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This study aims to determine the effect of financial management (X1), application of accounting information systems (X2), quality of human resources (X3), utilization of e-commerce (X4) on financial performance (Y) Culinary UMKM in Solo City. The samples taken were 100 respondents, using the slovin formula. The method used in this data analysis technique uses instrument data testing, classical assumption testing, multiple linear regression and hypothesis testing. The method of collecting data is by distributing questionnaires to the heads of culinary UMKM actors in the city of Solo. The results showed that the variables of financial management (X1), application of accounting information systems (X2), quality of human resources (X3), utilization of e-commerce (X4) had a positive effect on the financial performance (Y) of culinary UMKM  in Solo.

Waste is one of the main problems in development, especially in the provision of city facilities and infrastructure. Unorganized and improper waste disposal has caused various serious environmental problems such as loss of natural habitat, air pollution, decreased environmental aesthetic value, and pollution of water bodies. These impacts are felt directly by the community and also affect national development. Kitchen or kitchen is a room filled with equipment Cook from scale small until big For process food that will presented . This term common used in hotel and restaurant industry . Leni's Terrace, a restaurant standing family​ since 2023, born from love three grandchild to figure Grandma they , Oma Leni, who is known Because warmth and deliciousness her cooking . In the past , Grandma Leni often to entertain family and guests with various cuisine typical on the terrace of his house . Leni's Terrace now serve dish with Western, Asian and Indonesian nuances recipe Oma Leni's legacy , accompanied by atmosphere full of nostalgia that gives experience memorable culinary.​

In the current era of globalization, the business world is experiencing rapid growth, particularly in the culinary industry. This business is directly related to the basic human need for food, which is one of the fundamental necessities for survival. The influence of product quality and price on customer satisfaction at Mie Gacoan Dr. Mansyur Medan has become an interesting topic for research, considering the critical role these two factors play in maintaining and enhancing customer satisfaction. Customer satisfaction is crucial for ensuring repeat customers and building brand loyalty, which is particularly important in the highly competitive food industry. This study aims to determine the extent to which product quality and price affect customer satisfaction at Mie Gacoan in Medan, focusing on students of the Business Administration Department at Politeknik Negeri Medan as the research subjects. This study employs a quantitative research method with a descriptive approach, including tests for validity and reliability, classical assumptions, and hypothesis testing. The hypothesis testing includes t-tests, F-tests, and an analysis of the coefficient of determination (adjusted R square). By understanding the relationship between product quality, price, and customer satisfaction, this research aims to provide valuable insights for improving service strategies and pricing models in the culinary business, ultimately helping Mie Gacoan improve its customer satisfaction and competitive edge in the market.

ABSTRACT The growth of the both traditional and fast-food culinary sector has been rapid and to maintain consumer satisfaction, it is a crucial factor for determining the progress of culinary business growth. Therefore, the objective of the study is to examine the influence of prices, promotions, and quality of service on consumer satisfaction at McDonald's Restaurant Semarang. The data was collected through the completion of questionnaires and it was analysed by using the double linear regression. The research findings indicate that the factors of price, promotion, and quality of service affect significant impact on consumer satisfaction at McDonald's Restaurant Semarang. Through the partial test, it revealed that consumer satisfaction is significantly impacted by both promotion and quality of the service, while the price has no significant influence on customer satisfaction.   ABSTRAK Perkembangan industri kuliner terjadi dengan sangat pesat dan tidak terbatas pada makanan tradisional, namun juga restoran cepat saji. Kepuasan konsumen menjadi indikator penting dalam menentukan arah pengembangan bisnis kuliner. Tujuan riset ini ialah guna menganalisis dampak harga, promosi, dan kualitas pelayanan akan kepuasan konsumen restoran McDonald’s Semarang. Data diperoleh dari pengisian kuisioner dan dianalisis menggunakan regresi linear berganda. Keluaran penelitian mengunjukkan bahwa harga, promosi, dan kualitas pelayanan mempunyai dampak signifikan secara simultan akan kepuasan konsumen restoran McDonald’s Semarang. Uji Parsial (Uji t) mendapati bahwa promosi dan kualitas pelayanan mempunyai dampak signifikan akan kepuasan konsumen sementara harga tidak mempunyai dampak signifikan akan kepuasan konsumen.  

