Culinary Industry Research Articles

Strategi Peningkatan Kinerja Bisnis Kuliner melalui Optimalisasi Kualitas Produk dan Kualitas Pelayanan

The research aims to analyze strategies to improve the performance of the culinary business through optimization of the quality of products and services in the Micro, Small and Medium Enterprises (UMKM) of the Culinary Industry in the City of Surabaya. The research method used was a quantitative approach involving 90 respondents from the UMKM culinary industry in Surabaya. This research includes an analysis of product quality and service quality as free variables, while business performance as variables. The data collection was carried out through a questionnaire distributed to the owners of culinary UMKM in Surabaya City. Data analysis techniques using double linear regression. The results of data analysis showing that the quality of products and services have a significant impact on the performance of Micro, Small and Medium Enterprises (MSMEs) in the culinary industry in Surabaya City illustrate the importance of these two factors in determining the success of the business. While the quality of service is an important aspect in building good relationships with customers.
 Keywords: Business Performance, Product Quality, Service Quality, UMKM, Culinary Business.

Strategi Public Relation PT Sari Melati Kencana Dalam Mengukuhkan Brand Image Pada Pizza Hut Bengkulu

This research aims to determine the Public Relations Strategy of PT Sari Melati Kencana in strengthening the Brand Image of Pizza Hut Bengkulu. This research uses PR Strategy theory which includes operational strategy, educational persuasive approach, social responsibility approach to public relations and PR, cooperative approach, and coordinative or integrative approach. And the type of research used is qualitative research. The results of this research show that PT Sari Melati Kencana's public relations in strengthening the brand image of Pizza Hut Bengkulu depicts a holistic and integrated effort. An operational strategy that prioritizes a social approach, a persuasive and educational approach that creates educational and persuasive communication, a public relations social responsibility approach that responds quickly to complaints and maintains product quality, a cooperative approach that fosters internal and external harmonious relationships, and a coordinative or integrative approach which makes a positive contribution to increasing community support, customer loyalty and strengthening a positive image. Overall, a PR strategy that includes these aspects has succeeded in having a positive impact on the image and popularity of Pizza Hut Bengkulu, creating positive relationships with customers and strengthening their position in the culinary industry.

Strategy For Procurement Of Imported Sesame Seed Raw Materials At PD Linggar Sari

The resources of each country are different. These results in countries trading internationally. Sesame is a commodity that has potential in the culinary industry. Sesame is categorized as quality if the cultivation of the plant is carried out on dry land or places with low rainfall. Most fellow producers in Indonesia have poor quality standards, and some even fail to harvest due to the unfavorable climate for producing sesame commodities. PD Linggar Sari is a small and medium enterprise (UKM) that produces sesame-married cakes and one-time seeds as complementary raw materials. Initially, PD Linggar Sari used 500 kg of imported Indian sesame seeds weekly, which were obtained through local importers. However, due to supply uncertainty, Pd Linggar Sari switched to local sesame seeds. However, this transition has an impact, namely a decrease in income of approximately 15% to 20% per year due to a decrease in product quality. This research aims to provide information to PD Linggar Sari regarding analyzing imported sesame seed procurement strategies. The method used is the Analysis Hierarchy Process with the types of data used, namely secondary and primary data. There are three alternatives for procuring imported sesame seeds: local importers, global marketplaces, and direct imports. The results of the analysis of procuring imported sesame seeds show that direct importation is an alternative strategy for procuring imported seeds at PD Linggar Sari.

Penerapan Metode SWOT dan BOS dalam Menilai Peluang Usaha Sempol Ayam di Kota Mataram

MSMEs are productive businesses managed by individuals, groups, households, or small business entities that are realized according to assets and / or sales profits per year. The culinary industry is a type of MSME that has a fairly broad market. One of them is a traditional snack business that is quite popular in the community with low prices and raw materials that are easily obtained is chicken sempol. Sales of chicken sempol are dominated by micro and small enterprises. An effective strategy by MSME owners is needed through the use of SWOT (Strength, Weakness, Opportunity, Threat) and BOS (Blue Ocean Strategy) methods. SWOT aims to analyze the internal and external conditions of MSMEs, while BOS aims to improve product quality and innovation so that petitions can be minimized. This service activity will be carried out in October 2023, at MSMEs Cilok vs Sempol Goyang Senggol, Jl. Panji Tilar Negara, Kekalik, Mataram City, West Nusa Tenggara. The results of the analysis show that it is necessary to evaluate product quality, flavor variants, and marketing strategies. Based on this evaluation, it becomes a strategy by MSME owners in considering it as a variable to be innovated in marketed products.

