Culinary Sector Research Articles

Analisis Social Media Marketing dan Sales Promotion Terhadap Minat Beli UMKM Sweet Ice

The development of technology and social media has accelerated rapidly, it is not wrong if this condition is an opportunity for business actors to use it as a marketing medium for their business products to reach more consumers. Sweet Ice Tempuran is an MSME in the culinary sector that implements social media platforms as an effort to attract and reach more consumers. This study intends to analyze the influence of social media marketing and sales promotion on purchasing interest. This study involved 96 consumers from MSME Sweet Ice. The data collection technique used was through the use of a questionnaire; and data analysis was carried out by applying hypothesis testing using multiple regression analysis with the help of SPSS 25.0. The results of this study show that partially, the variables social media marketing (X1) and sales promotion (X2) have a positive and significant influence on purchase interest (Y). And simultaneously the variables social media marketing (X1) and sales promotion (X2) have a significant effect on purchase interest (Y) by 52.6%, while other results are influenced by other variables.

Factors Influencing the Implementation of SAK EMKM on MSMEs in the Culinary Sector in Ambon City

This study aims to determine the factors that influence the implementation of SAK EMKM in MSMEs in the culinary sector of Ambon City, the factors studied are Socialization, Educational Background, Business Size, Perception of MSME actors & Accounting Understanding. The data used in this study is primary data obtained through interviews with MSME actors in Ambon City. The informants in this study were MSMEs in the culinary sector located in Ambon City by taking 4 informants representing each range of Micro, Small and Medium. Data analysis techniques used data reduction, data presentation, and drawing conclusions. The results showed that the four informants had never received socialization from the government, but there was a perception factor of MSME actors that made them want to implement SAK EMKM. The educational background of accounting is relevant to financial reports, making informants able to implement SAK EMKM, and vice versa. MSME actors with medium business sizes can not only implement SAK EMKM but small and micro businesses can also. The four informants have the same perception regarding the benefits of financial reports based on SAK EMKM. Understanding accounting improves the quality of financial reports, helps develop business conditions and allows to effectively evaluate their financial performance

Exploring small and medium enterprise performance through dynamic capability perspective

Background: Small and medium enterprises (SMEs) are crucial to both global and national economies. They create jobs, boost competitiveness and drive economic growth. In the digital age, SMEs have increased opportunities to expand, enhance their capabilities and compete effectively.Aim: This research explores how environmentally conscious SMEs improve performance using dynamic capabilities (DCs) approach. It specifically examines how e-commerce and management capabilities contribute to SME performance in the Indonesian culinary sector and highlights the role of strategic orientation in this study.Setting: The study focusses on SMEs in the culinary sub-sector located in West Java, DKI Jakarta, and Banten provinces in Indonesia. These regions were selected because of their vibrant culinary industries and the significant role SMEs play in the local economy and gross domestic product (GDP).Methods: A quantitative analysis was conducted using online surveys via Google Forms, collecting 236 responses. The data were analysed with Partial Least Squares Structural Equation Modeling (PLS-SEM) using Smart PLS 3.0 software.Results: Four hypotheses about DCs and SME performance were tested, with three being accepted. The study found that DCs alone do not directly enhance SME performance.Conclusion: The study highlights the importance of strategic orientation in mediating DCs with SME performance. In the digital era, aligning goals with market needs helps SMEs use their DCs more effectively, adapt to changes, innovate and grow sustainably.Contribution: This research contributes to the literature on DCs and strategic management, offering insights into improving SME performance in Indonesia.

