<![CDATA[This study aims to describe the implementation of innovation strategy, quality maintenance, and cost reduction at Brezza Coffee Lebak Bulus, and how the three aspects are related. A descriptive qualitative approach was used. Data were collected through interviews with three informants involved in the cafe's operations and analyzed through data condensation, data display, and conclusion drawing, with source triangulation. The results show that innovation is carried out through menu development that follows trends and through workflow improvements that speed up service. Quality is maintained through adherence to standard operating procedures (SOP), routine equipment cleaning, friendly service, and complaint handling. Cost control focuses on daily raw material checks and lean operating practices without formal written regulations, and savings are not achieved by reducing portions or substituting ingredients. SOP acts as the link among the three aspects. Limited seating capacity, dependence on visitor traffic from Gokart Avenue, and limited pedestrian access and signage are the main external constraints. The findings rely on staff-level interviews and need further support from observation and cost data]]>
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