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Hakim, Ahmad Firman
Fakultas Ilmu Administrasi Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Nursing Social Sciences Other

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Journal : Journal of Business Transformation and Strategy

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Business Model Transformation in the Creative Economy Era: A Study on Local Culinary Business (Amuntai City, HSU Regency) Haris Fadillah; Ahmad Firman Hakim
Journal of Business Transformation and Strategy Vol. 2 No. 1 (2025): Journal of Business Transformation and Strategy
Publisher : Magister Administrasi Bisnis ULM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jbts.22i2.59

Abstract

Abstract: This study aims to explore the business model transformation strategies of local culinary entrepreneurs in the creative economy era. Employing a qualitative approach with a case study design, primary data were collected through in-depth interviews and field observations, while secondary data were obtained from relevant documents and reports. Thematic analysis was used to identify patterns and themes from the collected data. The findings reveal that the implementation of digital technologies, innovation based on local culture, and strengthening collaborative networks are key strategies for enhancing competitiveness. Entrepreneurs leverage digital platforms, such as social media and food delivery applications, to expand market reach and improve operational efficiency. Cultural-based innovation, including traditional elements in product offerings, adds significant value and reinforces brand identity. However, challenges such as limited digital literacy, financial constraints, and resistance to change hinder the transformation process. This study concludes that successful business model transformation in the culinary industry requires a balance between technological adoption and cultural preservation. The findings provide theoretical and practical insights, offering a guide for stakeholders in developing sustainable business models in the creative economy sector
Co-Authors Febriani, Hera Hakim, Rahman Usnul Haris Fadillah Hijrah,  Lailatul Hikmah, Mukhibatul Muhammad Rafli Aprilianur Nadroh, Ummi Poppy Alvianolita Sanistasya Rahmawati, Dea Rosyid Nurrohman Taharuddin Taharuddin Taharuddin Taharuddin Wimboadi, Rachmad Dessardi Wira bharata