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This study aims to develop the capacity of Micro, Small, and Medium Enterprises (MSMEs) stakeholders in Badung Regency through training on processing dishes based on local food ingredients. Using a participatory training method which included counseling, demonstrations, hands-on practice, and mentoring. The study focused on improving technical skills as well as knowledge of hygiene standards and product marketing. The results showed an increase in the ability of MSME stakeholder to process local ingredients into innovative and appealing culinary products that meet market needs, while also strengthening sanitation and product quality aspects to make them more attractive to consumers. The participatory approach also encourages MSME stakeholders to actively contribute to the product development and marketing strategies, resulting in increased competitiveness and business sustainability. This study provided important contributions to MSME empowerment and the development of the local economy based on the potential of local natural resources.

Seblak as one of the food typical of Bandung City which is very easy For found in every place , one of which is in the area Succeed This has become food favorite Lots circles , starting from child small to adults . Seblak Mama Saleh offers guaranteed taste However still cheap so that interesting interest Lots buyers . Analysis is done with observation direct located at Seblak Mama Saleh. The purpose of article This is For know Why Lots interested buyers​ For come buy seblak at Seblak Mama Saleh as well How Mama Saleh created Seblak seblak with guaranteed taste with price cheap .

The "Balanced Nutrition from the Archipelago’s Kitchen" initiative is an educational and practical effort aimed at increasing community awareness of the importance of consuming balanced nutritious foods through a local culinary approach. This program was conducted in RT.01, Selumit Urban Village, focusing on nutrition education and the distribution of Bubur Manado (Manado porridge) as an example of a healthy traditional dish. The methods included nutrition counseling, cooking demonstrations, and food distribution to residents. The results showed improved community understanding of balanced nutrition concepts and greater appreciation for traditional Indonesian cuisine as a source of nutritious food. This activity also fostered a sense of solidarity and cooperation among community members. It is hoped that similar programs can serve as a sustainable model for culturally based nutrition education in other communities.

Location selection is a crucial factor that influences business success, especially in the culinary sector, which is characterized by high competition. This study aims to analyze and determine the most optimal location to establish a kebab business in Tarakan City using the quantitative Factor Rating method with the assistance of POM-QM for Windows software. The two locations compared in this study are Taman Berlabuh and Gitajalatama, based on seven main criteria: proximity to residential areas, rental costs, level of competition, availability of parking space, proximity to suppliers, security, and building condition. Each criterion was assigned a weight based on its level of importance, and each location was rated using a Likert scale, with the scores multiplied by the respective weights to obtain a total weighted score. The results show that Taman Berlabuh achieved a total weighted score of 406, higher than Gitajalatama’s score of 350, making it the most optimal location for a kebab business in Tarakan City. This study is expected to provide practical benefits for entrepreneurs and academic contributions in the field of operations management, particularly in strategic decision-making for business location selection.

This community service activity aims to increase the potential of the creative economy through the processing of marine products, especially squid, into a culinary product with selling value, namely sauteed balado squid. This activity was held in Kampung Satu Village, Central Tarakan District, Tarakan City, North Kalimantan Province, on Tuesday, May 6, 2025, at 09.00–15.00 WITA, at the Kramik Boarding House of Mr. Nurul, Jl. Pulau Banda, Kampung Satu Skip. This activity aims to provide training to the community in processing squid into ready-to-sell processing, as well as opening up local culinary business opportunities. The methods used include community service approaches, direct training, and activity documentation. The results of the activity showed an increase in the participants' skills in processing squid into products of economic value and an increase in public interest in entrepreneurship in the culinary sector. With this activity, it is hoped that the community will be able to create superior processed products based on local potential that are able to compete in the digital market, thereby encouraging the growth of the creative economy in coastal communities

The number of businesses in the culinary sector has been steadily increasing, especially after the COVID pandemic. Therefore, promotional strategies are crucial, particularly for building brand awareness in the business world. "Erista Griyo Dhahar," a restaurant located in Pakem, Yogyakarta, implements promotional strategies to build brand awareness. This study aims to analyze the promotional strategies used by "Erista Griyo Dhahar" to enhance brand awareness. The research employs a qualitative method with data collection techniques including interviews, observations, and documentation. The theoretical framework used is the Promotional Mix which includes advertising, personal selling, sales promotion, Public Relations, and direct marketing for building brand awareness for "Erista Griyo Dhahar." The results of the study indicate that "Erista Griyo Dhahar" combines all five aspects of the promotional mix as part of its strategy to build brand awareness. However, advertising and personal selling are found to be the most effective, as evidenced by the restaurant's increasing sales each year. The brand awareness of "Erista Griyo Dhahar" is at the level of brand brand recognition. Recommendations for "Erista Griyo Dhahar" include increasing engagement on social media, maintaining personal selling activities, creating more engaging promotions, conducting Public Relations activities in a routine and structured manner, and developing appealing and persuasive copywriting.

