Analisis SWOT Abud’s Kebab dalam meningkatkan daya saing

Putra, Ramdani Bayu and Syarah, Annisa and Cintia, Fitri and Februslita, Inka and Nifrianti, Rosi (2023) Analisis SWOT Abud’s Kebab dalam meningkatkan daya saing. JPMIS: Jurnal Pengabdian Masyarakat Indonesia Sejahtera, 2 (3). pp. 95-101. ISSN 2963-0929

Text D9. Analisis Swot abud's kebab dalam meningkatkan daya saing, TA.pdf Download (637kB)

Abstract

Business development for the food in/dustry is very rapid. This is marked by the mushrooming of various kinds of fast food manufacturers in Indonesia. The producers seem to want to compete to present superior products that can fulfill the desires of consumers. Various product development patterns have been carried out, but these efforts are felt to be not very in line with the company's expectations because they are unable to increase sales turnover. This is suspected because the development pattern that has been carried out is not in accordance with consumer preferences so that it is unable to fulfill consumer desires.The conclusion of this business article shows that in order to have a good and competitive kebab, it must have special characteristics so that consumers are interested in the products we sell. Kebab must be of good quality so that consumers are also interested in tasting these 3 kebabs. Where the ideal product in accordance with consumer preferences for the development of Abud's kebabs is a kebab filled with meat and using mayonnaise which is processed by the producer himself, with a kebab size of 20 cm and a selling price of IDR 12,000 to IDR 15,000.

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