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King Royal Hotel Restaurant still applies manual sales transaction recording, causing data management and revenue report preparation to be less than optimal. This study aims to design and implement a Flutter-based sales and revenue reporting application that utilizes local storage as a data storage mechanism on the device. The system development method used is the Waterfall method, which includes the stages of requirements analysis, design, implementation, testing, and maintenance. The application was developed using the Flutter framework with the Dart programming language and utilizes the shared_preferences and hive packages for local data management on the device without requiring an internet connection or external database server. In addition, the application is designed to be easy for restaurant employees to use in recording daily transactions more quickly and accurately. Testing was conducted using the Black Box Testing method, which showed that all application features functioned according to functional requirements. The results of the study indicate that the Flutter-based application with a local storage approach is capable of improving transaction recording efficiency and generating revenue reports automatically at King Royal Hotel Restaurant.

Introduction Shoulder pain is one of the most common complaints of Musculoskeletal Disorders (MSDs) experienced by workers due to non-ergonomic working postures, repetitive movements, and excessive workloads. This condition can reduce productivity and overall quality of life. Objective To increase restaurant workers’ knowledge about shoulder pain prevention through ergonomic education and simple stretching exercises that can be performed independently. Methods A descriptive observational study was conducted involving 20 kitchen workers at Potre Koneng Restaurant. The program consisted of permission procedures, workplace observation, questionnaire distribution, and health education using a leaflet. The educational material included the definition of shoulder pain, signs and symptoms, risk factors, preventive measures, and simple stretching techniques. Results The Form revealed that most workers experienced shoulder pain related to bending postures, lifting loads >5 kg, and limited rest breaks. Following the education session, participants demonstrated improved understanding of proper working posture and the importance of regular stretching, and expressed willingness to practice it during work breaks. Conclusion Ergonomic education and stretching exercises were effective in improving awareness of shoulder pain prevention among informal sector workers. Similar programs are recommended as promotive and preventive measures in high-risk workplaces.

HokBen, previously known as Hoka Hoka Bento, is a fast-food restaurant offering Japanese-style menus and has successfully built a strong brand in Indonesia since 1985. This study aims to analyze and explain the influence of service quality, taste, and price on customer satisfaction at the HokBen Atrium restaurant. This research uses a descriptive quantitative approach with purposive sampling technique, involving 100 respondents who are customers visiting and purchasing products at the HokBen Atrium restaurant. Data were collected using scale range analysis and path analysis, conducted with the help of Microsoft Excel and SPSS version 23. The results of the study indicate that service quality, taste, and price have a significant simultaneous impact on customer satisfaction. The coefficient of determination shows that these three variables account for 78.0% of the influence on customer satisfaction at the HokBen Atrium restaurant. The most dominant factor influencing customer satisfaction is taste, with the highest t-value of 5.279. This suggests that taste is the most important factor affecting customer satisfaction at the HokBen Atrium restaurant. This study provides valuable insights for the management of HokBen to further improve service quality, taste, and price adjustments to maintain and increase customer satisfaction levels.

Customer loyalty plays a crucial role in influencing sales performance and ensuring the sustainability of a fast-food restaurant. Therefore, strategies to foster customer loyalty must be implemented through continuous product innovation and enhanced customer satisfaction. This study aims to analyze the effect of product innovation and customer satisfaction on customer loyalty, with a specific focus on the iced cendol menu at Yoshinoya AEON Jakarta Garden City. The research employed a descriptive quantitative approach with a sample of 100 respondents selected using a specific sampling technique. Data were collected through observation, questionnaires, and documentation, and subsequently analyzed using the t-test for partial testing and the F-test for simultaneous testing. The results of the study indicate that product innovation has a significant partial effect on customer loyalty, as evidenced by a probability value of 0.000 < 0.05 and a t-count value of 5.287, which is greater than the t-table value of 1.98472. Furthermore, customer satisfaction also shows a significant partial effect on customer loyalty, supported by a probability value of 0.000 < 0.05 and a t-count value of 4.213, exceeding the t-table value of 1.98472. Simultaneous testing further reveals that product innovation and customer satisfaction together have a significant influence on customer loyalty, as shown by a probability value of 0.000 < 0.05 and an F-count value of 57.609, which is greater than the F-table value of 3.090. Thus, this research emphasizes that relevant product innovations combined with improved customer satisfaction play a vital role in strengthening customer loyalty, ultimately enhancing the competitiveness of fast-food restaurants amid an increasingly intense culinary industry.

This study aims to analyze the importance of building trust and mutual understanding among organizational members to enhance team performance and work effectiveness at Greet Bear Bowl Restaurant. Trust is developed through open communication, organizational justice, and recognition of individual contributions. Meanwhile, mutual understanding is supported by active participation, aligned goals, and a positive organizational culture. The study adopts a qualitative approach using in-depth interviews with four permanent employees. The results indicate that trust and understanding play a crucial role in strengthening work relationships, improving coordination, and supporting the effective and sustainable achievement of organizational goals.

