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This study aims to analyze the contribution of business innovation in increasing repeat orders in micro, small, and medium enterprises (MSMEs), with a case study on Nelzz Juice operating in MMTC, Medan City. The research employs a qualitative case study approach, combining in-depth interviews with the owner and staff, direct observation of business operations, and documentation analysis related to business strategies and sales data. The findings indicate that the innovations implemented by Nelzz Juice cover several aspects, namely product innovation, service innovation, and digital marketing strategy innovation. Product innovation is carried out through the selection of fresh and high-quality ingredients, the development of creative menu variations tailored to consumer preferences, and appealing product presentation. Service innovation is reflected in the improvement of service quality, faster order processing, and enhanced friendliness and interaction with customers. Meanwhile, digital marketing innovation has proven effective in expanding consumer reach, increasing engagement, and promoting customer loyalty. The study confirms that the consistent and sustainable application of innovation not only enhances customer satisfaction but also directly contributes to an increase in repeat order frequency. Therefore, business innovation can be considered a key strategy for MSMEs to face market competition, maintain business sustainability, and support sustainable economic growth.

The purpose of this study is to describe the quality of service and menu variations on customer satisfaction in relation to visits and to know the influence of these three variables. This study used quantitative and causal approaches. This study used purposive sampling techniques of non-probability sampling type for sampling. This research instrument uses Google forms arranged based on Likert scales, first tested for validity and reliability. This data was analyzed using SPSS version 26.00. The survey results show that service quality is included in the fairly good category with the appropriate achievement level of 56.2%, menu variations with the appropriate achievement level of 59.8% are included in the fairly good category, and customer satisfaction. the level of achievement of respondents. 54% were in the appropriate category. The effect of service quality (X1) and menu selection (X2) on customer satisfaction (Y) was 28.2%, while the remaining 71.8% was influenced by other factors.

The main objective of this study is to analyze business innovation implemented by Coffee Shops in Coblong District, Bandung City, considering the increasing number of similar businesses emerging, triggering fierce competition in this industry. In facing these conditions, business actors are required to continue to innovate to be able to survive and excel in the competition. This study uses a descriptive analysis method with an approach to calculating the average value of each variable measured using a Likert scale. The study population consisted of 38 Coffee Shop entrepreneurs who served as research samples. Based on the analysis results, business innovation was measured through four main indicators, namely relative advantage, compatibility, dissemination, and communicability. In general, Coffee Shops in this area have succeeded in innovating well, although there are variations in achievement for each indicator. The indicator with the highest score is communicability, which refers to the ability of staff, especially baristas and cashiers, to interact with customers in a friendly, polite, and effective manner. This is not only limited to greeting but also creating a comfortable atmosphere so that customers feel appreciated, which ultimately increases customer loyalty. Conversely, the indicator with the lowest score is dissemination, which indicates that most customers tend to only order a specific type of coffee without exploring other menu variations. This condition can be seen as an opportunity to strengthen superior products, but also signals that the product diversification strategy is not running optimally. Therefore, it is important for coffee shop businesses in Coblong to develop a menu diversification strategy, both in terms of beverage types and service variations, so that the business remains competitive, relevant to diverse consumer preferences, and able to increase competitiveness amidst the increasingly rapid growth of the coffee shop industry.

The purpose of this service is to find out how and how much influence the use of the management control system (SPM) and marketing strategies implemented at the Campus Coffee Shop has to improve quality so that it can survive in the competition of similar coffee shop businesses. Marketing development strategy for campus coffee shops (KOKAM). Several approaches that can help coffee shops around campus increase their attractiveness and business success include understanding the target market, strong branding, menu variations, special promotions for students, collaboration with student organizations, a comfortable and instagrammable atmosphere, promotions on Social Media. Conclusion Warkop campus coffee (KOKAM) is growing and attracting more customers, prioritizing the quality of the products sold, warkop is a comfortable place with affordable coffee prices with the aroma and taste of coffee being the main attraction, by creating a variety of different coffee flavors, take advantage of social media platforms to introducing warkop.

This study aims to determine the effect of place atmosphere, price perception and menu variations on consumer satisfaction at PT Panca Rasa Nusantara. This type of research uses quantitative research methods with primary and secondary data sources. The number of samples in this study was 100 respondents who were determined using the Wibisono formula and purposive sampling technique, namely the technique of determining the sample based on certain considerations. This study uses SPSS 25.0 as a data processing tool. The results of this study indicate that partially the atmosphere of the place has no significant effect on consumer satisfaction, while price perceptions and menu variations partially have a positive and significant effect on consumer satisfaction. While simultaneously showing that the atmosphere of the place, perception of prices and menu variations together have a positive and significant effect on consumer satisfaction.    

One of the important roles of nutrition services is to improve the nutritional status of patients in hospitals so that it is hoped that this can speed up the healing process and shorten the length of stay. The aim of this research is to determine the food management system in order to fulfill patient nutrition at Malahayati Islamic Hospital. This research uses descriptive qualitative research. Data collection techniques by means of observation, interviews using recording and use of documents. Next, the data collected is analyzed. The informants for this research were 4 informants including the head of the Nutrition Installation, staff/nutrition experts and food processing officers and waiters. The sampling technique was carried out using Purposive Sampling. The research results show that the food procurement system starting from ordering and purchasing, receiving, storing and distributing food ingredients is in accordance with PGRS. And food processing starts from menu variations using a 7-day menu cycle, but food presentation and distribution needs to be monitored and evaluated in the use of PPE for waiters. Food procurement system, food processing, food distribution in accordance with PMK No. 78 concerning PGRS and food delivery system management.

This study aims to analyze the influence of servicescape and menu variations on purchasing decisions at Aroma Resto and Coffee Padang. This type of research is a causal associative survey method with quantitative data. The population of this study was consumers who visited Aroma Resto and Coffee Padang with a sample of 110 people, using techniques purposive sampling. The research instrument used questionnaires (questionnaires) arranged according to Likert scale. The data was analyzed using SPSS version 23.00 and the results of the analysis were presented in tabular form. The result of the study was servicescape (X1) on Aroma Resto and Coffee Padang in a good category with a percentage of 64%. Menu variation (X1) in Aroma Resto and Coffee Padang in good category with a percentage of 57.3%. The purchase decision (Y) on Aroma Resto and Coffee Padang is in a good category with a percentage of 62.7%. Multiple linear regression tests with T tests on servicescape variables and menu variations affect purchasing decision variables at Aroma Resto and Coffee Padang. The F test value of servicescape variables (X1) and menu variations (X2) affect simultaneously purchasing decisions at Aroma Resto and Coffee Padang. The Adj. R square value of 0.512 means that servicescape variables and menu variations have an effect of 51.2% on purchasing decisions at Aroma Resto and Coffee Padang and 48.8% are influenced by other variables.