In the face of an increasingly competitive landscape, culinary MSMEs in Indonesia are required to not only offer quality products, but also create interactive and emotional consumer experiences. This study aims to investigate the mediating role of loyalty programs in influencing the relationship between gamification and relationship marketing on Gen Z consumer loyalty. Using a quantitative approach through online questionnaire distribution to 385 Gen Z respondents on social media, the results show that both gamification and relationship marketing have a significant direct influence on consumer loyalty, as well as an indirect influence through the mediation of loyalty programs. The findings confirm that the integration of gamification elements-such as challenges, point systems, and leaderboards-in loyalty programs can generate intrinsic motivation that strengthens consumers' emotional engagement. Meanwhile, a relationship marketing approach based on trust and personalization encourages long-term commitment. This research extends the application of the Commitment-Trust and Self-Determination theories in the digital-native context, and makes a conceptual contribution to the strategic design of experiential loyalty programs for culinary MSMEs targeting Gen Z consumers. The practical implication is that business owners need to build a loyalty ecosystem that is not only functional, but also fun and emotionally meaningful.

Sustainable business transformation has become a cornerstone of modern corporate strategy in addressing environmental, social, and economic challenges. The Sustainability-Led Innovation (SLI) approach provides an innovation framework that embeds sustainability principles into business models, fostering organizational adaptability and long-term value creation. This study aims to (1) identify the mechanisms for integrating SLI into sustainable business models, (2) evaluate SLI’s contribution to competitive advantage, and (3) analyze the development of dynamic capabilities to support sustainability initiatives. By combining the Sustainability-Driven Business Model Innovation (SBMI), Dynamic Capability Theory (DCT), and Triple Bottom Line (TBL) frameworks, this qualitative research utilizes in-depth interviews and document analysis of culinary SMEs in Malang. Findings reveal that organizations adopting SLI achieve higher operational efficiency, respond more agilely to regulatory changes, and attract stronger consumer loyalty. These insights underscore the necessity of embedding sustainable innovation strategies into long-term business planning to secure resilient competitive advantage.

In the midst of increasingly fierce modern market competition, traditional beverage products such as sarabba from Makassar began to enter the competitive market. This study aims to analyze the market penetration strategy of Makassar's Sarabba traditional beverage product in an effort to expand its reach and increase competitiveness in local and national markets. Sarabba, as a traditional spice-based drink, has high cultural value and economic potential but faces challenges in terms of marketing and adaptation to modern consumer tastes. The research method used is a qualitative approach with a case study, through direct observation, interviews with business actors, and documentation analysis. The results showed that the market penetration strategy implemented includes product innovation in the form of ready-to-eat packaging, utilization of digital media for promotion, and collaboration with local MSMEs and creative industry players. With the implementation of effective marketing strategies (4P), Saraba can maintain its traditional flavors while reaching new consumers in local and national markets. This research contributes to the development of marketing strategies for traditional products and suggests ways to improve the competitiveness of local products in the international market. This strategy is considered effective in increasing the visibility of Sarabba products among the younger generation and tourists. This research suggests the need for local government support in the form of training, product certification, and market access facilitation to strengthen Sarabba's existence as a competitive local culinary identity in the era of globalization.

This study discusses the entrepreneurial motivation applied in building and developing the Ayam Kribo culinary business, an MSME located in Patumbak District. This business was pioneered by Mr. Agus, a former daily worker and truck driver, who was inspired by his brother's success in the fried chicken business. With an entrepreneurial spirit, family support, and innovation in taste and service, Ayam Kribo was able to survive various initial challenges and develop into a business with one branch and two employees. This study uses a qualitative case study approach with observation and interview methods. The results of the study show that a combination of personal motivation, product innovation, utilization of social relations, and perseverance are the main factors in business success. The story of Ayam Kribo can be an inspiration for prospective entrepreneurs in starting and managing a business in the culinary sector independently and sustainably.

