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The growth of MSMEs in Indonesia, particularly in the culinary sector, holds substantial potential for bolstering the national economy, with Coblong District in Bandung City emerging as a rapidly developing hub; however, despite the fierce competition, the success of culinary MSMEs in this area is influenced not only by product quality but also by factors such as service quality and the marketing mix, prompting this study to investigate their contribution to the success of culinary MSMEs in Coblong District, using a quantitative approach where data from 36 MSMEs were collected via questionnaires, and although the results of multiple linear regression analysis reveal that neither service quality nor the marketing mix have a significant impact on the success of these MSMEs, both factors still play an essential role in supporting customer satisfaction and achieving business goals.

Bukit Batu Galugur is a hill tour located in Bina Bhakti village in Sematu Jaya district, Lamandau regency, Central Kalimantan. in addition to being a tourist spot in Bukit Batu Galugur, there are several places for children and adults to play and also some culinary that can be felt by the community and provide new opportunities for business tourism, hiking, green energy-friendly transportation. increase revenue to help the local economy become more independent, and strengthen local production. The approach used in this study is a qualitative descriptive method through a review of literature related to the development of local tourism village of Bukit Batu Galugur as part of Sustainable Tourism Development. The results of this study the usefulness that can be taken from the creation of sustainable tourism Bukit Batu Galugur are: sustainable tourism operations can help local communities by creating new business possibilities and improving the economy. The purpose of development is to promote the economic growth of the community while preserving and protecting the environment, especially renewable resources

This research discusses the economic potential and creativity of the community in Jatirejo Village, particularly through thematic approaches and Micro, Small, and Medium Enterprises. (MSME). The village of Jatirejo is famous for its various themes, including the Thematic Village of Kolang-Kaling (KOKOLAKA) in RW 1, which has become the icon of the area. The KOKOLAKA Village has 11 businesses processing kolang-kaling, including candied treats, crackers, meatball tofu, and Nasi Guling, which is a signature cuisine of Jatirejo. In addition, Jatirejo Village also has the Chili Pepper Thematic Village (KAMBERA) in RW 2, the Red Ginger Thematic Village (KAJERA) in RW 3, and the Green Fresh Farm (GFF) in RW 4. This culinary diversity not only meets daily food needs but also becomes a product that can be exported to other regions. This research also emphasizes the importance of digital marketing strategies to enhance sales and the popularity of MSME products, as well as identifying the challenges they face. Thus, Jatirejo Village can be said to be one of the areas with strong economic potential and high creativity, with various thematic types and small and medium enterprises (MSMEs) that demonstrate the local community’s dedication to developing the local economy and improving the quality of life for its residents.

MSMEs need an understanding of business values ​​and also need activities to increase these values. Because increasing business value in MSMEs is no less important. This community service (PKM) is carried out with the aim of increasing understanding of business values ​​that can be increased through the SMART GOAL concept in partners, namely MSME Ngabrotram which is engaged in the culinary field. The SMART Goal Setting concept is implemented to make Ngabotram have more value and can increase its business value in the future. This PKM program is in the form of a tiered workshop accompanied by mentoring for the partners concerned which leads to profit, not just turnover. This PKM is one of the efforts to increase the competitiveness of MSME Ngabotram in order to achieve competitive advantage. The problem felt by partners is that there is no and cannot be measured specific goals of the business being run. Finally, they do not understand how goals are set and how to analyze a measurable goal. This greatly affects the business development side which has an impact on its profit. The output targets to be achieved are in the form of publications in community service journals and increasing the understanding and skills of partners as business actors

Kendari Beach is said to be strategic because it is crowded with residents both in the city and outside the city of Kendari to just hang out, go for a walk or enjoy various culinary delights. The Covid-19 pandemic has had an impact on the shop and restaurant business. The purpose of this study was to determine the impact of the Covid-19 pandemic on shop and restaurant businesses in terms of work environment, workforce, procurement of raw materials, number of customers and business turnover and income in the Kendari Beach area, West Kendari District, Kendari City. The determination of the research area was carried out purposively with the consideration that the Kendari Beach area is one of the culinary tourism areas that is quite popular with the community. The number of respondents in this study were 28 shop businesses and 3 restaurant businesses. Data analysis used descriptive analysis through a Likert scale and quantitative analysis through paired t tests. The results of the study show that the Covid-19 pandemic has no impact on employment and raw material procurement. However, the Covid-19 pandemic has had quite an impact on the environment and work operations. Furthermore, the Covid-19 pandemic has greatly impacted the number of customers as well as turnover and income. The strategy adopted by several shop and restaurant businesses in the Kendari Beach area to maintain and develop their business is to open a business earlier than usual and comply with all the requirements in order to receive assistance from the government.

