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All Journal PIMS: Paser Institute Journal of Management and Business
Jumriah Basri
Prodi Manajemen Universitas Ichsan Sidenreng Rappang

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STRATEGI PEMASARAN DALAM MENINGKATKAN DAYA SAING USAHA GROSIR BERAS TOKO BERAS HIDAYAT Tia Nanda Sari; Jumriah Basri
Paser Institute Management and Busines Vol 3 No 2 (2025): Hal
Publisher : PIRSAP (Paser Institute for Scientific Research and Publications)

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This study aims to determine the marketing strategies implemented by Toko Beras Hidayat in enhancing the competitiveness of its rice wholesale business. The research also seeks to analyze the influence of marketing strategies on competitiveness, identify the constraining factors encountered, and examine the efforts and solutions undertaken to overcome these challenges.The research method used is descriptive qualitative, with data collected through observation, interviews, and documentation. The data obtained were analyzed qualitatively to describe the actual conditions in the field.The results of the study indicate that Toko Beras Hidayat applies a marketing strategy based on the marketing mix, which includes product, price, place, and promotion. This strategy has proven effective in enhancing business competitiveness through increased sales, customer loyalty, and a positive business image. However, several challenges remain in its implementation, such as rice price fluctuations, limited capital, intense competition among wholesalers, and insufficient digital promotion.To address these challenges, Toko Beras Hidayat has undertaken various efforts, including establishing direct cooperation with rice mills, expanding promotions through social media, maintaining product quality, and diversifying its business. With adaptive and innovative strategies, Toko Beras Hidayat has been able to maintain its existence and enhance its competitiveness in the rice wholesale market.
FAKTOR-FAKTOR KUALITAS PRODUK TERHADAP KEPUASAN PELANGGAN RESTORAN YEOJAFOOD DI KARANGANYAR Novi Anarima Wahyuning Hapsari; Jumriah Basri
Paser Institute Management and Busines Vol 3 No 2 (2025): Hal
Publisher : PIRSAP (Paser Institute for Scientific Research and Publications)

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Abstract

Basically, in the culinary industry, food products are a key factor that plays a major role in the success of a business. Therefore, every restaurant needs to prioritize the quality of its products so that consumers feel satisfied and the business can excel in the midst of market competition. The purpose of this study is to identify the factors of food product quality at Yeojafood Restaurant and their impact on customer satisfaction. The method used in this research is a case study with a qualitative approach. Data collection in the study was counducted through direct observation of actual conditions, as well as in-depth interviews with the owner and customers of Yeojafood Restaurant. The result showed that product quality plays a significant role maximizing customer satisfaction. Factors such as taste, number of servings, presentation appearance, and menu diversity also contribute significantly to increasing customer satisfaction. Form this study, it can be concluded that customer satisfaction is formed when perceptions of these product quality factor exceed their expectations. Optimal product quality not only creates momentary satisfaction but also encourages loyalty from customers.
Co-Authors Novi Anarima Wahyuning Hapsari Tia Nanda Sari