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This study aims to analyze the influence of job satisfaction on employee performance at Warung Makan Ayam Penyet Pelem Asri, Boyolali. The study used a qualitative method with a case study approach. Data collection was conducted through in-depth interviews with employees and the business owner, direct observation of work activities, and relevant documentation. The results showed that the level of employee job satisfaction is relatively high, formed from a combination of structural, social, physical, and psychological factors. These factors include clear division of tasks, a regular work shift system, harmonious interpersonal relationships between employees, and the availability of adequate work facilities and compensation. High job satisfaction has been shown to encourage intrinsic motivation, discipline, and consistency in carrying out employees' duties. This is reflected in the ability of employees to provide fast, friendly, and consistent service, especially during busy operating hours. The research findings confirm that job satisfaction has a significant influence on employee performance, which in turn impacts customer satisfaction and business sustainability. Therefore, management needs to maintain and improve factors supporting job satisfaction to maintain service quality and business competitiveness.

This study aims to analyze the operational strategies, promotional practices, and implementation of business ethics at the small and medium enterprise (SME) Warung Makan (RM) Bunda in Medan City. The research employs a case study approach with a qualitative-descriptive method. Primary data were collected through semi-structured interviews with the owner, employees, and selected customers using purposive sampling, complemented by participatory observation and document analysis such as sales records, simple financial reports, and promotional materials. Data were analyzed through inductive and deductive coding processes to identify key themes, including understanding of business ethics, implementation of marketing strategies, the impact of these strategies on customer loyalty and brand image, as well as challenges faced in business management. The validity of findings was strengthened through data source triangulation and member checks with key informants. The results indicate that the marketing and promotional strategies implemented have positively influenced the improvement of the business image and customer loyalty, although the SME still faces limitations in resources and market competition challenges. These findings provide important implications for the development of sustainable business strategies for SMEs in the culinary sector.

This study aims to analyze how Pancasila values are applied in MSME business practices and their impact on customer preferences with a case study of Rumah Makan Ibu Via in Sindangsari, Serang Regency. The approach used is descriptive qualitative through interviews, observation, and distribution of questionnaires to customers. The results show that the business owner consistently applies the principles of Pancasila, including honesty (first principle), respect for customers (second principle), cooperation with nearby merchants (third principle), openness to customer feedback (fourth principle), and fair and affordable pricing (fifth principl). The application of these values has a positive impact on customer satisfaction and loyalty, as seen in key preference factors such as affordable prices, a diverse menu, friendly service, and a comfortable location. Thus, the application of Pancasila values in MSME business practices not only serves as a moral and social guideline, but also contributes significantly to increasing customer loyalty and preference. The results of this study are expected to serve as an example of the application of national values in business practices for other SMEs in Indonesia.

This study examines the impact of location, product quality, and price perception on decisions to buy at Warung Makan Gado-Gado Bu Jum in Malangsari. Determining the degree to which location, product quality, and price perception influence decisions to buy at Warung Makan Gado-Gado Bu Jum in Malangsari is the aim of this study. This study's data was gathered via a questionnaire that employed a Likert scale for measuring. Purposive sampling was used to choose 96 respondents who had made purchases from Warung Makan Gado-Gado Bu Jum in Malangsari while taking specific factors into account. Using SPSS version 25, the data analysis method employs multiple linear regression analysis, validity testing, trustworthiness testing, and traditional hypothesis testing. Price perception (X1), product quality (X2), and location (X3) all have a positive and significant impact on purchase decisions (Y), according to the research findings. This suggests that both price perception and location may improve the choices made when making purchases at Bu Jum's Gado-Gado restaurant in Malangsari. As indicated by the coefficient of determination (R2) of 0.736, location, product quality, and price perception account for 73.6% of the purchase decision variable, with other factors influencing the remaining 26.4%.