Micro, Small, and Medium Enterprises (MSMEs) have a significant role in the economy, including MSMEs in the culinary sector such as Putri Ice Cream Business. Decision making related to optimal resource allocation is crucial to increase the efficiency and profitability of MSMEs. This study aims to apply the linear programming method with the primal simplex algorithm to minimize production costs in the case study of Putri Ice Cream MSME. The objective function is to minimize the total production cost, as well as the limitations related to the availability of main raw materials and machine production capacity. Data on main raw materials and machine production capacity were obtained from the Putri Ice Cream MSME which was the case study. The results of the study show that the application of the primal simplex method produces an optimal solution that provides recommendations for product combinations for each type of Putri Ice Cream with minimal production costs. Sensitivity analysis was also conducted to test the stability of the optimal solution to changes in capital. This study provides a practical contribution to Putri Ice Cream MSME in optimizing their resource allocation and increasing cost efficiency through a quantitative approach.    

This study aims to analyze the relationship of human resource management strategies to increase employee retention in the digital era in culinary sector MSMEs located in Jombang, East Java. This research uses a quantitative approach using a survey method on 30 MSME employees. The sampling process uses a census technique, the data analysis technique used in this study uses SPSS software. The regression analysis results show that digital training has a significant positive influence on MSME performance (regression coefficient = 0.549; p < 0.05), while innovation also has a significant positive relationship (regression coefficient = 0.325; p < 0.05). Simultaneously, these two variables are proven to make a major contribution to MSME performance. This study supports the theory that technology-integrated human resource management strategies can increase employee loyalty and engagement in MSMEs. The practical implication of this study is the need for MSMEs to adopt technology-based training and innovation in structured business management strategies to improve MSME performance. This research also contributes to the literature related to HR management strategies in the digital era, especially in the context of MSMEs.

This study investigates the impact of knowledge management and creativity on employee performance within the creative industry sector in Bandar Lampung. Employing a quantitative methodology, data were gathered through the distribution of structured questionnaires. The research sample comprised 140 employees representing various subsectors of the creative industry, including application development, architecture, interior design, visual communication design, product design, fashion, film, photography, handicrafts, culinary arts, music, publishing, advertising, performing arts, fine arts, television, and radio. To examine the relationships between the independent variables and the dependent variable, multiple linear regression analysis was utilized. The findings indicate that both knowledge management and creativity exert a positive and statistically significant effect on employee performance. This implies that enhanced knowledge management practices and elevated levels of employee creativity contribute to improved work outcomes. Consequently, organizations are encouraged to enhance their knowledge management frameworks and cultivate a creative work environment to boost employee productivity and support the achievement of organizational objectives.

This study examines marathon events as an effective strategy for enhancing destination appeal in the context of sport tourism development. As tourism trends shift toward active and health-conscious lifestyles, marathon events have emerged as inclusive platforms that integrate physical activity with cultural and natural attractions. This research uses a qualitative descriptive method with a case study approach, combining literature analysis and in-depth interviews with participants. The findings show that marathon events significantly influence tourist engagement, increase length of stay, and stimulate local economic activity through increased accommodation, culinary consumption, and attraction visits. Furthermore, these events promote destination visibility through digital and social media engagement. However, challenges remain, including environmental risks, infrastructure limitations, regulatory constraints, and accessibility for persons with disabilities. The study concludes that marathon events, when managed sustainably and inclusively, can enhance a destination’s brand identity and competitiveness. It suggests the need for integrated planning involving local governments, tourism stakeholders, and community participation to ensure that marathon events contribute positively to long-term destination development.

In the midst of increasingly fierce modern market competition, traditional beverage products such as sarabba from Makassar began to enter the competitive market. This study aims to analyze the market penetration strategy of Makassar's Sarabba traditional beverage product in an effort to expand its reach and increase competitiveness in local and national markets. Sarabba, as a traditional spice-based drink, has high cultural value and economic potential but faces challenges in terms of marketing and adaptation to modern consumer tastes. The research method used is a qualitative approach with a case study, through direct observation, interviews with business actors, and documentation analysis. The results showed that the market penetration strategy implemented includes product innovation in the form of ready-to-eat packaging, utilization of digital media for promotion, and collaboration with local MSMEs and creative industry players. With the implementation of effective marketing strategies (4P), Saraba can maintain its traditional flavors while reaching new consumers in local and national markets. This research contributes to the development of marketing strategies for traditional products and suggests ways to improve the competitiveness of local products in the international market. This strategy is considered effective in increasing the visibility of Sarabba products among the younger generation and tourists. This research suggests the need for local government support in the form of training, product certification, and market access facilitation to strengthen Sarabba's existence as a competitive local culinary identity in the era of globalization.

