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All Journal Seminar Nasional Aplikasi Teknologi Informasi (SNATI) JAM : Jurnal Aplikasi Manajemen JSEH (Jurnal Sosial Ekonomi dan Humaniora) Jurnal Manajemen dan Bisnis Indonesia Jurnal Manajemen Indonesia Jurnal Entrepreneur dan Entrepreneurship Inobis: Jurnal Inovasi Bisnis dan Manajemen Indonesia Journal of Management and Bussines (JOMB) Jurnal Ekonomi
Jurry Hatammimi
Universitas Telkom
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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Journal : JSEH (Jurnal Sosial Ekonomi dan Humaniora)

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Value Co-Creation An Exploratory Study of Sagala Multi-Brand Virtual Kitchen Jurry Hatammimi; Tediany Dwi Amiranti
JURNAL SOSIAL EKONOMI DAN HUMANIORA Vol. 9 No. 1 (2023): JURNAL SOSIAL EKONOMI DAN HUMANIORA
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.236 KB) | DOI: 10.29303/jseh.v9i1.205

Abstract

Culinary businesses accounted for 40% of Indonesian MSMEs at the height of the COVID-19 pandemic, making them one of the most affected industries. The transformation of the business model into a cloud kitchen or virtual kitchen is one of the innovation methods that can benefit the post-pandemic situation. This business model is thought to offer a value co-creation strategy. The authors note that Sagala, one of the virtual kitchens, has both a strong future and a low entry barrier. In order to analyze and assess Sagala's value co-creation, this study will employ The DART approach. Interviews with individuals from the staff, delivery, and customer categories were done as part of this exploratory study. Furthermore, the results show that Sagala's value co-creation initiative is a success, but conversation, particularly with delivery personnel, still has to be enhanced. Therefore, it is advised to create a framework to accept complaints and suggestions from both customers and delivery personnel. It is advised to create the value co-creation mechanism for the cloud kitchen company as further research.
Co-Authors Adhi Prasetio Arien Arianti Gunawan Brhiyawan RH Cendekia Brhiyawan RH Cendekia, Brhiyawan RH Devi Rosniawati Edwin Junetra Firdania Zahra Nurafifah Hadya Zarifa Marianne Afanassieva Pamela Felita Fuad Tediany Dwi Amiranti Tediany DwiAmiranti Wendia Putra Paputungan Yuthika Fauziyah