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All Journal MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah
Ayu, Esti Rahmani
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Industrial & Manufacturing Engineering

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Analisis Strategi Untuk Meningkatkan Daya Saing Program Warung BAZNAS Kabupaten Sukabumi Ayu, Esti Rahmani; Findi, Muhammad; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 19 No. 2 (2024): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.19.2.120-126

Abstract

Micro businesses in absorbing labor are a business sector that has succeeded in reducing the number of unemployed. Warung BAZNAS was formed in 2019 as a basic food business with 50 stalls. The objectives of this research are: 1. Identify the number of BAZNAS stalls that are still operating and those that are not operating (closed). 2. Identify what percentage of Warung BAZNAS are munfiq. 3. Analyze the strengths, weaknesses, opportunities and threats of Warung BAZNAS. 4. Develop a Warung BAZNAS strategy. Data obtained using the Strengths-Weaknesses-Opportunities-Threats (SWOT) Matrix and Porter's Five Forces. The research results show that: 1. BAZNAS stalls, which originally numbered 50, now only 33 are still operating. 2. The number of BAZNAS stalls that become munfiq in 2021-2023 is 32 stalls or 64%. 3. Warung BAZNAS is in quadrant V, including companies that are resistant and maintain. The focus of this organization is breakthroughs in markets and product development (David et al 2011). 4. The SWOT analysis strategy is simple sales recording, excellent service, discounts or discounts, payment systems to distributors, strategic location selection, returning goods to distributors, goods delivery systems from distributors, procurement of merchandise from distributors, competitive selling prices. Meanwhile, the Five Forces strategy includes competition in the industry, namely food stalls, the potential for the entry of new competitors, namely new stalls, the potential for developing substitute products, namely the diversity of basic food products, the bargaining power of suppliers, namely distributors, and the bargaining power of consumers, namely price perception
Co-Authors Alexandi, Muhammad Findi Tjahja Muhandri