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Business competition in the culinary sector continues to increase along with changes in people's consumption patterns towards ready-to-eat food. One product that is quite popular is fried dim sum, which is known for its variety of flavors and relatively affordable prices. In this competitive environment, understanding how consumers perceive product price and quality is crucial for businesses to maintain and increase customer interest in purchasing goods. Consumer perceptions of product price and quality when they choose fried dim sum are the subject of this study. Informants were selected purposively in this study, which used a qualitative and descriptive approach, namely consumers who have purchased and consumed fried dim sum products. Data collection methods included comprehensive interviews, direct observation, and supporting documentation. The collected data were analyzed using an interactive analysis model developed by Miles and Huberman through steps such as data reduction, data presentation, and discovery. The results show that consumers view price as an indicator related to the affordability and suitability of the product value. Price is considered acceptable if it is commensurate with perceived quality. In addition, product quality, including taste, texture, cleanliness, and packaging, is a primary factor considered before making a purchase. Positive perceptions of product quality increase customer trust and encourage repeat purchases. This study concluded that customer perceptions or opinions about price and product quality influence fried dim sum purchasing decisions. Therefore, culinary businesses need to prioritize proportional pricing and maintain consistent product quality to enhance business competitiveness.

The rapid growth of information technology has encouraged small and medium-sized food businesses to adopt digital systems in order to improve service quality and operational efficiency. Ayam Goreng Pakdhe, a local culinary business, still relies on manual ordering processes that often lead to order inaccuracies, slow service, and limited access to sales data. This study aims to design and develop a web-based ordering system for Ayam Goreng Pakdhe using the Spiral software development method, which emphasizes iterative development, risk analysis, and continuous user feedback. The research method consists of requirement analysis, system design, implementation, and evaluation carried out in repeated cycles according to the Spiral model. Data were collected through observation, interviews with business owners and employees, and analysis of existing business processes. The results show that the proposed web-based system is able to streamline the ordering process, reduce human errors, and provide real-time information on orders and sales reports. Furthermore, the iterative nature of the Spiral method allows the system to be adjusted according to user needs and potential risks identified during development. The implementation of this system is expected to enhance operational efficiency, support better decision-making, and increase customer satisfaction, thereby contributing to the digital transformation of small-scale culinary enterprises.

The rapid growth of the culinary industry in Purwokerto has led to the emergence of numerous coffee shops with unique and competitive concepts. La Puerto Coffee & Eatery stands out as one of the leading businesses by implementing a green building concept and modern industrial design. This study aims to analyze the business processes of La Puerto using the SWOT and Value Chain methods to identify its strategic position and sustainable development opportunities. The research adopts a descriptive qualitative approach through direct observation, interviews with management and customers, and literature review. The results show that La Puerto’s main strengths lie in its eco-friendly concept, strategic location, and high-quality service, while its weaknesses include limited digitalization and underdeveloped marketing strategies. The Value Chain analysis reveals that most primary activities are effective; however, digital integration needs improvement to enhance efficiency and value creation. Overall, the combination of SWOT and Value Chain analyses provides a comprehensive understanding of business potential, suggesting that digital transformation, service innovation, and community-based marketing are key strategies for sustaining La Puerto Coffee & Eatery’s competitiveness in the dynamic culinary industry.  

This study aims to analyze the operational and marketing strategies of UMKM Bolu Kambu Daeng Rosi in enhancing the competitiveness of traditional food products in Barru Regency, South Sulawesi. The research uses a descriptive qualitative approach with a case study method, through guided observation, semi-structured interviews, and documentation. The findings show that the enterprise's strengths lie in its culturallybased product differentiation and strong customer loyalty. However, the business still faces challenges in managerial aspects, digital promotion, and operational recording. SWOT analysis highlights the importance of strengthening production systems and applying simple marketing strategies to expand market reach. In addition, a daily profit and loss estimation shows a relatively high profit margin, though not yet supported by a documented financial system. The main recommendation is the need for gradual managerial transformation through simple financial record-keeping, basic visual promotion, and technology adaptation aligned with the owner's capacity. This research is expected to contribute to the development of local culinary-based MSMEs rooted in cultural heritage.

