Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di Purwokerto
The development of the culinary business, especially restaurants/restaurants in Indonesia, can be seen from the increasing number of restaurants in Indonesia. The success of restaurants in attracting consumers is the presence of flavors that can adjust to consumer tastes, strategic locations, quali...
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| Format: | Article |
| Language: | English |
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Fakultas Ekonomi dan Bisnis Islam
2022-06-01
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| Series: | Mabsya |
| Subjects: | |
| Online Access: | https://ejournal.uinsaizu.ac.id/index.php/mabsya/article/view/6376 |
| _version_ | 1797303656205254656 |
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| author | Yoiz Shofwa Shafrani Sochimin Sochimin |
| author_facet | Yoiz Shofwa Shafrani Sochimin Sochimin |
| author_sort | Yoiz Shofwa Shafrani |
| collection | DOAJ |
| description |
The development of the culinary business, especially restaurants/restaurants in Indonesia, can be seen from the increasing number of restaurants in Indonesia. The success of restaurants in attracting consumers is the presence of flavors that can adjust to consumer tastes, strategic locations, quality facilities and services and appropriate prices. In 2017 to 2018 in Purwokerto, starting with the emergence of Warunk Up Normal, then many restaurants with modern nuances emerged that added several supporting facilities. Realizing this, every company must be able to compete to attract consumer interest and first must know the position of its product compared to other restaurant products so that it can make the right strategy. To find out the position of the product, it is necessary to do a perceptual mapping, which is a quantitative analysis tool that can represent the position of the products. Observations on the phenomena that occurred in the six restaurants studied, namely Warunk UpNormal, Dapoer Prambanan, Nyong Kopitiam, #WKWK, Warung Ngapak and Level Up and distributed questionnaires to respondents. Data is analyzed using the multidimensional scaling method which is intended to determine the distribution or position and competition that occurs based on consumer decision-making factors in purchasing. The results showed that the position of the restaurant that experienced competition seen from the consumer decision-making factor was the attribute or price factor and facilities.
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| first_indexed | 2024-03-07T23:55:53Z |
| format | Article |
| id | doaj.art-6687188005a14244bd26e3450cf89a6e |
| institution | Directory Open Access Journal |
| issn | 2714-5565 2714-7797 |
| language | English |
| last_indexed | 2024-03-07T23:55:53Z |
| publishDate | 2022-06-01 |
| publisher | Fakultas Ekonomi dan Bisnis Islam |
| record_format | Article |
| series | Mabsya |
| spelling | doaj.art-6687188005a14244bd26e3450cf89a6e2024-02-18T08:22:10ZengFakultas Ekonomi dan Bisnis IslamMabsya2714-55652714-77972022-06-014110.24090/mabsya.v4i1.63764624Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di PurwokertoYoiz Shofwa Shafrani0Sochimin Sochimin1Fakultas Ekonomi dan Bisnis IAIN PurwokertoUIN Prof. K.H. Saifuddin Zuhri Purwokerto The development of the culinary business, especially restaurants/restaurants in Indonesia, can be seen from the increasing number of restaurants in Indonesia. The success of restaurants in attracting consumers is the presence of flavors that can adjust to consumer tastes, strategic locations, quality facilities and services and appropriate prices. In 2017 to 2018 in Purwokerto, starting with the emergence of Warunk Up Normal, then many restaurants with modern nuances emerged that added several supporting facilities. Realizing this, every company must be able to compete to attract consumer interest and first must know the position of its product compared to other restaurant products so that it can make the right strategy. To find out the position of the product, it is necessary to do a perceptual mapping, which is a quantitative analysis tool that can represent the position of the products. Observations on the phenomena that occurred in the six restaurants studied, namely Warunk UpNormal, Dapoer Prambanan, Nyong Kopitiam, #WKWK, Warung Ngapak and Level Up and distributed questionnaires to respondents. Data is analyzed using the multidimensional scaling method which is intended to determine the distribution or position and competition that occurs based on consumer decision-making factors in purchasing. The results showed that the position of the restaurant that experienced competition seen from the consumer decision-making factor was the attribute or price factor and facilities. https://ejournal.uinsaizu.ac.id/index.php/mabsya/article/view/6376Perceptual MappingMultidimensional Scaling,Consumer Decision Making Factors |
| spellingShingle | Yoiz Shofwa Shafrani Sochimin Sochimin Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di Purwokerto Mabsya Perceptual Mapping Multidimensional Scaling, Consumer Decision Making Factors |
| title | Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di Purwokerto |
| title_full | Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di Purwokerto |
| title_fullStr | Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di Purwokerto |
| title_full_unstemmed | Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di Purwokerto |
| title_short | Perceptual Mapping Warung Makan Upnormal dalam Pasar Warung Makan Kekinian di Purwokerto |
| title_sort | perceptual mapping warung makan upnormal dalam pasar warung makan kekinian di purwokerto |
| topic | Perceptual Mapping Multidimensional Scaling, Consumer Decision Making Factors |
| url | https://ejournal.uinsaizu.ac.id/index.php/mabsya/article/view/6376 |
| work_keys_str_mv | AT yoizshofwashafrani perceptualmappingwarungmakanupnormaldalampasarwarungmakankekiniandipurwokerto AT sochiminsochimin perceptualmappingwarungmakanupnormaldalampasarwarungmakankekiniandipurwokerto |