{"id":4418,"date":"2025-05-12T09:13:00","date_gmt":"2025-05-12T02:13:00","guid":{"rendered":"https:\/\/bjafarm.com\/wordpress\/?p=4418"},"modified":"2025-05-12T09:17:38","modified_gmt":"2025-05-12T02:17:38","slug":"intelijen-pasar-kuliner-2","status":"publish","type":"post","link":"https:\/\/bjafarm.com\/wordpress\/intelijen-pasar-kuliner-2\/","title":{"rendered":"INTELIJEN PASAR KULINER<\/em>"},"content":{"rendered":"\n

Wayan Supadno<\/p>\n\n\n\n

Maksudnya proses sistematis untuk memahami perilaku konsumen, kebutuhan makan mereka, waktu makan, jenis makanan favorit, dan pola pengeluaran di sektor kuliner.<\/p>\n\n\n\n

Misal saja fokusnya pada kawasan industri berarti menarget pekerja sebagai konsumen utama atau di sebuah kampus besar yang terkenal target pasarnya dosen, karyawan, mahasiswa dan tamunya kampus.<\/p>\n\n\n\n

Maksud :<\/p>\n\n\n\n

Menyediakan dasar data dan wawasan untuk memulai atau mengembangkan bisnis kuliner yang efektif, efisien, dan menguntungkan.<\/p>\n\n\n\n

Tujuan :<\/p>\n\n\n\n

Mengetahui potensi pasar, berapa banyak konsumen potensial.<\/p>\n\n\n\n

Mengidentifikasi jenis makanan\/minuman yang paling diminati<\/p>\n\n\n\n

Mengetahui harga yang sesuai dengan daya beli konsumen<\/p>\n\n\n\n

Mengetahui waktu puncak pembelian,jam istirahat kerja misalnya.<\/p>\n\n\n\n

Menganalisis pesaing, jumlah warung\/kantin, menu dan harga.<\/p>\n\n\n\n

Manfaat :<\/p>\n\n\n\n

Mengurangi risiko kegagalan bisnis<\/p>\n\n\n\n

Menyusun strategi produk, harga, dan promosi yang tepat<\/p>\n\n\n\n

Memastikan bisnis sesuai dengan kebutuhan pasar<\/p>\n\n\n\n

Menentukan lokasi yang strategis<\/p>\n\n\n\n

Meningkatkan daya saing bisnis kuliner di kawasan industri.<\/p>\n\n\n\n

Kalkulasi logis bisnis kuliner di kawasan industri atau kampus. Ini contoh sederhana.<\/p>\n\n\n\n

Asumsi ;<\/p>\n\n\n\n

Total penghuni aktif 40.000 an jiwa. Jika harapannya hanya 2% saja ” pangsa pasarnya ” dari total potensi pasar tersebut akan setara dengan 8.000 porsi konsumen\/hari. Hal ini sangat logis jika hanya diambil saat makan siang saja.<\/p>\n\n\n\n

Jika dibuat 2 lokasi, dengan STP (segmenting, targeting, positioning) pasar beda. Kelas premium dan ekonomi sederhana. Lalu rerata harga jadi Rp 30.000\/porsi. Menyisir multi segmentasi pasar yang besar.<\/p>\n\n\n\n

Jika fokus pada ikan patin bakar yang kaya omega 3 bermanfaat untuk kecerdasan otak manusia. Maka jika 8.000 porsi\/hari akan butuh 8.000 ekor\/hari. Masyarakat kreatif dan ekonomi tumbuh dinamis.<\/p>\n\n\n\n

Jika bobot 500 gram (0,5 kg)\/ekor, maka butuh ikan patin 8000 x 0,5 kg = 4 ton\/hari. Setahun butuh 300 hari kerja x 4 ton\/hari = 1.200 ton. Menghidupi petambak ikan patin dan petani sayur organik setempat.<\/p>\n\n\n\n

Maka potensi omzetnya dalam setahun 300 hari kerja x 8.000 porsi\/hari x Rp 30.000\/porsi = Rp 72 miliar\/tahun. Setara laba Rp 14,4 miliar\/tahun, jika 20% profit marginnya. Cipta lapangan kerja jumlah banyak.<\/p>\n\n\n\n

Sangat feasible jika harga rerata Rp 30.000\/porsi, karena harga pokok produksi (HPP) ikan patin Rp 7.000\/ekor bobot 500 gram umur 5 bulan. Begitu juga harga sayur organik jika diberdayakan di area rumah makan tersebut jadi ” selling point ” juga.<\/p>\n\n\n\n

Ilmu hikmahnya, hanya dengan jeli melihat potensi pasar dan memberdayakan peran intelijen pasar maka potensi pasar akan termanfaatkan optimal, apalagi jika tepat maunya pasar dan tata kelola yang apik bersih segar asri alami, adaptif maunya pasar.<\/p>\n\n\n\n

Penetrasi pasar juga tidak sulit karena di tengah komunitas, punya daya tarik tersendiri kalau rumah makan di tengah area kolam ikan patin, di pematangnya kelapa genjah siap petik jadi minuman dan sayuran organik siap petik satu lokasi.<\/p>\n\n\n\n

Salam Mandiri\ud83c\uddee\ud83c\udde9
Wayan Supadno
Pak Tani
HP 081586580630<\/p>\n","protected":false},"excerpt":{"rendered":"

Wayan Supadno Maksudnya proses sistematis untuk memahami perilaku konsumen, kebutuhan makan mereka, waktu makan, jenis makanan favorit, dan pola pengeluaran di sektor kuliner. Misal saja fokusnya pada kawasan industri berarti menarget pekerja sebagai konsumen utama atau di sebuah kampus besar yang terkenal target pasarnya dosen, karyawan, mahasiswa dan tamunya kampus. Maksud : Menyediakan dasar data […]<\/p>\n","protected":false},"author":1,"featured_media":4421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"yoast_head":"\nINTELIJEN PASAR KULINER - Artikel Pak Tani<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bjafarm.com\/wordpress\/intelijen-pasar-kuliner-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"INTELIJEN PASAR KULINER - Artikel Pak Tani\" \/>\n<meta property=\"og:description\" content=\"Wayan Supadno Maksudnya proses sistematis untuk memahami perilaku konsumen, kebutuhan makan mereka, waktu makan, jenis makanan favorit, dan pola pengeluaran di sektor kuliner. 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