Padang Restaurant Research Articles

Analisis Pelanggaran Nilai-Nilai Kepemilikan Komunal Atas Rendang Minang Akibat Adanya Produk Rendang Babi

Public knowledge about Intellectual Property Rights is currently lacking, especially with regard to the right of Communal Intellectual Property. One type of communal intellectual property that is not widely known by society is the Indication of Origin. The latest case related to Indication of Origin that has become a polemic is the case of the sale of Rendang Babi products at a Padang Restaurant in Jakarta. Rendang Babi doesn't measure up to the values of Minangkabau Society as the original proprietor of Rendang Minang. The issue that the author discussed in this case is whether Rendang Babi is a violation of the communal property values of Indication of Origin Rendang Minang and how to protect Communal Intellectual Property right of Rendang Minang according to the act. Based on analysis by the author that the Rendang Minang has the values embodied in it, namely cultural values, customs, religion (kehalalan), precision, and togetherness. Rendang gives an impression on the cultural identity of the Minangkabau based on Islamic Wisdom. The existence of a Rendang Babi was not thought to match the meanings contained in the Rendang. Thus, Rendang Babi product violates the communal possession value of the Rendang Minang.

Pendampingan Pengelolaan Keuangan dan Manajemen Usaha Pada Bisnis Rumah Makan Daerah Cikarang Selatan

A business can survive if it has good financial knowledge. Financial management and business knowledge have always been the foundation. Along with the times, especially in the digitalization era, it is unfortunate when business people ignore the financial aspects and optimization of their business management. When the company's human resources are able to adjust to the changing times in industry 4.o, then financial management can be done. The purpose of this activity is to assist and provide consultation to business owners in one of the nasi padang restaurants in Cikarang. We come from an environment where business people do not know much about financial education and how to build a business so that it can grow and adapt to digital developments, as well as the lack of training and education provided for business people, especially for micro businesses. The focus of this community service activity is to assist business actors from business management to finance, so as to maximize the ability of their human resources, which is very much needed by business actors who have high competitiveness in this digital era. In the end, it is expected to provide solutions that allow business actors to optimize all business activities in increasing profits and sales, so that the business can survive and develop.

PERAN LOKASI DAN STRATEGI PENJUALAN DALAM MENSTABILKAN PENDAPATAN UMKM: STUDI KASUS RUMAH MAKAN PADANG

Padang restaurants are one of the micro, small, and medium enterprises (MSMEs) offering a variety of typical Minangkabau cuisine from Padang, West Sumatra. In the capital city of Jakarta, there are many Padang restaurant MSMEs with tight competition and various sales methods. Each Padang restaurant has different incomes, depending on its sales strategy and competitiveness in the market. To compete and maintain its income, business owners must have an effective sales strategy. This study aims to understand how the location of the business, sales strategies, and income variations affect the performance of Padang restaurant businesses. The subject of this research is the Padang Restaurant Ampera Saiyo Tipar Cakung. Data collection methods were carried out through field research, direct observation, interviews with owners and employees, and collection of related business documents. The collected data were analyzed using a qualitative case study approach. The observation results show that at the location of Padang Restaurant Ampera Saiyo, there are also two other competitors. When one competitor is not operating, customers tend to switch to Ampera Saiyo restaurant, and vice versa. The problem often faced by Padang Restaurant Ampera Saiyo is income instability. The factors influencing this instability are competition among Padang restaurants. To overcome this challenge, one of the sales strategies applied is to utilize digital marketing, such as GoFood and GrabFood, to expand market reach and increase visibility of Padang Restaurant Ampera Saiyo among potential customers.

