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Perspective of Consumer Satisfaction at Ramen and Burger Restaurants in Terms of Product, Price and Location: Comparative Study of Direct Consumers and Consumers Grab Food Atika Aini Nasution; Tri Auri Yanti; M. Asyari Syahab; Rianto Rianto
International Journal of Economics and Management Research Vol. 3 No. 2 (2024): August: International Journal of Economics and Management Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/ijemr.v3i2.226

From the initial research that researchers did, the Ramen and Burger House was a place to eat that sold Japanese specialties and others. This Ramen and Burger House sets prices that are relatively cheap and can be reached by all levels of society. This is a very good strategy to survive in competition with similar companies. Besides setting a relatively cheap price, the Ramen and Burger Houses also always provide a variety of quality products for all consumers. Currently there are more than 77 types of products that are presented with good quality every day. Ramen and Burger houses offer a variety of products for consumers to choose, it will make the Ramen and Burger House more crowded by consumers. The purpose of this study was to determine whether there were differences in the effect of product, price and location on the satisfaction of direct consumers and consumers of Grab Food at Ramen and Burger Houses. The number of samples in this study was 100 people. The analysis technique used is multiple linear regression. The results showed that simultaneously product, price and location variables had a significant effect on consumer satisfaction both directly and through Grab Food at Ramen and Burger Restaurants. Product variables, price variables and location variables contribute to direct consumer satisfaction variables of 28.3% and the remaining 71.7% are determined by other variables outside the contribution of this study. For ordering through Grab Food, the product, price and location variables contribute to the consumer satisfaction variable of 22.6% and the remaining 77.4% is determined by other variables outside the contribution of this research.

Service Quality and Customer Experience on Customer Satisfaction at Fast Food Restaurants in Medan City Atika Aini Nasution; Aan Nurhadi; M. Asyari Syahab
Proceeding of The International Conference on Business and Economics Vol. 2 No. 2 (2024): Proceeding of The International Conference on Business and Economics
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/icbeuntagsmg.v2i2.2465

Factors that can attract consumer interest in satisfying customers at fast food restaurants in Medan City include providing quality service. In addition to service quality, customer experience is also another factor that can attract consumer interest in buying. One thing that companies can do is to build a brand so that it will create brand equity. Based on the description above, the title of the study is, " The Effect of Service Quality and Customer Experience on Customer Satisfaction at Fast Food Restaurants in Medan City ". The purpose of this study is to determine the effect of service quality and customer experience on customer satisfaction at fast food restaurants in Medan City, both partially and simultaneously, and the formulation of the problem in this study is whether service quality and customer experience affect customer satisfaction at fast food restaurants in Medan City. The results of the study indicate that service quality has a significant effect on customer satisfaction , customer experience has a significant effect on customer satisfaction and simultaneously the variables of service quality and customer experience have a significant effect on customer satisfaction. The company should pay more attention to the quality of service that has been provided to users of delivery services so that the service is not just a slogan but is implemented seriously so that the company's image is maintained in the eyes of service users.

Effectiveness Of Technology-Based Business Incubation Programs In Improving Startup Growth Atika Aini Nasution; Aan Nurhadi; M. Asyari Syahab
Management Dynamics: International Journal of Management and Digital Sciences Vol. 2 No. 3 (2025): International Journal of Management and Digital Sciences
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70062/managementdynamics.v2i3.255

A business incubator is a forum or institution that aims to foster, guide, and accelerate the growth of start-up businesses by providing resource support such as training, funding, network access, and operational facilities. This study aims to determine the Effectiveness of Technology-Based Business Incubation Programs in Increasing Startup Growth. The method used in this study is a qualitative descriptive approach with literature studies as the main data collection technique. The results of the study indicate that business incubators play an important role in reducing the failure rate of digital startups, increasing competitiveness, and accelerating the commercialization process of digital products and services. An effective incubator is characterized by the ability to provide relevant mentoring programs, mentoring from industry practitioners, and access to funding sources. The conclusion of this study states that the existence of business incubators significantly supports the growth and sustainability of digital startups, but their success still depends heavily on the quality of incubation services and the internal readiness of startups to receive coaching.

Perspective of Consumer Satisfaction at Ramen and Burger Restaurants in Terms of Product, Price and Location: Comparative Study of Direct Consumers and Consumers Grab Food Atika Aini Nasution; Tri Auri Yanti; M. Asyari Syahab; Rianto Rianto
International Journal of Economics and Management Research Vol. 3 No. 2 (2024): August: International Journal of Economics and Management Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/ijemr.v3i2.226

From the initial research that researchers did, the Ramen and Burger House was a place to eat that sold Japanese specialties and others. This Ramen and Burger House sets prices that are relatively cheap and can be reached by all levels of society. This is a very good strategy to survive in competition with similar companies. Besides setting a relatively cheap price, the Ramen and Burger Houses also always provide a variety of quality products for all consumers. Currently there are more than 77 types of products that are presented with good quality every day. Ramen and Burger houses offer a variety of products for consumers to choose, it will make the Ramen and Burger House more crowded by consumers. The purpose of this study was to determine whether there were differences in the effect of product, price and location on the satisfaction of direct consumers and consumers of Grab Food at Ramen and Burger Houses. The number of samples in this study was 100 people. The analysis technique used is multiple linear regression. The results showed that simultaneously product, price and location variables had a significant effect on consumer satisfaction both directly and through Grab Food at Ramen and Burger Restaurants. Product variables, price variables and location variables contribute to direct consumer satisfaction variables of 28.3% and the remaining 71.7% are determined by other variables outside the contribution of this study. For ordering through Grab Food, the product, price and location variables contribute to the consumer satisfaction variable of 22.6% and the remaining 77.4% is determined by other variables outside the contribution of this research.

Counseling Regarding The Use Of Social Media As An Entrepreneurship Opportunity Among Secondary School Students At MMA UISU Medan Vocational School Atika Aini Nasution; M. Asyari Syahab; Rusli Efendi Damanik; Rianto, Rianto; Baginda Harahap
Abdimas Paspama Vol. 3 No. 01 (2024): Abdimas Paspama, December 2024
Publisher : Abdimas Paspama

Show Abstract | Download Original | Original Source | Check in Google Scholar

Opportunities to run an online business are increasingly opening up, not only for business people, all levels of society can take advantage of this opportunity. Online shopping makes it easier for consumers to shop without spending time and energy. People can take advantage of social media in entrepreneurial activities. Social media has become an interactive marketing tool or tool, a service for building communication with customers and potential customers, as well as a tool for selling and buying products online. Providing exposure regarding counseling on the use of social media as an entrepreneurial opportunity among high school students at SMK MMA UISU Medan .The methods or ways of solving problems used in carrying out this community service are through training/counseling, discussions, and simple application practices regarding social media and entrepreneurship. Before the activity is carried out, the following preparations are made: Carrying out internal activities with the school principal to obtain permission to carry out community service activities. Preparing tools and materials for the presentation of an explanation regarding the use of social media as an entrepreneurial opportunity among high school students at SMK MMA UISU Medan. Determine the place, time and duration of community service activities. The service activities took place on January 11 2022, at SMK MMA UISU Medan. It is hoped that this activity will be useful for students of SMK MMA UISU Medan so that they are able to instill an entrepreneurial spirit and can use social media wisely and be able to take advantage of the opportunities that exist around them, so that it is very helpful in opening up employment opportunities and improving a better standard of living.

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