ANALYSIS OF ^ALL YOU CAN EAT^ BUSINESS STRATEGY IMPLEMENTATION IN BANDUNG CITY^S RESTAURANTS Doni Hamdani, Tutik Inayati, Agisni Sekar Dwi Hanggini, Raina Kamila Syahrani, Nur Kalista, Farha Sharique Jusuf
Universitas Pendidikan Indonesia
Abstract
The business strategy of All You Can Eat has been applied in restaurants- the concept is highly popular where customers can eat all they can with one time payment with various types of food available. This study aims to describe this concept of business strategy and how its application to increase sales. This study^s subjects are culinary entrepreneurs who apply All You Can Eat concept in Bandung. This study utilizes qualitative approach. Data collection is conducted through semi-structured interview, with the analysis by using interactive analysis which includes data reduction, data categorization, conclusion, and verification. The results indicates that All You Can Eat business strategy could increase sales. Customers reach 500 people on weekdays and 150 people on weekends. Restaurants also pay attention to service-oriented quality and products that are filtered through quality control and inventory quality process.
Keywords: All You Can Eat, Sales, Business strategy
