Empowering product development through creative culinary house design

• Published in: IOP conference series. Materials Science and Engineering 2019-05, Vol.528 (1), p.12025
• Main Authors: Prasetyawan, Y, Suef, M, Supriyanto, H, Wardani, I O K
• Format: Article
• Language: English
• Subjects: Creative Culinary Houses; Demand analysis; Marketing and sales; Perception; Product development; Sales; Seaweeds; Sharpness; Superior Product
• ISSN: 1757-8981; 1757-899X
• DOI: 10.1088/1757-899X/528/1/012025

The existence of creative culinary houses with thematic besides culinary has attracted a lot of public attention. In the business balance between supply and demand, sharpness of analysis is needed to see the potential on both sides. Although the supply of culinary business has been very numerous and varied in the city of, analysis of how to build a unique product and find a niche that can still be penetrated is very important. Culinary developments around ex-lokalisasi area are still limited to products that have been developed in the community such as crackers, chips, seaweed and the like. The superior products that are in demand by the community and have great potential are various heavy and light foods that can be consumed in daily life to get enough sales potential and business sustainability. The community gives a positive appreciation in the question of perception about the existence of culinary houses and gives positive interest to become consumers, but some still have negative perceptions about the ex-lokalisasi area and expect the stigma to be lost. In the perception as a producer, the public still doubts the potential for marketing and sales success and the limitations of the place. It is expected that this creative culinary house can have relationships with various other economic centers in the city.