The knowledge and attitudes of food handlers are pivotal in fostering proper hygiene practices; however, not all individuals grasp and implement the requisite standards. The aim of this study is to examine the correlation between knowledge and attitudes regarding the behavior of food handlers in the context of hygiene and sanitation practices at Muhadi Setiabudi University. The study uses an observational methods. The research design used was cross-sectional in nature. A total of 59 food handlers were selected for the study, all of whom fulfilled the established criteria. The sampling method employed was purposive sampling. The findings indicate that 26 individuals, representing 44.1%, demonstrated a commendable level of knowledge, while 33 individuals, or 55.9%, exhibited a lack of knowledge. Furthermore, 54 individuals, accounting for 91.5%, displayed a positive attitude, in contrast to 5 individuals, or 8.5%, who showed a negative attitude. Additionally, 26 individuals, corresponding to 44.1%, engaged in commendable behavior, whereas 33 individuals, or 55.9%, were characterized by poor behavior. The Chi-square test revealed a relationship between knowledge and behavior, indicated by p > 0.05 (p = 0.809), and between attitude and behavior, evidenced by p < 0.05 (p = 0.848). No correlation exists between knowledge and attitudes regarding food handler behavior.

Restoran atau warung makan merupakan salah satu usaha yang banyak terdapat diperkotaan dan perdesaan, dengan asumsi para pengusaha warung makan bahwa tiap hari manusia akan membutuhkan makanan. Digunakannya berbasis website dan android sebagai sistem operasi yang digunakan ialah dikarenakan nantinya aplikasi akan digunakan oleh konsumen yang ingin memesan makanan melalui perangkat smartphone. Sistem website dan Android ini lebih praktis, yang mana sistem ini dapat diakses dimana saja dan oleh siapa saja. Juga sistem website dan android ini dinilai lebih murah dan mudah dalam pengembangannya. Penggunaan metode prototype dikarenakan metode prototype ini dinilai mampu dalam mengakomodasi software atau perangkat lunak yang memiliki spesifikasi yang tidak terlalu terperinci. Metode prototype ini dapat digunakan pada setiap model sistem aplikasi, yang mana lebih hemat waktu, dan keterlibatan user dalam pembangunan sistem

Warung Awi is a micro, small, and medium enterprise (MSME) that has been operating since 2009 and has become one of the leading culinary destinations in Batam City. However, the business has encountered various challenges, particularly in managing raw material inventory. Therefore, it is crucial for Warung Awi to adopt a more effective and efficient inventory management system. One approach to address this issue is by implementing the Economic Order Quantity (EOQ) and Reorder Point (ROP) methods. Data collection was conducted using both primary and secondary methods, including transaction records and interviews with the business owner. The results of this study produced a web-based system that assists the owner in managing inventory. The implementation of this system received positive feedback from the owner, as it significantly improved efficiency in inventory recording and management.

Warung Awi is a micro, small, and medium enterprise (MSME) that has been operating since 2009 and has become one of the leading culinary destinations in Batam City. However, the business has encountered various challenges, particularly in managing raw material inventory. Therefore, it is crucial for Warung Awi to adopt a more effective and efficient inventory management system. One approach to address this issue is by implementing the Economic Order Quantity (EOQ) and Reorder Point (ROP) methods. Data collection was conducted using both primary and secondary methods, including transaction records and interviews with the business owner. The results of this study produced a web-based system that assists the owner in managing inventory. The implementation of this system received positive feedback from the owner, as it significantly improved efficiency in inventory recording and management.

This service aims to provide education and understanding of simple bookkeeping in business financial management. This service was carried out at MSMEs Warung Makan Mbak Tari located in Argomulyo Village, Sedayu District, Bantul Regency, Yogyakarta and Warung Soto Seger Bu Tini located in Sumbersari Village, Moyudan District, Sleman Regency, Yogyakarta. The methods used in this service are 1) Observation 2) Training, 3) Evaluation. The results of this service show that MSME actors understand simple bookkeeping so that they can manage their finances properly

