Strategi Peningkatan Daya Saing UMKM Kuliner dan Dampaknya terhadap Pendapatan Usaha
DOI:
https://doi.org/10.51747/ecobuss.v14i1.2377Keywords:
Culinary MSMEs, Competitiveness, Business Strategy, Business Income, Oepoi Culinary TourismAbstract
Competition among culinary businesses in Oepoi Culinary Tourism, Kupang City, has become increasingly intense, requiring MSME actors to strengthen their competitiveness in order to survive and improve business income. This study aims to analyze the factors influencing the competitiveness of culinary MSMEs, the strategies used to strengthen it, and its implications for business income. This research employed a qualitative approach with a case study design. The population consisted of culinary MSME actors actively operating in the Oepoi Culinary Tourism area, with 16 informants selected purposively. The data were obtained from primary and secondary sources. Primary data were collected through observation, semi-structured interviews, and documentation, while secondary data were obtained from relevant documents and literature. Data were analyzed using the interactive model of Miles, Huberman, and Saldaña through data collection, data reduction, data display, and conclusion drawing and verification. The results show that the competitiveness of culinary MSMEs is influenced by product quality, price, service, promotion, as well as business location and facilities. The strategies implemented by business actors include maintaining the quality of raw materials and taste standards, offering affordable packages, improving service quality, utilizing digital and non-digital promotion, and organizing a cleaner and more comfortable business environment. This study concludes that improved competitiveness has positive implications for business income, as reflected in the increase in customer numbers, purchase frequency, turnover, and income stability
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