Kearifan Lokal: Respon Masyarakat Minang terhadap Penjualan Rendang Non-Halal

Padang restaurants are synonymous with providing halal food. Padang Restaurant's rejection of selling pork rendang is a strong background for this research. Padang customs are based on ABS-SBK (Basandi Syara-Syara Basandi Kitabullah Adat). This study aims to describe and analyze the response of the Minang community to a Padang restaurant that sells pork rendang. This research uses mixed methods. Quantitative techniques to collect primary data through questionnaires, and qualitative-descriptive techniques to collect secondary data and its analysis. Secondary data comes from news stories, journals, and scientific research results. Respondents' answers about the identity and opinions of Padang Restaurants that sell non-halal products are arranged in the form of a Likert scale. Respondents were Minang people totaling 75 people. Respondents strongly disagreed that a Padang Restaurant sells pork rendang, even though the Padang Restaurant includes information on the non-halal product. The reason for refusing the sale of rendang using pork, aside from being identical to Minang, which has the ABS-SBK principle, is also due to the use of Minang attributes. The Minang people still hold tightly to their customs which make Islamic teachings part of their values, including in terms of food. The researcher suggests conducting research related to the need for regulation on the inclusion of the Padang Restaurant label which is synonymous with halal food products.

Unravelling the FOG Deposit Sources Characteristic in the South Jakarta City Wastewater Network

DKI Jakarta is the largest wastewater contributor in Indonesia, where 75% of it comes from domestic activities. Typically, effluent will enter the river via a system of wastewater pipelines. Numerous wastewater networks have been observed to have FOG deposits (FD), particularly in South Jakarta. FD is an accumulation of oil and grease in sewerage systems that results in blockages and gas accumulation, leading to explosions in closed networks. Despite the impact being well known, there are currently very few studies that focus on Indonesia’s FD, particularly FD in Jakarta’s centralized wastewater network. This study aims to analyse the main sources and characteristics of wastewater that forms FD. Samples from two locations were used to compare the conditions of sewerage without FD and those with FD (A and B, respectively). Results showed that Padang restaurants and catering are the main sources of pollutants affecting FD formation. The FOG concentration in sample B was 2x107 times higher than in sample A, while the TSS concentration was 1.8x104 times higher. The dominant free fatty acid (FFA) in sample B was palmitic acid (51%), resulting in a dense precipitate structure and composition.

The Influence Of Brand Image On Customer Satisfaction And Customer Loyalty (Study In Padang Restaurant “Murah”)

This study aims to examine the effect of brand image on customer loyalty through customer satisfaction. This study used quantitative methods and the technique used in sampling was non-probability sampling, accidental sampling. The data collection method uses a questionnaire with a Likert model scale that measures the independent variable (brand image), the dependent variable (customer loyalty), and the intervening variable (customer satisfaction). The sample used was 120 respondents, where the respondents were people who had visited the Padang Restaurant “Murah” in Malang City. The analysis tool used is path analysis using smartPLS. Based on the results of this study indicate that brand image has a significant direct effect on customer loyalty, besides that there is an indirect effect between brand image on customer loyalty through customer satisfaction. In the Sobel test, the results showed that brand image has a significant effect on customer loyalty through customer satisfaction. The implication of this research is that Padang Restaurants “Murah” must remain active in improving service quality and product quality in an effort to provide a consistent good impression for a good brand image so that customers can be satisfied which with this satisfaction will make customers loyal.

The Role of VUCA Intelligence in Padang Restaurant Entrepreneurs: Improving Resilience to Maintain Performance During Crisis

The Role of VUCA Intelligence in Padang Restaurant Entrepreneurs: Improving Resilience to Maintain Performance During Crisis

Effectiveness of Promotion at Bebek Ria Padang Restaurant

This research is motivated by the ups and downs of the number of visitors who come to the Duck Ria Padang restaurant due to less-than-optimal promotions. The purpose of this study was to determine the effectiveness of promotion at the Duck Ria Padang restaurant and to describe the effectiveness of the promotion at the Ria Padang Restaurant in terms of the five elements in the promotion mix (advertising, sales promotion, personal selling, direct marketing, and public relations). This type of research is descriptive with qualitative data. Sampling using a purposive sampling technique. There were 5 informants from this study, including 1 owner of the Duck Ria Padang restaurant, 2 employees of the Duck Ria Padang restaurant, and 2 guests who were visiting the Duck Ria Padang restaurant. The results showed that: 1) advertising carried out such as Instagram and Facebook was not actively carried out by the owner, 2) the price offered by Duck Ria Padang did not match the menu provided by the Duck Ria Padang restaurant, 3) the personal sales indicator of the offer. directly carried out by waiters and waitresses at the Duck Ria Padang restaurant to guests who were visiting were carried out in a good and detailed manner, 4) direct marketing of mail orders was less active by the Duck Ria Padang restaurant because employees often got mistakes every guest who ordered in the mail order (go food), 5) public relations at the Duck Ria Padang restaurant is very good as seen on google reviews.