Orang suku laut merupakan komunitas adat terpencil yang hidupnya berpindah-pindah satu pulau kepulau lainnya. Orang suku laut Kampung Panglong di Desa Berakit telah beralih tempat tinggal ke daratan. Dalam memenuhi kebutuhan hidupnya selain menjadi nelayan mereka juga mempunyai usaha untuk menambah ekonomi yaitu membuka Home Industry dengan mengolah hasil tangkapan lautnya menjadi makanan seperti kerupuk ikan, ikan asin dan isi kerang yang mempunyai nilai jual yang tinggi ke masyarakat umum, selanjutnya mereka menitipkan hasil olahan produknya ke warung masyarakat Desa Berakit bertujuan untuk memperluas serta memperkuat akses pasar dalam mengembangkan potensi pendapatan yang lebih besar. Ketika menitipkan hasil olahan produknya, mereka sendiri tidak mudah mendapatkan kepercayaan dari beberapa masyarakat Berakit yang memiliki warung untuk menitipkan hasil olahan produknya, dikarenakan faktor lingkungan yang kurang bersih. Adapun tujuan penelitian ini untuk mendeskripsikan modal sosial para pelaku home industry orang suku laut Kampung Panglong Desa Berakit. Metode penelitian yang digunakan dalam penelitian ini adalah metode kualitatif, dengan narasumber informan sebanyak 5 orang. Penelitian ini menggunakan teknik dan pengumpulan data dengan cara wawancara. Penelitian ini menggunakan teori modal sosial oleh Robert David Putnam. Hasil dari penelitian ini menunjukkan bahwa modal sosial berperan penting dalam kesuksesan pelaku home industry orang suku laut Kampung Panglong yang bekerjasama dengan masyarakat Berakit yang memiliki warung. Dimana ada faktor yang membuat modal sosial ini berhasil dalam sebuah kerjasama, yaitu faktornya berbentuk jaringan sosial, kepercayaan dan juga nilai norma, hal ini la yang membuat kerjasama pelaku home industry orang suku laut Kampung Panglong dengan masyarakat Berakit yang memiliki warung semakin berjalan lancar dan berdampak dengan ekonomi orang suku laut Kampung Panglong.

In this modern era, it is demanding that business actors continue to increase innovation. With the main focus of rebranding on MSME businesses as a means of increasing brand awareness. This journal aims to determine and analyze the Rebranding Strategy for Product Packaging Labels for Peyek Bu Sunarsih Micro, Small and Medium Enterprises (MSMEs) in Jatirejo Village. Data collection techniques were carried out through direct observation and interviews with product business owners from the Micro, Small and Medium Enterprises (MSMEs) Warung Makan Mbok Sih owned by Mrs. Sunarsih in Jatirejo Village, Nganjuk. The results of the research show that MSME Peyek Bu Sunarsih implemented a packaging label rebranding strategy using stickers, banners and logos. This product rebranding activity is expected to increase sustainable brand awareness that is easily recognized and sticks in the minds of consumers so that it can influence purchasing decisions. The main obstacles faced by MSME players are limited management/business management and fear of taking risks. The results of this journal will later be useful as a reference for Micro, Small and Medium Enterprises (MSMEs) actors who have the same problems.

SWOT (Strengths, Weaknesses, Opportunities and Threats) analysis has become a common strategy in business development, especially in the culinary industry. Warung Makan Fun Balunijuk Village is one of the businesses in the culinary sector that uses SWOT analysis to develop its business strategy. As part of this research, a SWOT analysis was carried out to determine the position of Warung Makan Fun Balunijuk Village in the culinary industry and identify strengths, weaknesses, opportunities and threats related to its business. Based on the results of the SWOT analysis, Warung Makan Fun can continue to develop, but it requires a combination of SWOT analysis, such as implementing SO strategies, one example of which is holding local events by utilizing lots of seating; WO strategy, one example of which is improving financial management by using local events as a promotional tool; ST's strategy, one of which is maintaining affordable prices and fresh ingredients to face competition; and WT strategies, such as increasing menu innovation to remain competitive amidst competition, and so on.