People's lifestyles utilizing social media have significantly enabled commercial brands to enhance promotion activities, often through the use of Influencers, which clearly present information regarding product quality and attract consumers to make purchasing decisions. This study aims to determine the extent of the influence of Influencers and product quality on purchasing decisions specifically at the Repeat Hungry culinary business in Bekasi. This research adopted a quantitative approach and was conducted at Comby Food Corner Repeat Hungry. Data was collected by distributing questionnaires to 100 Repeat Hungry customers using purposive sampling. The questionnaire results were measured using a Likert scale. Data analysis was performed using multiple linear regression with SPSS software. The findings of the Partial Test and Simultaneous Test indicate that both the Influencer variable and the product quality variable, either partially or simultaneously, possess a positive and significant effect on purchasing decisions. The research demonstrates that the positive influence of Influencers and high product quality, when executed concurrently and effectively, will lead to increased sales for the business. However, the study's scope was limited to promotion solely through the Instagram social media platform and involved samples only within the Bekasi area.  

The community service program entitled “Implementation of Digital Technology through Mapping MSME Locations on Google Maps to Enhance Consumer Accessibility in the Bukit Lawang Tourism Area” aims to improve digital literacy and business visibility among local micro, small, and medium enterprises (MSMEs) in Bukit Lawang, Langkat Regency, North Sumatra. The program was carried out using a participatory approach through socialization, training, and technical assistance involving four local MSMEs, consisting of two wildlife-themed painting craftsmen, one culinary business, and one souvenir craftsman. The results show that all MSMEs were successfully registered and verified on Google Maps, leading to increased consumer accessibility and customer interaction through digital reviews. In addition to expanding market reach, this activity also fostered awareness and independence among business owners in managing their online business profiles. This program demonstrates that location mapping through Google Maps serves as a simple yet effective strategy to support MSME digital transformation and strengthen community-based creative economies in rural tourism areas.

This study examines the development of halal tourism based on local wisdom in Lima Puluh Kota Regency, focusing on the Harau Valley area as a leading destination. The research aims to analyze halal tourism development and identify challenges faced in its implementation. The study employs a descriptive qualitative approach with data collection techniques through in-depth interviews, field observations, and documentation studies. Research informants include the Department of Tourism, Youth and Sports, the Ministry of Religious Affairs, the Minangkabau Indigenous Leadership Council, Tourism Awareness Groups, business operators, and tourists. Data analysis uses the Miles and Huberman interactive model. The results show that halal tourism development in Harau Valley has great potential supported by natural compatibility with sharia principles, the philosophy of "Adat Basandi Syarak, Syarak Basandi Kitabullah," and strong cultural attractions. However, significant challenges remain, including limited infrastructure, low halal certification in accommodation and culinary sectors, limited human resource capacity, suboptimal promotion, weak inter-agency coordination, and funding constraints. The study recommends strengthening district-level halal tourism regulations, intensifying halal certification socialization, enhancing human resource capacity through continuous training, developing integrated digital promotion systems, and strengthening multi-stakeholder coordination in sustainable halal tourism development.  

 This study aims to analyze the social media engagement strategy of Instagram @kumocake.co in its efforts to maintain its product image as ‘Japanese Halal Cake for 25,000 Rupiah’ amid fierce competition in the culinary industry. The method used is descriptive qualitative, with data collection through in-depth interviews with social media specialists, observation, and documentation. The results show that the engagement strategy is implemented in a structured manner through a monthly content plan with weekly execution, as well as consistent uploads every two days in alternating Reels and feed formats. The most effective Instagram features are Stories for direct interaction and Reels for expanding audience reach, which consistently meet audience gratification needs in accordance with Uses and Gratifications Theory (UGT). The product image is maintained through eye-catching, neat, and minimalist visual highlights of the cake in each content, in line with the principles of Brand Image Theory. The highest level of engagement is achieved through endorsement and giveaway content, where save and share metrics are considered the most significant indicators of engagement. Despite facing challenges with the quality of non-preservative products, Kumocake.co manages them with a relaxed and fast response interaction strategy. This research contributes to the development of Digital Public Relations studies, particularly regarding the strategic role of social media engagement in the process of maintaining the image of contemporary culinary products.

