STRATEGI BISNIS WARUNG MAKAN LE ARJAN DALAM
MEMPERKUAT DAYA SAING DAN PROFITABILITAS
PADA PASAR KULINER YANG KOMPETITIF
DI KOTA GORONTALO
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Institusion
Universitas Muhammadiyah Gorontalo
Author
Mohamad, Salma
Subject
H Social Sciences (General)
Datestamp
2024-05-16 07:52:51
Abstract :
The research objectives are to: 1) identify factors are influence the competitiveness of restaurants in the competitive culinary market, 2) To evaluate strategies which is can increase the competitiveness of restaurants in the culinary market, 3) To analyze the factors are influence product and service sales in restaurants, and 4) To formulate strategies Whis is can increase product and service sales in restaurants. Data collection techniques are carried out through interviews, observation and documentation. The research results show that Le Arjan food stall faces challenges in food business development and competitiveness. To identify the right strategy, a SWOT analysis is used to evaluate the strengths, weaknesses, opportunities and threats affecting the village. The analysis results showed Le Arjan food stall has strengths in product quality, positive reputation, and accessibility, but faces weaknesses in dependence on certain raw materials and lack of technology adoption. There are opportunities in increasing public interest in spicy food and word promotion, but also threats from intense business competition and fluctuations in raw material prices. Based on the results of the analysis, suggestions were given to Warung Makan Le Arjan, including focusing on improving product quality, diversifying raw material supplies, and encouraging technology adoption. Collaboration with external parties and infrastructure development are also recommended. Keywords: Business Strategy, Competitiveness, Culinary
The research objectives are to: 1) identify factors are influence the competitiveness of restaurants in the competitive culinary market, 2) To evaluate strategies which is can increase the competitiveness of restaurants in the culinary market, 3) To analyze the factors are influence product and service sales in restaurants, and 4) To formulate strategies Whis is can increase product and service sales in restaurants. Data collection techniques are carried out through interviews, observation and documentation. The research results show that Le Arjan food stall faces challenges in food business development and competitiveness. To identify the right strategy, a SWOT analysis is used to evaluate the strengths, weaknesses, opportunities and threats affecting the village. The analysis results showed Le Arjan food stall has strengths in product quality, positive reputation, and accessibility, but faces weaknesses in dependence on certain raw materials and lack of technology adoption. There are opportunities in increasing public interest in spicy food and word promotion, but also threats from intense business competition and fluctuations in raw material prices. Based on the results of the analysis, suggestions were given to Warung Makan Le Arjan, including focusing on improving product quality, diversifying raw material supplies, and encouraging technology adoption. Collaboration with external parties and infrastructure development are also recommended. Keywords: Business Strategy, Competitiveness, Culinary
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