Semana Santa (Holy Week), which commemorates the passion, death, and resurrection of Jesus Christ, has evolved not only as a sacred religious ritual but also as a unique spiritual tourism attraction. This study aims to analyze the cultural and religious roles in the development of local tourism, with a specific case study on the Semana Santa tradition in Larantuka, East Flores. The research method used is qualitative with a literature study approach, by collecting and analyzing data from various relevant literature sources. The research results indicate that Semana Santa functions as a primary tourism attraction through four key factors: (1) Sacred Rituals and Processions (such as the Tuan Ma and Tuan Ana processions) that create profound spiritual experiences; (2) Culture and Tradition, which represent a unique acculturation between Catholic rituals and the local Lamaholot culture; (3) Historical Value as a living heritage that has endured for over five centuries; and (4) Spiritual Experience that attracts pilgrims to pray and seek blessings. The conclusion of this study is that the integration of culture, religion, and tourism within the Semana Santa tradition has become a significant driver of the local economy by promoting the growth of homestays, culinary offerings, and souvenirs

As a method to enhance students' entrepreneurial skills, peanut layer cake production training was implemented. This training approach directly combines theory and practice to improve students’ understanding and technical abilities. The training was conducted with five participants and consisted of three stages. The initial session included a pretest and basic entrepreneurship material, the core session involved hands-on practice in making peanut layer cake, and the closing session consisted of evaluation and a posttest. The results showed a significant improvement in students' understanding of entrepreneurship, with an average increase of 35 points from their pre-training scores. After the training, students' interest in entering the culinary business also increased. The findings indicate that peanut layer cake production training is effective in fostering entrepreneurial spirit and enhancing students’ technical skills. It is recommended that universities conduct more practice-based training to help students develop into entrepreneurs in the Society 5.0 era.

This study aims to assess how the development and tourism potential of Parepare City are perceived by the local community. Using a mixed-method approach (qualitative and quantitative), this research analyzes five main components (A5): Attraction, Amenities, Ancillary Services, Activities, and Accessibility, utilizing the Weighted Analysis technique (Likert Scale) to provide a structured evaluation. The findings indicate that public perceptions of tourism development vary. Artificial attractions received high ratings and are considered a key strength. Regarding amenities, the availability of places of worship was rated as the most adequate. However, in ancillary services, facilities such as clean water, electricity, and culinary services still require improvement. In terms of activities, events like festivals and recreational activities were deemed to be suboptimal in terms of implementation, management, and the involvement of local SMEs. Meanwhile, in the accessibility component, institutions such as Pokdarwis have not been effectively implemented. Therefore, a development strategy is needed that actively involves the community through training and empowerment, as well as continuous support from the government. Infrastructure improvement and regular evaluations are essential steps to enhance tourist interest in visiting Parepare City.

MSMEs face complex challenges in building brand equity and customer loyalty in the digital era, where global competition and dynamic consumer preferences require innovative marketing strategies (Lasrado et al., 2022). This research aims to analyse the role of experiential marketing in improving brand equity and customer loyalty of MSMEs in international markets, with case studies on the creative sector (fashion/culinary) in three regions: ASEAN, Middle East, and Europe. Using an explanatory quantitative approach, data was collected from 400 active customers through a structured questionnaire and analysed with SEM-AMOS. Results show experiential marketing has a significant effect on brand equity. Practical implications include data analytics-based budget allocation recommendations and cultural adaptation in marketing strategies. The findings contribute to the global MSME digital marketing literature and offer operational guidance for businesses.

This research aims to describe the implementation of digital transformation in marketing strategies among micro, small, and medium enterprises (MSMEs) in the culinary sector, using Nomnom Kitchen in Bandarlampung City as a case study. Employing a qualitative approach with data collection techniques including interviews, observations, and documentation, the research explores the firsthand experiences of business actors in transitioning from conventional to digital marketing. The findings reveal that MSME actors face complex dynamics throughout the digitalization process, involving internal challenges such as limited human resources and digital content management, as well as external opportunities like expanded market reach. Digital transformation emerges as a strategic tool that enhances promotional efficiency, strengthens customer engagement, and fosters a business model that is more responsive to technological advances. The study highlights the importance of digital training and the enhancement of entrepreneurial capacity to optimize the digital potential of MSMEs.