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Factors that can attract consumer interest in satisfying customers at fast food restaurants in Medan City include providing quality service. In addition to service quality, customer experience is also another factor that can attract consumer interest in buying. One thing that companies can do is to build a brand so that it will create brand equity. Based on the description above, the title of the study is, " The Effect of Service Quality and Customer Experience on Customer Satisfaction at Fast Food Restaurants in Medan City ". The purpose of this study is to determine the effect of service quality and customer experience on customer satisfaction at fast food restaurants in Medan City, both partially and simultaneously, and the formulation of the problem in this study is whether service quality and customer experience affect customer satisfaction at fast food restaurants in Medan City. The results of the study indicate that service quality has a significant effect on customer satisfaction , customer experience has a significant effect on customer satisfaction and simultaneously the variables of service quality and customer experience have a significant effect on customer satisfaction. The company should pay more attention to the quality of service that has been provided to users of delivery services so that the service is not just a slogan but is implemented seriously so that the company's image is maintained in the eyes of service users.

The restaurant business continues to grow, but few business actors understand how to seize business opportunities to increase competitiveness. This study aims to analyze the application of the Canvas Business Model (BMC) in the culinary industry, with a focus on the fast food business in the city of Surakarta. BMC is used to evaluate nine key elements: value proposition, customer segments, distribution channels, customer relationships, key resources, key activities, key partnerships, cost structure, and revenue streams. The method used in this study is a qualitative descriptive approach, with data collection through surveys, interviews, and observations. The results of the study show that the implementation of BMC can increase the effectiveness of business strategies, especially in terms of product innovation, improved customer experience, and optimization of digital marketing and partnership networks. In addition, a SWOT analysis is conducted to identify the strengths, weaknesses, opportunities, and threats of the culinary business, which is then used as a basis in designing a growth strategy. The main findings of this study propose new business models that are more adaptive and sustainable, including product diversification strategies, the use of digital technology, and strengthening partnerships with suppliers and food delivery service platforms. This research is expected to be a reference for culinary entrepreneurs in developing more competitive and sustainable business strategies in the digital era.

This research aims to determine the effect of halal certification and price on customer satisfaction. This research uses a quantitative approach to collect data using primary data and questionnaires. Tungkal Seafood restaurant consumers are the subjects of this research. Purposive sampling technique, which was used to achieve the research objectives, collected 100 respondents. Normality, multicollinearity and heteroscedasticity tests are the multiple linear regression analysis tools used. The F test and T test are used to test the hypothesis. Results obtained from the regression equation: Y = 0.959+ 0.384(X1) + 0.395(X2) + e. The results of data analysis show that the independent variable halal certification (X1) does not partially influence customer satisfaction (Y) (T test), and the price variable (X2) influences customer satisfaction significantly. Simultaneously, the F test shows that the independent variables halal certification (X1) and price (X2) influence purchasing decisions (Y) positively and significantly. The influence of the Coefficient of Determination variable is 48.4%, the influence of Halal Certification and Price on Customer Satisfaction at Tungkal Seafood Resto, while 51.6% is determined by other variables outside the research.

Electricity is a primary human need today. Because nowadays all equipment is electronic-based, it allows the use of large amounts of power every day. It can be seen clearly that every year the use of electricity is increasing. An example that we can see the development of the times at this time, so many restaurants are emerging. Each restaurant requires a large amount of electrical power for their production equipment. With the need for large electrical power, a tool is also needed to be able to monitor the power. One of the advances that can be felt is in the field of control, currently with the network technology, computers can be solved, especially those based on the internet / IOT (Internet Off Things) which have grown rapidly making the problem of distance and time barriers can be solved solution and time. The interface used for operation is App Invetor, which system-wise, App Inventor consists of two components, namely the server and the client. The App Inventor server functions to store all program assets and provide other services related to application (project) file management.

The practice of “All You Can Eat” (AYCE) is a food serving model where customers pay one fixed price to enjoy various types of all-you-can-eat dishes within a certain time limit. This concept has become a global trend and is widely implemented in Indonesia, especially in Japanese and Korean themed restaurants. As a modern form of muamalah, AYCE raises questions in the perspective of Islamic law because it involves aspects of economic transactions that must fulfill the pillars and conditions of buying and selling according to Islam. This study examines the mechanism of AYCE, starting from the payment system, time policy, and additional rules such as fines for uneaten food. In addition, it discusses the application of the pillars and conditions of buying and selling in Islam, which include clarity of goods, valid contracts, and voluntary consent of the parties involved. The main focus is on the potential element of uncertainty (gharar) in AYCE practices, especially regarding the different portions of food consumed by customers, which forms the basis of the Islamic legal analysis of this concept. This research aims to provide a comprehensive view of the relationship between the AYCE concept in the light of Islamic law.