This research aims to analyze the influence of brand image and outlet location on consumer buying interest at Warung Makan Ayam Geprek Preksu, Warungboto Branch, Yogyakarta. Brand image is an important factor that can influence consumer perceptions of the quality of the products and services offered, while outlet location plays a significant role in determining accessibility and convenience for consumers. The research method used was a survey with a questionnaire distributed to 150 respondents who were customers of the Ayam Geprek Preksu Food Stall. Data analysis was carried out using multiple linear regression to determine the relationship and influence between the variables studied. The research results show that brand image and outlet location significantly influence consumer buying interest, with brand image having a more dominant influence. These findings provide practical implications for the management of Warung Makan Ayam Geprek Preksu to continue to improve its brand image through effective marketing strategies and considering location factors in future business expansion.

In the current era of technological development, many people are already using technology in their daily activities. Various sectors have also utilized technology to help their activities. Sate Tancap is a business in the Food and Beverage sector which is quite popular in the Tangerang area and has quite a lot of visitors and buyers every day. The stock or inventory recording system at Sate Tancap is experiencing difficulties and still uses records that are not yet computerized. This research aims to provide an application for admins and cashiers that can be used regarding the lack of a system for managing menus and inventory at the Sate Tancap food stall. This research uses the prototyping method, in this method the researcher analyzes stakeholder needs, then creates an initial system design, then this prototype is approved by stakeholders. So, researchers will carry out the next stage, namely creating a Sate Tancap application website. After that, it is implemented to users and related parties. The existence of a sales and inventory recording system application is useful for satay food stalls, especially for owners and cashiers so that sales activities are more effective and efficient.

This research was motivated by several problems, the fluctuating number of visits to the 360 ​​food stalls, the many consumer complaints about the restaurant but it was still crowded with visitors, inadequate lighting inside the restaurant, and inadequate parking. The research purpose is to examine how restaurant ambiance and price perceptions affect consumer choices. This study used a descriptive research design utilizing quantitative data. This study employed both primary and secondary data sources. The participants in this study are guests of the 360 Warung Makan Restaurant. 110 customers made up the research sample, which was selected using a non-probability sampling technique. A Likert scale questionnaire that had undergone validity and reliability testing was used as the data-gathering tool. SPSS 25.00 was used to process the research's data. The research results show that price perception is in the sufficient category, namely 3.07%, then restaurant atmosphere is in the 3.02% category and purchasing decisions are in the 3.06% category. The price perception value (X1) has a Beta or Standardized Coefficient of 0.501 with T count (6.468) with a significance of 0.000 <0.05, thus the restaurant atmosphere variable (X1) has a positive and significant effect on purchasing decisions (Y), hence the hypothesis in restaurant atmosphere research (X2) has a Beta or Standardized Coefficient of 0.352 with T count (4.542) with a significance of 0.000 <0.05, thus the restaurant atmosphere variable (X2) has a positive and significant effect on purchasing decisions (Y).  

Micro, Small, and Medium Enterprises (MSMEs) play an important role in a country's economic growth. However, some MSMEs still face obstacles in adopting digital marketing strategies and social media. This research focuses on Indah Rasa MSME and uses interview, observation, and documentation methods to collect data. The results of interviews with MSME owners identified problems and promotional strategies implemented. Observation techniques were used to understand field conditions, while documentation recorded historical data and MSME activities. The adoption of digital marketing strategies by MSMEs is important to improve competitiveness, but challenges related to knowledge, concerns over data security, and limited access to resources still need to be addressed. This research provides an in-depth insight into the data collection efforts and techniques used to understand the challenges and opportunities for MSMEs in implementing digital marketing

Warung Makan Mbah Sum is a business operating in the culinary sector which was founded in 1990 and produces food and drinks. The aim of this research is to find out and analyze the business development strategy carried out by Warung Makan Mbah Sum to increase its income. Warung Makan Mbah Sum is located on Jl Husnitamrin RT 08/RW 04, Saditan Brebes. This research aims to analyze and implement the marketing mix at Warung Makan Mbah Sum. Marketing mix variables consist of product, price, promotion and distribution. The method used is a qualitative descriptive analysis approach. Data sources were obtained from observation, interviews and documentation. The object in preparing this research is business development strategies to increase income at the Mbah Sum Saditan Brebes Food Stall. The results of research in the field state that the business development strategy carried out by Warung Makan Mbah Sum is increasing product variants, maintaining low prices, improving service quality, and using new sales concepts. The obstacles faced by Warung Makan Mbah Sum in developing its business are lack of operational management, lack of facilities for eating on site, and pressure from outside (competitors). If seen from a strategy perspective, Warung Makan Mbah Sum has been able to develop its business to increase income.    