This research was conducted because there are problems regarding the destination image at Stasiun Lambuang Bukittinggi. The aim of this research is to analyze the destination image of Stasiun Lambuang as a culinary tourist attraction in Bukittinggi City. This research uses quantitative descriptive methods, with observation techniques and distributing questionnaires to 130 visitors to Stasiun Lambuang obtained by non-probability sampling techniques, with judgment sampling type. The research instrument was a questionnaire which was analyzed using SPSS 25.00. The results showed that the destination image of Stasiun Lambuang was classified as very good with a respondent achievement level of 87.91%, due to the factors of Quality of Experiences, Tourist Attractions, Environment and Infrastructure, Entertainment and Outdoor Activities, Cultural Traditions, Tourism Resources, Facilities, Supporting Factors, Tourism Environment, Service Quality, Cognitive Image, Unique Image, and Affective Image as forming the positive image, on average are rated well by respondents.With improved facilities, services and a wider promotional strategy, Stasiun Lambuang has the potential to become increasingly developed as a leading culinary tourism destination in Bukittinggi City.

Technological advancements encourage the culinary business sector to adopt digital systems to improve operational efficiency. One such innovation is a desktop-based food ordering application. Mona Cafe in Medan developed this system to make it easier for customers to place orders without waiting long or writing them down manually. This application allows customers to select menus digitally, making the ordering process more practical and efficient. Additionally, it helps waiters record and manage orders more systematically, reducing errors and speeding up service. This technology also aligns with the digitalization trend, especially in attracting millennials and Gen Z. Besides enhancing customer convenience, this application helps Mona Cafe stay competitive in the growing culinary business. Developed using the waterfall method, the system makes cafe operations more structured and professional. With this innovation, Mona Cafe is expected to improve its service quality and customer satisfaction

Effective financial management is a major challenge for micro, small and medium enterprises (MSMEs) in Cikarang, especially in the culinary sector such as Ayam Geprek Bungsu. The main problems faced by business owners are economic limitations and uncertain fluctuations in raw material prices, which have an impact on the stability of cash flow and business profits. This condition results in suboptimal financial management, because often business owners are unable to separate personal and business finances, as well as difficulties in long-term budget planning. This activity aims to analyze the financial management of Ayam Geprek Bungsu and identify strategic steps that can be taken to improve financial efficiency. The research method used is a case study through interviews and analysis of simple financial statements. The results of the analysis show that the lack of regular financial records and the absence of a structured financial management system are the main causes of financial inefficiency. In addition, dependence on a single supplier for raw materials led to vulnerability to price increases. As a solution, this report recommends the implementation of a simple yet regular financial recording system, financial management training for business owners, and diversification of raw material suppliers to minimize the impact of price fluctuations. With these measures, Ayam Geprek Bungsu is expected to improve financial stability, optimize cash flow management, and ultimately strengthen business sustainability amid dynamic economic challenges. The growth and role of MSMEs can still be improved not only because of their resilience in the face of various economic shocks, but also their ability to provide employment, and overcome poverty.

Business development, especially in the culinary industry. UMKM Kirantea is one of the businesses in the culinary sector that uses SWOT analysis to develop its business strategy. As part of this research, a SWOT analysis was carried out to determine the position of UMKM Kirantea in the culinary industry and identify strengths, weaknesses, opportunities and threats related to processing and developing its business. Based on the results of the SWOT analysis, UMKM Kirantea can continue to develop, but a combination of SWOT analysis is needed, such as implementing SO strategies, one example of which is expanding cooperation networks and networking with stakeholders (associations, restaurants, hotels) holding event activities in various regions, strategies WO, one example is increasing cooperation and networking with suppliers and partnerships with medium and large scale industries as well as using local or regional events as a promotional tool, ST strategy, one of which is maintaining affordable prices and quality-controlled materials to face competition and WT strategies, such as developing an online marketing platform to remain competitive amidst competition.

This community service through the Community Service Program (KKN) aims to document the history, culture, and tourism potential of Blondo Village, Mungkid District, Magelang Regency, in the form of a book entitled The Story of Blondo. Blondo Village has diverse tourism potential, including natural, religious, and culinary tourism that can be developed to improve the welfare of the community. This program uses descriptive qualitative methods with data collection techniques through field observations, interviews with community leaders, and documentation from various sources. The resulting book consists of 52 pages that discuss the origin of the village, socio-cultural development, and tourism recommendations. The results of this program show that The Story of Blondo book can be an educational medium for the community, especially the younger generation, to better understand the history and culture of their village. In addition, this book acts as an effective tourism promotion tool for local and foreign visitors. The main advantage of this book lies in the concise, systematic presentation of information, and is complemented by documentary images to strengthen the historical narrative. However, the limited coverage of the historical period covered is one of the weaknesses that could be improved through further editions or periodic updates.

