PERANCANGAN MODEL BISNIS PABRIK ES KRISTAL

• Main Authors: , Yose Reza, , Nurul Indarti, Sivilokonom. Cand. Merc.,Ph.D.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/120520/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60551
• Institution: Universitas Gadjah Mada

In 2013 in the city of Pontianak will become a pilot project of the Ministry of Culture and Tourismas the first Halal Culinary City in Indonesia. This indicates that the culinary business in the city of Pontianak is considered to be positive and has a great chance to develop. Until the month of January 2013 it was recorded at 555 restaurants on Dinas Pendapatan Daerah in the city of Pontianak and are active in paying taxes to the government of pontianak. With the average requirement level of ice cubes in a single restaurant / cafe being 20-30 kg / day, it can be predicted that the need for ice cubes can reach 11-16 tons per day. This need has not take into account the needs of inns and hotels, public events such as weddings, traditional or household needs. Based on the results of the survey by the author in Pontianak, there is only one factory producing ice crystals with the packaging of 15 kg per bag. While other ice factories produce ice blocks weighing 25-30 kg for refrigeration needs of livestock and fishing. But many street vendors and restaurants use ice blocks as a cooling drink because ice blocks have cheaper price and has great capacity. In the presence of ice crystals product that has capacity of 5 kg and 10 will be a new alternative in terms of price and capacity that can target customers from street vendors to big restaurants. For that PT. Nebula Ice will conduct penetration through ice cubes and ice cylinder products with a small capacity and an affordable price. Designing a business model is done through a process of interviews, field surveys and distribution of questionnaires at several restaurants that have the potential as a prospect. The results of the business model design is also made for the first five years by dividing investments and sales targets in various stages to be visible for the middle class to start this business. Business model that the author designs uses nine buidling block approach that consists of customer segments, value offering, distribution channels, customer relationships, revenue streams, main activity, key resources, mitra usah and cost structure.