MENINGKATKAN KEMAMPUAN TEKNIK PENJUALAN PADA UKM

In a competitive business era, sales skills are crucial for every salesperson to face market competition. This article discusses the importance of an in-depth understanding of the goods or services sold by the company as well as expertise in applying effective sales techniques. The main focus is on the role of the salesperson in optimizing the sales of services and goods. This research was conducted with the aim of helping business owners, particularly in the culinary industry in Jambi, to improve their understanding and skills in sales techniques. The method used involved training and socialization to business partners, covering in-depth introduction to product offering techniques, handling buyer rejection, and coping strategies.The results of the research activities showed that the training provided significantly improved the partners' sales technique skills. Business partners were able to optimize their skills in selling products to end consumers. In addition, the partners' active participation in the training process was reflected in the two-way discussion between the research team and business partners. The enthusiasm shown by the partners in receiving the training materials confirmed the success of the activities in having a positive impact on the partners' sales skills. This research provides an important contribution for business owners, especially in the culinary sector, in improving the efficiency and effectiveness of sales techniques

SWOT ANALYSIS AS A CULINARY DEVELOPMENT STRATEGY FOR BAKSO KONDANG IN SOUTHEAST ACEH

The culinary industry is growing in several regions. Famous meatballs are a regional gastronomic highlight. The Kutacane meatball company in Southeast Aceh will be assessed using SWOT analysis in this study. SWOT (Strengths, Weaknesses, Opportunities, Threats) finds internal and external aspects that can affect corporate success. In-depth interviews with business owners, staff, and customers are used in this qualitative case study research. This research found that the EFI Matrix score is 3.14 and the EFE Matrix score is 2.92. The famous Southeast Aceh Regency meatball business's SWOT Analysis, based on internal and external factors, yields four strategies: SO, WO, ST, and WT

Inovasi Desain Produk Kuliner Berkelanjutan untuk Dekarbonisasi

In the realm of culinary design, sustainability has emerged as a critical imperative to mitigate environmental impacts, particularly carbon emissions. This research explores innovations in sustainable culinary product design aimed at decarbonization. Through a comprehensive literature review and case studies, the study identifies and evaluates various strategies and technologies employed to reduce carbon footprints in food production and distribution. The methodology involves analyzing current innovations and their effectiveness in achieving sustainable outcomes. The findings highlight key innovations such as eco-friendly packaging, efficient energy use, and sourcing practices that minimize environmental harm. By examining these innovations, the research contributes to understanding their potential for broader application in the culinary industry. This study underscores the significance of integrating sustainability into culinary product design to foster a more environmentally responsible food ecosystem

IMPLEMENTATION OF UI UX ON THE TOKO KUE BUNDA AL SITE USING THINKING DESIGN METHOD

Abstract. Information and communication technology has developed very rapidly in various fields such as marketing and buying and selling. Technology that is often used by all groups, namely the internet, one of the uses of the internet is to search for information. According to a survey by the Association of Indonesian Internet Service Providers (APJII), around 78.19% or 215.6 million of Indonesia's population already use the Internet and use it for product marketing and buying and selling transactions. In the culinary industry, the use of Internet technology has a significant influence. Reports from Google and Temasek in 2023 show rapid growth in the e-commerce sector in Indonesia. The value of e-commerce transactions is predicted to reach 1,346 trillion rupiahs. In internet media as a means of marketing a product, not all culinary shops can take advantage of this, because of that a solution was made for creating a website that pays attention to users with the design thinking method. Making this cake shop website includes marketing products and providing information related to Bunda AL Cake Shop, the results of this research have been carried out on several respondents who have online shopping experience and several customers of Bunda AL Cake Shop. As a result of the respondents' experience in using the Bunda AL Cake Shop website, 7 out of 8 respondents liked the website appearance design and it was very easy to understand the information provided on the website.

Performance Evaluation of Sales Management Software in the Culinary Industry

Performance Evaluation of Sales Management Software in the Culinary Industry

Japanese Culinary Industry in South Asia: An Exploratory Comparison of Indian and Bangladeshi Consumers

With the South Asian economy swiftly integrating into global markets, the restaurant industry in India and Bangladesh has thrived, providing a wide range of global cuisines. Along with other foreign restaurants, Japanese restaurants have gained traction in recent years. This paper seeks to delve into the Japanese culinary industry in South Asia, aiming to comprehend the factors influencing consumer choice and formulate an effective market development strategy. Employing the theory of planned behavior (TPB), the study explores the determinants of Indian and Bangladeshi consumers’ intentions to choose Japanese restaurants. Utilizing qualitative research methods, 36 in-depth interviews (IDIs) were conducted, with 20 Indian and 16 Bangladeshi respondents. A semi-structured questionnaire covering demographics, attitudes, subjective norms (SN), perceived behavioral control and other factors including price concern, food authenticity and religion was employed. Analysis of interview transcripts using NVivo 10 software revealed that participants generally had an average economic condition. Notably, religion emerged as a significant factor influencing purchase intentions in Bangladesh, while attitude and perceived behavioral control are the most significant contributors to Indian consumers’ perceptions. Additionally, the study found that both Indian and Bangladeshi consumers’ perceptions were significantly influenced by the authenticity of Japanese cuisine and food prices positively and negatively. The findings offer valuable insights into the Japanese culinary industry promotion in India and Bangladesh.

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.