SENTIMEN PERCAKAPAN PENGGUNA TWITTER PADA HASHTAG #NONHALAL DALAM TIPOLOGI EKSKLUSIVISME, INKLUSIVISME, PLURALISME DAN TOLERANSI BERAGAMA

This study was conducted to analyze the negative sentiment of the impact of news coverage at a Padang restaurant in Jakarta with rendang innovation made from pork. This is unprincipled from the origins of the cultural philosophy, namely Adat Basandi Syara', Syara' Basandi Kitabullah associated with the principle of halal products as one of the characteristics of Padang food. However, it turns out that there are many public responses that view this as not reflecting tolerance in culture and religion, one of the social media used in analyzing these opinions and responses is the social media Twitter. This study uses a mix method approach with the data collection technique used is conversations (tweets) from the Twitter social media application with a special topic approach using the 'hashtag' feature. Data collection was carried out using the Twitter API (Application Programming Interface) tool. The text and sentiment analysis is carried out using several tools and stages of data analysis, including data mining assistance, namely using python with stages covering the process of crawling data, text preprocessing, language adjustment, and the results of sentiment classification (labelling) technically using Vader-TDIF. The results of these sentiments by researchers are then transformed into Alan Race's theory. This aims to apply, translate, and perceive in a simpler way social-psychological perceptions. Alan Race's typology which includes Exclusivism, Inclusivism, Pluralism is the basis for categorizing the sentiments of Twitter users in interpreting a popular issue. The sentiment results formed from the prediction model with the Naive-Bayes algorithm show the result that the percentage of dominant sentiment is neutral or represents pluralism with the highest yield, namely 47.9%. , negative sentiment represents exclusivism, namely 21.23%, and positive sentiment or inclusivism, namely 30.87% with an accuracy rate of 66.43%. By knowing the conditions of community sentiment and views, this research is expected to become a reference in decision making and increase the intensity of relevant campaigns on social media Twitter specifically in the context of religious and cultural differences in order to further enhance the understanding of tolerant religious moderation in a plural-multicultural society.

BEYOND ORGANIC OF MANAGEMENT CONTROL STRUCTURE

The research objective is to find a new management control structure, in addition to the existing models: mechanistic and organic. The approach used is hermeneutic to reinterpret the text of management control structure in the Padang restaurant from the relevant literature. After finding the meaning of the text, then field observations were carried out. All relevant literature is positioned as a neutral text which is then reinterpreted to get the essence of the concept of management control structure. The research finding is the design of the Padang restaurant management control structure is the development of the organic model. Each restaurant branch is an autonomous organizational sub-unit, which includes three main characteristics, first, a horizontal and non-hierarchical organizational structure design, and a strategic business unit character. Managers in each branch are given full authority in making operational decisions of the company, a picture of radical decentralization can be seen. Second, the communication network follows the design rhythm of a flat organizational structure, namely fluid communication, dominated by informal communication. The third is budgeting, which is flexible, that is, there is no conventional budgeting that contains details, but only outlines.

