Strategi Kewirausahaan dan Tantangan Pengelolaan Usaha Kuliner Kawasan Pesisir Pada Café Berkah Fitria Raffa di Kelurahan Talise
DOI:
https://doi.org/10.61722/japm.v4i1.7448Keywords:
Business Strategy; Culinary Business; Entrepreneurship.Abstract
Cafe Berkah Fitria Raffa in Talise Village is a culinary business that continues to grow by implementing various entrepreneurial strategies. Located on the beach, with a cool and comfortable atmosphere, making it a favorite place for visitors while enjoying the sea view. This study aims to analyze the entrepreneurial strategies implemented and the obstacles experienced by Cafe Berkah Fitria Raffa in Talise Village in running its business. The method used is a case study with a Qualitative approach with data collection through interviews, observations, and documentation. Research findings show that the success of the Cafe is supported by several strategies including maintaining the cleanliness of the place, providing friendly service, decorating the place, and providing a variety of menus including heavy meals, snacks, and drinks at affordable prices so that Cafe Berkah Fitria Raffa is always busy compared to other cafes around it. based on the results of the study, this business experiences several main obstacles, namely if there is rain and strong winds which cause the Cafe to be empty of visitors.
References
Febrianti, W., Waryono, A., & Ferdian, R. (2021). Strategi pengembangan rumah makan di kawasan objek wisata pantai Gandoriah Pariaman: Pendekatan kualitatif. Jurnal Pariwisata dan Ekonomi Kreatif, 4(2), 123-138.
Catalina, M. (2025). Orientasi kewirausahaan dan keunggulan bersaing dalam usaha kuliner di perkotaan. Jurnal Manajemen Bisnis, 10(1), 45-57.
Fajri, D. (2024). Strategi kewirausahaan dalam bisnis kuliner: Menjaga mutu pelayanan dan variasi produk. Jurnal Ilmiah Bisnis dan Manajemen, 9(2), 98-110.
Littunen, H. (2010). Entrepreneurial skills as a process of learning. Journal of Small Business Management, 48(2), 267-283.
Favari, S. (2020). Strategic management for sustainable competitive advantage. Journal of Business Strategy, 41(3), 12-21.
Drucker, P. F. (2018). Innovation and entrepreneurship: Practice and principles. HarperBusiness.
Sari, A. P. (2023). Strategi pemasaran digital pada bisnis kuliner. Dalam R. H. Susanto (Ed.), Prosiding Seminar Nasional Manajemen (hlm. 45-54). Jakarta: Universitas Indonesia Press.
Hartono, B. (2024). Model pengembangan kewirausahaan di pedesaan (Working Paper No. 15). Lembaga Penelitian Ekonomi dan Sosial.
Mustika, R. (2022). Strategi adaptasi bisnis kuliner terhadap perubahan iklim (Disertasi, Universitas Gadjah Mada).
Drucker, P. F. (2018). Innovation and entrepreneurship: Practice and principles. New York: HarperBusiness.
Kementerian Pariwisata RI. (2023). Laporan perkembangan sektor kuliner nasional. Jakarta: Kementerian Pariwisata RI.
Wahyuni, S. (2024, 15 Mei). Tren bisnis kuliner di era digital. Kompas, hlm. 8.
Prasetyo, D. (2025). Strategi pemasaran digital untuk UMKM. Digital Marketing Indonesia. https://digitalmarketing.id/strategi-umkm
Kementerian Kesehatan RI. (2024). Panduan keamanan pangan di restoran. https://kemkes.go.id/panduan-keamanan-pangan
Downloads
Published
Issue
Section
License
Copyright (c) 2025 JURNAL AKADEMIK PENGABDIAN MASYARAKAT
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
