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MSMEs Traditional culinary MSMEs play a vital role in the Indonesian economy through job creation, income equality, and preservation of local culture. However, limited capital, raw materials, and labor, as well as unsystematic production planning, mean that MSME production decisions are still intuitive, leading to inefficiencies and suboptimal profits. A case study of MSME Sostang Tijang Bruno, a Sundanese cireng producer, shows that cireng production is still based on experience without clear calculations, resulting in a mismatch between production and demand and waste of raw materials. This study aims to optimize cireng production volume using the Graphical Linier Programming method to maximize profits by considering constraints on raw materials, working time, and market capacity. Data were obtained through observation, interviews, and documentation. The decision variables were the production volume of original chicken-filled cireng and spicy chicken-filled cireng. The analysis results showed an optimal production combination of 2.93 kg of original chicken-filled cireng and 0.53 kg of spicy chicken-filled cireng with a maximum profit of Rp499,000 per day. This method is expected to help MSMEs make more efficient and rational production decisions

MSMEs are a sector that plays a vital role in the Indonesian economy, both as labor absorbers and significant contributors to Gross Domestic Product (GDP). However, amidst increasingly competitive business competition, the sustainability of MSMEs is largely determined by the ability of entrepreneurs to formulate and implement appropriate business strategies. This study aims to analyze the role of business strategies in increasing revenue by taking a case study of the Dimsum Mentai MSME in Medan City. The research method used is a qualitative approach with data collection techniques through interviews, observation, and documentation. The research results show that the business strategies implemented by the Dimsum Mentai MSME include product innovation through a combination of traditional and modern flavors, the implementation of value-added packages to reach consumers with diverse purchasing power, the selection of a strategic business location near student activity centers, and the use of social media as a digital promotional tool. These strategies have been proven to increase consumer appeal, expand market reach, and positively contribute to increasing business revenue. Thus, it can be concluded that business strategy plays a crucial role in maintaining competitiveness and increasing revenue for MSMEs in the culinary sector. The findings of this study are expected to contribute academically to the development of MSME business strategy studies and provide practical recommendations for entrepreneurs to optimize their business potential amidst constantly changing market dynamics.

Reducing product quality is one of the main challenges in the Tofu processing industry, especially in the Sumedang Bumi Armasta Tofu business which is small to medium-scale. The processing, which still maintains the traditional method without the help of technology, has been carried out for many years, but the processing that is still traditional has turned out to cause a dependence on expert employees which if not present will have a direct impact on the quality and quality of the Tofu products produced and the skills of new employees are not optimal in replacing the role of expert employees if they are unable to attend. This study aims to analyze employee development strategies in improving the quality of tofu products using the Fishbone (cause-and-effect) approach. The research method used is qualitative descriptive with data collection techniques through observation and interviews. The results of the analysis show that Human factors (HR) are the main cause of the decline in the quality and quality of Tofu products in Sumedang Tofu SMEs which can be seen from changes in texture, aroma, appearance, and size that are not suitable. Therefore, employee development strategies need to be carried out such as job training, assistance for new employees, and standardization of SOPs that are considered effective in improving the quality of Tofu products to remain consistent.

Manco, a traditional snack from Madiun, holds significant potential to grow and gain recognition beyond its region of origin. Its unique taste, texture, and embedded cultural and historical values serve as key assets in an increasingly competitive market. However, the main challenges faced by manco entrepreneurs are building a strong brand identity and conveying the product’s uniqueness through engaging storytelling. Effective branding through distinctive logos, packaging, and memorable taglines can enhance the product’s appeal and perceived value among consumers. Furthermore, compelling storytelling, such as narratives about traditional production processes, the struggles of business owners, and the use of natural ingredients, can foster emotional connections and consumer loyalty. Nevertheless, challenges remain, such as inconsistent brand identity usage and limited digital promotion. Therefore, branding and storytelling training are essential for manco entrepreneurs to maximize their product’s potential, expand their market, and establish manco as a culinary icon representing Madiun both nationally and internationally.

This study aims to analyze the optimization of seaweed seedling inventory management using the Economic Order Quantity (EOQ) method to enhance cost efficiency for farmers in Tarakan City. The research employs a quantitative descriptive approach, integrating EOQ with forecasting techniques (Moving Average and Exponential Smoothing) to predict raw material needs accurately. Data were processed using Microsoft Excel and POM-QM for Windows to ensure precision. The results indicate that EOQ yields an optimal order quantity of 878 ropes per order, with a frequency of 6 orders per year, a reorder point of 16 ropes, and a total inventory cost (TIC) of IDR 842,681. Compared to traditional methods (TIC IDR 2,132,083), EOQ reduces costs by 60.5%. Forecasting analysis reveals that Exponential Smoothing (MAPE 19.67%) outperforms Moving Average (MAPE 22.5%) in accuracy. These findings highlight EOQ’s effectiveness in minimizing waste, preventing stockouts, and improving productivity. The study provides practical insights for coastal small-scale farmers and policymakers in the marine sector.

