Meningkatkan Daya Saing Melalui Pemasaran Online Bagi Usaha Makanan Rajanya Jajanan Koenyaheun Bandung
DOI:
https://doi.org/10.56910/wrd.v5i3.662Keywords:
Bandung, Competitiveness, Meals, Online MarketingAbstract
Koenyaheun is a small business in Bandung that sells food that has been established since 2010. Initial observation results indicate a need for online marketing assistance for this business. During the community service activities, several things were found including more online customers than customers who ordered directly from this business, word of mouth marketing and also the use of social media. Observations and interviews with business owners and employees were conducted to obtain information in this community service activity. Several problems were also found such as logos, product photos, packaging, marketing. Solutions to the problems have been conveyed to the business owner so that it is hoped that this business will gain greater profits and better future prospects. It is recommended to market products on various social media platforms such as Tokopedia, TikTok, Instagram, Facebook, YouTube, Twitter, WhatsApp or cooperation with food delivery service applications such as GrabFood, GoFood, ShopeeFood, so that they can reach a wider range of consumers.
References
Agustini, F., Amanah, D., & Harahap, D. A. (2022). Pembinaan usaha Rujak Ulek Umi Dewi di Simpang Jodoh, Kabupaten Deli Serdang. Abdimas Galuh, 4(1), 355–362. https://doi.org/10.25157/ag.v4i1.7145
Amanah, D., Ramadhanti, N. N., & Harahap, D. A. (2023). Pendampingan usaha minuman “Es Campur dan Sop Buah Bhayangkara” Sukabumi dalam pemasaran online. Jurnal BUDIMAS, 5(2), 1–7.
Asnudin, A. (2010). Pendekatan partisipatif dalam pembangunan proyek infrastruktur perdesaan di Indonesia. Jurnal SMARTek, 8(3), 182–190.
Ayudya Wardani, K., & Nurfaizah, I. (2022). Tren makanan sebagai dampak globalisasi terhadap pertukaran budaya. Prosiding Konferensi Ilmiah Pendidikan, 3, 2963–3222. https://www.google.com/amp/s/docplayer.info/amp/72666219-Kualitatif-bogdan-dan-taylor-
Ermawati, E. (2019). Pendampingan peranan dan fungsi kemasan produk dalam dunia pemasaran Desa Yosowilangun Lor. Empowerment Society, 2(2), 15–22. https://doi.org/10.30741/eps.v2i2.459
Firliana, R., Ristyawan, A., Andriyanto, T., Daniati, E., & Wahyu Nugroho, R. (2022). Fotografi produk katering Kasmilah Go-Digital Marketing. Kontribusi: Jurnal Penelitian dan Pengabdian kepada Masyarakat, 2(2), 102–114. https://doi.org/10.53624/kontribusi.v2i2.87
Harahap, D. A., Hurriyati, R., Disman, Gaffar, V., & Amanah, D. (2019). Culinary tourism in Indonesia – Empirical study at Amaliun Food Court, Medan. SAR Journal, 2(1). https://doi.org/10.18421/SAR21-03
Lestari, S. P., & Sudarsono, B. G. (2021). Pemilihan lokasi strategi bisnis bidang kuliner menggunakan metode the Extended Promethee II. Jurnal Sains Komputer & Informatika (J-SAKTI), 5(1), 172–183. https://doi.org/10.30645/j-sakti.v5i1.310
Luckyardi, S., & Apriliani, A. (2022). Potensi pengembangan wisata minat khusus. Jurnal Ilmiah Bisnis dan Ekonomi Asia, 16(2), 282–291. https://doi.org/10.32812/jibeka.v16i2.968
Muslim, A. (2007). Pendekatan partisipatif dalam pemberdayaan masyarakat. Aplikasi Ilmu-Ilmu Agama, 8(2), 89–103. https://doi.org/10.1177/0734282911435461
Novyanti, N. L. D., Putra, S. M., & Adda, H. W. (2023). Strategi pengembangan bisnis usaha makanan dalam menetapkan harga produk pada usaha Ayam Geprek D&A. Jurnal Riset dan Inovasi Manajemen, 1(2), 26–41.
Nugraheny, D., Pujiastuti, A., Sudaryanto, S., Wintolo, H., Agustian, H., Aryanto, S., Indrianingsih, Y., & Honggowibowo, A. S. (2022). Pendampingan dan pelatihan cara pengambilan foto produk UMKM untuk pemasaran di media sosial. KACANEGARA: Jurnal Pengabdian pada Masyarakat, 5(1), 23–30. https://doi.org/10.28989/kacanegara.v5i1.1017
Nurbaya, N., Chandra, W., & Ansar, A. (2020). Perubahan sistem pelayanan makanan pada usaha kuliner selama masa pandemi COVID-19 dan era kebiasaan baru di Kota Makassar. Jurnal Kesehatan Manarang, 6(Khusus), 61. https://doi.org/10.33490/jkm.v6ikhusus.335
Oscario, A. (2013). Pentingnya peran logo dalam membangun brand. Humaniora, 4(1), 191–202.
Pessak, R. O. D., & Joroh, A. (2022). Cara mengembangkan promosi usaha kuliner tradisional melalui media sosial di Kelurahan Titiwungen Selatan. Prosiding Seminar Nasional Produk, 1(1), 1–8. http://jurnal.polimdo.ac.id/index.php/semnas/article/view/354
Rivki, M., Bachtiar, A. M., & Universitas Kristen Indonesia. (2018). Pengaruh kesadaran kesehatan dan produk makanan terhadap minat beli restoran vegetarian dengan variabel moderasi religiusitas di Indonesia. Jurnal Manajemen Bisnis dan Kewirausahaan, 2(6), 60–67.
Sahara, S., & Baskoro, A. P. (2019). Perancangan logo dan corporate identity Rumah Makan Biyunge “Ciri Khas Jawa.” Jurnal Ilmu Komunikasi, 6(1), 24–32. https://doi.org/10.31294/kom.v6i1.6184
Sampita, W. D. (2021). Strategi pemasaran online dalam meningkatkan penjualan (Studi kasus Sambal Mbok Bariah di Kota Malang). Jurnal Ilmiah Mahasiswa FEB, 9(2), 1–12.
Sumiyati, & Rohman, A. (2022). Analisis persaingan bisnis pada usaha kuliner dalam meningkatkan pelanggan menurut perspektif etika bisnis Islam. Kaffa: Journal of Sharia Economic, 1(2), 1–24. https://journal.trunojoyo.ac.id/kaffa/article/view/18151
Turkyilmaz, C. A., Erdem, S., & Uslu, A. (2015). The effects of personality traits and website quality on online impulse buying. Procedia - Social and Behavioral Sciences, 175, 98–105. https://doi.org/10.1016/j.sbspro.2015.01.1179
Widiati, A. (2020). Peranan kemasan (packaging) dalam meningkatkan pemasaran produk usaha mikro kecil menengah (UMKM) di “Mas Pack” Terminal Kemasan Pontianak. JAAKFE UNTAN (Jurnal Audit dan Akuntansi Fakultas Ekonomi Universitas Tanjungpura), 8(2), 67–76. https://doi.org/10.26418/jaakfe.v8i2.40670
