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Prioritizing the Development of Indonesian Culinary Businesses Over the Legal Transition of International Food Businesses in Relation to Traditional Nusantara Cuisine Kusnedi, Rahmat; Arafah, Willy; Ingkadijaya, Rahmat; Oktadiana, Hera
Jurnal Ilmiah Manajemen Kesatuan Vol. 12 No. 4 (2024): JIMKES Edisi Juli 2024
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v12i4.2682

Traditional food from different parts of Indonesia is very diverse. However, the growth of Nusantara’s culinary business often faces problems, both in terms of legislation and competition with the growing foreign food business. Compared to food business laws in other countries that are more organized and supportive, Indonesian laws that regulate the protection and promotion of traditional foods are often uncompetitive. National food business law resistance to traditional Nusantara food is one of the obstacles to the growth of Nusantara's culinary business. More expert strategies are needed to improve the competitiveness of traditional food products as Indonesian traditional food trends continue to shift due to imported food. Behavioral theories that focus on perception, subjective norms, and behavioral control are used in this study to measure how millennials use Indonesian food. The results show that consumers have a good perception of local food. However, the lowest average value of all variables suggests that the perceptions of important people do not influence them dominantly in consuming local foods. Therefore, there is a need for efforts to raise public awareness and concern for traditional Nusantara food as well as to increase professionalism in the development of the Nusantara culinary business. Keywords: Nusantara's culinary business, food business law, traditional food, regulation, protection of intellectual property rights

Gen Z Perceptions And Expectations Of Culinary Quality And Service Transformation Nurhasanah, Aan; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Choesrani, Dikki Z.
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3082

Gen Z's perceptions and expectations regarding the transformation of culinary quality and service are influenced by significant changes in food preferences influenced by social, cultural, and technological factors. Generation Z—born between 1997 and 2012—tends to try various types of food from different cultures and is very interested in innovation and sustainability in food. Generation Z prefers to try new foods and create unique flavor combinations. More than 70% of them admit to often trying foods they have never tried before, reflecting a desire to experience various flavors. Additionally, they are more likely to choose foods that align with personal values such as sustainability and health. Social media plays a significant role in shaping Generation Z's culinary preferences. They actively share their culinary experiences and often seek inspiration from food influencers on platforms like Instagram and TikTok. This shows that understanding food is very important in attracting the attention of this generation. The culinary industry faces the challenge of meeting the increasingly diverse demands of Generation Z. Companies must innovate in their products and services to attract the interest of Generation Z, including providing healthy and environmentally friendly food. Research results show that the main factor influencing consumer decisions to purchase products and services is their quality. About 60% of Gen Z customers feel dissatisfied with certain products and services. Generation Z hopes the culinary industry can respond to their demands, especially for new products and better services. Overall, Generation Z's perceptions and expectations regarding the transformation of culinary quality and service indicate that they are seeking satisfying dining experiences. They also want to contribute to the sustainability and ethics of the food industry, in line with the growing awareness of social and environmental issues. Keywords: Gen Z, Perception, Hope, Culinary Transformation, Food Quality, Service, Technology, Sustainability

The Role Of Technology In Simplifying Operations To Strengthen Customer Relationships In The Culinary Industry Hariyanto, Lilik; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Choesrani, Dikki Z.; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3083

With the advancement of technology, the culinary industry continues to evolve. Technology not only makes businesses easier to run, but it can also strategically help enhance customer engagement. The purpose of this research is to determine the role of technology in streamlining operations and strengthening customer relationships in the culinary industry. Business operators can optimize efficiency, reduce costs, and enhance customer experience by using online ordering applications, digital inventory management systems, and social media platforms. This study also discusses the implementation of digital payment systems and the use of data analytics to understand customer preferences. The research results show that the effective use of technology can increase customer satisfaction by up to 25% and operational efficiency by up to 30%. Thus, technology is not just a helpful tool, but also a catalyst for building a competitive culinary business. Technology offers many opportunities to make culinary businesses easier and enhance customer engagement. Research results show that the adoption of the right technology can provide significant efficiency in business operations, such as cost reduction, improved service speed, and better data management. In addition, technology also plays a crucial role in enhancing customer experience through personalization, ease of access to information, and more interactive interactions. Thus, the strategic use of technology can be the key to the success of culinary businesses in the digital era, creating more efficient operations and more engaged customers. Keywords: Technology, Customer Engagement, Culinary Industry, Digital Transformation, Business Efficiency.

