Investigating the Technological Input in Culinary Micro, Small, and Medium Enterprises (MSMEs) in Relation to the COVID-19 Pandemic

Sri Kurniawati; Putri Chairunisa

doi:10.56225/finbe.v2i1.146

Authors

Sri Kurniawati Department of Economics and Development Studies, Faculty of Economics and Business, Universitas Tanjungpura, Pontianak, Indonesia
Putri Chairunisa Department of Economics and Development Studies, Faculty of Economics and Business, Universitas Tanjungpura, Pontianak, Indonesia

DOI:

https://doi.org/10.56225/finbe.v2i1.146

Keywords:

micro, small, and medium enterprises, innovation, creativity, product, technology

Abstract

Micro, Small, and Medium Enterprises (MSMEs) are important to regional economic development. MSMEs conduct business activities that can expand and provide opportunities for the community to obtain higher income and encourage economic growth. Moreover, the technology used in their business development enables them to grow during an economic crisis, thereby contributing to regional and national stability. This study uses descriptive quantitative methods to determine and analyze the existence of innovative and creative technology used by MSMEs actors before, during, and after the COVID-19 pandemic. The respondents in this study amounted to 100 culinary entrepreneurs in Pontianak City. The conclusion is that the innovations made by MSMEs actors include using online sales services, making unique products, changing product packaging and holding promotions, employing innovative marketing strategies, and providing innovative consumer facilities. Meanwhile, the creative strategies employed included adding herbal ingredients to the products sold, making new packaging, creating shops and product arrangements, and updating menus and product bundling.

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