The Effect Of Convenience, Advertising and Trust On The Benefits Of Using Digital Wallets (E-Wallets) On D’top UMKM In Sukabumi City

This study aims to analyze the influence of ease of use, advertising, and benefits of digital wallets (e-wallets) on Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector in Sukabumi. Digital wallets have become increasingly popular as a payment tool, particularly in the culinary industry. This research focuses on how these three factors affect the decision of MSME operators to use e-wallets in their business operations. The research method used is quantitative, with data collection techniques through questionnaires distributed to owners and managers of culinary MSMEs in Sukabumi. The data obtained were analyzed using multiple linear regression to determine the influence of each independent variable (ease of use, advertising, and benefits) on the dependent variable (e-wallet usage). The results show that all three independent variables have a significant positive influence on the use of digital wallets among culinary MSMEs in Sukabumi. Ease of use and benefits have a more dominant influence compared to advertising in driving the decision to use e-wallets. This study contributes to the development of digital wallet marketing strategies and provides insights for MSME operators to leverage digital payment technology to improve business efficiency and competitiveness.

Strategy for The Development of Culinary Sector Entrepreneurs in The Cipondoh Lake Tourism Destination, Tangerang Regency, Banten Province

This study aims to determine the strategy for developing entrepreneurship in the culinary field in the tourist area of ​​Lake Cipondoh. This type of research uses a qualitative description with the SWOT analysis method with observations and interviews with entrepreneurs in the culinary field at Lake Cipondoh. The results showed that the primary strategy produced was the SO strategy, with the highest score of 3.44 in quadrant I. The culinary entrepreneur development strategy at Lake Cipondoh can be implemented with the SO strategy program, namely: (1) a varied food menu; (2) Doing promotions on social media; (3) Increasing the number of employees on weekends; (4) Providing promotions or discounts. It is hoped that food stalls in Lake Cipondoh will continue to innovate in improving the quality of their products and promoting them on social media. The Tangerang City Government is expected to train managers and entrepreneurs on the quality of human resources for creating websites and social media promotions and organizing certain events at Lake Cipondoh. Keywords: SWOT analysis, entrepreneurs, culinary sector

The Role of Financial Literacy and Spiritual Intelligence in The Financial Management of Mompreneurs Culinary MSMEs in Galang District

The purpose of this study was to examine the role of financial literacy and spiritual intelligence on the financial management of mothers' culinary MSME players in Galang District. This research is a quantitative study with a population of 57 MSME players in the culinary sector in Galang District. Data was collected using a questionnaire given to 57 respondents. The analysis technique of this research is the research method is a descriptive approach using the SEM PLS analysis technique using SMARTPLS 4 software. The results of the study (1) financial literacy as a positive and significant effect on financial management, (2) spiritual intelligence has a positive but insignificant effect on financial management. The soaring prices of basic necessities urge women with the status of housewives to trade small to sustain the family economy. For this reason, in running their business, mothers must also understand the importance of financial literacy and spiritual intelligence in managing their business finances.

The Effect of Implementing an Accounting System on Profitability in MSMEs in The District Sandpaper Field

The purpose of this research is to determine the effect of implementing an accounting system on profitability in MSMEs in Medan Amplas District. This research uses quantitative data. The data source used is primary. The data collection method uses a questionnaire technique. The population in the study was all 101 culinary MSMEs in Medan Amplas District. And the research sample was 36 MSMEs in the culinary sector that have been established since 2021 and have sales of more than 30 million per year. Data analysis using a simple regression test using SEM on SmartPLS. The research results show that the accounting system has a positive and significant effect on profitability of MSMEs in Medan Amplas District. So, it can be said that if the implementation of the accounting system in the 36 MSMEs in Medan Amplas District gets better, it will increase the profitability of MSMEs in Medan Amplas District. Vice versa. As much as 50.01% of the profitability variable is influenced by the accounting system implementation variable

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.