This service program aims to provide training and assistance to Micro, Small and Medium Enterprises (MSMEs) actors at Rudy's Restaurant and Cafe Luku Ndalu, located in Karanglo Village, Argomulyo, Sedayu District, Bantul Regency, Yogyakarta. The main focus of the training was the preparation of digital-based financial reports using the Kledo application. This activity took place on September 2-6, 2024, through three stages: 1) survey, 2) training and mentoring, and 3) evaluation. Evaluation was carried out by comparing the results of the pre-test and post-test of the same 15 questions, as well as post-activity supervision. The results showed an increase in participants' understanding of MSME financial statements, from 25% to 95%. In addition, all participants understood the features of the Kledo application in depth, including how to use it, and successfully applied it in recording their business financial statements.

This study aims to design the VoksEat website as a food delivery service platform targeted at students of the IPB Vocational School. The methodology employed is the prototype method, allowing iterative design based on user needs. The research process began with identifying requirements through interviews and observations, followed by creating an initial prototype using design tools such as Figma and testing the prototype to gather user feedback. Object-oriented modeling with the Unified Modeling Language (UML) approach was utilized to ensure a well-organized system structure, including diagrams such as use case, activity, and class diagrams. The results indicate that the prototype method is effective in producing a functional website design that aligns with user needs. The VoksEat website features ordering guides, restaurant recommendations, and an integrated order form that provides users with easy access. This study contributes to developing a locally-based digital solution to meet student needs and enriches the literature on applying the prototype method in web-based information system development.

This writing aims to find out restaurant tax revenue in increasing Regional Original Revenue at the Cilegon City Regional Financial, Revenue and Asset Management Agency. The rapidly growing number of restaurants in Cilegon City will get optimal results in restaurant tax revenue and become a source of regional income. This writing uses descriptive methods with data collection techniques in the form of interviews, observations, documentation and literature studies. The object of writing is the office of the Cilegon City Regional Financial, Revenue and Asset Management Agency on the staff of the Regional Tax and PAD Control Division. The results of the writing show that the effectiveness of restaurant tax revenue fluctuates every year with realization exceeding the target. Restaurant tax in increasing local revenue is still in the small category. The Cilegon City Regional Finance, Revenue and Asset Management Agency experiences obstacles to restaurant tax revenue, namely the lack of understanding of taxation by the community, but there are several efforts made such as collecting data on potential new taxpayers, having Tapping Boxes and PDT, controlling and checking taxes, reward activities, conducting socialization and education.

In the current era of information technology, easy and efficient transaction management is an important requirement in the business world, both small and large scale. Rumah Makan Mie Happy is a medium-scale culinary business. Happy Noodle Restaurant provides noodle-based preparations. In its daily life, Happy Noodle Restaurant can serve around 100 consumers, so that the service process requires speed to serve consumers. But in fact, Mie Happy Restaurant still uses manual data processing and transaction management, so it often experiences problems such as slow payment processes, frequent loss of receipts or proof of payment, difficulty in recapitulating or reporting transactions both daily and monthly, and frequent errors in the calculation process. From the problems experienced by Mie Happy Restaurant, the author is interested in developing a web-based cashier application that can help in all matters related to transaction management at Mie Happy Restaurant. The research conducted aims to build or develop a cashier application for Happy Noodle Restaurant that can improve the efficiency and effectiveness of transaction management. This cashier application was built or developed using Hypertext Markup Language (HTML) and Hypertext Preprocessor (PHP) with Visual Studio Code editor and MySQL Database Management System (DBMS). The results of testing with black box testing show that the cashier application developed in functionality has run as expected. This web-based cashier application provides convenience for admins and increases the effectiveness and efficiency of operational activities.

This research was conducted to determine the effect of revenues and operational costs on the financial performance of hotel, restaurant and tourism subsector companies listed on the Indonesia Stock Exchange (BEI) in 2019-2023. This research uses 2 independent variables in the form of revenues and operational costs. The dependent variable is financial performance measured using the return on asset ratio. The population in this research is 50 companies in the hotel, restaurant and tourism subsector registered on the IDX in 2019-2023. Sampling used purposive sampling technique. The total research sample was 16 companies with 80 financial report data tested using multiple linear regression analysis. The results of the research that has been carried out show simultaneously revenues and operational costs have an effect on financial performance.