This study explores the roles of innovation and perseverance as critical success factors for young entrepreneurs in the fried chicken business through an in-depth case study of Fried Chicken Smile, located in Medan Tembung Subdistrict. The research focuses on how young entrepreneurs are able to survive and grow in a highly competitive culinary market dominated by global brands such as KFC. Using a qualitative research approach, data were collected through in-depth interviews with business owners and employees, direct field observations, and documentation analysis. The study is supported by several theoretical perspectives, including Grit Theory, which emphasizes perseverance and passion for long-term goals; Entrepreneurial Behavior Theory, which explains proactive and adaptive business behavior; and Schumpeter’s Innovation Theory, which highlights innovation as a driver of competitive advantage. The findings indicate that business success is influenced by continuous product innovation, particularly through adapting menu flavors to local tastes, maintaining consistent operational quality, and implementing effective digital marketing strategies via social media platforms. In addition, strong social support from family, peers, and local communities plays a significant role in sustaining entrepreneurial motivation. Overall, the study demonstrates that the combination of innovation, persistence, and social capital enhances competitiveness and supports the growth of micro, small, and medium enterprises (MSMEs). These findings provide valuable insights for the development of young entrepreneurship in Indonesia’s dynamic culinary sector.

Digital technology has become an essential part of managing small and medium-sized enterprises (SMEs), especially in efforts to achieve business sustainability. Kampong Bharu, as an iconic area in Kuala Lumpur, is home to numerous micro, small, and medium-sized enterprises (MSMEs) operating in the culinary, craft, and tourism sectors, but faces challenges in implementing environmentally friendly practices. This research aims to analyze the application of green digital management to MSMEs in Kampong Bharu as a sustainable business strategy. The research method uses a qualitative approach with in-depth interviews and participant observation of 15 MSME actors. The research results show that integrating digital technology with environmentally friendly principles, such as paperless digital marketing, energy-efficient use, and sustainable packaging systems, can enhance the competitiveness and positive image transformation of MSMEs. This finding has practical implications for business owners and stakeholders in developing a digital-based green MSME model in historic urban areas. These findings can also serve as a guide for implementing sustainable business strategies in the MSME sector in other major cities.

Food tourism is increasingly recognized as a strategic component in enhancing the competitiveness of tourism destinations, particularly thru the development of local cuisine based on local wisdom. However, most research still views digital platforms as partial promotional tools and has not yet studied how to use them systematically to build a sustainable culinary tourism ecosystem. The purpose of this study is to examine how digital platforms contribute to the development of local cuisine and how they contribute to the strengthening of sustainable culinary tourism. This is the culinary tourism destination that is the subject of this study, which was conducted using the case study method. Data was collected thru in-depth interviews with culinary MSME producers, destination managers, and tourists, as well as online observations via social media, travel review platforms, and culinary markets. The research results show that the value of tourism experiences can be enhanced, destination identity strengthened, and active participation of local SMEs increased thru the integration of digital platforms that connect visual promotion, tourist interaction, and digital culinary stories. The latest finding in this research is the development of a multi-platform digital integration model that serves not only as a marketing tool but also as a collaborative ecosystem that helps local economic growth, preserves culinary cultural heritage, and enhances the competitiveness of tourist destinations. The results of this research contribute conceptually and practically to building sustainable digital-based culinary tourism strategies.