 Gastritis is an acute and chronic inflammation of the gastric mucosa. Gastritis recurs with symptoms such as heartburn, nausea and vomiting. Gastritis occurs in people who have an irregular diet and eat foods that stimulate the production of stomach acid. In addition, gastritis can also occur due to lack of knowledge that alters to prevent the occurrence of gastritis. The purpose of this study was to determine the relationship between diet and level of knowledge with the incidence of gastritis in early adulthood in the Warungkondang Cianjur Health Center area.  The type of research is quantitative with correlation research and using a cross sectional design, a sample of 76 respondents. The sampling technique is purposive sampling. It was found that the results of the analysis of the relationship between diet and the incidence of gastritis were as many as 48 (63.2%) respondents with poor diet with the incidence of gastritis who had gastritis. And for the level of knowledge with the incidence of gastritis there were as many as 40 (52.6%) respondents with a poor level of knowledge with the incidence of gastritis who had gastritis. The results of statistical tests of diet and level of knowledge obtained a value of pvalue = 0.000 smaller than 0.05. There is a relationship between diet and level of knowledge with the incidence of gastritis in early adulthood.

Rengginang adalah salah satu makanan yang terbuat dari bahan tradisional indonesia yaitu singkong atau sering kita kenal dengan ubi kayu, yang umumnya rengginang ini berbentuk lingkaran dengan ukuran tertentu, terasa gurih, dan memiliki tekstur yang renyah. Metode penelitian yang digunakan dalam jurnal ini adalah metode kualitatif, jenis penelitian kualitatif ini menggunakan data yang dikumpulkan berupa gambaran-gambaran umum strategi pemasaran dan proses pembuatan rengginang di Desa Bukit Mas Kecamatan Stabat Kabupaten Langkat, Sumatera Utara. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana strategi pemasaran dan proses pembuatan rengginang di Desa Bukit Mas. Untuk itu perlu dilakukan kajian, penelitian, dan wawancara dengan rumusan masalah 1) Bagaimana strategi pemasaran rengginang yang dilakukan oleh pemilik pabrik, 2) Bagaiman cara pembuatan rengginang yang sesuai dengan proses yang ditekuni sejak lama oleh pemilik pabrik. Adapun hasil dari penelitian ini adalah Pemasaran Renggiang yang telah diterapkan oleh Bapak Warman dengan menawarkan produk rengginang ke warung-warung, mini market dan juga target besar beliau dalam pemasaran yaitu mengirimkan atau menjual hasil produksi rengginang ini ke luar provinsi seperti ke Provinsi Aceh, sehingga bisnis ini bisa terjalankan dengan baik.

Ice cubes are a food product that is often consumed by the community. Ice cubes are usually mixed in drinks to add freshness. Ice cubes are made from drinking water frozen at 0°C, although low temperatures can inhibit the growth of microorganism cells, ice cubes still have the possibility of containing contaminant microorganisms. Ice cubes that can cause diarrhea are ice cubes that contain pathogenic bacteria, one of which is Escherichia coli. Therefore it is necessary to check the quality of ice cubes microbiologically. This study aims to detect the presence of Escherichia coli in ice cubes sold by food stalls in the Liliba Village, Kupang. This type of research uses a descriptive method, where the population in this study is ice cubes which are sold in 10 different stalls in Liliba Kupang Village. The method used is Most Probable Number (MPN) with a variance of 5-1-1 followed by Gram staining and IMVIC test. From the results of the study, it can be found that ice cubes are sold in food stalls in Liliba Kupang Village, from 10 samples of ice cubes there is 1 sample that contains 10% Escherichia coli bacteria.