The purpose of this study is to determine and analyze the influence of store atmosphere, service quality, and product variety on purchasing decisions at Yaw Yaw Restaurant, Surabaya. This study adopted a quantitative method involving 96 respondents, who were consumers of Yaw Yaw Restaurant in Surabaya and its surroundings. Sampling was carried out using a non-probability sampling technique with a convenience sampling method, where the selected respondents had at least made a purchase once. The collected data was then processed using SPSS software version 25. The results of the analysis showed that store atmosphere has a positive influence on consumer purchasing decisions at Yaw Yaw Restaurant, Surabaya. Likewise, service quality and product variety also positively influence consumer purchasing decisions at Yaw Yaw Restaurant, Surabaya. In this study, the most influential variable is service quality, therefore it is necessary to maintain excellent service quality in a restaurant. High-quality service is directly correlated with increased purchasing decisions based on consumer purchasing experiences. In this study, there is also a variable that has the lowest influence, namely the product variety variable. Yaw Yaw Restaurant, Surabaya needs to review its product variety strategy, ensure that the existing variations are truly relevant and provide added value, while still prioritizing improving the atmosphere and service.

One of the key elements in a company is customer service, which must be supported by a conducive environment. A supportive environment can be an added value for the company. Companies that sell products must consider that good service will create a positive image in the eyes of customers, making them feel that their needs are met. This study examines the service model and mechanism at XYZ Restaurant. The purpose of this article is to identify the model and mechanism used in the budgeting process at XYZ Restaurant. The research method employed is library research. The findings indicate that XYZ Restaurant applies both Top-Down and Bottom-Up budgeting approaches and is capable of adopting a combined budgeting approach. The budgeting process at XYZ Restaurant involves setting the company's vision and strategy, budgeting determination, communication and commitment, budget implementation, as well as monitoring and evaluation.

This research aims to analyze the performance management cycle at Seafood Restaurant Teluk Bakau Bay View, Bintan Regency. Using a qualitative research method, data were collected through in-depth interviews and observations. The sample used was purposive sampling with 2 informants, namely the restaurant owner Mr. Gunawan and an employee named Kelvin. The data analysis used is descriptive analysis. The research results show that the management cycle implemented at Seafood Restaurant Teluk Bakau Bay View has been carried out well. This can be seen from the planning that sets goals for the consistency of employee performance. Monitoring is conducted daily in terms of revenue, employee performance, customer feedback, and achievement of sales targets. Employee reviews at Seafood Restaurant Teluk Bakau Bay View are conducted by re-evaluating the results of daily employee performance monitoring, and assessments are made from these monitoring results to determine rewards or sanctions for employees. The awards given to employees are based on the review conducted from the evaluation results, where these awards are in the form of cash bonuses added to the basic salary.

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.

Currently, competition in the world of work is getting tougher and unemployment is increasing. Forcing the government to immediately overcome unemployment by expanding job opportunities is impossible. Unemployment does not only come from people who do not have expertise in certain fields but also from employees who are retired early by companies, both large and small companies. Thus, you can imagine how many Indonesians do not have jobs. In this case there must be awareness from the whole community to play an active role in overcoming unemployment because the government only helps with government programs such as UKM (Small and Medium Enterprises). When running a small and medium business, you need a business analysis so that the business can run well, one of these businesses is a Padang restaurant. The aim of the research is to analyze small and medium Padang restaurant businesses. This research uses qualitative methods and is classified as field research with semi-structured interviews and documentation as data collection techniques. The findings from this research are that there are several things that need to be improved in managing a Padang restaurant business, including: the quality of the food must remain stable, the taste of the employees is friendly, the business premises are clean, prayer places must be provided and so on.

The restaurant industry in Indonesia has experienced significant growth, driving the need for data-driven strategies to remain competitive. This study aims to apply and compare time series methods in forecasting sales at "Nasi Goreng Bacot" restaurant. The methods used are Simple Moving Average (SMA), Weighted Moving Average (WMA), and Single Exponential Smoothing (SES), with a focus on sales data from the year 2023.The research results indicate that SMA provides the most accurate predictions, with a Mean Absolute Error (MAE) value of 296.67, Mean Squared Error (MSE) of 129055.6, and Mean Absolute Percentage Error (MAPE) of 3.02%. WMA and SES, although useful in certain data conditions, show higher error rates in this case. This study confirms the effectiveness of SMA in the context of stable and less fluctuating restaurant sales data. With these results, restaurants can plan their inventory of raw materials and workforce more efficiently, reduce waste, and improve customer satisfaction.      

