Lemang culinary business development strategy

Abstract

Abstract This research is motivated by the many traditional foods in Indonesia, one of which is lemang. Lemang is a traditional food made from sticky rice raw material wrapped in banana leaves and put into a container in the form of bamboo originating from Bangkala District, Regency Jeneponto. This study aims to describe the strategy in maintaining relations with suppliers of raw materials, strategies in maintaining relationships with personnel work, strategies for maintaining the quality of lemang and analyzing the prospects for sustainability Lemang effort This research uses descriptive qualitative analysis tools used namely participatory observation and in-depth interviews, with research locations in the District Bangkala, Jeneponto Regency, South Sulawesi. The results of the study concluded that: The strategy built by the trader viz. Maintaining relationships with material suppliers standard, Maintaining and establishing good relationships with workers. Keep on guarding the quality of Lemang itself to continuously increase sales volume as well as increase consumer loyalty in buying.

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