N. T. Putri, Muhammad Akbar Sahala Lubis, Ikhwan Arief
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As a business that is engaged in the traditional culinary sector, it has opportunities of an increasing market spectrum due to an increase in population and tourism programs launched by the government. Hence, this research was conducted to develop a new business model for Insan Sukses by using the Business Model Canvas (BMC). The research method used is the qualitative descriptive analysis which is carried out in three stages. The first stage is to describe the current Insan Sukses business model by using BMC. The second stage is to evaluate the current business model by conducting an environmental analysis through a SWOT questionnaire and designing an appropriate business development strategy. The strategy design consists of the input stage (IFE matrix and EFE matrix), the matching stage (SWOT matrix and IE matrix), and the decision stage (QSPM). The IE matrix results show the position of Insan Sukses in cell II which is growth and build. The alternative strategies obtained are based on the results of the IE matrix and the SWOT matrix which is the intensive strategy, integration, and diversification. Based on the QSPM results, an intensive strategy was added to the new Insan Sukses business model with the highest total attractiveness score of 7.08. The final stage of this research is the depiction of a new business model into the proposed Business Model Canvas by adding several aspects to the elements of value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, and cost structures.","PeriodicalId":129225,"journal":{"name":"Proceedings of the 4th Asia Pacific Conference on Research in Industrial and Systems Engineering","volume":"13 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Developing Business Model for Food-Small Medium Enterprise Using Business Model Canvas (Case Study: Bolu Kemojo Insan Sukses)\",\"authors\":\"N. T. 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As a business that is engaged in the traditional culinary sector, it has opportunities of an increasing market spectrum due to an increase in population and tourism programs launched by the government. Hence, this research was conducted to develop a new business model for Insan Sukses by using the Business Model Canvas (BMC). The research method used is the qualitative descriptive analysis which is carried out in three stages. The first stage is to describe the current Insan Sukses business model by using BMC. The second stage is to evaluate the current business model by conducting an environmental analysis through a SWOT questionnaire and designing an appropriate business development strategy. The strategy design consists of the input stage (IFE matrix and EFE matrix), the matching stage (SWOT matrix and IE matrix), and the decision stage (QSPM). The IE matrix results show the position of Insan Sukses in cell II which is growth and build. 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引用次数: 0
摘要
食品和饮料行业是正在经历增长的加工业部门之一,为廖内省2019年的区域国内生产总值(GDP)贡献了5.49%。由此可见,食品和饮料行业的发展相当迅速,商机相当可观。餐饮行业的巨大潜力导致了激烈的商业竞争。因此,每一个食品和饮料行业都需要转变其商业模式,通过开发各种竞争优势战略创新来赢得市场和适应环境的发展。Insan Sukses是生产和销售香饼的企业之一。作为一家从事传统烹饪领域的企业,由于人口的增加和政府推出的旅游计划,它有机会扩大市场范围。因此,本研究旨在利用商业模式画布(business model Canvas, BMC)为Insan Sukses开发一种新的商业模式。本研究采用定性描述性分析方法,分三个阶段进行。第一个阶段是用BMC来描述当前的Insan Sukses的商业模式。第二阶段是评估当前的商业模式,通过SWOT问卷进行环境分析,并设计适当的业务发展战略。策略设计包括输入阶段(IFE矩阵和EFE矩阵)、匹配阶段(SWOT矩阵和IE矩阵)和决策阶段(QSPM)。IE矩阵结果显示Insan Sukses在生长和构建的II细胞中的位置。得到的备选战略是基于IE矩阵和SWOT矩阵的结果,即集约化战略、一体化战略和多元化战略。在QSPM结果的基础上,在新的Insan Sukses商业模式中增加了一个集约战略,其总吸引力得分最高,为7.08。本研究的最后阶段是通过向价值主张、渠道、客户关系、收入流、关键资源、关键活动、关键合作伙伴关系和成本结构等要素添加几个方面,将一个新的商业模式描绘到拟议的商业模式画布中。
Developing Business Model for Food-Small Medium Enterprise Using Business Model Canvas (Case Study: Bolu Kemojo Insan Sukses)
The food and beverage industry is one of the processing industry sectors that is experiencing growth by contributing 5.49% to Riau's 2019 Regional Gross Domestic Product (GDP). This shows that the food and beverage industry has developed quite rapidly due to the quite promising business opportunities. The high potential in the food and beverage industry results in fierce business competition. Therefore, every food and beverage industry needs to transform its business model by developing various competitive advantage strategy innovations to win the market and adapt to environmental developments. Insan Sukses is one of the businesses that produces and sells kemojo cake. As a business that is engaged in the traditional culinary sector, it has opportunities of an increasing market spectrum due to an increase in population and tourism programs launched by the government. Hence, this research was conducted to develop a new business model for Insan Sukses by using the Business Model Canvas (BMC). The research method used is the qualitative descriptive analysis which is carried out in three stages. The first stage is to describe the current Insan Sukses business model by using BMC. The second stage is to evaluate the current business model by conducting an environmental analysis through a SWOT questionnaire and designing an appropriate business development strategy. The strategy design consists of the input stage (IFE matrix and EFE matrix), the matching stage (SWOT matrix and IE matrix), and the decision stage (QSPM). The IE matrix results show the position of Insan Sukses in cell II which is growth and build. The alternative strategies obtained are based on the results of the IE matrix and the SWOT matrix which is the intensive strategy, integration, and diversification. Based on the QSPM results, an intensive strategy was added to the new Insan Sukses business model with the highest total attractiveness score of 7.08. The final stage of this research is the depiction of a new business model into the proposed Business Model Canvas by adding several aspects to the elements of value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, and cost structures.