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This research aims to analyze the operational risks faced by Rumah Makan Ondo Batak Grill, a famous culinary business on Jl. Weaving Factory No. 45, Sei Putih Tengah, Medan Petisah District, Medan City, North Sumatra. The qualitative method used in this research is data collection techniques by conducting direct observations and interviews with the owner of the Ondo Grill Batak Restaurant. The research results reveal that there are several significant operational risks, including hygiene and food safety risks, equipment damage risks, employee absenteeism risks, and customer number risks. To manage possible risks, Ondo Restaurant has implemented several strategies, such as regular employee training regarding food hygiene and safety, routine maintenance and inspection of cooking equipment, and development of an employee attendance management system. Apart from that, this restaurant is also diversifying its menu and promotions to attract more customers and maintain income stability. This research concludes that effective operational risk management is very important for the survival and success of Ondo Restaurant. The recommendations provided include improving the risk monitoring system and implementing risk management strategies on a regular basis.

SWOT (Strengths, Weaknesses, Opportunities and Threats) analysis has become a common strategy in business development, especially in the culinary industry. Warung Makan Fun Balunijuk Village 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 Warung Makan Fun Balunijuk Village in the culinary industry and identify strengths, weaknesses, opportunities and threats related to its business. Based on the results of the SWOT analysis, Warung Makan Fun can continue to develop, but it requires a combination of SWOT analysis, such as implementing SO strategies, one example of which is holding local events by utilizing lots of seating; WO strategy, one example of which is improving financial management by using local events as a promotional tool; ST's strategy, one of which is maintaining affordable prices and fresh ingredients to face competition; and WT strategies, such as increasing menu innovation to remain competitive amidst competition, and so on.

Tourism is one of the sectors that is growing rapidly in Indonesia and is a major contributor to the country's foreign exchange. Tourism development through tourist villages, such as the Bilebante Green Tourism Village in West Nusa Tenggara, is an effective strategy for improving the local economy and preserving cultural traditions. This research aims to identify and analyze creative economy-based tourism development strategies in the Bilebante Green Tourism Village. The theory used is rational choice which was coined by James S Coleman. The research method used is a qualitative method with a phenomenological design. The data collection technique is carried out in several processes, namely observation, in-depth interviews, and documentation in order to obtain valid data. The data analysis technique uses the Miles and Huberman interactive model. Informants consisted of community leaders, village managers, culinary traders and tour guides. The results of this research focus on 2 aspects, namely tourism development and creative economic factors as drivers of employment opportunities. The green tourism village of Bilebante is able to develop because actors (tourism managers) are able to map resources well so that this has implications for the right development choices. Local people in this case are also able to choose jobs freely based on the skills resources they have.

This research explores the meaning and social value of non-Muslim consumer behavior in hunting takjil during Ramadan in Medan City. The research method used is a qualitative approach with data collection techniques through interviews, observation, and documentation. The results collected amounted to 35 sets (Respondents) from 7 different locations where the results showed that non-Muslim consumers showed tolerance, openness, and mutual respect for Muslims. They participate in Ramadan traditions and understand the associated social values. Factors that encourage non-Muslims to hunt for takjil include culinary curiosity, the vibrant atmosphere of Ramadan, and support from Muslims. Takjil hunting also reflects the values of tolerance, togetherness and sharing. The month of Ramadan brings changes in the consumption habits of non-Muslims, with positive impacts in social and economic aspects.

The economic sector is currently experiencing rapid development, including the informal business sector that aims to fulfil the needs of life. Street vendors (PKL) are included in this sector with small capital and businesses that are private or group, utilising the crowd. Along with economic development, competition among street vendors is getting tighter, including in the Wirabraja canteen field, Bukittinggi, the majority of which are engaged in the culinary sector and children's entertainment. This study aims to determine the strategies to increase income and the obstacles faced by street vendors using Business Model Canvas (BMC) analysis. This research is descriptive qualitative with data collection methods through observation, interviews, and documentation. The results showed that Wirabraja canteen field vendors already know the strategy of increasing income and overcoming natural obstacles such as weather by bringing their own equipment. Income generation strategies are analysed through two important elements of BMC, namely Customer Segments and Customer Relationships.