Canva Rebranding and Product Photography Training for the Development of MSME Actors in Kenongo Village

The increasing competition in the Micro, Small, and Medium Enterprises (MSMEs) sector, particularly in the culinary field, necessitates effective branding strategies to enhance marketability. Despite the potential of rebranding to improve visibility and customer engagement, many MSMEs lack the skills to create compelling logos and packaging that reflect their brand identity. This study addresses this knowledge gap by implementing a training program in Kenongo Village focusing on rebranding using Canva and product photography. The primary aim of this training was to enhance the design capabilities of 16 MSME participants, particularly those without existing logos or employing simplistic packaging. Post-training assessments indicated a significant improvement in participants' understanding of rebranding concepts and their proficiency in utilizing the Canva application, resulting in logos and packaging that added value to their products and improved their market image. This training introduced participants to digital design tools, fostering a stronger visual identity for their businesses. While some participants experienced technical challenges due to varying levels of digital literacy, the training effectively motivated them to prioritize the development of their brand identity, suggesting that similar initiatives could be beneficial for other MSME groups seeking to enhance their competitiveness in the market. Highlights: Training Impact: Significant improvement in design skills and understanding of branding concepts among participants. Digital Literacy: Varying levels of digital skills presented challenges, highlighting the need for tailored training approaches. Market Competitiveness: Enhanced visual identity can lead to improved product image and broader market reach for MSMEs. Keywords: rebranding, MSMEs, Canva, product photography, culinary sector

Driving Success in the Digital Age: The Role of Emotional Intelligence, Innovation, and Risk-Taking in Culinary MSMEs in South Banjarmasin District, Indonesia

The rapid growth of digital platforms has transformed the business landscape, presenting both challenges and opportunities for micro, small, and medium enterprises (MSMEs), particularly in the culinary sector. This study investigates the critical factors that drive business success in this dynamic digital age, focusing on the role of emotional intelligence, product innovation, and risk-taking propensity among culinary MSMEs in the South Banjarmasin District, Indonesia. Utilizing a quantitative approach, data were gathered from 40 culinary MSME owners or managers through a structured questionnaire. The research model, grounded in established theoretical frameworks, was tested using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings reveal that while emotional intelligence and product innovation exhibit a positive association with business success, their direct impact was not statistically significant in this specific context. In contrast, risk-taking propensity emerged as a powerful predictor of business success, underscoring the importance of calculated risk-taking in navigating the complexities of the digital marketplace. This research contributes valuable insights into the entrepreneurial dynamics of digital-based culinary MSMEs. It highlights the critical role of risk-taking propensity in achieving success, suggesting that a willingness to embrace calculated risks is essential for thriving in the competitive digital landscape. The study also underscores the need for further research to explore the nuanced interplay of emotional intelligence, product innovation, and other factors in driving business success in this sector.

New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond

The development of 3D food printing is evolving, particularly in high-end restaurants, since 2013 when the first complex 3D printed chocolate concept for gastronomy was developed. In 2014, several 3D food printers were launched specifically to suit requirements from the culinary sector. These technology companies often partnered with renowned chefs who developed recipes, showcased the printers and served their food products in their restaurants. Chefs often worked in teams with e.g. food designers, technologists, engineers, and nutritionists to create dishes for events and for their own restaurant customers. From Michelin starred restaurants, pop-up events to pizzerias, 3D food printers were starting to make an appearance from 2015. Then with the adoption of the 2030 Agenda for Sustainable Development, at the UN Sustainable Development Summit in 2015, the type of 3D printed foods that chefs started to develop and serve would take a new direction. By 2017 3D printed foods which were suitable for specific diets, were emerging, such as those for people with dysphagia, allergies or intolerances. While some chefs, bakers and pâtissiers focused on designing foods to meet nutritional requirements, others were involved in the reduction of food waste in restaurants, or recipe development and design of sustainable protein-based foods. Other culinarians undertook to design novel and innovative foods for customers to enjoy as a dining experience. The gastronomic evolution of 3D printed food (3DPF) from 2013 to the present day is reviewed and developments which are likely to influence the culinary sector in the coming years are explored.

