Strategi Pengembangan Usaha Kuliner Berbasis Identitas Lokal serta Faktor-Faktor Keberlanjutannya

Mila Hariani; Rahayu Mardikaningsih; Ella Anastasya Sinambela

Authors

Mila Hariani Universitas Mayjen Sungkono Mojokerto
Rahayu Mardikaningsih Universitas Mayjen Sungkono Mojokerto
Ella Anastasya Sinambela Universitas Mayjen Sungkono Mojokerto

Keywords:

local food business, culinary entrepreneurship, geographical indication, terroir, traditional food, narrative marketing, business sustainability

Abstract

This library research examines effective strategies for developing culinary businesses based on local identity and identifies factors influencing their long-term sustainability. Synthesis of literature from food studies, rural development, and tourism research reveals that effective strategies include recipe standardization without losing unique character, packaging development that protects products while conveying local identity narratives, certification and geographical indications, authentic narrative marketing, and partnerships with tourism and hospitality sectors. Long-term sustainability is determined by stable raw material supply chains, intergenerational knowledge transfer, support from industry associations and business development institutions, legal protection of local identity, adaptability to changing consumer tastes and regulations, and access to diverse market channels. Without appropriate strategies and attention to sustainability factors, local identity-based culinary businesses risk losing the uniqueness that constitutes their primary selling point or failing to survive competitive pressures and changing business environments.

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