Culinary Fusion In Transforming Traditional Recipes For Modern Tastes Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Choesrani, Dikki Z.; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3084

In the culinary world, fusion cuisine is becoming increasingly popular, especially in terms of transforming traditional recipes to suit modern tastes. This concept includes the creation of innovative and appealing dishes by combining elements from various culinary traditions, both local and international. In the context of Indonesia, fusion food not only offers a variety of flavors but also introduces more appealing presentation styles that align with the preferences of the younger generation. Modification of traditional recipes such as soto, satay, and fried rice is a real example of culinary fusion. For example, Lamongan Soto, which is usually simple, can be transformed by adding seafood and salted eggs, giving it a richer flavor and a more luxurious appearance. Like fried rice, molecular gastronomy techniques can be used to create sambal in the form of pearl-like beads that are more visually appealing and flavorful. Fusion cuisine also attracts tourists. Chefs can expand the culinary market by adapting traditional Indonesian dishes into forms that are more palatable to international tastes, such as rendang burgers or sushi burgers. This increases interest in local cuisine and allows chefs to innovate and build a reputation worldwide. Although it offers many opportunities, implementing fusion cuisine has several challenges. When making modifications, maintaining the authenticity and identity of traditional food is a major challenge. Overall, culinary fusion provides a platform for innovation in the culinary world by combining tradition and modernity. This not only enriches the culinary experience but also allows chefs to conduct in-depth research on the characteristics of ingredients and cooking techniques from various cultures to ensure that the final result remains harmonious and delicious. This process involves repeated experimentation to achieve the ideal flavor combination without losing the essence of the original cuisine. Keywords: Culinary Fusion, Traditional Recipes, Food Innovation, Modern Taste, Gastronomy, Culinary Modification, Culinary Culture

Strategy For Improving Customer Satisfaction Towards Service Quality Perception And Brand Image In The Culinary Industry Choesrani, Dikki Z.; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.2757

The results of the analysis show that the perception of service quality has a positive and significant impact on customer satisfaction. If the quality of service is improved, then customer satisfaction will also increase. Service quality is measured through various dimensions such as reliability, responsiveness, and empathy, all of which contribute to the overall evaluation of the customer experience. The brand image also plays an important role in shaping customer satisfaction. Research found that brand image has a positive influence on customer satisfaction, although its impact is smaller compared to service quality. A positive brand image can enhance customers' perception of the quality of service provided. Research shows that the total impact of service quality on customer satisfaction is around 42.78%, while brand image contributes approximately 15.13%. In other words, service quality has a greater impact compared to the brand image in enhancing customer satisfaction. From this analysis, it can be concluded that to improve customer satisfaction in culinary industrys, it is important to focus on enhancing service quality. This includes improvements in service responsiveness and reliability, as well as building a positive brand image. This, culinary industry can be more effective in meeting student expectations and increasing their satisfaction levels. Keywords: Service Quality, Brand Image, Customer Satisfaction, Customer Loyalty

Strategi Centra Tour Dalam Mempertahankan Eksistensi di Era Endemik Pinontoan, Nexen Alexandre; Kusnedi, Rahmat; Djati, Sundring Pantja; Rahmanita, Myrza
Innovative: Journal Of Social Science Research Vol. 4 No. 1 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i1.8333

Komunikasi Pemasaran Pariwisata merupakan sebuah aktivitas komunikasi dimana sebuah organisasi atau perusahaan yang ada di industri pariwisata menawarkan atau menjelaskan kepada pelanggan mereka produk-produk pariwisata. Travel Agent merupakan salah satu bagian dari industri pariwisata yang secara aktif menawarkan berbagai produk pariwisata. Travel Agent atau agen perjalanan adalah pelayanan publik yang membantu menyediakan keperluan perjalanan seperti pembelian tiket pesawat, tiket kereta, penyewaan kendaraan, pengurusan dokumen perjalanan, penawaran paket wisata. Dalam proses menawarkan pelayanan yang disediakan oleh travel agent, dibutuhkan komunikasi pemasaran pariwisata, dengan tujuan mendapatkan keuntungan dan juga menyampaikan nilai dari layanan-layanan yang disediakan. Namun, pada tahun 2019 akhir sampai dengan 2022 awal, dunia pariwisata Indonesia bahkan dunia mengalami mati suri, dimana pandemi Covid menyerang berbagai individu di seluruh dunia yang menyebabkan seluruh individu menjaga jarak antara satu dengan yang lainnya dan tidak memungkinkan bagi seseorang untuk melakukan perjalanan baik perjalanan wisata maupun bisnis. Penelitian ini bertujuan untuk mengetahui bagaimana penerapan Komunikasi Pemasaran Pariwisata Travel Agent Centra Tour Pasca Covid 19 dengan menggunakan teori marketing mix 7P (Product, Price, Place, Promotion, People, Process & Physical Evidence) serta penggunaan word of mouth marketing dalam mempromosikan layanan-layanan yang disediakan oleh Centra Tour kepada klien mereka. Paradigma penelitian ini adalah Konstruktivisme. Penelitian ini menggunakan pendekatan kualitatif dengan metode deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa komunikasi pemasaran travel agent Centra Tour pasca covid 19 sudah cukup baik dikarenakan adanya dukungan dari existing client yang berperan penting dalam word of mouth marketing yang juga bagian dari marketing mix 7P yaitu unsur promosi serta unsur marketing mix 7P yang lain juga sudah diterapkan dengan baik, sehingga membawa dampak yang baik serta keuntungan sendiri dari Centra Tour dan berpotensi untuk mendapat klien-klien baru.

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