Business legality is the main thing that business people need to do when starting a business. With business legality, the business being run can be said to be feasible to operate where legality is a license to run a business given by the authorities. Penjaringansari Culinary Tourism Center is one of the gathering places for business actors engaged in the culinary field who are experiencing problems related to the lack of awareness of the importance of legality in a business. This activity was carried out at the Penjaringansari Culinary Tourism Center which aims to provide education related to making a Business Identification Number and providing assistance in making a Business Identification Number. The method of implementing this activity is divided into three stages, including: the observation and interview stage, the stage of providing education, and the implementation stage. The target of this activity is business actors who do not yet have a Business Identification Number at the Penjaringansari Culinary Tourism Center, namely 13 business actors. The result of this activity is that the desire and awareness in developing the business being run is increasing because it already has a business license that is protected by applicable law.

The aim of this research is to determine and analyze the significance of the influence of capital, length of business, type of outlet, working hours, rental costs  and labor on the income and welfare of market traders. Pratistha Harsa Culinary, East Purwokerto, Banyumas Regency. The method used in this research is descriptive with a quantitative approach. The sample in this research is the Pratistha Harsa Culinary Market traders in East Purwokerto, Banyumas Regency as the population, with a sampling technique, namely a saturated sample, the sampling technique is by determining the entire population as a sample, namely 86 traders. The results of this research show that capital, length of business, working hours, and labor have a significant positive effect on the income of traders at the Pratistha Harsa Culinary Market, East Purwokerto, Banyumas Regency, while the type of outlet and rental costs have no effect on the income of traders at the Pratistha Harsa Culinary Market, East Purwokerto, Banyumas Regency. The implication of this research is that with the increasing length of business, traders need to increase innovation and promotion so that they can attract consumers. With the increasing number of consumers, the capital will be higher and the income earned will increase. By utilizing affordable rental costs and various types of outlets, traders are expected to be able to take advantage of Facilities as promotional materials and innovation can increase consumer demand and good use of working hours such as opening earlier at lunch time can also increase consumer demand. The more consumer demand, the greater the absorption of labor.

Micro, Small, and Medium Enterprises play a vital role in the Indonesian economy, but often face challenges in adopting digital technology. This community service aims to analyze the impact of implementing a digital menu as a tool for empowering Micro, Small, and Medium Enterprises, especially in the culinary sector. Digital menus are identified as innovations that not only facilitate business management but also improve customer experience through faster and more accurate access to information. This study uses a qualitative approach with an interview method on several Micro, Small, and Medium Enterprises in SWK Semolowaru, Surabaya. The results of community service that have been carried out are known that the use of digital menus significantly increases operational efficiency, reduces printing costs, and expands market reach through integration with digital platforms. the main challenges faced are limited human resources in mastering technology and the need for ongoing training. Therefore, support from the local government and related parties is needed to provide comprehensive training programs to improve the digital competence of Micro, Small, and Medium Enterprises. Empowering Micro, Small, and Medium Enterprises through digital menus has great potential to increase competitiveness in the digital era, thereby encouraging inclusive economic growth.

Purchasing decisions are a very important factor in the culinary business. When choosing food, consumers definitely look at several factors such as recommendations from other people and the brand image of the food. If consumers get positive recommendations from other people and also have a good brand image, this can encourage consumers to make purchasing decisions. The formulation of the problem in this research is, do Word of Mouth and Brand Image influence the decision to purchase Mie Gacoan at the Diponegoro Bandar Lampung branch? What is the influence of Word of Mouth and Brand Image on purchasing decisions for the Diponegoro branch of Mie Gacoan which is studied from an Islamic business perspective. The aim of this research is to determine the influence of Word of Mouth and Brand Image on purchasing decisions for Mie Gacoan at the Diponegoro Bandar Lampung branch. And also viewed from an Islamic business perspective. This research is a quantitative research, the population in this research is consumers of Mie Gacoan, Diponegoro Bandar Lampung branch. The sample used in this research was 96 people who had bought Mie Gacoan at the Diponegoro Bandar Lampung branch. Sampling used purposive sampling. Data collection uses questionnaires and interviews. The data analysis technique used in this research is the SEM model using SmartPLS version 4.0. The results of this research are that Word of Mouth has a positive and significant effect on purchasing decisions for Mie Gacoan at the Diponegoro Bandar Lampung branch. Brand Image has a positive and insignificant effect on purchasing decisions for Mie Gacoan at the Diponegoro Bandar Lampung branch. Islamic teachings do not prohibit humans from fulfilling their needs or desires, as long as with this fulfillment, human dignity can increase. Everything on this earth was created for the benefit of humans, but humans are commanded to consume goods/services that are halal and appropriate in moderation, not excessively. Fulfilling needs or desires is still permitted as long as it can add to the benefit or does not bring harm.    

