PHYSICAL EVIDENCE DEVELOPMENT AND FOOD PRODUCTION STANDARD TIME DETERMINATION OF SME WOVEN COFFEE THROUGH BUSINESS COACHING
Diadre Dachiviant Sindudipoera, Sisdjiatmo Kusumosuwidho

Master of Management, Universitas Indonesia

Abstract

Coffee shops are spreading widely nowadays, especially in Jakarta. To compete in this industry, SMEs should go the extra mile to survive. Woven Coffee is one of the SME that trying to survive in this industry. They will necessitate having a signature product, superb service excellence, or even provide a fancy space. The objectives of this research are provide a solution through business coaching to develop physical evidence of Woven Coffee in order to attract more customers and also determine their food production standard time. This study is conducted using a qualitative method, and the data is obtained by observations, surveys, as well as in-depth interviews. We utilize seven analytical tools to achieve the targeted results, namely Business Model Canvas (BMC), Porter-s Five Forces, PESTEL Analysis, Service Marketing Mix, SWOT Analysis, TOWS Analysis, and GAP Analysis. These analyses are used as a base to generate the result of this study, i.e., developing the physical evidence of Woven Coffee and applying the standard time of food-producing accordingly.

Keywords: Business Coaching; Physical Evidence; Standard Time

Topic: Entrepreneurship

Link: https://ifory.id/abstract-plain/wFBazdAXbrjN

Web Format | Corresponding Author (Diadre Dachiviant Sindudipoera)