Policy implementation is the process of running, implementing and pursuing policy decisions and their alternatives that have been decided in the hope of obtaining a result that is in accordance with the goals or objectives of a policy. This study aims to find out how the implementation of the online payment and payment system policy for hotel and restaurant taxes in increasing the original income of the North Central Timor Regency. This study uses a descriptive research method with a qualitative approach. The results of this study show that. The communication indicators carried out by the Regional Revenue Agency have been carried out in two stages directly and accepted by restaurant taxpayers while for hotels it has not been implemented, so it can be said that this policy has not been fully implemented. Then the indicators of resources in the Regional Revenue Agency are still very lacking, so it needs to be added again so that in carrying out the policy the tax online system is not gradual and can run optimally to help increase local revenue. The following are the indicators of disposition that exist in the Regional Revenue Agency has a good attitude and responsibility towards the policies they have implemented so far. And the last is the indicator of the bureaucratic structure that exists at the Regional Revenue Agency so far has carried out a good cooperative relationship between employees and related agencies in implementing the tax online system policy.

This study examines pricing mechanisms in the buffet system at Wisma Tamu Al Ishlah Restaurant from the perspective of Islamic economic justice principles. This research is crucial given the limited studies that analyze buffet pricing practices from an Islamic economic perspective, particularly in a pesantren (Islamic boarding school) environment. This research adopts a qualitative approach with field research methods, utilizing interviews, observations, and documentation for data collection. The findings indicate that the pricing mechanism at Al Ishlah Restaurant employs a cost-based method, setting prices based on raw material costs, capital, operational expenses, and production services, adjusted according to the types of food selected by customers. Generally, the pricing practices at Wisma Tamu Al Ishlah Restaurant align with Islamic economic justice principles, ensuring that no party is disadvantaged and upholding honesty in transactions. Prices are established through mutual agreement between the restaurant and the customer, ensuring fairness. However, price transparency presents a challenge that could affect consumer perceptions. This research contributes to the development of Islamic economic theory in the culinary business context and provides recommendations to enhance justice in buffet pricing..

The restaurant business in Indonesia has always been dominated by foreign market share. Without looking far, busy centers such as malls, for example, are currently filled with restaurants from western countries or China. Starting from fast food restaurants to restaurants that provide full course menus. The population continues to increase, meaning the level of human need for food also continues to increase. Especially in the restaurant sector, it is currently showing very good development and is a business prospect that is progressing rapidly and increasing. The aim of this research is to find out whether promotions partially have a significant effect on purchasing decisions at Boss Cafe Bhayangkara, as well as knowing the influence of Customer Experience on purchasing decisions, and knowing simultaneously on Word of Mouth and the existence of Promotions in Customer Experience, Word of Mouth which has an influence on purchasing decisions at Boss Café Bhayangkara. In this research method, it is quantitative. The population in this research is all Boss Café Bhayangkara customers. The sampling technique is based on criteria (considerations). The sample parameters are: All Boss Café Bhayangkara customers, all Boss Café Bhayangkara customers came back using the Zikmund formula to reduce the sample size, so the sample in this study was 96 people and rounded up to 100 people. The results obtained from this research show that: 1) Promotion, 2) Customer Experience, 3) Wort of Mouth, 4) Purchase decisions. Basically, it shows how far the influence of an independent variable individually is in explaining the dependent variable.

Indonesia's significant potential in the fisheries sector, particularly in catfish aquaculture, offers substantial opportunities for economic development and business growth. This study analyzes the catfish supply chain from Easy Farm in Bekasi, West Java, to end consumers through middlemen and restaurants. Two supply streams are examined to evaluate efficiency, identify potential improvements, and provide strategic recommendations for supply chain management. Analytical methods include performance measurement, barrier identification, and evaluation of potential efficiency enhancements. Findings indicate that collaboration with middlemen and restaurants can expand market reach but also pose challenges related to supply quality and sustainability. Recommendations include investment in infrastructure and technology, increased collaboration with supply chain partners, and the development of sustainable marketing strategies.

This research aims to determine the effect of location, price, and word of mouth on purchasing decisions partially and simultaneously. This study uses a type of quantitative research through an associative approach with a Likert scale. The sampling technique used in this study was accidental sampling technique with a sample of 105 respondents from consumers of Mustanir Noodle Restaurant, M. Yamin Branch. Hypothesis testing in this study using statistical software SPSS version 26. The results showed that partially the price and word of mouth variables had a significant effect on purchasing decisions, but the location variable had no significant effect partially on purchasing decisions. Simultaneously, the three variables have a significant effect on purchasing decisions at the Mustanir Noodle Restaurant, M. Yamin Branch.

