STRATEGI SUSTAINABILITY DAN KEUNGGULAN BERSAING UMKM KULINER JAKARTA SELATAN

Dita Kusuma Wardani, Nilza Khayatinufus, Akmal Fikri Fadhiilah, Della Puspita, Indri Damayanti Ismi, Novita Novita

Abstract


This study aims to determine the understanding of Culinary UMKM in South Jakarta on sustainability strategies from a financial and non-financial perspective that can increase competitive advantage. The research method used is descriptive qualitative based on primary data through interviews with UMKM actors and the literature that supports the research. The sample of this research is the Culinary UMKM actors in the South Jakarta area with a total of 14. The results based on interviews show that UMKM actors in South Jakarta increase their competitive advantage by improving good service to consumers, improving the quality of the products produced and remaining consistent with what is being said. sold because it is a characteristic, maintaining the cleanliness of the place of business, and the location of the place of business is strategic. In carrying out the sustainability strategy achieved by UMKM actors to maintain and increase income, namely making financial reports by minimizing the purchase of production materials, as well as UMKM actors promoting through social media.

Keywords: Competitive Advantage; Culinary UMKM; Financial; NonFinancial; Sustainability Strategy.


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DOI: https://doi.org/10.31326/.v5i2.1995

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