Micro, Small, and Medium Enterprises (MSMEs) in Sraten Village are not yet aware of the importance of business legality due to a lack of knowledge about business permits that are useful for expanding the market for MSMEs in Sraten Village. This activity aims to raise awareness among MSME actors in Sraten Village about the importance of business legality, such as the Business Identification Number (NIB) and halal certification, in order to expand the market and enhance competitiveness.  Based on observations, it was found that many MSME actors in the village still do not understand the importance of business legality.  To address this issue, socialization and assistance were provided in the registration of NIB using the OSS system. As a result, 28 business actors in the culinary field successfully registered and obtained their NIB. Additionally, halal certification was introduced to enhance consumer trust and expand access to the global halal market.  Through this education, MSME actors are expected to better understand and utilize business legality for the development of their businesses.  This activity concluded with a seminar featuring speakers to deepen the understanding of business actors regarding legality and halal certification.

The development of culinary MSMEs in Banjarsari District, Surakarta City has developed rapidly, but the increase in the number of culinary MSMEs in Banjarsari District, Surakarta City is not necessarily followed by an increase in the financial performance of these MSMEs  This study aims to find out and analyze the influence of financial literacy, financial technology, entrepreneurial orientation, and innovation towards the financial performance of culinary MSMEs in Banjarsari District, Surakarta City. Data collection in this study uses a questionnaire distributed to respondents. The sample in this study amounted to 95 culinary MSMEs in Banjarsari District, Surakarta City with the type of sampling, namely purposive sampling with the consideration that the MSMEs have been running for at least 2 (two) years. The analysis methods used in this study are descriptive analysis, multiple linear regression analysis, t-test, F test (model accuracy test), and determination coefficient test (R2).  The results showed that the determination coefficient (adjusted R Square) is 0.548. Means This means that the amount of contribution of the influence of the independent variable X1 (financial literacy), X2 (financial technology), X3 (entrepreneurial orientation) and X4 (product innovation) towards Y (performance finance) by 54.8%. The rest (100% - 54.8%) = 45.2% is influenced by other variables outside the model such as the work environment, company size, market competitiveness, operational costs, working capital, etc.

The creative economy sector is one of the pillars of economic growth in Indonesia where creativity is the basis of economic development activities. West Java Province is one of the provinces in Indonesia with a high distribution of the creative economy sector. Not only is Bandung City famous for its culinary, but currently Bandung Regency is an area that is starting to develop its culinary tourism. in the minds of tourists. One of the snacks or snacks that are popular with the community and also is seblak, this "Seblak Mamih" business has been established for several years, and to develop its business to be competitive where its products can not only be enjoyed by consumers on the spot, an effective and innovative product packaging strategy is carried out so that it can be marketed and enjoyed by consumers more widely. The large number of consumers who come, results in the inability of business owners to serve consumers effectively and efficiently, therefore the need for human resource planning as a party that can serve consumers well.

Cassava is a traditional food that has high cultural value in Indonesia. This research was conducted to increase the use of cassava as an ingredient in traditional food products with environmentally friendly packaging. This cassava processing makes a unique and typical traditional food in Satriyan Village, namely lanting or lengko kriyik. The focus of this research is the study of the process of processing cassava into a lanting snack. In this modern era, lanting made from cassava is facing challenges from changes in consumption patterns and competition from the snack industry. However, this traditional food continues to survive and conservation efforts by local communities continue to promote the uniqueness and authenticity of cassava lanting. With these efforts, the cassava plant is not only maintained as a traditional food but also needs to be promoted as one of Indonesia's culinary treasures that should be preserved.

Najla Farid Bisyir, who created a dessert box business called Bittersweet by Najla, took advantage of the huge opportunities in the food and beverage industry in Indonesia. The popularity of culinary dessert boxes has made many small businesses start their business by selling dessert box products via social media, which means Bittersweet by Najla has many competitors. Apart from that, there are several consumer complaints regarding the price and quality of products expressed through e-commerce. Bittersweet by Najla's content marketing was also complained about because it was considered excessive and not in accordance with reality. This research aims to test and explain the influence of content marketing, price and product quality on purchasing decisions for Bittersweet by Najla consumers. This research was conducted in Denpasar City in June 2024. Data was collected using an instrument in the form of a questionnaire from 105 Bittersweet by Najla consumers who were determined based on a purposive sampling technique. The data obtained was then analyzed using multiple linear regression analysis. The research results show that all hypotheses are supported, namely content marketing has a positive and significant effect on purchasing decisions, price has a positive and significant effect on purchasing decisions, and product quality has a positive and significant effect on purchasing decisions. The implication of this research is that the better the content marketing, price and product quality, the greater the purchasing decisions.