This study explores the implementation of the process of obtaining the Business Identification Number (NIB) and halal certification for the Micro, Small, and Medium Enterprises (MSMEs) of Rujak Kikil Ibu Sulfaillah, serving as a case study in the culinary sector. The process of obtaining NIB and halal certification is crucial in ensuring compliance with prevailing regulations and standards, as well as unlocking opportunities for business development in an increasingly competitive market. Through a qualitative approach using direct observation and interviews, this study uncovers the challenges, obstacles, and impacts of the licensing and halal certification process on these MSMEs. Findings reveal that the slow licensing process can hinder business expansion, reduce competitiveness in the market, and limit access to certain market segments. Implications of these findings are discussed to identify necessary strategies to address these negative impacts and ensure the growth and sustainability of the business of Rujak Kikil Ibu Sulfaillah MSMEs.

This article discusses the important role of teaching the Indonesian language for Foreign Speakers (BIPA) in supporting the internationalization of the language of Indonesia, with a focus on the use of the culinary material "Timlo Solo" in learning BIPA at Yale University. Through a qualitative method with a literature study approach, the study reviews the history, variation, way of making, culinary location, and role in Timlo Solo's local culinarian culture. The results of the study show that the use of Timlo solo's cooking lessons helps foreign students understand not only language, but also the cultural context, social life, and norms in Indonesia. By using culinary as a teaching material, BIPA students can gain a deeper understanding of Indonesian cultural diversity. In addition, the culinary integration in BIPA learning enriches the learning experience with practical and enjoyable aspects. In the context of the internationalization of the Indonesian language, the use of Timlo Solo’s culinary lessons at Yale University is a significant step in broadening the understanding and appreciation of Indonesia’s culture among foreign students.

The use of foreign languages as greetings at Restaurants Chung Gi Wa in Bandung reflects a smart communications strategy in the hospitality industry . In the context of globalization and customers diversification , using Korean as a foreigner language in greetings offers significant impacts on the restaurant's image , staff-customer interactions , and overalls customers experience . This research employs a qualitative method to analyze how the use of foreign languages , particularly Korean , influences customers perceptions of the restaurants . The findings indicate that using Korean creates an authentic and consistent image with the restaurant's theme , enhancing the appeal for customers seeking a genuine Korean culinary experience . Moreover , staff-customer interactions are positive affected by using foreign languages as greetings , fostering closer and more personalized relationships .

. Indomie as the market leader of instant noodles in Indonesia often launches flavor innovations with culinary flavors typical of certain regions. During 2024, Indomie has released three flavor innovations, namely the authentic Japanese Indomie Tori Kara in collaboration with the Pop Mie brand, Indomie Goreng Rawon Pedas Mercon from East Java, and Indomie Goreng Kebuli flavor from the Middle East. Thus, it is necessary to conduct media monitoring to monitor the development of netizens' responses to the Indomie product innovation. This research uses a positivism research paradigm with a quantitative descriptive research method that optimizes the use of Brand24 tools to obtain sentiment data, mentions and reach, and trending hashtags from online media. The results of Indomie's media monitoring research in the March 2024 period show that the number of positive Indomie sentiments tends to increase every week with the X application and Tiktok as the largest source of sentiment. This increase was influenced by several factors such as influencers, the use of hashtags, and the momentum of Ramadan 2024. In addition, Indomie also received negative sentiments from netizens regarding the quality of flavors that differ in each region and the comparison of Indomie with its competitors which are considered superior.      

Digital marketing has had a long-term impact and made a game changer in the business world. The use of social media has been growing since 2020—the phenomenon of decreasing the number of followers harms sales. Seller is conscious about improving and maintaining their followers on social media to keep running the business well. Purpose to find out the extent of the participation of Instagram social media as a promotional medium to increase the marketing of culinary business products on @siomayjodoh's Instagram accounts. This study used a descriptive qualitative method. Data collection techniques are carried out by observation, interview, and documentation. Data triangulation methods were used to analyze in this study through data reduction, data presentation, drawing, and conclusion. The results showed the use of Instagram social media as an attractive promotional medium with various features that can be used to support the increase in culinary business products in online marketing. This research only collected data on MSME's “Siomay Jodoh" Instagram from 2022 until 2024 as data collection. MSMEs “Siomay Jodoh” is a local business in Cirebon, and there's no previous research about the MSMEs “Siomay Jodoh”.