Analisis Pengaruh Kemudahan dan Kemanfaatan Terhadap Minat dan Perilaku Menggunakan QRIS Sebagai Alat Pembayaran Pada Usaha Kuliner di Kota Mataram

The rapid development of digital technology has encouraged Bank Indonesia to set QRIS as the standard payment system in Indonesia. Many micro-entrepreneurs have started using this payment system. They are able to compete and follow the trend of technological developments. The purpose of this study was to analyze the effect of convenience and usefulness on the interest and behavior of using QRIS as a payment method in culinary businesses in Mataram City, the data collection method used a survey sample, the number of respondent samples was 91 micro-entrepreneurs in the culinary sector in Mataram City. The analysis tool used was a mediation regression model with path analysis that adopted the Technology Acceptance Model (TAM) model. The results of the study showed that partially convenience did not have a significant effect, while usefulness had a significant effect on interest in using QRIS, convenience did not affect behavior, conversely usefulness had a significant effect on behavior of use. Convenience on behavior of use mediated by interest did not have a significant effect, while usefulness on behavior of use mediated by interest had a significant effect

ENHANCING BUSINESS PROFITS THROUGH FINANCIAL MANAGEMENT TRAINING AT RUFATA MSMEs

<p><em>Micro, small, and medium enterprises (MSMEs), particularly in the culinary sector, frequently grapple with the challenge of effectively recording and managing both business and personal finances. This led to the initiation of community service activities that focused on the topic of financial management. The decision to focus on this topic was made to maximize business profits. The objective of this event, scheduled for March 2024, is to augment the knowledge and expertise of Rufata MSME participants engaged in the culinary industry in Gudang Sarinah, Pancoran, and South Jakarta. We utilize training techniques to accomplish this endeavour. This activity encompasses the procedure of recording and overseeing a business's revenue and expenses. The objective is to furnish business proprietors with precise and all-encompassing data regarding their financial circumstances. Furthermore, this PKM seeks to aid commercial entities in differentiating between business funds and personal resources. The exercises conducted demonstrated that all participants derived benefits from the provided knowledge, particularly due to its straightforward adoption and practical application. Furthermore, the participants assessed whether the provided material aligned with their requirements and whether its delivery was clear. Moreover, the participants expressed their readiness to participate in future attempts, emphasizing the benefits they experienced from the current actions.<strong></strong></em></p>

Analisis Biaya Operasional, Harga dan Kualitas Produk Terhadap Peningkatan Pendapatan Pada UMKM Kuliner di Sidoarjo

Background – Currently, many Micro, Small and Medium Enterprises (MSMEs) in the culinary sector are seeking to capitalize on the widespread appreciation for regional products that are embedded in the cultural fabric of Indonesian society. Likewise, in the Sidoarjo area, a multitude of culinary MSME owners are trying to attract consumers by offering products that offer typical flavors native to their respective regions. Aim – The aim of this research is to determine operational cost tests, price tests and product quality tests to increase the income of MSMEs Design / methodology / approach – This research method is quantitative research with SEM-PLS as a data analysis method with the Smart PLS 3.0 program. Data was collected through a questionnaire distributed to 100 research sample respondents, namely culinary MSMEs in Sidoarjo, with each variable measured using certain statement items. Findings – The findings of this research indicate that culinary MSMEs in Sidoarjo need to focus more on pricing strategies and improving product quality to increase their income. Operational cost efficiency does not necessarily contribute significantly to increasing revenue, possibly because human resources are an obstacle. This research provides important insights for MSME players and stakeholders in formulating effective business strategies, by emphasizing the importance of price and product quality in influencing income. Conclusion - The three variables studied were Operational Costs (X1), Price (X2), and Product Quality (X3), only the Price and Product Quality variables showed a positive and significant impact on Income Increase (Y) among culinary MSME actors in Sidoarjo. Research Implication – This research was carried out to determine whether operational costs incurred could be more effective and have a positive impact on productivity and income. Limitations – Limitations This research only involved the Sidoarjo area

ANALISIS STRATEGI SOCIAL MEDIA MARKETING DALAM MEMPERTAHANKAN BRAND AWARENESS PADA DOTATO DONAT KAMPUNG (Studi Kasus pada Instagram Dotato)

