International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064


Downloads: 133

Research Paper | Business Management | Indonesia | Volume 6 Issue 9, September 2017


Business Strategy Development: Analysis of Culinary Business (CV Adistia Makmur Sentosa)

Harpa Ranusono, Aida Vitalaya, Kirbrandoko


Abstract: Modernization process led to a change of lifestyle in the community with the shift in consumption patterns and increase activities outside home. These conditions create a demand for processed food and make competition in this business increased. CV Adistia Makmur Sentosa requires a business model that can develop strategy in managing operational processes and company management in order to compete with other foods culinary business. This study aims to determine the improvement of business development at CV Adistia Makmur Sentosa. The method used are descriptive analysis, business model canvas (BMC) and SWOT analysis. At no additional customer segment because it covers the whole of society, but need enhanctment of appropriate adjustments to the segmentation of each. Value proposition No additional product innovations and other types of products. On the channels element, there is a direct channel box and suggestions as well as optimize all existing channels. Customer relationship in addition to the promo brochure and program outlets Jande's Card. On the revenue streams element CV Adistia Makmur Sentosa can increase its revenues by opening new stores, catering to the buffet system for formal occasions, and create a frozen food. There is also the addition of the key, such as typesetting asset resources, improving the quality of human resources, and improvement of the system of employee contracts. On the key elements in the form of survey activities there are additional strategic locations for outlets with different concepts and deepening of business science. Key partnership no addition in the form of raw material suppliers that have services between and collaborating with educational institutions or offices around the booth. At the cost structure elements there are additional costs for human resources training and participation in entrepreneurship development program.


Keywords: culinary development, business canvas model, SWOT analysis


Edition: Volume 6 Issue 9, September 2017,


Pages: 1392 - 1396


How to Cite this Article?

Harpa Ranusono, Aida Vitalaya, Kirbrandoko, "Business Strategy Development: Analysis of Culinary Business (CV Adistia Makmur Sentosa)", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART20176856, Volume 6 Issue 9, September 2017, 1392 - 1396

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