This service aims to improve the understanding and skills of MSME entrepreneurs in calculating production costs using the full costing method at the geprek chicken business located on Jl. Dr. Sudarsono No.34, Cirebon. Full costing was chosen because it provides a complete picture of production costs, including overhead costs that are often ignored by MSME entrepreneurs. This service was carried out using a qualitative method through direct interviews with MSME entrepreneurs to identify costs and to determine production costs. The results of this service with the application of full costing show that the total production cost in a period of 1 month is Rp. 11,700,000 with a Cost of Goods Manufactured (COGS) per portion of Rp. 7,446.67 and produces a profit percentage of 243.03%. In conclusion, this service can make a real contribution in improving the management skills of small and medium enterprises in the culinary field, especially by optimizing the calculation of production costs with the full costing method for geprek chicken

Development in general depends on an economy based on broad community participation, which can be seen from the Micro, Small and Medium Enterprises (MSME) sector which is one of the most common types of business. The small and medium enterprise (MSME) sector is an important part of the country's economy. Micro, Small and Medium Enterprises (MSMEs) play a strategic role in national economic development because they really help economic growth and obtain workers, as well as distributing development results. However, success in developing a business so that it can help economic development is determined by various factors such as effective marketing strategies, mental and physical readiness of entrepreneurs, as well as in-depth knowledge of markets and products. This research aims to determine the influence of marketing strategy, entrepreneurial ability and entrepreneurial knowledge on business success among MSMEs in the city of Mojokerto. This type of research is quantitative research. The population in this study was all MSME actors in the culinary sector in Mojokerto City, totaling 2,527 MSMEs and the sample of respondents was 96 MSMEs using purposive sampling techniques. Respondent data was collected using a questionnaire. The data analysis method for this research uses descriptive statistical analysis using classical assumption testing and multiple linear regression, the overall analysis of which is calculated using the Statistical Program For Social Science (SPSS) version 25. The results of this research show that marketing strategy has a positive and significant effect on business success, entrepreneurial ability has no at all significant effect on business success, and entrepreneurial knowledge has a positive and significant effect on business success. Meanwhile, the most influential variables are marketing strategy variables and entrepreneurial knowledge. Based on simultaneous or joint testing, it was found that marketing strategy, entrepreneurial ability and entrepreneurial knowledge had a positive and significant effect.

The culinary world today has always been one of the favorite destinations of many people. Not only abroad, but there are many culinary tours in the country. No exception in Indonesia which has interesting culinary tourism locations to visit. The problems that occur are, the lack of understanding of MSME actors about the importance of digital or technological knowledge and literacy in MSME actors to improve quality human resources, the ineffectiveness of MSME programs in supporting business implementation strategies to increase MSME competitiveness, the lack of understanding of MSME actors in maintaining business sustainability through innovative creation to increase MSME added value. This Community Service activity of the Faculty of Economics and Business, Pelita Bangsa University will be carried out online and offline (hybrid), located at Perum Graha Kalimas 2 Blok C No. 20 Tambun, Bekasi Regency, West Java.

The culinary world today has always been one of the favorite destinations of many people. Not only abroad, but there are many culinary tours in the country. No exception in Indonesia which has interesting culinary tourism locations to visit. The problems that occur are, the lack of understanding of MSME actors about the importance of digital or technological knowledge and literacy in MSME actors to improve quality human resources, the ineffectiveness of MSME programs in supporting business implementation strategies to increase MSME competitiveness, the lack of understanding of MSME actors in maintaining business sustainability through innovative creation to increase MSME added value. This Community Service activity of the Faculty of Economics and Business, Pelita Bangsa University will be carried out online and offline (hybrid), located at Perum Graha Kalimas 2 Blok C No. 20 Tambun, Bekasi Regency, West Java.

This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test, where 45 somewhat trained panelists evaluate all aspects of the organoleptic quality of the pumpkin puree waffle samples. The data collection techniques used are organoleptic and physical tests. The physical test instrument includes elements measured three (3) times, and the organoleptic evaluation instrument uses measurements with a five (5) point scale range, indicating the highest score down to one (1) for the lowest score. Based on the statistical hypothesis test results, there is a significant effect on the aspects of the inner color, outer color, waffle taste, pumpkin taste, inner texture of the waffle, and pumpkin aroma, followed by a Tukey test. The highest average score in the hedonic quality test for the inner color aspect is 4, and for the waffle taste aspect is 4.6.    

MSMEs Gethuk Anyar is an industry operating in the culinary sector, the problem faced is the company's difficulty in maintaining the quality of the gethuk products it produces. This research aims to find out how quality control is implemented using statistical tools in an effort to control the quality and level of product damage at Gethuk Anyar MSMEs in Ngawi. Quality control analysis uses tools in the form of check sheets, cause and effect diagrams, Pareto diagrams and control charts. The results of the control chart analysis show that production is in an uncontrolled state. This can be seen from the control graph where the points fluctuate very highly and irregularly. Based on the Pareto diagram, priority repairs need to be made for the dominant types of damage, namely hard defects (59%), soft defects (27%), burnt defects (10%). From the analysis of the cause and effect diagram, it can be seen that the factors that cause damage originate from human/worker factors, work methods, production machines, work environment and raw materials so that companies can take preventive and corrective action in order to reduce the level of damage and improve product quality.

