What Strategies that are Able to Overcome the challenges in the procuring of Indonesian Food Ingredients for Indonesian Restaurants in Paris, France? Priscilla Erica Nathania Siallagan, Irina PURCAREA, Annisaa Novieningtyas
a) School of Business and Management, Bandung Institute of Technology
Jalan Ganesha 10, Bandung 40132, Indonesia
*sisisiallagan[at]gmail.com
b) Rennes School of Business
2 rue Robert d^Arbrissel, CS 76522, RENNES, Cedex 35065, France
aloha[at]rennes-sb.com
Abstract
The disclosure of food ingredient procurement for preparing and serving Indonesian cuisine in Indonesian restaurants in Paris has remained limited in the public domain. Although there is a growing demand of acquiring the best quality of Indonesian food ingredients, to source specific food ingredients that are unique to only Indonesia that has it, it gives significant challenges to the restaurants in Paris, since not all of the required ingredients are readily accessible in the neighborhood market. This research paper has an aim to explore the methods used in the supply chain as well as its management in preparing the Indonesian food in Indonesian restaurants in Paris. This research has a method of acquiring the data to solve the research questions, which was done through the qualitative approach or, specifically interview. The results of the research reveal that they do grocery shopping or purchasing Indonesian ingredients at local Asian stores, as a form of Business-to-Business sales, and importing from directly from Indonesia or from the Netherlands. Nevertheless, the process of procuring high-quality ingredients for Indonesian cuisine in Indonesian restaurants in Paris has the necessity to plan carefully due to its profound impact on the entire supply chain operations of the restaurant. Overcoming these challenges require proactive measures, such as establishing partnerships with reliable suppliers or exploring alternative sourcing options. To conclude, with the necessary of obtaining strategic planning and consideration, these Indonesian restaurants in Paris will be able to implement the successful procurement of high-quality food ingredients. From what the authors had found, the research could and should be done in larger sample sizes or a mixed-method approach. This way, the results will be more generalize and provide valid data that benefits both authors and practitioners in the field.
Keywords: Indonesian cuisine, Indonesian restaurants, Paris, food ingredients, procurement, purchasing, challengers, sourcing, strategies, supply chain, pricing strategies, qualitative research.
Topic: Innovation, Operations, IT Management and Supply Chain Management