This research raises the theme of the existence of traditional Minangkabau food, specifically Lapek Barajuik among the Pakandangan community, to understand how well this food is currently thriving.  The main question posed is how to maintain its existence amidst the advancement of the times.  This research aims to describe the existence of this food and identify the obstacles faced by the community in enhancing its existence.  The method used is qualitative research with a descriptive approach, through data collection from observation, interviews, and documentation.  Data analysis was conducted through data collection, reduction, display, and verification.  The research results show that Lapek Barajuik plays an important role in the culture of the Pakandangan community, known for its unique shape and taste, as well as being a symbol of identity and ancestral heritage.  Although there is interest from the community, including the younger generation, this food faces challenges such as competition with modern foods, seasonal nature, and lack of technological utilization in promotion.  In conclusion, the existence of Lapek Barajuik among the Pakandangan community, especially the older generation, is still preserved.  They appreciate this food as an important part of the culinary tradition.  Its appeal, especially its unique shape, creates a special impression when a son-in-law brings this food as a gift to the in-laws' house, making it symbolic in the family visit tradition.  On the other hand, the interest of the younger generation in it has declined due to the abundance of modern food variations, although they still like this dish, as evidenced during certain events where Lapek Barajuik became a choice and was favored by the community.

Business development, especially in the culinary industry. UMKM Kirantea is one of the businesses in the culinary sector that uses SWOT analysis to develop its business strategy. As part of this research, a SWOT analysis was carried out to determine the position of UMKM Kirantea in the culinary industry and identify strengths, weaknesses, opportunities and threats related to processing and developing its business. Based on the results of the SWOT analysis, UMKM Kirantea can continue to develop, but a combination of SWOT analysis is needed, such as implementing SO strategies, one example of which is expanding cooperation networks and networking with stakeholders (associations, restaurants, hotels) holding event activities in various regions, strategies WO, one example is increasing cooperation and networking with suppliers and partnerships with medium and large scale industries as well as using local or regional events as a promotional tool, ST strategy, one of which is maintaining affordable prices and quality-controlled materials to face competition and WT strategies, such as developing an online marketing platform to remain competitive amidst competition.

Micro, small, and medium enterprises (MSMEs) have an important role in the Indonesian economy, but many business actors still face challenges in systematic and transparent financial records. The Pituin Coffee House, as one of the MSMEs in the culinary sector, faces obstacles in managing bookkeeping effectively. Therefore, digital financial bookkeeping training and assistance are carried out using the YouTap POS application to improve the efficiency and accuracy of financial records. The methods used in this activity include training sessions, hands-on practice, and intensive mentoring to ensure optimal understanding and implementation. The results of this program show that the use of the YouTap POS application is able to improve financial management skills, make it easier to monitor transactions, and support better business decision-making. With the digitization of bookkeeping, it is hoped that MSMEs such as The Pituin Coffee House can be more developed and competitive in the digital era.

In the era of globalization and intense business competition, the quality of products and services is crucial for competitiveness, particularly for Micro, Small, and Medium Enterprises (MSMEs) like Angkringan, a traditional culinary business in Indonesia. The article explores Total Quality Management (TQM) as a strategy for these businesses to enhance operational efficiency, reduce waste, and improve customer satisfaction. The study involved direct interviews with the owner of Angkringan D’Amerta to analyze TQM application covering quality control procedures, customer satisfaction, and continuous improvement. Results indicated a deeper understanding of customer preferences and the importance of maintaining quality standards through the training of staff and development of operational procedures. The findings suggest that effective quality management can significantly enhance business performance and customer engagement in the digital era. The paper advocates for routine training, implementation of standard operating procedures, and regular quality assessments to ensure consistent service and product quality.

This study examines the effectiveness of integrated marketing communication in the development of community-based ecotourism at Bukit Tungkuwiri, Papua, with the aim of linking channel strategies and governance structures to socioeconomic impacts. A qualitative descriptive method was applied using purposive sampling involving visitors, managers, and local leaders. Data were collected through observation, semi-structured interviews, and documentation, and analyzed through reduction, presentation, and conclusion drawing using source and method triangulation. The results indicate that the orchestration of local government social media and printed materials expanded outreach and enhanced engagement, while community oral communication strengthened trust, identity, and educational experience. The appeal of the landscape, culinary and guide training, and local participation stimulated the economic turnover of stalls and small businesses, with tourist reach extending across provinces. The main constraints include dual authority systems, limited funding and human resources, and the absence of ticketing regulations and service SOPs. The discussion highlights the importance of cross-channel message consistency, brand architecture, and a monitoring–evaluation system linking digital metrics with on-site feedback. The study concludes that strengthening governance and local capacity is key to balancing promotion, conservation, and economic empowerment. The findings offer an operational model that can be replicated in similar rural destinations. Implications include establishing transparent ticket pricing, seasonal content calendars, curated experience packages, and cross-level collaboration among provincial, district, community, and business actors to ensure long-term sustainability.

