique used the Partial Least Sequare (PLS). Based on the results of data processing, it was found that 1) Penta Helix has not yet been able to make a meaningful contribution to Culinary Business Performance 2) Human Capital is able to make a meaningful contribution to business performance at the opposite level. 3) Penta Helix is able to make a meaningful contribution to culinary survival strategies. 4) Human Capital is able to make a meaningful contribution to culinary business survival strategies. 5) survival strategies has a meaningful contribution to business performance on the opposite level.