Traditional Nusantara culinary is a food that is a characteristic or identity of Indonesia and regions that are inherited from generation to generation, this archipelago culinary has a close relationship and is related to the people of Indonesia. Culinary has an important role for the adaptation process, if there is an Indonesian citizen who is in a domestic relationship with a foreign citizen. This research aims to find out how traditional culinary in the archipelago can support the cultural adaptation process. This research uses Eriyanto's qualitative content analysis method and uses the theory of cultural adaptation and this research was conducted by observing Shanty's YouTube channel in China who is an Indonesia citizen who has married a foreign citizen and chose to live in China. Then document by screen capturing the content of Shanty's YouTube channel in China which depicts cultural adaptation through culinary and conducting a literature study by searching for various related journals. The author has conducted research on culinary adaptations on Shanty's YouTube channel in China. The findings of this study can be concluded that on Shanty's Youtube channel in China, most of the ways of adapting using traditional Nusantara cuisine such as selling traditional Nusantara food through food trucks so that here it is illustrated that the many varieties of Nusantara culinary that are sold have an important role in supporting the cultural adaptation process. The implications that occur here can certainly attract the surrounding community to try and taste the culinary, if the person feels like or is interested in trying it and then the next day he comes back to buy the food again, then it can be ensured that cultural adaptation through culinary will be successful because unconsciously there has been a closeness between Shanty in China and the Chinese people.

This study aims to determine the costs, revenues, and profits of Mr. Ashar's Es Pisang Ijo business in Unaaha City. Analysis of the Es Pisang Ijo business is important for producers to know the state of the business, especially from the financial side, so that it can be used as a contribution of thought, evaluation material, and consideration in making decisions related to the progress of Mr. Ashar's Es Pisang Ijo business. This study uses a case study research type. Data collection techniques Data collection techniques used are: Primary data and secondary data. Sampling technique The withdrawal of respondents in this study was carried out purposively or intentionally, at Mr. Ashar's Es Pisang Ijo Culinary business in Unaaha City, Konawe Regency. The total cost of Mr. Ashar's Es Iisang Ijo Business in one production process with raw materials of 4 combs of sweet bananas produces an output of 65 cups of Es Pisang Ijo in one production process, with a total  cost of Rp. 421,500.00 and the income obtained in one production process is Rp 975,000.00, thus obtaining a profit of Rp 553,500.00. The R/C value produced by Mr. Ashar's Es Pisang Ijo business is 1.76.

This study aims to analyze the application of agile management in responding to the challenges of the COVID-19 pandemic in culinary MSMEs Lunpia Delight in Semarang City. Agile management allows companies to adapt quickly through digital transformation and product innovation. This study uses a qualitative method with a case study approach. Data were collected through in-depth interviews with management and employees and field observations. The results of the study show that agile management helps Lunpia Delight increase online sales by 50% after shifting focus from offline sales to various digital platforms. Product innovation such as ready-to-eat lunpia packages is also an effective strategy in attracting new consumers. However, this study identifies limitations in digital infrastructure and resistance to change as major challenges that need to be overcome. The conclusion of this study shows that the application of agile management and digital transformation is an effective strategy for MSMEs in facing market disruption. The limitation of this study lies in the focus of the study, which is only on one MSME, so the findings may not be generalizable to other sectors.

In line with the development of the era of science and technology, the pace of culinary business development is running rapidly. development of the culinary business is running at a rapid pacePadang is a city that Padang is a city that has tourist attractions that are often visited by tourists, with the many tourist attractions that exist make more and more MSMEs grow in the city of Padang. Padang, so that the emergence of businesses such as Pondok Ikan Bakar Aru Lubeg, this business is a good opportunity for Pondok Ikan Bakar Aru Lubeg. This is a good opportunity for Pondok Ikan Bakar Aru Lubeg to market its products. research is interested in How is the implementation of the marketing mix strategy in developing a business? which was carried out by Pondok Ikan Bakar Aru Lubeg? With the aim to identify and analyze the right marketing mix strategy for Pondok Ikan Bakar in order to achieve several main targets: 1. IncreaseSales: Increase the sales volume of grilled fish through effective marketing strategiesmarketing strategy. 2. Increased Consumer Awareness: Increase consumer awarenessawareness about the existence of Pondok Ikan Bakar as an attractive culinary destination. destination. 3. Brand Awareness Development: Building a strong and positive brand imagepositive in the eyes of consumers