Dotato Donat Kampung, a prominent MSME in the culinary sector, has effectively built substantial brand awareness among students in Jatinangor. However, it faces challenges in sustaining this awareness. This research aims to analyze the social media marketing strategies employed by Dotato Donat Kampung to maintain its brand presence. Utilizing a qualitative approach with a descriptive method, the research involved detailed interviews with both the owners. The effectiveness of the social media marketing strategies was evaluated using the TOWS method. The findings indicate that Dotato Donat Kampung's social media marketing is fairly successful in boosting brand awareness and product sales, although there are certain Instagram features that have not been fully utilized. The analysis highlights the need to optimize the use of Instagram ads and broadcast channels to sustain brand awareness and broaden audience reach. Dotato Donat Kampung, a prominent MSME in the culinary sector, has effectively built substantial brand awareness among students in Jatinangor. However, it faces challenges in sustaining this awareness. This research aims to analyze the social media marketing strategies employed by Dotato Donat Kampung to maintain its brand presence. Utilizing a qualitative approach with a descriptive method, the research involved detailed interviews with both the owners. The effectiveness of the social media marketing strategies was evaluated using the TOWS method. The findings indicate that Dotato Donat Kampung's social media marketing is fairly successful in boosting brand awareness and product sales, although there are certain Instagram features that have not been fully utilized. The analysis highlights the need to optimize the use of Instagram ads and broadcast channels to sustain brand awareness and broaden audience reach.

Value Creation Models of the Collaboration between MSMEs and Financial Technology Companies towards Innovation and Revenue Growth (A Study on Culinary MSMEs in Jakarta, Surabaya, and Medan - Indonesia)

This research examines the relationship and impact of value creation models from the collaboration between Micro, Small, and Medium Enterprises (MSMEs) and Financial Technology (Fintech) companies on innovation and revenue growth within MSMEs. Fintech revolutionizes the financial sector with digital solutions for various business processes, benefiting MSMEs by addressing financing, electronic payments, cash management challenges and other business matters. This study focus on value creations through MSME-fintech collaboration and their effects on innovation and revenue growth in MSME, while previous studies highlight fintech's advantages. The research questions include: (1) What value creations arise from the collaboration? (2) How do these value creations impact innovation and revenue growth in MSMEs? A structural equation model (SEM) using partial least square (PLS) methodology analyses the relationships and impacts of the value creation models. Data were collected from 178 culinary sector MSMEs in Jakarta, Surabaya, and Medan, Indonesia. Three of the five identified value creation models—new customer base, new value chain efficiency, and new customer value—significantly influence incremental innovation from MSME-fintech collaboration. Incremental innovation significantly boosts MSME revenue growth. Multi-group analysis shows micro enterprises have the highest revenue growth impact at 54.8%, compared to 47.0% for small enterprises, 51.5% for medium enterprises, and 50.5% for the overall MSME group. Specific value creation models foster incremental innovation, enhancing MSME revenue growth. This study provides insights into optimizing fintech collaborations for MSME financial outcomes and contributes to understanding the fintech-MSME dynamic, offering a foundation for future research.

PENDAMPINGAN DAN PENGEMBANGAN PRODUK LELE UNTUK MENINGKATKAN UMKM DI DESA GANDARIA

Gandaria Village, located in Mekar Baru District, Tangerang Regency, is famous for its micro, small and medium enterprises (MSMEs) in the culinary sector, especially catfish crackers and processed catfish. However, MSMEs in this village face obstacles in terms of product identity, especially related to logos and packaging that are not attractive, which hinders them from communicating their product messages effectively to consumers. This non-profit program aims to increase MSMEs' understanding and awareness of the importance of attractive packaging as part of product branding. The methods used include observation, interviews, mentoring and development of logo and packaging designs, making permits, MOU, NIB, and creating websites and e-commerce accounts on Shopee. The process begins with a needs analysis regarding the type of material, shape, packaging color, and logo design. The purpose of this program is to increase MSMEs income through the use of new, attractive packaging and logos so that their products have an appeal and identity that distinguishes them from similar products in other areas.