This study analyzes the contribution of the nighttime economy to the development of micro, small, and medium enterprises (MSMEs) in Pekanbaru City, particularly the culinary sector, which dominates nighttime economic activity. This research is motivated by the increasing public consumption at night, which shapes urban economic dynamics and requires effective public governance. The research method uses a qualitative approach through literature review and in-depth interviews with nighttime MSMEs to describe business conditions and governance challenges. The analysis is based on Adam Smith's Theory of Economic Growth, emphasizing capital accumulation, population growth, and technological advancement. The results show that nighttime economic activity generates high levels of consumption, which increases MSME income and enables capital accumulation for business development and product quality improvement. Urban population growth and the use of digital technology, including social media, delivery services, and digital payment systems, contribute to expanding market reach and improving business efficiency. However, MSME development in the nighttime economy remains constrained by limited access to capital, inadequate public infrastructure, and regulatory uncertainty. This study emphasizes the need for integrated local government policies.

This study aims to classify customer payment methods at 17 Coffee & Eatery using machine learning algorithms, namely Naïve Bayes and Support Vector Machine (SVM). The increasing use of digital and non-cash payments has generated large volumes of transaction data that are rarely analyzed optimally, even though such data contain valuable information for business decision making. This research used secondary transaction data collected from January to March 2025, consisting of 10,147 transaction records. The dataset included several attributes such as order time, payment time, transaction type, total sales, number of items, and payment method. Data preprocessing was performed through data cleaning, feature engineering, normalization, and label encoding before being divided into training and testing sets with an 80:20 ratio. The Naïve Bayes and SVM models were then trained and evaluated using accuracy, precision, recall, F1-score, and ROC–AUC metrics. The results show that both algorithms were able to classify payment methods effectively, but SVM achieved higher accuracy and more stable performance than Naïve Bayes. These findings indicate that SVM is more suitable for handling complex and heterogeneous transaction patterns. The implementation of machine learning for transaction classification can support more efficient financial management and data-driven decision making for small and medium enterprises in the culinary sector.

Consumptive behavior among college students has increased along with the development of social media that plays a role in shaping modern lifestyles. This study was conducted to determine the effect of Instagram social media use and hedonistic lifestyle on the consumptive behavior of female students in the Culinary Arts Education Study Program, Universitas Negeri Medan. The study used a quantitative approach with multiple regression analysis methods. Data were obtained by distributing questionnaires to 52 respondents selected using a simple random sampling technique. The results showed that Instagram social media use had a significant effect on consumptive behavior with a significance value of 0.049, while hedonistic lifestyle had a more dominant effect with a significance value of 0.000. Simultaneously, both variables had a positive and significant effect on consumptive behavior with an R² value of 0.418, meaning that 41.8% of the variation in consumptive behavior was explained by these two variables. Based on these results, it was concluded that the higher the use of Instagram social media and hedonistic lifestyle, the greater the tendency of students to behave consumptively.

Tulungagung Regency has the potential for culinary tourism that can be developed, one of which is traditional culinary. Although the Tulungagung Regency Government has presented a "Halal Culinary Area" and a "Pinka Culinary Tourism Area", the area has not fully provided an interesting visual and functional experience. Therefore, it is necessary to design a space that facilitates traditional culinary MSMEs as well as an educational and recreational place. This design carries the theme of contemporary tropical architecture by considering local climatic conditions, through the application of wide openings, cross ventilation, wide trellises, and the use of natural materials, as well as expressive styles with the shape of a rooster roof and the basic shape of an elliptical building as a symbol of adaptation to climate change and the economy in the business environment. The facilities in this design include traditional restaurants, educational bales, wiyata offices, prayer rooms, playgrounds and other supporting facilities that can attract the interest of the community and introduce traditional Tulungagung culinary.