The development of digital technology encourages traditional culinary business actors to adapt to e-commerce services in order to expand market reach and improve service efficiency. This study aims to analyze the digital innovation implemented by the Soto Banjar business in Sawojajar, Malang City, in facing challenges and opportunities in the digital era. Using a descriptive qualitative approach with a case study method, data was collected through interviews, observations, and documentation. The results of the study show that the integration of digital platforms such as GrabFood, ShopeeFood, Instagram, and WhatsApp has a positive impact on the effectiveness of promotions, ordering systems, and product distribution. Service innovations such as pre-order systems and attractive packaging help strengthen product image and increase customer satisfaction. Despite facing challenges such as digital promotion costs and spikes in demand, digital transformation has proven to be able to increase the competitiveness and sustainability of this traditional culinary business.

This study aims to analyze the marketing strategy implemented by Bika Ambon Nasywa, a traditional cake producer located in Sunggal Deli Serdang, Medan City, North Sumatra. A qualitative descriptive approach was used in this study, with data collection techniques through in-depth interviews, observations, and documentation analysis. Data analysis was carried out using the SWOT (Strengths, Weaknesses, Opportunities, Threats) framework to identify internal and external factors that influence the marketing of Bika Ambon Nasywa products. The results of the study indicate that the main strength of the product lies in its distinctive taste and the quality of the raw materials used, while weaknesses include limited product and packaging innovation. Opportunities that can be utilized include increasing consumer interest in traditional culinary and the development of information technology for digital marketing. Threats faced include competition with similar products and changes in consumer preferences. Based on this analysis, it is recommended that Bika Ambon Nasywa increase product innovation, improve packaging design, and utilize digital platforms such as social media for promotion in order to expand market share and increase sales.

The spice tea business, as part of the traditional beverage sector, has great potential to be developed as a pioneering entrepreneurship amidst increasing public awareness of a healthy lifestyle and consumption of natural-based products. Opportunities and challenges faced in developing this spice tea business as a form of entrepreneurial innovation based on local traditions. The main opportunities for developing the spice tea business lie in the diversity of spices in Indonesia, market trends that support organic and herbal products, and the potential for export to the global market. In addition, the sustainability of this business can also be improved through flavor innovation, modern packaging, and digital marketing strategies. However, the main challenges faced include limited capital, fluctuations in raw material prices, competition with modern beverage products, and low digital literacy among business actors.  

The coffee shop industry in Indonesia is experiencing rapid growth, driven by the cultural tradition of coffee consumption and the transformation of digital-based businesses. Kakaku Coffee, founded by Fitra Alhady in 2020 in East Jakarta, is a successful example of a coffee shop that combines high-quality coffee with an authentic Japanese cultural concept. Despite achieving initial success, Kakaku Coffee faces challenges such as long service times and limited parking space. This study aims to formulate a comprehensive development strategy for Kakaku Coffee using SWOT analysis. By identifying the internal and external factors affecting Kakaku Coffee's performance, this study provides practical and applicable recommendations. The method used is descriptive qualitative research with purposive and snowball sampling techniques. The analysis results show five strengths, five weaknesses, four opportunities, and three threats faced by Kakaku Coffee, along with applicable TOWS strategies. This research is expected to serve as a reference for other SMEs looking to adopt similar strategies in a competitive industry.    

Indigenous villages are villages that have a unique capacity and charm, both in terms of geography, environment, and social and cultural life in the community. The purpose of this research is to analyze the governance system in the health, economic, and environmental fields of Cireundeu Traditional Village, a Traditional Village located in South Cimahi District. Cireundeu Traditional Village was able to get through the Covid- 19 pandemic and even now Cireundeu Traditional Village is growing. There are various factors that influence the development of Cireundeu Traditional Village, there are tourism development concepts that have been applied such as management, destination development, marketing development, and the role of stakeholders that can continue to be improved to achieve maximum goals. In this research, descriptive qualitative method is used by observing in the field and conducting direct interviews with the management of Cireundeu Traditional Village. The results of this study show that Cireundeu Tourism Village can maximize the potential that exists in its territory and is able to maintain various aspects of life during the Covid-19 pandemic and is able to continue tourism activities through collaboration between stakeholders.

This research is intended to evaluate the marketing strategy implemented by the Mogobo Snack Tuban Micro Enterprise to increase their sales. Mogobo Snack is a micro business that produces fried meatball chips with a spicy taste as its characteristic. This research adopts qualitative methods using observation, interviews and documentation instruments. The findings from the research show that the Mogobo Snack Tuban Micro Enterprise implements a marketing strategy in the form of a marketing mix consisting of product, price, promotion and distribution elements. The strategy includes production of high-quality chips, pricing based on production costs, online and offline marketing, as well as promotion via social media and a door-to-door approach. The SWOT analysis shows several alternative strategies that Mogobo Snack can implement, such as increasing digital marketing, developing new products, collaborating with culinary influencers, and expanding into traditional markets. By implementing these strategies, Mogobo Snack can overcome the challenges of competition and changing consumer trends, thereby increasing sales volume and increasing its market share and profitability.

The implementation of halal certification for broiler traders at the Babat Lamongan Traditional Market has not run optimally, as evidenced by the fact that many broiler traders do not yet have halal certification. There are several reasons why the broiler traders at the Babat Lamongan Traditional Market do not have halal certification. The purpose of this study is to find out what obstacles the chicken traders experience at the Babat Lamongan Traditional Market so that they do not have halal certification. This study uses a qualitative research method with a descriptive approach. The results of this study are that the broiler traders at Babat Lamongan Traditional Market do not yet have halal certification due to five factors namely, economy, mindset, administration, technology and knowledge.