USULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM
Kirai Dimsum is a Micro, Small and Medium Enterprises (MSMEs) restaurant which has been established since 2019 in Bandung. This business is known for providing all you can eat dim sum and other Asian food at an affordable price point. The right business growth strategy is needed for Kirai Dimsum...
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id-itb.:778212023-09-14T13:33:27ZUSULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM Fajri Syauqiya Ramali, Ghissani Indonesia Final Project MSME, franchise, business and organizational concept, investment feasibility INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/77821 Kirai Dimsum is a Micro, Small and Medium Enterprises (MSMEs) restaurant which has been established since 2019 in Bandung. This business is known for providing all you can eat dim sum and other Asian food at an affordable price point. The right business growth strategy is needed for Kirai Dimsum amidst the large number of MSMEs within the food service indusrty in West Java and their revival after the Covid-19 pandemic. A market development strategy was chosen to develop the business through a franchise partnership system. Therefore, this research aims to design a suitable and profitable franchise system for the Kirai Dimsum restaurant to increase the the business’ revenue significantly. This research methodology refers to the conceptual design stage of design thinking (Dieter and Schmidt, 2013). In designing the solution, the franchise guide by IFBM (2007) was used as the main reference as well as various government regulations as considerations, especially Government No. 42 of 2007 concerning Franchising. The standard Process Classification Framework (PCF) framework from APQC (2019) was also used to improve business processes at one of the solution design stages. This research resulted in improvements to business and organizational concepts by adding missions to the company's vision and mission, changing business forms and licensing to become limited partnerships, adding business processes, changing organizational structures by adding workforce for franchise functions, as well as updating entrepreneurial and communication systems. Then, franchise packages and scenarios that are profitable for both franchisee and franchisor have been designed so that Kirai Dimsum is quantitatively eligible for franchising. On the other hand, Kirai Dimsum has fulfilled five qualitative franchise eligibility categories which need to be completed with registration of the company's intellectual property rights according to research suggestions. The documents required for franchising are guideline documents for franchisees and franchisors, as well as franchise licensing guidelines through a prospectus and franchise agreement. text |
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Kirai Dimsum is a Micro, Small and Medium Enterprises (MSMEs) restaurant which has been
established since 2019 in Bandung. This business is known for providing all you can eat dim sum
and other Asian food at an affordable price point. The right business growth strategy is needed
for Kirai Dimsum amidst the large number of MSMEs within the food service indusrty in West
Java and their revival after the Covid-19 pandemic. A market development strategy was chosen
to develop the business through a franchise partnership system. Therefore, this research aims to
design a suitable and profitable franchise system for the Kirai Dimsum restaurant to increase
the the business’ revenue significantly.
This research methodology refers to the conceptual design stage of design thinking (Dieter and
Schmidt, 2013). In designing the solution, the franchise guide by IFBM (2007) was used as the
main reference as well as various government regulations as considerations, especially
Government No. 42 of 2007 concerning Franchising. The standard Process Classification
Framework (PCF) framework from APQC (2019) was also used to improve business processes
at one of the solution design stages.
This research resulted in improvements to business and organizational concepts by adding
missions to the company's vision and mission, changing business forms and licensing to become
limited partnerships, adding business processes, changing organizational structures by adding
workforce for franchise functions, as well as updating entrepreneurial and communication
systems. Then, franchise packages and scenarios that are profitable for both franchisee and
franchisor have been designed so that Kirai Dimsum is quantitatively eligible for franchising.
On the other hand, Kirai Dimsum has fulfilled five qualitative franchise eligibility categories
which need to be completed with registration of the company's intellectual property rights
according to research suggestions. The documents required for franchising are guideline
documents for franchisees and franchisors, as well as franchise licensing guidelines through a
prospectus and franchise agreement.
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format |
Final Project |
author |
Fajri Syauqiya Ramali, Ghissani |
spellingShingle |
Fajri Syauqiya Ramali, Ghissani USULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM |
author_facet |
Fajri Syauqiya Ramali, Ghissani |
author_sort |
Fajri Syauqiya Ramali, Ghissani |
title |
USULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM |
title_short |
USULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM |
title_full |
USULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM |
title_fullStr |
USULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM |
title_full_unstemmed |
USULAN PERANCANGAN SISTEM WARALABA PADA RESTORAN KIRAI DIMSUM |
title_sort |
usulan perancangan sistem waralaba pada restoran kirai dimsum |
url |
https://digilib.itb.ac.id/gdl/view/77821 |
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1822008386642771968 |