This research aims to conduct an analysis of consumer satisfaction at Ayam Geprek Sriwedari MSMEs. This research involved 100 respondents who were consumers of the restaurant. This study focuses on five indicators, namely product quality, service quality, emotional aspects, product price and costs. The research results show that overall the five indicators received a good positive response from consumers. These findings indicate that the factors studied have a significant contribution to consumer satisfaction with Ayam Geprek Sriwedari. The implications of this research suggest the need for MSMEs to continue to improve and maintain product quality, service, emotional aspects, product prices, and manage costs well in order to maintain consumer satisfaction and increase business competitiveness. This research provides valuable insight for MSME managers in understanding the factors that are important in creating positive experiences for consumers and strengthening market share.

This research aims to analyze employee performance and service quality at the Tuah Bintan Buffet Restaurant. The research approach used is qualitative with interviews and observation methods as the main data sources. The research results show that optimal employee performance, including clear division of tasks, structured training and regular evaluations, contributes significantly to the quality of services provided. The main challenge faced by this restaurant is maintaining consistent food quality and efficient service times during peak hours. However, innovation and implementation of improvements based on customer feedback have succeeded in increasing customer satisfaction. This research confirms that good employee performance has an important role in creating a positive service experience, as well as providing input for strategies for improving restaurant operations in the future.

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.

This research uses qualitative methodology to analyze brand perception and customer service quality at Kentucky Fried Chicken (KFC) restaurants. A literature review was used to obtain data. The results of this study show that KFC's brand image, particularly with regard to the taste and quality of its products, can influence the way customers perceive the restaurant. Customers also value responsiveness and consistency in service quality to have a positive experience. Without using direct interviews, this research provides in-depth insight into the things that influence customer impressions of service quality conditions at Kentucky Fried Chicken (KFC), knowing the effect of brand perception and service quality and on company sustainability on KFC, and this research can be used for marketing plans for the fast food industry and the growth of new companies. The objectives of this study are: to determine the condition of brand perception at Kentucky Fried Chicken (KFC), knowing Kentucky Fried Chicken (KFC).

Developments in this global era bring many changes that require a company to have human resources that can compete in current developments. This research aims to determine the existing HR development strategy at the Nelongso Bangkalan Fried Chicken restaurant. The method used in this research is qualitative with data collection techniques in the form of observation, interviews and documentation. The sample in this study used purposive sampling technique. Managers and staff employees were the samples (informants) in this research. The technique used to test the validity of the data is using the triangulation technique. The results of this research show that implementing appropriate HR development strategies can increase employee productivity and company competitiveness in facing the global era..  

The aim of writing this article is to discuss the role of colleagues in improving employee performance at the Padepokan Buffet Restaurant. This research uses a qualitative research method approach with primary data collection techniques through interviews and secondary data using literature studies. The analysis technique used in this research is descriptive analysis technique. The results of this study indicate that the role of coworkers has a significant impact on employee performance in restaurants. The effective role of coworkers can influence employee performance through several mechanisms. First, through good teamwork, colleagues can increase employee productivity and work quality. Synergistic teamwork enables the exchange of knowledge and experience that can improve individual skills.

This study aims to analyze the interior design that attracts consumers in the suluh stall restaurant and also to describe the menu that is the best seller in this restaurant. The analysis method used is the descriptive method., by finding enough detailed information in several references. The restaurant itself not only sells the taste of a dish, but restoran also sells a comfortable atmosphere for consumers. Various innovations have sprung up because the culinary business competes to keep up with the development of the world. The café or restaurant that innovates by carrying out the concept of traditional and modern themes. This warung suluh restaurant presents a traditional nuance concept. The theory of this research is Interior design is the process of compiling and creating various interior elements so that they can become a related unit in order to achieve certain goals in the aspects of aesthetics, comfort and safety of the room (THABRONI). The result of this study is to explain the design of the warung suluh restaurant carrying the concept of old Jogja which has a variety of classic interiors.

Supply chain business network that explained as an organization network that involve supplier relationship upstream) and customer downstream). Effectivity of integration on supply will be the key factor for company to reach continuous improvement that make company became competitive.The difference result in applying integration pattern, could be seen at restaurant sector, dept food and beverage (hotel) and fact food restaurant. Theunderlined is that each sector are different in integration factor and the influence to company performance. Based on that problem, the research question is : how the integration pattern characteristic of supply chain and implementation ( direction and level) from each sectors. Sample amount of this research is 31 company that include of 15 restaurant, 10 dept food and beverage hotel and 6 fast food restaurant.Based on the result of regression equation knows that integration pattern supply chain management positively affecting dept food and beverage company performance in Semarang. Variation of variabel company performance that can be explained by variation of integration pattern supply chain management is 69% and the rest 31% affecting by another variable outside variable that used in this research.There is a significance difference between restaurant in Semarang that consist of restaurant, food and beverage division and fastfood restaurant with integration pattern supply chain management and company performance.