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All Journal Indonesian Journal of Business and Entrepreneurship (IJBE) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Darma Agung BERNAS: Jurnal Pengabdian Kepada Masyarakat GOVERNANCE: Jurnal Ilmiah Kajian Politik Lokal dan Pembangunan Mejuajua Industrial Research Workshop and National Seminar Medani : Jurnal Pengabdian Masyarakat Jurnal Manajemen Ekonomi dan Bisnis Asian Journal of Management, Entrepreneurship and Social Science Welfare: Jurnal Pengabdian Masyarakat
Dian Inda Sari
Department Of Management, Sekolah Tinggi Ilmu Ekonomi Graha Kirana, Indonesia
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Supply Chain Management Resilience: How It Works To The Sustainability of Culinary SMEs Through Decade Dian Inda Sari; Rizky Saputra; Dewa Handinata
Indonesian Journal of Business and Entrepreneurship Vol. 10 No. 2 (2024): IJBE, Vol. 10 No. 2, May 2024
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.10.2.367

Abstract

Background: The culinary industry has become a favored choice for startup entrepreneurs, primarily due to its accessibility and the potential for immediate financial returns. However, it's essential to recognize that success in this domain hinges on proactive and well-considered strategies and actions. Entrepreneurs must employ these strategies, including effective Supply Chain Management (SCM), to ensure customer satisfaction. Purpose: The objective is to investigate the relationship between these four factors and the performance dimensions of culinary SMEs that manage to sustain their operations for at least a decade. Design/methodology/approach: This study adopts a quantitative research approach to assess the resilience of Culinary SMEs SCM, with a focus on the variables of agility, robustness, flexibility, and service quality. Structural Equation Modeling (SEM) with Smart PLS is used to examine the research hypothesis model.Findings/Result: The findings from data analysis reveal that these four variables have a positive impact on the performance of culinary SMEs that have successfully operated throughout the decade. Conclusion: SCM resilience plays a pivotal role in helping Culinary SMEs navigate the prevailing uncertain business landscape while maintaining their competitive edge. It has been revealed that SCM resilience has a constructive impact on the long-term performance of Culinary SMEs, a resilience that can withstand the test of time. Originality/value (State of the art): The state-of-the-art research is to develop an SCM framework starting from the primary inquiry: how can Culinary SMEs segment materials to facilitate smoother supply processes? The research also explores how such segmentation can enhance Culinary SMEs' resilience and logistics strategies. This necessitates establishing priorities to ensure service quality, ultimately leading to the identification of key SMEs Culinary SCM resilience performance by using four variables measures. Keywords: culinary smes scm, scm resilience, scm agility, scm flexibility, service quality
BRAND COMPETITIVENESS WARALABA FRIED CHICKEN TERNAMA DI INDONESIA: STUDI KASUS KFC, A&W, CFC, MCD DAN RICHEESE FACTORY Sari, Dian Inda; Laowo, Ameri Andaria; Falisha, Ayla Putri; Koestiawan, Eka Audiva; Fadly, Muhammad Rizky; Gramba, Visensia Ane; Wulan Darianti, Wulan
Jurnal Manajemen Ekonomi dan Bisnis Vol 5, No 1 (2026)
Publisher : Sekolah Tinggi Ilmu Ekonomi Graha Kirana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61715/jmeb.v5i1.128

Abstract

Identitas visual merek merupakan asset strategis yang berperan penting dalam membangun keunggulan kompetitif, terutama melalui logo sebagai repsentasi utama citra dan makna merek. Logo tidak hanya berfungsi sebagai alat identifikasi dan diferensiasi, tetapi juga membentuk persepsi konsumen, mempengaruhi sikap, niat pembelian dan loyalitas merek. Penelitian ini bertujuan menganalisis lima logo merek waralaba fried chicken di Indonesia serta peran logo bisa berdampak bagi keunggulan waralaba. Penelitian ini mengunakan pendekan kualitatif dengan menggunakan metode komparatif dengan melibatkan 51 mahasiswa ekonomi di Kota Medan. Hasil penelitian menunjukan karakteristik merek: kualitas produk, brand equity, efektivitas kampaye pemasaran dan harga muncul sebagai dimensi yang membentuk daya saing merek dan sensitivitas konsumen, sehinga KFC bisa menjadi yang terbesar di Indonesia.
Co-Authors Abu Salim Agusty Ningrum, Dhea Dewa Handinata Dina Maizana Fadly, Muhammad Rizky Falisha, Ayla Putri Gramba, Visensia Ane Habib Satria Hariani, Riri Rezeki Hermansyah Hermansyah Indri Dayana Koestiawan, Eka Audiva Laowo, Ameri Andaria Maya Puspita Ningrum Mhd. Andi Rasyid Moranain Mungkin Muhammad Fadlan Siregar nur subiantoro Puspita Sari, Mega Rasyid, Mhd Andi Rasyid, MHD. Andi Rizky Saputra Siagian, Tomy Sun Sriyanto, Darmawan Subambang Harsono Sulaeman Rahman Nidar Teja Rinanda Winda Sari, Vina Wulan Darianti, Wulan Zahratu Diniyah