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In the era of globalization and intense business competition, the quality of products and services is crucial for competitiveness, particularly for Micro, Small, and Medium Enterprises (MSMEs) like Angkringan, a traditional culinary business in Indonesia. The article explores Total Quality Management (TQM) as a strategy for these businesses to enhance operational efficiency, reduce waste, and improve customer satisfaction. The study involved direct interviews with the owner of Angkringan D’Amerta to analyze TQM application covering quality control procedures, customer satisfaction, and continuous improvement. Results indicated a deeper understanding of customer preferences and the importance of maintaining quality standards through the training of staff and development of operational procedures. The findings suggest that effective quality management can significantly enhance business performance and customer engagement in the digital era. The paper advocates for routine training, implementation of standard operating procedures, and regular quality assessments to ensure consistent service and product quality.

This research is conducted to examine the phenomenon of the proliferation of micro, small, and medium-sized enterprises (MSMEs) in the form of “angkringan” businesses in Gresik, with a primary focus on the technical operational aspects in a feasibility study. The rapid growth of angkringan MSMEs in this region raises questions about the factors influencing the sustainability and success of these businesses. The aim of this research is to analyze various technical operational components, including operational management, efficiency, and business strategies applied by angkringan entrepreneurs. By employing qualitative and quantitative methods, this study is expected to provide in-depth insights into effective operational practices and offer strategic recommendations to enhance the competitiveness and sustainability of angkringan MSMEs in Gresik. The findings from this research are anticipated to serve as a valuable reference for business practitioners, policymakers, and academics interested in the development of culinary sector MSMEs.