Analisis Strategi Pemasaran Usaha Mikro Kecil dan Menengah Rumah Makan Padang di Desa Patumbak Kampung Kecamatan Patumbak

This study aims to determine the analysis of the marketing strategy of micro, small and medium businesses at Padang restaurants in Patumbak Kampung Village, Patumbak District through 4p marketing mix analysis, segmentation, targeting and positioning. This study uses a SWOT approach, aiming to determine the marketing strategy of micro, small and medium enterprises at Padang restaurants in Patumbak Kampung Village, Patumbak District. The analysis technique used is SWOT analysis. Based on the SWOT analysis, it can be concluded that for Putri Minang Restaurant the strength-opportunity (SO) strategy includes increasing superior products. The strength-threat (ST) strategy includes determining the price according to the quality of the food. Weakness-opportunity (WO) strategy includes improving service quality. Weakness-threat (WT) strategy, includes establishing good relationships with customers. For Ridho Restaurant, the strength-opportunity (SO) strategy includes maintaining service quality. Strength-threat (ST) strategy, which includes creating a distinctive character. Weakness-opportunity (WO) strategy, includes making better promotions and developing human resources. Weakness-threat (WT) strategy, includes improving the quality of food. For Pituah Mandeh Restaurant, the strength-opportunity (SO) strategy includes giving trust to consumers. Strength-threat (ST) strategy, which includes maintaining price and product availability. Weakness-opportunity (WO) strategy includes using promotions to attract consumers. Weakness-threat (WT) strategy includes developing promotional strategies, maintaining product quality, paying attention to service quality and increasing competitiveness. Keywords: Marketing Strategy, UMKM

Entrepreneurial Competency Model of Successful Entrepreneur Culinaryin Padang City

This study aims to determine the indicators of entrepreneurial competency and compile the levels of entrepreneurial competency indicators needed from the highest to the lowest level. The research population is the creative industry SMEs in the culinary sector of the city of Padang, with a sample size of 86 managers of the creative industry SMEs in the culinary sector/traditional Padang restaurants, the research location being the city of Padang. This study uses a quantitative approach with the method of SEM and uses Amos as data processing, specifically Second Order Confirmatory Factor Analysis. The results showed the dimensions of entrepreneurial competence needed: conceptual, leadership, learning, opportunity, and personal. The highest level score of the entrepreneurial competence indicator is looking at problems from a positive perspective. The lowest score is recognizing one's strengths and weaknesses and adapting to opportunities and threats. This research is helpful as a reference for indicators of entrepreneurial competency needed for creative industry SMEs in the culinary sector in the city of Padang.

PENGARUH PERCEIVED QUALITY, DAN PERCEIVED VALUE TERHADAP LOYALTY MELALUI SATISFACTION SEBAGAI VARIABEL INTERVENING PADA KONSUMEN RUMAH MAKAN PADANG DI KECAMATAN RENGAT

This study aims to analyze the effect of perceived quality and perceived value on loyalty through satisfaction as an intervening variable for Padang Restaurant consumers in Rengat District. The sample used in this study was 105 people spread over five Padang restaurants, namely the Simple Restaurant, Simpang Raya Restaurant, Fauzan Restaurant, Nanda Restaurant, and Ambo Restaurant. Data collection techniques using a questionnaire. Meanwhile, to analyze the data, the WarpPls program was used. The results showed that: 1) Perceived quality had a positive and significant effect on Satisfaction. 2) Perceived value has a positive and significant effect on Satisfaction. 3) Perceived Quality has a positive and significant effect on Loyalty, 4) Perceived value has a positive and significant effect on Loyalty, 5) Perceived value has a positive and significant effect on Loyalty, 6) Perceived value has a positive and significant effect on Consumer Loyalty through Satisfaction, 7) Satisfaction positive and significant effect on Loyalty on Padang Restaurant Consumers. This study recommends for restaurants to provide food and beverage products that have different characteristics and tastes than Nasi Padang stalls or other restaurants. Always pay attention to eating utensils to keep them neat and clean, and the most important thing is to replace damaged utensils.

