<![CDATA[The development of culinary businesses increases competition, making production process management crucial for maintaining product quality. This study aims to determine the strategies and constraints of production process management in improving product quality at Warung Makan Buk Nur in West Surabaya. The study employed a descriptive qualitative method. Subjects were determined through purposive sampling, including the owner, production staff, and consumers. The researcher served as the primary instrument, collecting data through observation, in-depth interviews, and documentation. Data were analyzed through data reduction, data presentation, and conclusion drawing, and tested through triangulation. The results showed that the production strategy included selecting quality raw materials, structured processing, hygiene and quality control, and evaluation based on consumer feedback. In conclusion, this strategy helped maintain product quality, despite challenges such as price and availability of raw materials, consistent quality during peak hours, and speed of service.]]>
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