Kendari Beach is said to be strategic because it is crowded with residents both in the city and outside the city of Kendari to just hang out, go for a walk or enjoy various culinary delights. The Covid-19 pandemic has had an impact on the shop and restaurant business. The purpose of this study was to determine the impact of the Covid-19 pandemic on shop and restaurant businesses in terms of work environment, workforce, procurement of raw materials, number of customers and business turnover and income in the Kendari Beach area, West Kendari District, Kendari City. The determination of the research area was carried out purposively with the consideration that the Kendari Beach area is one of the culinary tourism areas that is quite popular with the community. The number of respondents in this study were 28 shop businesses and 3 restaurant businesses. Data analysis used descriptive analysis through a Likert scale and quantitative analysis through paired t tests. The results of the study show that the Covid-19 pandemic has no impact on employment and raw material procurement. However, the Covid-19 pandemic has had quite an impact on the environment and work operations. Furthermore, the Covid-19 pandemic has greatly impacted the number of customers as well as turnover and income. The strategy adopted by several shop and restaurant businesses in the Kendari Beach area to maintain and develop their business is to open a business earlier than usual and comply with all the requirements in order to receive assistance from the government.

Successful organizations need employees who will go beyond their formal duties and are willing to deliver performance that exceeds expectations. The purpose of this research is to explain the influence of perceived organizational support on organizational citizenship behavior with organizational commitment as a mediating variable in NOOK restaurant Bali employees. The theory used in this research is Social Exchange Theory. The sample in this study amounted to 90 people who were determined using saturated sampling techniques. Data was collected through distributing a Google Form questionnaire using the SMART PLS 3.0 model data analysis technique. The results of this research show that perceived organizational support has a positive and significant effect on organizational citizenship behavior, perceived organizational support has a positive and significant effect on organizational commitment, organizational commitment has a positive and significant effect on organizational citizenship behavior, and organizational commitment is able to mediate the effect of perceived organizational support on organizational citizenship behavior. It is hoped that the results of this research can be used as consideration and input for restaurant management in making policies to improve organizational citizenship behavior.    

Renon Gacoan Noodle Restaurant is a fast food spicy noodle restaurant in Bali. This restaurant, which carries a modern restaurant concept at affordable prices, has made Mie Gacoan Renon popular among various groups. Its strategic location in the city center makes this restaurant busy with visitors, which causes quite dense queues at certain hours. Mie Gacoan Renon uses a Single Channel-Single Phase queuing system to serve visitors. The service also uses a First In First Out (FIFO) model where visitors who arrive first will be served first. The average visitor arrival is 1 person/minute and the average service is 1.6 minutes. With the help of SPSS software In processing the data, it was found that the number of customer arrivals and Mie Gacoan Renon restaurants had a Poisson distribution and the distribution of service times was a Loglogistic distribution.

Students at SMA Negeri 1 Central Bengkulu are still dominated by the manual method, namely taking student absences by recording them on paper which will later be summarized from each student's attendance data. Because the manual recap of student attendance data also affects the information about attendance recaps which is still limited to the school, so parents/guardians cannot monitor student attendance levels. Inconsistency in attendance data can be detrimental to students, there is often a difference between the absences listed in the attendance register book/record into the system, which is one of the factors that makes the original data and data that have been verified into the system different. Utilizing the location of an Android smartphone to become an attendance system, which functions to provide location information based on the user's nearest location, assisting in searching for locations based on 6 existing parameters, namely education (high school/vocational school/university), hospital, hotel, restaurant, tourist attraction , and malls/traditional markets. It is hoped that this application will always be up to date so that this application follows developments in Android-based lecturer/teacher attendance information technology using the Flutter framework.

In the rapid development of the food and beverage industry, overproduction and unsold food have led to a high amount of food waste, making Indonesia one of the largest food waste producers in the world. Data from the Central Bureau of Statistics (BPS) in 2021 shows that Indonesia produces 23-40 million tons of food waste annually, which negatively impacts the environment, natural resources, and the economy. This research aims to create a website that serves as a platform for selling leftover food to reduce food waste issues in Indonesia. The method used in designing this website is the Design Thinking method, which consists of five stages: Empathize, Define, Ideate, Prototype, and Test. Data for this method is collected through surveys and interviews with respondents. By creating this website, it is hoped to connect food business operators, such as restaurants, cafes, and bakeries, with consumers, allowing them to interact and providing an effective solution to reduce food waste in Indonesia. Additionally, it is expected that this website can minimize the waste of still-edible food for everyone. By ordering through this online platform, customers can get food at half the normal price.