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This study aims to analyze the effect ofproduct innovation and product quality partially and simultaneously oncompetitive advantage at Batak Restaurant inAlam Barajo District, Jambi City. Thisresearch uses a descriptive quantitative approach. The sampling method uses the Structural Equation Model method and uses Maximum Likehood Estimation (MLE). The sample inthis study were consumers at Batak Restaurant in Alam Barajo District, Jambi City, totaling 98 respondents. The data collected using a questionnaire withan ordinal scale. The data analysis method in this study usedSPSS version 25.0 software. The results ofthe study prove that Product Innovation and Product Quality have a significant effect simultaneously on Competitive Advantage, Product Innovation has a significant effect partially on competitive advantage and Product Quality has a partial effect on Competitive Advantage at Batak Restaurant in Alam Barajo District, Jambi City. The product quality variable is the most dominant variable affecting competitive advantage in Batak Restaurant in Alam Barajo District, Jambi City.    

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.