Analisis Pengaruh Persepsi Kebermanfaatan, Persepsi Kemudahan dan Persepsi Risiko Terhadap Minat UMKM untuk Bertransaksi Menggunakan Fintech/Financial Technology Sebagai Layanan Pembayaran Digital: Studi pada UMKM Kabupaten Nganjuk

This research is motivated by technological developments which are accelerating rapidly and penetrating various sectors of life. Technological progress has had many positive impacts, one of which is on the economic sector. Starting from limitations in making payments, an innovation was created that made things easier and faster. The aim of this research is to analyze whether perceived usefulness, perceived convenience and perceived risk partially and simultaneously UMKM influence interest in making transactions using Fintech/Financial Technology as a digital payment service. This research uses a quantitative approach with the causality method. In this research, the population of UMKM taken was operating in the culinary sector who were registered with the Nganjuk Regency Cooperatives and Micro Enterprises Service, totaling 544 UMKM. The sampling technique used a purposive sampling technique using the Slovin formula and the number of samples used in the research was 85 respondents obtained by distributing questionnaires/google forms. The tests carried out in this research used SPSS version 25 with multiple linear regression analysis methods. The conclusion of this research shows that perceived usefulness, perceived convenience and perceived risk partially and simultaneously have a significant influence on UMKM interest in using fintech as a digital payment service.

Factors Influencing Job Satisfaction Among Food Service Employees In Terengganu, Malaysia

In the dynamic and competitive landscape of the food service industry, employee job satisfaction is a pivotal factor influencing organizational success. In Terengganu, Malaysia, where the culinary sector is both a cultural cornerstone and a significant economic contributor, understanding the nuances that affect job satisfaction among food service employees is crucial. This study aims to determine the influence of salary, working hours, and working environment on employee satisfaction towards a job at a food service establishment in Terengganu, Malaysia. The researchers collected 337 completed questionnaires after distributing an online survey to participants. The descriptive statistics, reliability analysis, and Pearson correlation were analyzed to produce pertinent information. It found that all factors, salary (r=.555), working hours (r=.631), and working environment (r=.778), were positively related to employee job satisfaction. The Cronbach's Alpha for the factors influencing job satisfaction among food service employees in Terengganu, Malaysia, was a range of 0.938, which indicates excellent internal consistency reliability. By identifying and analyzing these factors, this research aims to provide actionable insights for foodservice businesses to enhance their human resource strategies, thereby fostering a more motivated and efficient workforce.

Analisis Kompetensi Kewirausahaan dalam Mewujudkan Keunggulan Kompetitif di UMKM Kedai Mie Ala Korea Kecamatan Lemahabang Wadas

This study aims to analyze how entrepreneurial competence can realize competitive advantage in Korean Noodle Shop MSMEs located in Wadas Lemahabang, which offers various Korean specialties. The research method used is descriptive qualitative with data collection techniques through interviews, observations, and documentation. The results of the study indicate that Korean Noodle Shops have entrepreneurial competence that includes the ability to create new flavors, consistency in posting products on social media, the ability to prepare financial reports, and the presence of business partners. Competitive advantages include special spice blends, competitive pricing, and the ability to survive and compete for six years. The obstacles faced include a location far from the city center, lack of use of digital marketing, some raw materials purchased online, and long-lasting service. The proposed solutions to overcome these obstacles include opening a branch in the city center, registering sales through digital marketing, stocking raw materials for the next few days, adding local business partners, and training for chefs to improve service speed. This study provides important insights for the development of entrepreneurial strategies to increase the competitive advantage of MSMEs in the culinary sector. Keywords: Korean Noodle Shop, Entrepreneurial Competence, Competitive Advantage