Determinants of consumers' motivation towards ethnic food: evidence from Indonesia

PurposeThe research objective is to explore consumers' (those of ethnic origin and non-ethnic origin) motivation for choosing ethnic food.Design/methodology/approachA total of 120 respondents were approached at Padang restaurants in Jakarta, and personal interviews were conducted using soft laddering techniques linking to means-end chain (MEC) analysis. The associations among attributes, consequences and values were mapped into a graphical hierarchy to depict the cognitive structure of consuming ethnic food.FindingsThe unique and spicy taste of Padang food, as well as preferences for the cuisine, was identified as the determinants of consumption of Padang food. In addition, the Minang people still considered the food's origin and tradition when consuming it. “Financial security” and “happiness” were identified as the desired values that consumers want to achieve.Research limitations/implicationsThe extent to which acculturation affects consumers' decision-making on consuming ethnic food has not been significantly investigated.Practical implicationsPadang food can be promoted by highlighting its traditions and unique, spicy taste. These are key messages to attract consumers of Padang ethnic food.Originality/valueThe paper presents an original motivations and cognitive structures for eating Padang food.

Digital Marketing Rumah Makan Padang Melalui Instagram Berdasarkan Social Construction of Technology

Technology innovation leads to digitalization through the internet encourages the emergence of social media as a trend in Indonesia, such as Instagram. Nowadays, Instagram optimized as a digital marketing communication media as a form of social construction of technology. Present culinary business often found on Instagram, different from conventional business such as Padang Restaurant which already known before digital era. But nowadays, the present Padang Restaurant pops up and they already have an Instagram account such as Wira Padang Restaurant. This research aims to see the social construction of technology process from Padang Restaurant's Instagram account as a form of social construction of technology and to see its digital marketing process. This research using a qualitative method with case study approach through depth interview. The result shows that Padang Restaurant's Instagram account as a social construction of technology form goes through negotiation of Instagram's users and business owner to reciprocally share information, Instagram's features and services as a business account are satisfying for the relevance social group and Instagram as a business account entering the closure and stabilization form. The broader context seen in the Instagram user's habit to upload their food on Instagram and it's been a trend for business owner to create an Instagram account to receive digital recognition. Digital marketing activities on Instagram seen in branding aspect, executed through contents, tone feeds, caption/style of language, hashtag. Completeness aspect seen through Campsite. Instagram's functionality is user friendly, interactivity seen through the relation that was built, visual communication seen at color identities for brand recall, Instagram ads and publication by influencer, food blogger as the relevant advertisement, community relations maintained through intense, exclusive approach, connectivity with another media social creates virality.

PENERAPAN CRITICAL CONTROL POINT DAGING RENDANG DI RUMAH MAKAN PADANG TERHADAP NILAI pH DAN MUTU RASA ORGANOLEPTIK

This study aims to compare the production process of rendang at Padang restaurants and the production of rendang itself, namely by observing CCP management in the running production process or not. Observation of the implementation of CCP management was carried out on the pH value and organoleptic values. This study conducted observations on the implementation of CCP management in the rendang production process in Padang restaurants then carried out the production of rendang itself by implementing CCP management and made improvements in the production process so that rendang was analyzed for pH value and organoleptic. The research data were analyzed using the Independent Sample T Test. Data analysis on the organoleptic test used the non-parametric Kruskal Wallis test and continued with the Mann Whitney test. The results of this study indicate that the rendang that is produced by CCP management is better than the rendang produced in Padang restaurants because it does not apply CCP management and has a significant effect (P <0.05) so it has poor test results. The results showed that padang restaurants needed to take corrective action on their tighter production processes so that their food products would be better.

Modelling halal restaurant’s brand image and customer’s revisit intention

PurposeLimited research has investigated the antecedents of halal restaurant’s brand image and its consequence to customer’s revisit intention empirically. This study aims to fill this gap by providing an insight into the relationship of halal restaurant brand image toward revisit intention, and the crucial antecedents of halal restaurant’s brand image, taking Rumah Makan Padang as a unit of analysis. Rumah Makan Padang (Padang Restaurant) is a type of halal restaurant in Indonesia originating from West Sumatra. These restaurants are widely spread in Indonesia and also in other countries where Indonesians migrate.Design/methodology/approachThe research design was cross-sectional. Data were collected from various Rumah Makan Padang in West Sumatera, Indonesia. The proposed model was tested using structural equation modeling with a sample size of 450 respondents.FindingsThis study confirmed that halal restaurant’s brand image has a significant positive effect on customer’s revisit intention. Furthermore, the antecedents of halal restaurants brand image (i.e. service quality, health awareness and religiosity) were also found to have significant positive effect on halal restaurant’s brand image, Whereas, halal preferences do not have an influence on its brand image.Originality/valueTo the author’s knowledge, this study is among the first to provide a holistic approach toward the antecedents of halal restaurants brand image (i.e. halal preference, service quality, health awareness and religiosity) and investigated the effect of halal restaurant’s brand image on customer’s revisit intention. This study also proves the effect of religiosity on brand image, which has not been discussed in previous studies. From a market-specific context, this is also the first study that investigated the antecedents of Rumah Makan Padang’s brand image and its consequence to revisit intention.

