Merancang Business Model Canvas (BMC) untuk Meningkatkan Daya Saing Usaha pada Pabrik Roti Pak Budi Deli Tua

Abstract

This study aims to map the current condition of the Business Model Canvas (BMC) of Pak Budi's Bakery and to formulate an appropriate BMC to strengthen the business's competitiveness. The method used is descriptive with a qualitative approach. Data were collected through interviews, observation, and documentation involving fifteen informants selected purposively. The informants consisted of the business owner, employees, existing customers, potential customers, and owners of similar businesses as a comparison. Data were analyzed using the Miles and Huberman model with source triangulation, then mapped into the nine elements of the BMC. The mapping results were examined using the theory of competitive advantage, the Customer Development Model, and the Value Proposition Canvas. The results show that the key partners, revenue streams, and cost structure elements are relatively stable. Conversely, the customer segments, value propositions, channels, customer relationships, key resources, and key activities elements are still relatively weak. The main weaknesses are the inconsistency of product taste, size, and filling, low awareness among potential customers, unfair service standards, and the absence of branding. The proposed BMC retains the partner-network business model and price advantage, then refines it through three targets: strengthening quality consistency, increasing market awareness, and improving service quality to partners, without competing with partners. Improving the competitiveness of Pak Budi's Bakery does not require a total change to the business model, but rather targeted strengthening of the weak elements.