The city of Bandung is developing into a business center that has advantages in several fields, especially in the field of culinary tourism, which is part of the local identity and is growing rapidly. The purpose of this research is to see the potential of street food in Lengkong to increase the interest of culinary tourism in the city of Bandung. This research method is quantitative and phenomenological through field studies and using the internet as one of the means we use to get information about street food places in Lengkong as our analysis material. This study found that Lengkong street food culinary products can improve the economy of Bandung city traders quickly, because many food vloggers review various types of food in Lengkong so that many domestic and foreign tourists are curious about one of the street foods in the city of Bandung. Social media also plays an important role as a development or form of promotion to increase more tourists and advance local SMEs within the scope of the Lengkong area and develop interest in culinary tourism in the city of Bandung.

This research was motivated by the concern of the SPNF SKB 1 Samarinda institution towards increasing the skills and  knowledge learing residents. The aims of the research are (1) to describe of the Life Skills program through culinary training  for residents studying Package C at SPNF SKB 1 Samarinda, (2) to describe the success factors for implementing the Life Skills program through culinary training for residents studiying Package C at SPNF SKB 1 Samarinda. This research uses a qualitative approach with data collection techniques through observation, interviews, and documentation studies. The informants consisted of 1 head of the institution, 1 instructor, and 2 students. Data analysis techniques use data reduction, data presentation, and drawing conclusions. Validity of data using triangulation of techniques and  sources. The research results show that Implementation of the Life Skills Program through Culinary Training has been carried out optimally, through several stages, namely training plainning, analysis of training needs through socialization, joint discussions and data collection tailored to the needs of learning residents, as well as funding allocated compregensively for training through central government. Secone, the training is carried out through practical methods, with the instructors role as informator, facillitator, motivator and evaluator, then the media used is audio and visual and teaching materials with modules created by the instructor. The three evaluations were carried out through observations of the training implementation with question and answer. The success factors in implementation with questions and answers the competence of competent instructors, active participation of learning residents in the training, as well as complete facillities and infrastructure.

This research examines the mapping of creative culinary industry clusters typical of Central Kalimantan in Palangka Raya City using Hierarchical Cluster Analysis. The main objective of this research is to identify clustering patterns of the local creative culinary industry which can be the basis for formulating local culinary optimization policies. By applying Hierarchical Cluster Analysis, this research succeeded in uncovering the characteristics and relationships between creative culinary industry players in Palangka Raya, as well as development potential that can be improved through appropriate policies. It is hoped that the results of this research can provide strategic recommendations for local governments and other stakeholders in designing and implementing policies that support the growth of the creative culinary industry, while promoting the richness of Central Kalimantan's unique culinary delights.

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.

This research aims to explore the challenges and opportunities of implementing Good Corporate Governance (GCG) in Dapur Bestie, a culinary business, from the stakeholders' perspective. Through a combination of surveys, interviews, and document analysis, we gained insights into the factors influencing the company's GCG practices. The findings indicate that Dapur Bestie faces challenges such as stringent regulations, resource constraints, supply chain complexity, and resistance to change. However, there are significant opportunities to strengthen GCG practices, including enhancing brand reputation, operational efficiency, and stakeholder engagement. The integrity of GCG practices within the organizational culture is identified as key to long-term success. This research suggests strategic steps that Dapur Bestie can take to reinforce their GCG practices, considering the company's vision and the expectations of all involved parties. It is hoped that sustained efforts to improve GCG will yield long-term benefits for the company and society at large.

The aim of this research is to describe the perspective of culinary traders in the Sipinsur tourist area regarding the benefits of attending Sunday worship. Sunday worship is our response to the work of salvation that God has given us and as a sign of thanksgiving and respect which is carried out by praising and glorifying His name. This shows how important it is to worship together with fellow believers as a form of gratitude for God's work in each person's life. The benefits of worship are also much greater because they contain promises, both for this life and the life to come. The consequences of a life of worship are blessings that can already be felt (Rom.14:17) because the kingdom of God is not about eating and drinking but about righteousness and happiness by the holy spirit. This study used descriptive qualitative method. Data was collected through in-depth interviews with 8 traders who actively trade in the Sipinsur Geosite tourist area. Data analysis was carried out by identifying thematic patterns and interpreting the meaning of traders' answers. The results of this research show that the majority of culinary traders in the Sipinsur Geosite tourist area have not felt and do not even understand the benefits of attending Sunday worship in their lives. So this is what causes the culinary traders to be absent from Sunday services. Therefore, in this article the author provides an explanation to church ministers to provide a better understanding regarding the meaning and benefits of Sunday worship.