ANALYSIS OF THE EFFECT OF SERVICE QUALITY AND PRICE ON LOYALTY THROUGH CUSTOMER SATISFACTION IN PADANG RESTAURANT IN MAKASSAR

This study aims to analyze the effect of service quality and price on customer loyalty through customer satisfaction with Padang restaurants in the city of Makassar. This study takes data directly from the number of customers who eat at several Padang restaurants, especially in the city of Makassar by taking 100 customers from 3 different restaurants as samples in this study. To implement the objectives of this study used analysis techniques using path analysis. The results of the analysis prove that service quality (X1) on customer loyalty (Z) through customer loyalty (Y) has a positive and significant effect. The effect of price (X2) on customer loyalty (Z) through customer loyalty (Y) has a positive and significant effect, but the effect of service quality (X1) on customer satisfaction (Z) has a negative and insignificant effect.

Spiritual Piety and Social Piety: Sufism Teachings in the Modern Era and in the midst of the Covid-19 Virus Outbreak in Building a New Civilization

Sufism is a spiritual teaching that focus on worship as such rather than social life. The sufi are often regarded as anti-social, such as uzlah, seclusion, and zuhud. Is this true? The current paper urgues that it is not always true. The Idrisiyyah Order for example developed the Qini Mart business, Qini Minang (Padang restaurant), Qini Bakery (bread sales), Qini Fresh (refill drinking water depot), Islamic boarding school canteen, livestock, shrimp ponds in Cipatujah, Coffee plantations in Panjalu, and restaurants in cooperation with Islamic Boarding Schools. They established batul maal wat-tamwiil to run their businesses. In addition, in the case of Covid-19 out break, they introduce uzlah teaching or seclusion to reduce the transmission of Covid-19.

RUMAH GADANG : RUANG DAN BUDAYA MAKAN DALAM SIKLUS HIDUP MASYARAKAT MINANGKABAU

Padang restaurants with specialty food rendang represent the Minangkabau's eating culture. The effect of modernization and media social in the eating culture has indistinct the origin of Minangkabau's eating culture and leads to the uniformity of design, mostly its space and physical elements in the traditional building. Whereas in the roots, eating activities according to the Minangkabau custom still carried out, such as Makan Bajamba. It is essential to study the origin of Minangkabau space and eating culture before learning design development. The main problem is how the relationship between space and eating culture in the life cycle of Minangkabau society carried out at Rumah Gadang. By using a mix-method, a qualitative approach is a case study at Rumah Gadang Istana Rajo Alam Tuanku Disambah and quantitative approaches using space syntax analysis on the dimensions of connectivity and integrity. Data were from literature studies, interviews, and direct observations on how Rumah Gadang facilitated eating activities. The result shows that Rumah Gadang effectively assisted the eating culture in the life cycle of its people. The space configuration in the process of eating activities is following the roles of women and men based on a matrilineal kinship system. The seat position rules for Minangkabau men from the matrilineal kinship system divided Ruang Lepas into smaller areas, marked by walls, columns, and seprah clothes. All space of eating activities is a social space where interactions took place as a reflection of Minangkabau customs. The space syntax analysis clarifies the relationship between space and eating activities based on the matrilineal kinship system and the social interactions that occur with the space used. For future research, the space syntax analysis is useful as a perspective to learn the relationship between space and culture.