This study aims to analyze the potential and business development strategies of Warung Misop Kampung Yani Mbotz in Tanjung Morawa District as a representative of traditional culinary MSMEs. The main problems identified are limited capital, simple business management, and the lack of digital promotion. This research employs a qualitative descriptive method with a case study approach, using direct observation, interviews with the business owner, and document analysis. Data were analyzed using the SWOT (Strengths, Weaknesses, Opportunities, Threats) framework to identify internal and external factors, and the Business Model Canvas (BMC) to formulate development strategies. The results reveal that the main strengths of the business lie in authentic taste, affordable prices, and customer loyalty. Weaknesses include limited menu innovation, underutilized digital promotion, and the absence of systematic financial recording. Opportunities arise from the growing public interest in traditional culinary products and government support for MSMEs, while threats come from competition with modern food outlets, fast-food chains, and rising raw material prices. The strategies formulated through the BMC framework include product innovation, service diversification, the optimization of social media marketing, and the strengthening of business networks. The study concludes that applying BMC-based strategies can enhance the competitiveness of Warung Misop Kampung Yani Mbotz while preserving traditional culinary heritage. These findings are expected to serve as a reference for other culinary MSMEs in developing their businesses sustainably.

This study aims to analyze the role of social media in driving innovation in flavor, shape/appearance, and modern perception of Indonesian traditional snacks in the digital era through a literature review from 2020–2025. Social media functions not only as a promotional tool but also as a creative and collaborative space that influences how traditional snacks are created, modified, and perceived. The findings indicate that social media accelerates the spread of new flavor trends and encourages the exploration of modern tastes without abandoning cultural identity. In addition, visual aesthetics on social media inspire innovation in the shape and presentation of snacks to make them more appealing and easily viral. Social media also shapes modern perceptions through cultural storytelling that rebrands traditional snacks as contemporary, relevant, and culturally valuable. However, challenges arise from the limited digital and branding skills among MSME actors. Overall, social media serves as a catalyst for the synergy of flavor, visual, and cultural innovation, bridging tradition and modernity in the development of local culinary products.

This study aims to explore the process of digital transformation and innovative strategies adopted by micro, small, and medium enterprises (MSMEs) in the context of the digital economy. The research focuses on understanding how micro MSME actors adopt digital technology, the challenges they face, and the implications for business independence and competitiveness. A qualitative descriptive approach with a single case study design was employed, focusing on one micro culinary MSME in Medan City. Data were collected through in depth interviews, direct observation, and digital documentation, and analyzed using thematic analysis techniques. The findings indicate that the use of social media for marketing purposes has increased business visibility and expanded customer reach at the local level. However, digital transformation remains at an early stage, constrained by limited capital, low digital literacy, and the lack of integrated digital business systems. These results suggest that digital transformation in micro MSMEs is a gradual and context dependent process that requires strong ecosystem support to enhance sustainable business independence and competitiveness. This study contributes to the literature by providing qualitative empirical insights into digital transformation at the micro enterprise level.

The development of digital technology has changed the communication and social interaction patterns of students, especially female students. Social media not only functions as a means of self-expression, but also has the potential to increase social pressure due to exposure to beauty standards and social validation. This study aims to analyze the influence of personality and social media usage on the level of social pressure among female culinary arts students at Medan State University. The approach used was quantitative with a survey method of 170 respondents, and the data were analyzed using multiple linear regression. The results showed that personality (β = 0.314, p < 0.001) and social media usage (β = 0.630, p < 0.001) significantly influenced social pressure. Social media factors were more dominant predictors than personality. These findings emphasize the importance of strengthening digital literacy and increasing self-confidence to minimize social pressure among female students in the technological era.

Endek Bali weaving is a distinctive cultural heritage of Bali that has been increasingly applied to various product design elements, including interior accents and fashion media. While the use of Endek fabric has been applied to various bag accents, the integration of traditional fabrics in chef knife bags is still rare, resulting in monotonous designs. This study aims to design a chef knife bag incorporating the Endek Bali motif as part of a multifunctional product design. The chef knife bag not only functions as a bag for carrying kitchen knives but also as a stand or mat for knives during cooking events. This design uses synthetic leather, which closely resembles real leather but is more affordable and environmentally friendly. By incorporating the Endek Bali motif into this design, it is hoped that it will introduce Balinese culture to the global stage, particularly in the culinary and creative industries. Furthermore, this design offers a practical solution for culinary professionals who need easy-to-carry and functional tools for attending cooking events or competitions. Through this design, it is expected to enhance aesthetic value while supporting the preservation of Indonesian culture.