This quantitative study uses SmartPLS3 to analyze the main issues related to the impact of the COVID-19 pandemic on MICE (Meeting, Incentive, Convention, and Exhibition) business actors, as well as the role of the hybrid model in maintaining the sustainability of MICE activities in Indonesia. This study focuses on five representative cities that are the main targets of MICE activities according to the government's strategic plan, namely Jakarta, Bogor, Bali, Yogyakarta, and Malang. The COVID-19 pandemic that has hit various countries, including Indonesia, for more than a year, has brought major challenges. The tourism and MICE sectors are among the most affected, with many business actors forced to stop their operations and switch to alternative sectors such as culinary, agriculture, and plantations as a means of survival. However, the emergence of the hybrid model has become an important solution for the MICE sector. Some alternative solutions adopted during the pandemic include organizing virtual MICE events, virtual tourism, webinars, and meetings through platforms such as Google Meet and Zoom. Teleconferencing has also become an important tool to maintain engagement. These adaptations highlight the increasing reliance on advanced technology to ensure the sustainability of the MICE industry. The implementation of these activities requires high creativity and quality in order to run well. This change emphasizes the importance of continuous innovation and utilization of technology by MICE industry players to navigate the ever-evolving landscape.

This study aims to analyze the business operations of LDR Café by examining the production, sales, and financial aspects. Given the increasingly competitive culinary industry, this study uses a field research methodology that includes observation, questionnaires, and documentation to collect primary and secondary data. The findings of the analysis indicate that non-financial factors, location, building materials, technology, and production processes are important things to consider. The marketing aspect also shows good potential with a significant increase in sales. In terms of finance, this business has been running along with the age of the project for seven years. The suggestions given include the development of more modern production technology, expansion of marketing distribution, and preparation of more detailed financial reports to monitor business performance. This study is expected to provide insight for culinary entrepreneurs in optimizing their businesses amidst tight competition.

The development of the MSME culinary industry is currently increasing, because culinary is a daily need for society. However, along with the development of the culinary era, it has not only become a consumer product, but now culinary has become a lifestyle for people. This research aims to determine the influence of entrepreneurial competence on the performance of Kertabumi Karawang MSMEs. This research uses quantitative research. The data collection techniques used are questionnaires, interviews, and observation of conditions at the research site. Testing the hypothesis in this research uses simple regression analysis. The results of this research show that competency has a significant positive effect on MSME business performance, increasing HR competency is a key strategy for improving MSME performance in the Kertabumi Karawang Center. Implementing competency improvement programs can help MSMEs become more competitive in local and regional markets.

This discusses the business feasibility study of Mie Gacoan based on technical and operational aspects. Mie Gacoan, as one of the main players in the Indonesian culinary industry, faces the challenge of fierce competition. By offering innovations in products and services, as well as effective marketing strategies, Mie Gacoan has managed to attract the attention of customers. This study uses a qualitative approach to analyze various aspects, including planning, production control, and product design. The results of the study show that menu innovation and good customer service are the keys to Mie Gacoan's success in achieving sustainable growth.  

Knowledge related to finance and management in running a business is very important. This is the basis for managing a business so that it can survive in an era of developments and increasing business competition. Culinary businesses, such as Albania Coffee & Resto, often face challenges in managing finances and running operations. The purpose of this activity is to provide financial and business management assistance to the Albania Coffee & Resto business located in the Limbangan-Boja area, Kendal Regency, Central Java. This community service provides a real contribution in increasing the capacity of micro, small, and medium enterprises (MSMEs) in the culinary field. By equipping the owners of Albania Coffee & Resto with the knowledge and skills needed, it is hoped that they can increase the competitiveness of their businesses and contribute to local economic growth.

MSMEs are one of the economic sectors that have a significant impact on the country's economy. Especially in the digital era with the use of the internet which is quite massive among the community. However, this is not done by several culinary MSME players in Kepuhkiriman Village, Sidoarjo. This PKM activity is aimed at providing assistance to 15 culinary MSME players. The method used in this activity is the Participatory Action Research (PAR) method. The implementation of PKM is carried out in four stages, namely, preparation, implementation, evaluation, and reporting. The results of the activity show that MSME players have successfully used digital marketing media and obtained orders through the content produced.