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All Journal International Journal of Social Science and Business EQIEN - JURNAL EKONOMI DAN BISNIS YUME : Journal of Management Economic Education and Entrepreneurship Journal Jurnal Ilmiah Edunomika (JIE) Jurnal Riset Entrepreneurship RESLAJ: RELIGION EDUCATION SOCIAL LAA ROIBA JOURNAL Community Empowerment Jurnal Ekonomi Bisnis, Manajemen dan Akuntansi (JEBMA) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Jurnal Aplikasi Manajemen & Kewirausahaan MASSARO VISA: Journal of Vision and Ideas
Rahmi, Vembri Aulia
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Optimalisasi Peningkatan Kinerja Usaha “CV. Bolu Ketan Mendut” Terhadap Daya Saing Bisnis Rahmawati, Risma; Rahmi, Vembri Aulia; Ismanto, Hadi
Jurnal Ekonomi Bisnis, Manajemen dan Akuntansi (Jebma) Vol. 3 No. 3 (2023): Artikel Riset Volume 3 Issue 3, November 2023
Publisher : Yayasan Cita Cendikiawan Al Kharizmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/jebma.v3i3.3103

Abstract

Penelitian ini bertujuan untuk mengetahui strategi optimalisasi kinerja bisnis dan strategi apa saja yang digunakan untuk meningkatkan kinerja oleh CV. Bolu Ketan Mendut dengan nama brand “IT’S ME TIME SNACK” untuk dapat bersaing dan bertahan dalam meningkat daya saing. Metode penelitian ini menggunakan pendekatan kualitatif deskriptif, pengumpulan data melalui observasi, wawancara dan dokumentasi. Hasil penelitian ini menunjukan bahwa Manajemen kinerja CV. Bolu Ketan Mendut telah dioptimalkan. Salah satu bentuk pengoptimalan perusahaan, yaitu melalui perbaikan struktur organisasi. Ketidakefektifan dan tidak efisiensinya struktur organisasi yang didukung oleh kurangnya persediaan bahan baku. Perusahaan melakukan evaluasi dengan mengoptimalkan kinerja bisnis berupa penyusunan struktruk organisasi baru serta penetapan jadwal pembelian bahan baku yang sistematis serta menggunakan analisis SWOT berbasis BSC (Balance Scorecard) sebagai analisa strategi peningkatan kinerja perusahaan guna meningkatkan dan menguatkan daya saing perusahaan.
INOVASI BISNIS WARUNG RAJAA BASSOO DENGAN MENGGUNAKAN METODE TEN TYPES OF INNOVATION Ramadhan, Ahmad Ferdiansyah; Rahmi, Vembri Aulia
JURNAL ILMIAH EDUNOMIKA Vol. 8 No. 1 (2024): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v8i1.11502

Abstract

The culinary business is a large market with a large population. Rajaa Bassoo has proven capable of being competitive and innovative in developing its business. This research aims to determine the innovations and tactics that have been implemented by Rajaa Bassoo and its competitors. Providing recommendations for Rajaa Bassoo's innovations and new tactics so that the business can be sustainable. This research used descriptive qualitative methods at Rajaa Bassoo on Jl Dr Wahyudin Sudiro Husodo Gang Raya 24 No 15, Randuagung Village, Kebomas District, Gresik Regency. Data was taken from one business owner, one supplier and three competitors, namely Bakso Ikip and Bakso Giman from the city of Gresik. The research results show that the business innovations that have been used by Rajaa Bassoo and its competitors, namely Bakso Giman competitors, use Premium tactics, Engaging Functionality, Complements, Process Standardization, Loyalty Programs. For Bakso Ikip competitors Disagreegate, Alliances, Process Standardization, Complements, Try Before You Buy. In new innovations that are appropriate for Rajaa Bassoo, they use Premium, Superior Product, Styling, Organizational Design, Experience Center, Values Alignment, Certification, Community And Belonging tactics. The results of other research also found a new canvas model business that was suitable for Rajaa Bassoo to run.
BUSINESS MODEL FOR SPECIAL TRADITIONAL DRINKS OF GRESIK’S IN CURCUMA AND GINGER POTION “ESON” Rahmi, Vembri Aulia; Ismanto, Hadi; Aslamiyah, Suaibatul; Rosyihuddin, Muhammad
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v6i2.4694

Abstract

The culinary business in Gresik Regency requires attention from at least local stakeholders, not only because of the high consumer interest in its culinary specialties but also because the market for these products is also becoming crowded and saturated. Meanwhile, the potential of this business is actually still vast, supported by the spirit of preserving local wisdom. Another problem that also arises is the level of business competition is also quite high. This study aims to determine how the BMC concept for MSEs practices in Gresik Regency. The focus of this study is to conduct observations on businesses in the culinary sector, specifically traditional beverages, such as sinom and temulawak "Eson". The results of this study revealed that the business model in this business is feasible with several recommendations regarding business management and networking, which require adaptation and alignment with current business developments. The empathy map as a business model tool shows a positive image of consumers or those who are satisfied with the product. However, in an effort to increase sales levels, marketing improvements are needed as a key to business success. Product quality is known to be good, but innovation in new flavors is possible, such as: adding different, contemporary ingredients, so that it can be an alternative to expand the market for traditional beverage products typical of Gresik Regency.
Co-Authors Agung Santoso, Agung Aries Kurniawan Ery Tri Djatmika RWW Hadi Ismanto Hidhayah, Anysha Nur Ifahda Pratama Hapsari Ismanto, Hadi Ismanto Maknunah, Nur Saidatul Nawang Sari, Yuni Nurjanah, Yuanita Puji Handayati Ramadhan, Ahmad Ferdiansyah Respati, Putra Panji Risma Rahmawati Rosyihuddin, Muhammad Sholihah, Vina Mar'atus Suaibatul Aslamiyah