Synergy Grand Strategy Matrix, Swot and QSPM as Determinants of Tempeh Product Development Strategy

Abstract

Making a city a culinary tourism destination is a new innovation of the Surakarta government. In order to realise this goal, the government of Surakarta needs to formulate a strategy based on one of its superior food products. This research aims to determine the strategic factors: Strengths, weaknesses, opportunities and threats affecting small and medium enterprises (SMEs). The main purpose of this research is a formulation of strategies for how tempeh is used to increase culinary tourism in a city. The basic method of research is descriptive-analytical through in-depth interview techniques. Data collection methods use interviews, observations and notes. The main informant is selected purposively based on the mastery of information related to the purpose of the research. Key informants in this study were tempeh entrepreneurs, consumers, suppliers of raw tempeh materials, cooperatives, academics and the Surakarta government. The selection of locations is confirmed purposive according to the purpose of the research, namely the city of Surakarta. Data analysis methods use the synergy of Grand Strategy Matrix, SWOT Matrix and QSPM. The results showed that the commodity tempeh is in quadrant I. There is a need to adopt a right strategy by the Surakarta government to develop tempeh processed products.

Influence of Experiential Marketing to Consumer Satisfaction and Repurchase Intentions: “Goreng” Taichan Restaurants as a Case Study

“…The evaluation of the structural model then uses the value (Q² ). If (Q² )>0, then the model has predictive relevance, but if the <0, then the model lacks predictive relevance [23].…”

“…Consumer satisfaction is the ultimate goal of marketing thinking and practice [23]. All company resources must satisfy the consumer with the products/services offered to achieve consumer satisfaction.…”

“…In a different definition, consumer satisfaction is the result of a consumer evaluation of the performance of a product or service (post-consumption) compared to expectations before consumption [24][25][26]. That is, the consumer feels satisfied if the perceived output exceeds the consumer expectations (positive confirmation) and feels dissatisfied if the perceived result does not meet the consumer expectations (negative dissatisfaction) [23,26].…”

“…Based on this, the promotion of Taichan satay should be oriented towards increasing consumer satisfaction and intentions of buying behavior. To guarantee this goal, companies must ensure that the marketing materials presented must be actual and are a bundle of attributes that are based on consumer satisfaction [23,[30][31][32][33].…”

“…The hypothesis test on Partial Least Square (PLS) was carried out by bootstrapping method [23]. This study used a significance level of 5%, a t-statistical value of 1.96, and a pvalue smaller than 0.05.…”